Description
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Flavor Notes
Ripe fruit, Fig Jam, Caramel, Black Tea
The Story
The story of this lot begins at the Shwe Sann farm, where the high-altitude air and rich soil produce cherries of exceptional potential. To realize that promise, the harvest was entrusted to Mr. Aung Phyo, who served as the primary steward of quality under the expert mentorship of Yarsin. Together, they opted for a refined approach that celebrates the bean’s natural clarity.
The transformation was defined by two critical stages:
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The Dry Ferment: Immediately after pulping, the beans underwent a 24-hour dry fermentation. By resting in their own natural mucilage without the addition of water, the coffee developed a concentrated, honeyed sweetness and a crisp acidity in a short, intense window of time.
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The Sun-Drenched Rest: Once the perfect flavor equilibrium was struck, the coffee was moved to drying beds. Over the course of 10 to 14 days, the beans basked under the direct gaze of the sun, slowly shedding moisture until the vibrant characteristics of the Shwe Sann terroir were perfectly preserved.
This process, though simpler in timeline, requires immense precision—resulting in a bright, clean cup that honors the dedication of the hands that picked it and the expertise of those who refined it.
