The Lady

specialty WCP


Moka/Espresso and filter

Aromatic notes


From Myanmar a fantastic coffee micro-lot grown exclusively by women, certified as Women Coffee Project and processed with an experimental processing method that involves a carbonic maceration of the fruits.


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Southern Shan State, Ywangan

Finca: Nwar Ban Gyi Village

Growth altitude: 1350-1400 mt a.s.l.

Variety: Red Catuai

Processing method: Carbonic maceration

Certifications: Specialty Coffee and Women Coffee Project

Cupping score: 86,5 points SCA

Everything you want to know

Myanmar is a country that has been experiencing complex social situations for years: child and female exploitation and export, often in the hands of a few people who have little regard for the rights of people and workers. This is why we decided to promote this coffee only after having personally met, Thi Ha Gyawalie and Su Nandar Linn, the two young people who carry out this project. For them, being able to sell their coffees directly abroad, without opaque intermediaries, means giving hope, a perspective to all the women of the Ywangan region.

Anyone wishing to know more about their project can contact them directly at:

Let's go back to talk about Burmese coffee.

What we propose is the only one of the three lots produced this year. It is processed with an anaerobic fermentation of the fruits carried out partly dry and partly with water. The 51 women from the village of Nwar Ban Gyi harvest the Red Catuai coffee cherries and process them within 18 hours of harvesting. After a selection in flotation tanks, they place some of the whole cherries inside 500-liter fermentation tanks filled with water and with a unidirectional valve that allows the escape of gas. After 48 hours of fermentation, the now saturated water creates foam that begins to come out of the valve. This is the moment that indicates the end of the fermentation.

For dry fermentation, the same technique is used but without adding water. In this way, the sugar content of the cherries increases, resulting in a fuller and, of course, sweeter cup.

Subsequently, the cherries processed with both methods are carefully mixed and dried on raised beds for about 20/24 days.

In the cup, we find a very sweet and fruity coffee, with a good body and well-balanced malic acidity. Fruity aromatic notes of strawberry and black cherry accompany other sweet notes of caramel and chocolate.

When tasted according to the SCA protocol, this coffee obtained 86.50 points.

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