Myanmar The Lady
Code: 1975/250 1975/1 1975/251 1975/2 Choose variantProduct detailed description
Flavour profile: pomegranate, cherry compote, honey rum
Processing station: The Lady
Area: Ywangan, Shan State
Altitude: 1350 masl
Variety: 100% Arabica Red Catuai
Harvest: 2024
Processing: natural with carbonic maceration
Two visionaries of Myanmar's specialty coffee scene - Su Nandar Linn and Thi Ha Gyawalie - are behind The Lady Specialty Coffee project. Together they shared a dream of a fairer future for women coffee farmers in the Ywangan region. Today, their initiative supports more than 400 women farmers who use their skills and dedication to create exceptional coffee - grown, harvested and processed exclusively by women.
The Lady is not just a processing station - it's a story of courage, innovation and belonging. Su Nandar Linn comes from a family that owns the Shwe Ywar Ngan Coffee farm, processing station and roastery in Shan State. Her father, Win Aung Kyaw, has dedicated his life to the development of Myanmar's coffee culture, and since 1975 he has been spreading new technologies and growing practices that continue to help farmers achieve exceptional quality today.
The same passion is shared by Thi Ha, who runs the family's Ruby Hills coffee plantation in the Mogok region. As a Certified Q Grader and Processing Professional (CQI), he is dedicated not only to producing choice coffee, but also to educating and supporting other farmers. He is a member of the Myanmar Coffee Association, an organization that helps the Myanmar coffee industry grow and prosper.
The cherries for this coffee are bought from women farmers in Nwar Ban Gyi and surrounding villages. After harvesting, the cherries are soaked in water to remove unripe fruit and blemishes before pulping, which is done within 4 hours of harvesting. Both dry and wet fermentation methods are used to produce this coffee. Wet fermentation is carried out by sealing the coffee under water in closed tanks for a period of time until it reaches the desired pH. Dry fermentation is carried out under the same conditions to increase the sugar (brix) content of the cherries, which improves the body and sweetness of the coffee. The cherries from both fermentation methods are then carefully blended to achieve the optimum flavour and sensory profile. After fermentation, the coffee is dried for approximately 20 to 24 days on raised beds.
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