Description
This Dry Natural coffee from Myanmar is the perfect mix of fruit with a nutty final touch from the almond. The acidity is moderate, blending well with the fruity and tropical flavours, and a lovely aftertaste. Sparkling and refreshing, while yet suited for an elegant filter.
£18.50 – £52.00
Producer
Shwe Taung ThuCup Profile
Black Cherry, Almond, YuzuCountry
MyanmarPreparation
Dry NaturalTerroir
Ywangan, Shan StateGenetics
Red CatuaiAltitude
1282mCup Score
86Sourcing
Indochina Coffee
Description
This Dry Natural coffee from Myanmar is the perfect mix of fruit with a nutty final touch from the almond. The acidity is moderate, blending well with the fruity and tropical flavours, and a lovely aftertaste. Sparkling and refreshing, while yet suited for an elegant filter.
Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, is made up of Danu and Pa-O smallholder farmers who are producing specialty coffee in the Ywangan area of Southern Shan State, in the east part of Myanmar. The group provides leadership, finance, technical assistance and market linkages for its members with the objective of bringing fairer trade conditions for it’s coffees.
A Lel Chaung is named after the village of 180 houses where this coffee is grown. A core group of about 25 people oversees the production of this coffee on behalf of the Shwe Taung Thu Farmers Group. The geography and environment are especially suited to the natural method, with exceptionally dry heat throughout the harvest season offering optimum drying conditions. The concentration is solely on making dry naturals.
A sizeable percentage of the community’s coffee revenue has gone towards enhancing local amenities like the village’s healthcare and educational systems. They plan to donate about 10% of their income to local improvement.
In this natural process picked cherries are brought to a village centre for collecting. Villagers then manually sift them, keeping the best cherries and discarding the underripe and overripe cherries. The cherries are then spread out to dry for approximately 17 days on raised beds. Dry milling is done via a regional exporter.