Description
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Flavor Notes
Tropical fruit, Grape, Winey, White chocolate, Sugarcane
The Story
In a captivating display of temperature and light control, this lot was brought to life by the collaboration between local farmer partners and the meticulous Ms. Hnin Ei Cho. Under the seasoned guidance of Yarsin, she orchestrated a sophisticated “shadow-play” fermentation process designed to push the boundaries of the bean’s sweetness.
The transformation unfolded in two dramatic acts:
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The Heat and the Shadow: The cherries first underwent a 24-hour high-temperature fermentation to kickstart a rapid development of sugars, immediately followed by 48 hours in a controlled dark room. This shift into the shadows allowed the flavors to stabilize and deepen, creating a rich, syrupy complexity within the fruit.
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The Patient Maturity: Following this intensive three-day cycle, the coffee was spread across drying beds for an extensive 18 to 25 days. Basking under the direct sun for over three weeks, the beans slowly reached their peak, locking in the bold, multifaceted profile born from the dance between intense heat and cool darkness.
This process is a testament to Ms. Hnin Ei Cho鈥檚 precision, resulting in a cup that is as deep and mysterious as the dark room in which it was refined.
