The Lady

Although coffee has been in Myanmar since British colonialists introduced it in the 1800s production remained small scale until the late 1990s when the state strived to replace opium production with other crops. Production on scale was established in 2005 with the first speciality coffee from Myanmar arriving in Europe in 2017.  

This coffee is the result of a project started by Su Nandar Linn and Thi Ha Gyawalie with the specific purpose of championing women producers. Working with Pa-O and Danu communities, they have built an entirely female workforce collaborating with 400 female producers.  This lot is a carbonic maceration honey. Made up from the harvest of 51 farmers in the Nwar Ban Gyi village. Cherries are placed in fermentation tanks with Carbon Dioxide ferment for 48 hours before being pulped and dried on raised beds.

Raspberry acidity cuts through the honey mouthfeel with sweet notes of lychee on the finish.

The Lady, sourced from Nwar Ban Gyi in Myanmar and produced by Su Nandar Linn and Thi Ha Gyawalie, showcases the potential of carbonic maceration honey processing to amplify fruit-forward characteristics. Roasted by Caravan Coffee Roasters, this lot balances bright raspberry acidity with a silky honey mouthfeel and distinctive lychee notes. Carbonic maceration—a fermentation technique that enhances aromatic complexity—pairs naturally with honey processing, which tends to preserve and intensify fruit flavors while adding sweetness and body. The resulting profile demonstrates how processing choices can elevate Myanmar coffees beyond their typical market presence.