Myanmar, A Lel Chaung

Description

This coffee originates from the Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, is made up of Danu and Pa-O smallholder farmers who are producing specialty coffee in the Ywangan area of southern Shan State, in the east part of Myanmar. The group provides leadership, finance, technical assistance and market linkages for its members with the objective of bringing fairer trade conditions for its coffees.

A Lel Chaung is named after the village in which this coffee is grown, which comprises 180 member households. Each community has its own working group which is responsible for managing the processing of the coffee within each village. The focus is exclusively on producing dry naturals – the climate and terroir is particularly suited to this process, with very dry heat during the harvest season providing excellent conditions for drying.

PROCESSING INFORMATION
-Ripe cherries are picked and delivered to a central collection point in the village.
-This is then hand sorted by villagers, retaining the best cherry and removing under and over ripe fruits.
-The cherries are then spread out to dry on raised beds for around 17 days.
-Dry milling takes place through a local exporter.

Country: Myanmar
Region: Ywangan
Farmer: Smallholders from A Lel Chaung village
Producer: Shwe Taung Thu farmers group
Elevation: 1282 masl
Variety: Red Catuai
Process: Natural
Screen size: 15+
Harvest: December – April

Tasting notes: Red Berries, Vanilla and Caramel

This coffee and information has been supplied to Bell’s Beans by Indochina Coffee:

How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.

We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO₂ that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.

Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.

Need help on which grind size? Click here

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