Third year that we have this coffee in our menu. In fragrance it is slightly floral and sweet, and in cup we like its balanced body. Roasted for espresso we 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 final notes of hazelnuts.
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 endorse women coffee farmers in Ywangan, South Shan. All of their coffees are produced exclusively by women (from the Pa-O and Danu ethnic groups). From the initial commitment with 51 women farmers in one village, Nwar Ban Gyi, they have now grown to work with over 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.
Lady Specialty Coffee bases its actions on a 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 women farmers in all aspects of coffee processing, and pay above-average prices. They also support women farmers through:
- 20% profit share for farmers after final sales.
- 3 times market rates for premium coffee cherries
- Seeds for new farmers and in potential areas
- Training for new smallholder farmers in emerging regions
Both Su Nandar Linn and Thi Ha have family backgrounds in coffee and are experts in all aspects of coffee growing and processing. 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 a key role in the development of Myanmar's coffee industry, disseminating coffee varieties and new coffee production technologies. As a Q-certified cupper and processor, Su Nandar Linn continues this commitment to develop the country's specialty industry through The Lady.
Thi Ha runs her family's coffee farm, Ruby Hills, based in Mogok. As a Q Cupper and Certified Processing Professional (CQI), Thi Ha also serves on the Board 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 picked by 51 women farmers in Nwar Ban Gyi village. After 18 hours post-harvest, the cherries are floated to remove unripe cherries before hand sorting to remove other defects. The cherries are placed in 500-liter fermentation tanks with 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.
Recipe
16 gr dry coffee
40 gr in cup
27 seconds
Machine: Sage Barista Pro
Grinding number: 12
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8:38% / 21.82%.
