MYANMAR: The Lady - Women's Co-operative - 100% Arabica

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  • MYANMAR: The Lady

    Country: Myanmar
    State: Shan State
    Township: Ywangan
    Farmer: Smallholders from Nwar Ban Gyi Village
    Producer: The Lady Speciality Coffee
    Elevation: 1350 MASL
    Variety: Red Catuai
    Process: Red honey - carbonic maceration
    Screen Size: 15+
    Tasting notes:  Marmalade, caramel and raisin

    It's thrilling to announce another Myanmar coffee on our list.

    After an incredibly difficult year in the country, the farmers from Myanmar have managed to export their coffee for the season and continue their relationship with our supplier, Indochina.

    We've plumped for a Women’s Co-operative offering called “The Lady” from the Ywangan, Shan State.

    The Lady is a red catuai varietal, processed with a mixture of the red honey fermentation method and carbonic maceration, in which the coffee cherry is fermented in a sealed container, then flushed with liquid carbon dioxide, to bring out the sweeter, riper flavours. This process results in a particular zesty orange, caramel and raisin notes.

    A perfect coffee for a filter or pour-over style coffee.

    • MYANMAR: The Lady

      Country: Myanmar
      State: Shan State
      Township: Ywangan
      Farmer: Smallholders from Nwar Ban Gyi Village
      Producer: The Lady Speciality Coffee
      Elevation: 1350 MASL
      Variety: Red Catuai
      Process: Red honey - carbonic maceration
      Screen Size: 15+
      Tasting notes:  Marmalade, caramel and raisin

      The Farm

      The Lady is a processing facility created in 2018 by two leading lights of the Myanmar specialty scene: Thi Ha Gyawalie and Su Nandar Linn. Both are responsible for running their separate family farms, but have joined forces with The Lady to support and champion the efforts of farmers in Ywangan region, with its limited edition lots produced exclusively by women.

      Su Nandar Linn’s family owns Shwe Ywar Ngan Coffee, a farm, processor, and roaster in Ywangan, Shan State. Her father, Win Aung Kyaw, has been in the coffee business since 1975, and played an instrumental role in the development of Myanmar’s coffee industry, disseminating coffee cultivars and new coffee production technologies. A certified Q grader and Q processor, Su Nandar Linn continues this commitment to develop the country’s speciality industry through The Lady.

      Thi Ha runs his family’s coffee estate Ruby Hills, based in Mogok. A Certified Q Grader and Processing Professional (CQI), Thi Ha is also a board member of the Myanmar Coffee Association, a non-profit trade association working to increase the prosperity of all sectors of the country’s coffee industry.

      Shirani spent time with Thi Ha and Su Nandar in January 2020, cupping their early washed type samples and seeing the first cherries for this coffee being put into the fermentation tanks. Despite the significant challenges of the past year, we continue to work on building a close producer-importer relationship with them and are very happy to be bringing this coffee to the UK for a second year.

      Processing Information

      This coffee is one of only three lots processed this year and the only honey processed using the carbonic maceration technique. Cherries are collected from 51 women farmers from Nwar Ban Gyi village and processed within 18 hours of harvest. After the flotation, whole fruit cherries are put in 500 litre one-way valve fitted fermentation tanks for 48 hours, before being pulped and put on the drying beds for further processing. The coffees are dried for 12-15 days.

      Coffee History in Myanmar

      Myanmar, also called Burma, is located in the western portion of mainland Southeast Asia. In 1989 the country’s official English name, which it had held since 1885, was changed from the Union of Burma to the Union of Myanmar; in the Burmese language the country has been known as Myanma (more precisely, Mranma Prañ) since the 13th century.

      Bordered  by China to the north, Laos and Thailand to the east, and its west by Bangladesh and India Myanmar possesses the largest expanse of tropical forest in mainland Southeast Asia with substantial biodiversity, harbouring rare species such as the red panda and the Myanmar snub-nosed monkey. Climate and terroir are perfect for coffee cultivation in various parts of the country, particularly in the Shan hills which stretch into the coffee growing regions of Yunnan and Thailand.

      Myanmar has been growing coffee since the late 1800s, introduced by British colonists. Following its independence in 1948, a concerted drive to produce coffee occurred much later during the political reforms of 2011, when agricultural growth was encouraged as part of the government’s opium eradication programme. The subsequent opening up of its economy led to the increased focus on coffee as a commercial crop.

      Specialty coffee production commenced from 2015, supported by development initiatives from Winrock Foundation, USAID and CQI, with the first specialty coffees exported to the USA in 2016 (Atlas) and to the UK in 2017, including Indochina Coffee’s first shipment.

    This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

    Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?