Third year that we have this café The Lady on our menu. In fragrance it is slightly floral and sweet, and in cup we like its balanced body. Roasted for espresso, we really liked its sweet character with notes of honey and caramel, as well as fruity notes such as lychee and red currants. It also has a very elegant herbal aftertaste with hazelnut finishes.
Lady Specialty Coffee was established in 2017 by two leading figures in Myanmar's specialty coffee scene, Su Nandar Linn and Thi Ha Gyawalie, to support and back women coffee farmers in Ywangan, South Shan. All of its coffees are produced exclusively by women (from the Pa-O and Danu ethnic groups). From the initial engagement with 51 women farmers in one village, Nwar Ban Gyi, they have now gone on to work with more than 400 women farmers in seven villages in Ywangan: Nwar Ban Gyi, Taung Khaung Pwar, Pway Na Phar, Myaing, Myin Dwin, Myin Kya Doe Village and Ga Zat.
The Lady Specialty Coffee bases its actions on the deep desire to help small-scale families and communities within Ywangan with sustainable farming practices, quality control, and fair remuneration. Su Nandar and Thiha train and support their farmers in all aspects of coffee processing, and they pay above-average prices. They also support women farmers through:
· 20% profit share for women farmers after final sales
· 3 times the market rates for premium coffee cherries
· Seeds for new farmers and in potential areas
· Training for New Smallholder Producers in Emerging Regions
Both Su Nandar Linn and Thi Ha have family backgrounds in coffee and are experts in all aspects of coffee cultivation and processing. Su Nandar Linn's family owns Shwe Ywar Ngan Coffee, a farm, processor and roaster in Ywangan, Shan State. His father, Win Aung Kyaw, has been in the coffee business since 1975 and played a pivotal role in the development of Myanmar's coffee industry, spreading coffee varieties and new coffee production technologies. As a Q Certified Taster and Processor, Su Nandar Linn continues this commitment to developing the country's specialty industry through The Lady.
Thi Ha runs her family's coffee farm, Ruby Hills, based in Mogok. As a Q Taster and Certified Processing Professional (CQI), Thi Ha is also a Board Member of the Myanmar Coffee Association, a non-profit trade association that works to increase the prosperity of all sectors of the country's coffee industry.
Process
Initially, the cherries are harvested by 51 women farmers from the village of Nwar Ban Gyi. After 18 hours after harvest, the cherries are floated to remove unripe cherries before manual sorting to remove other defects. The cherries are placed in 500-liter fermentation tanks with a one-way valve for 48 hours, before being pulped. And finally, the coffees are dried on raised beds for 12-15 days.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
16 gr dry
40 gr in liquid
27 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8:38% / 21.82%.