From Myanmar a fantastic micro-lot of coffee grown exclusively by women, certified by Women Coffee Project and processed with an experimental processing method that involves a carabonic maceration of the fruits.

It is worked with a particular Honey method which involves a carbonic maceration of the fruits. The 51 women of Nwar Ban Gyi village harvest the Red Catuai variety coffee cherries and process them within 18 hours of harvest. After a selection in floating tanks, they place the whole cherries in 500-liter fermentation tanks filled with water and with a one-way valve that allows gas to escape. After 48 hours of fermentation, the saturated water creates foam that begins to come out of the valve. This is the moment that indicates the end of fermentation. The cherries are sent to the pulping plant, where 75% of the mucilage is removed from the grain. At this point they are ready for drying in 12/14 days.

In the cup emerge hints of citrus and sweet dried fruit, reminiscent of nougat. Malic acidity is well balanced by sweetness and good body.