- ### About The Lady Washed - Myanmar fundraiser | Myanmar The Lady Specialty Coffee was created in 2017 by two leading lights of the Myanmar specialty scene, Su Nandar Linn and Thi Ha Gyawalie, to champion and support the women coffee farmers in Ywangan, southern Shan. All of their coffees are produced exclusively by women (from Pa-O and Danu ethnic minority groups). From initially engaging with 51 farmers from one village, Nwar Ban Gyi, they now work with over 400 female producers across seven villages in Ywangan. This coffee is produced using innovative carbonic maceration processing techniques, utilising both wet and dry fermentation prior to rinsing and drying. For the dry fermentation, the cherry is placed in sealed tanks to kick start fermentation and increase sweetness and fruit character. The coffee is then wet fermented, cherry is placed under water in closed tanks for a fixed period until the desired pH level is reached. After these two fermentation stages the coffee is pulped and washed to remove the fruit and mucilage and dried on raised tables for about two weeks. - ### Coffee Info **Tasting Notes:** Cranberry | Prune | Cacao Nibs **Processing Method:** Washed **Varietal:** Red Catuai **Importer:** Indochina

- ### About The Lady Washed - Myanmar fundraiser | Myanmar The Lady Specialty Coffee was created in 2017 by two leading lights of the Myanmar specialty scene, Su Nandar Linn and Thi Ha Gyawalie, to champion and support the women coffee farmers in Ywangan, southern Shan. All of their coffees are produced exclusively by women (from Pa-O and Danu ethnic minority groups). From initially engaging with 51 farmers from one village, Nwar Ban Gyi, they now work with over 400 female producers across seven villages in Ywangan. This coffee is produced using innovative carbonic maceration processing techniques, utilising both wet and dry fermentation prior to rinsing and drying. For the dry fermentation, the cherry is placed in sealed tanks to kick start fermentation and increase sweetness and fruit character. The coffee is then wet fermented, cherry is placed under water in closed tanks for a fixed period until the desired pH level is reached. After these two fermentation stages the coffee is pulped and washed to remove the fruit and mucilage and dried on raised tables for about two weeks. - ### Coffee Info **Tasting Notes:** Cranberry | Prune | Cacao Nibs **Processing Method:** Washed **Varietal:** Red Catuai **Importer:** Indochina