- ### About A Lel Chaung - Myanmar fundraiser | Myanmar Myanmar has been hit by a devastating earthquake causing significant destruction and loss of life. The epicenter in Sagaing is just 60 miles from Ywangan where this coffee is grown and harvested. We are donating all of the proceeds from the sale of this coffee to the Red Cross Myanmar earthquake fund. This coffee is grown and processed by 180 households from A Lel Chaung village. Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, is a farmer-owned venture, made up of over 3000 Danu and Pa-O smallholder farmers from 17 villages across the Ywangan area of Southern Shan State, Myanmar. Women make up 60% of the total workforce. To produce this microlot coffee was hand harvested and delivered to the village for processing. The cherry was then hand sorted to remove any defects and dried on raised tables for about 17 days. The drying was done using a thin layer for low levels of fermentation resulting in a very clean tasting natural processed coffee. - ### Coffee Info **Tasting Notes:** Black Cherry | Prune | Cacao **Processing Method:** Natural **Varietal:** Red Catuai **Importer:** Indochina

- ### About A Lel Chaung - Myanmar fundraiser | Myanmar Myanmar has been hit by a devastating earthquake causing significant destruction and loss of life. The epicenter in Sagaing is just 60 miles from Ywangan where this coffee is grown and harvested. We are donating all of the proceeds from the sale of this coffee to the Red Cross Myanmar earthquake fund. This coffee is grown and processed by 180 households from A Lel Chaung village. Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, is a farmer-owned venture, made up of over 3000 Danu and Pa-O smallholder farmers from 17 villages across the Ywangan area of Southern Shan State, Myanmar. Women make up 60% of the total workforce. To produce this microlot coffee was hand harvested and delivered to the village for processing. The cherry was then hand sorted to remove any defects and dried on raised tables for about 17 days. The drying was done using a thin layer for low levels of fermentation resulting in a very clean tasting natural processed coffee. - ### Coffee Info **Tasting Notes:** Black Cherry | Prune | Cacao **Processing Method:** Natural **Varietal:** Red Catuai **Importer:** Indochina