Limited Supply Microlot
Myanmar-Mandalay NGU Shweli
Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality - Origin
Region: Myanmar Ywar Ngan Township
Filter/Cafetiere: Lime upfront with a Caramel Body with hints of Roasted Nuts and a Tropical Fruit aftertaste.
Espresso: Beautiful Lime and tropical fruits upfront with a solid Caramel taste through the body with a Roasted Peanut Aftertaste.
Various Small Hold Farmers
Myanmar Ywar Ngan Township
January - March
1300 – 1660 masl
For Filter / Cafetiere
22 grams of coffee extract 440 millilitres of espresso. Temp of Water 92 degrees.
Aroma Notes: Lime Initially, with hints of Roasted Peanuts.
Tasting Notes: Lime upfront with a Caramel Body with hints of Roasted Nuts and a Tropical Fruit aftertaste.
Tactile Note: Tropical, Sweet and Velvety would be great over a continental breakfast.
16 grams of coffee extract 34 millilitres of espresso. Temp of Water 93 degrees.
Aroma Notes: Caramel upfront with strong Roasted Peanut Undertones.
Tasting Notes: Beautiful Lime and tropical fruits upfront with a solid Caramel taste through the body with a Roasted Peanut Aftertaste.
Tactile Notes: Delightful Tropical Fruit flavours, silky and delightful would be great served at breakfast or after dinner.
The Danu Hill Tribe are long-time residents of the Ywar Ngan Township which is primarily split between the Danu and Pa-o tribes, and counts members of the Myazedi amongst it. This is a very old community of people from the region in which the Myazedi inscription was discovered in the late 1800’s.
Myanmars own Rosetta stone, it tells the story of Prince Yazakumar and King Kyansittha in four languages and enabled the deciphering of the written Pyu language. Hundreds of farmers work on small plots between one and five acres each, tending to the same land that their ancestors did before them. Since pesticides are forbidden in this township, its residents produce in an organic style, though it is not yet formally organic certified.
The way in which Mandalay NGU Shweli works enables the traceability of this lot to be controlled, and its cup profile favours its own selection. Cherries are hand-picked and then dry fermented for 18-24 hours before being washed, and spread on raised beds for 48 hours. After this, they are moved to patios until final moisture percentage has been reached. Once dried, the beans are then dry milled on site too, before being sent to the MCG facility in Pyin Oo Lwin for consolidation and shipping.
Delivering the finest quality freshly roasted speciality coffee to your door. Freshly Roasted, Prepared and Packed on the day your order is dispatched.
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