Varietal: Red Catuai
Processing: Carbonic Maceration Red Honey
Elevation: 1350 m.a.s.l.
Taste Notes: Plums, Pineapple, Cacao Nibs
Recommended Brew Methods: Filter
Established in 2018, The Lady Specialty Coffee (TLSC) is a women-run specialty coffee processing facility in Myanmar. Su Nandar Linn, the Managing Director, works with 51 farmers from Nwar ban Gyi Village in Southern Shan State, Ywa Ngan. As the name suggests, the farmers are all women, and even the processing facility is 99% staffed by women.
TLSC prides itself in the women that are behind the coffee, all the way from the farm level to the processing facility. They share 20% of the profit from sale of the green coffee with the farmers. This serves to encourage the farmers to grow more coffee, and at the same time, give recognition to the rightful producers. The farmers are paid twice - once when TLSC buys over the cherries, and a second payment when the green coffee sales are completed.
Cherries are processed within 18 hours after harvest. They are first washed and the floaters are separated. In this processing method, the Carbonic Maceration Red Honey, the cherries are placed in food-grade plastic tanks, fitted with one-way valves, for 48 hours fermentation. Thereafter, the coffee is depulped and placed on raised beds to dry for 12-18 days.
The result is a clean yet fruit-forward coffee, tasting like yellow plums and pineapples, with a light to medium body. The finish has a subtle nuttiness, which reminds us of hazelnuts and cocoa nibs.
- This coffee is roasted for filter; and is recommended for brewing using the V60, Chemex, Clever or other drip coffee makers.