Description
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Flavor Notes
Red fruit, Pomegrenade, Stone fruit, Brown Sugar
The Story
Deep within the rolling hills of the Kyi Win farm, a harvest of vibrant cherries was gathered, marking the beginning of a journey defined by technical mastery and tireless oversight. This specific lot was placed in the hands of Mr. Aung Phyo, the guardian of quality, who worked under the seasoned mentorship of Yarsin to push the boundaries of traditional processing.
The heart of this story lies in a demanding, multi-stage transformation:
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The 72-Hour Dual Ferment: After the cherries were carefully pulped, they were subjected to a rigorous 72-hour fermentation cycle. By skillfully alternating between dry and wet environments, Mr. Aung Phyo allowed the beans to interact with their natural sugars and mountain water in a rhythmic dance, coaxing out deep, complex layers of flavor that a standard process simply couldn’t reach.
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The Final Cleansing: Once the precise window of fermentation was achieved, the coffee was thoroughly washed, stripping away the remnants of the fruit to reveal the pristine parchment beneath.
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The Sun-Kissed Finish: Finally, the beans were spread across drying beds for 10 to 14 days. Under the steady warmth of the sun, they rested and matured, locking in the vibrant acidity and clarity that resulted from their intensive three-day transformation.
The result is a testament to the dedication of Kyi Win and the precision of Mr. Aung Phyo鈥攁 cup that captures the disciplined art of the ferment.
