Myanmar, Padah Lin Washed

Description

This coffee originates from Mandalay Coffee Group which was established in 2014 and is owned and operated by citizens of Myanmar, many of whom have been involved in Mynanmar’s coffee industry for over 30 years. Padah Lin coffee consists of combined daily lots grown by predominantly Danu and some Pa-O hill-tribe smallholder farmers across 16 villages in the remote mountainous area of Ywangan, southern Shan state, Myanmar. This cherry is transported to MCG’s processing facility just outside Pyin Oo Lwin in Mandalay region.

MCG works with smallholder farmers across Ywangan, each of whom cultivates approximately 0.25-3 acres of land, with coffee plants intercropped with a variety of produce such as avocados, jackfruit, papaya, macadamia and djenkol beans. The different types of trees act as a buffer to the spread of leaf rust and provide much needed shade, for both the coffee and the families who welcome the shade around their homes. Most of the farmers do not use fertiliser, but there is a big difference in quality and yield from the wealthier farmers that can use manure from their cattle.

PROCESSING INFORMATION
Within 48 hours of picking, the hand sorted cherry is transported to MCG’s processing mill in Pyin Oo Lwin.
At the processing facility, Cherry is floated, pulped and fermented overnight in tiled tanks that maintain lot separation.
Parchment is then rinsed in a mechanical demucilager.
Coffee is dried on concrete patios for 7-10 days.
Coffees then go through further handsorting.

Country: Myanmar
Region: Mandalay
Farmer: Smallholders from 16 villages in Ywangan
Producer: Mandalay Coffee Group
Elevation: 1280 masl
Variety: Red Catuai
Process: Washed
Screen size: 15+
Harvest: December – April

Tasting notes: Satsuma, Golden Icing Sugar & Cinnamon

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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