Hooray Coffee Lab
Obadiah | The Lady, Myanmar (CM Natural)
Obadiah | The Lady, Myanmar (CM Natural)
Couldn't load pickup availability
$42 / 250g. cherry & boozy notes. Recommended for espresso and filter.
Produced by Su Nandar & Thi Ha
Region - Ywangan
Grown at 1350 masl
Varietal - Red Catuai
Harvest - May 2024
Process - CM Natural
A pioneering farm empowering female coffee farmers across the region: rich cherry sweetness & a lingering boozy finish.
The Lady Specialty Coffee was born from a simple but powerful idea: to uplift female coffee farmers in Ywangan. Founded by Su Nandar Linn and Thi Ha Gyawalie, it’s now a thriving community of over 400 women, producing exceptional coffee.
Su Nandar and Thiha actively train and support their all-female workforce in every step of coffee processing, while also paying above-average prices to farmers in nearby villages for their cherries.
This coffee underwent an innovative carbonic maceration process, combining both wet and dry fermentation before drying on raised beds. In dry fermentation, the cherries were sealed in tanks to elevate brix levels, enhancing body and sweetness. For wet fermentation, they were submerged in closed tanks until the perfect pH balance was achieved, bringing out a refined depth of flavour.
About Obadiah:
The founder, Sam Young, who first tried his hand at roasting in Australia (at Five Senses Coffee), opened his own roastery in 2017 on the outskirts of Edinburgh.
Clean and expressive
To truly reveal the innate character of a coffee, a deep understanding of its raw material is required.
We have established close partnerships with growers and producers who nurture their cherry, preserving its natural qualities within the seed.
Then, by roasting delicately and soon after harvest, we curate a resolutely seasonal offering of coffees that have retained their distinct expression.
For our coffees to be best enjoyed, we recommend a generous resting period after roast, to allow trapped CO2 to release, and the full spectrum of flavours to be revealed.
We encourage resting our coffees in its sealed bag for a minimum of 21 days, and we have found interesting results far beyond.
Share
