FLAVOUR PROFILE
Red Apple, Red Berries, Candy, Milk Chocolate
REGION
Ywangan, Shan state
PARTNERSHIP
Since 2018
ELEVATION
1300-1600m
PROCESS
Dry Natural
VARIETY
Red Catuai
MYANMAR - Danu
Filter Roast
___________________________
A BIT ABOUT THIS COFFEE
We are so excited to bring you this Old Quarter favourite. Back by popular demand, this award-winning filter coffee is a testament to the communities who produce it. Myanmar is recognised as one of Southeast Asia's most progressive and high-calibre specialty coffee origins. After one sip of the Danu, you’ll understand why.
___________________________
WHY YOU’LL LOVE IT
A traditional style of dry natural processing is used to produce this coffee, meaning there are no complex fermentation processes or additions going on, just Mother Nature doing her thing (with the help of some dedicated farmers).
The flavour profile of this coffee is exemplary of what traditional style processing methods can be when executed with care; exceptionally sweet, with wonderfully refined fruit characteristics. With notes of red berries, red apple, candy, and milk chocolate, this coffee is everything we love about Myanmar coffees.
___________________________
HOW TO BREW
We love it as: Pour Over or Espresso
Also good as: Plunger (Black), Stovetop (Black) and Aeropress (Black). Enjoy!
V60: 20g dose,300g yield, 2.45 brew time
Batch Brew: 61g per litre
Aeropress: 13g dose, 200g yield, 2.20 brew time
___________________________
THE STORY
This exceptional coffee is produced by a handful of villages around Ywangan, Shan state, a mountainous area in the central east of Myanmar, predominately by growers from the Danu community, but also with farmers from the Pa’O, Shan and Burmese communities.
The farms in this region range between 1300-1600m in altitude and utilise organic fertilisation practices that play into the local soil profile favourably. This region of Myanmar is considerably further from the equator than most other coffee growing regions in the world, and the micro-climate here lends itself to a slower ripening phase. This climate is optimal for the dry natural processing of coffee, with dry sunny weather during the harvest months providing the perfect conditions for drying outside, with minimal risk of mould or drying defects.
The predominant variety grown here is Red Catuai, and the coffee trees are intercropped with avocados, jackfruit, papaya, and macadamia. Fully ripe cherries are collected and brought to central collection points in each village before going through an initial hand-sort. After sorting, floating, and selecting the best fruit, the coffee is then thinly laid onto raised beds to slowly dry under the Myanmar sun for 17-25 days (or until they reach their desired moisture content). The coffee is then taken to the dry mill to be hulled, graded and hand sorted. Quality is checked at every stage of the process to ensure its excellence.
Read more about Our Favourite Myanmar Coffee: The Danu.
What we’re left with is the stuff we can’t get enough of - our Myanmar Danu Filter Coffee.