products / Single origin coffee: 50 Specialty coffee & more

Myanmar Ywangan

MCG

250 g

Aroma

Floral Notes - Herbs - Milk Chocolate

Taste

Chocolate - Lime

Grinding

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

Myanmar Ywangan

MCG

250 g

Description and details

Originally produced organically, it is part of an exclusive small lot processed using the Honey method, so called because of the viscous consistency of the mucilage that is partially left on the bean throughout the drying process. The final coffee has a particular colour shade, excellent sweetness, well-balanced acidity and complex aroma. Origin: Myanmar Botanical species: Arabica Region: Ywar Ngan, Shan State Variety: Catuai Altitude: 1,300 - 1,660 - 2,000 masl Processing: Fully-Washed, honey Classification: honey Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without

SCA score at origin

Aroma

7.50

Taste

7.50

Acidity

7.50

Aftertaste

7.50

Body

7.75

Equilibrium

7.75

Global

7.50

Uniformity

10.00

Sweetness

10.00

Cup

10.00

Score

83.00

Myanmar Ywangan

This small exclusive lot comes from Shan State, which produces the best Arabica coffee in Myanmar thanks to the fertile red and yellow soil, at the ideal altitude and with constant rainfall. It is produced by the Mandalay Coffee Group (MCG), an association of smallholders led by Aung Win Kyaw of the Danu Tribe, who has been growing coffee since 1975: he and his daughter process the ripe, hand-picked cherries of more than 50 small farmers, each cultivating about 0.5-2 hectares of land, with coffee plants growing in the shade of avocado, papaya and macadamia trees without pesticides and fertilisers, which are banned in this town. This is processed using the Honey method, so called because of the viscous consistency of the mucilage that is partly left on the beans: a substance rich in acids and sugars that once absorbed by the bean influence its flavour. Since moisture tends to be reabsorbed during drying, the beans are fermented dry for 18-24 hours before being washed and laid out on raised beds for 48 hours and finally moved to patios where they are left to dry until the ideal moisture content is reached. The process gives the bean a distinctive colour, an excellent sweetness, a well-balanced acidity and a complex aroma, all to be experienced,

Myanmar Ywangan

MCG

Myanmar Ywangan

MCG

Description and details

SCA score at origin

Aroma

7.50

Taste

7.50

Acidity

7.50

Aftertaste

7.50

Body

7.75

Equilibrium

7.75

Global

7.50

Uniformity

10.00

Sweetness

10.00

Cup

10.00

Score

83.00

Myanmar Ywangan

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