Specialty Coffee Myanmar A Lel Chaung, from the Ywangan area in the southern Shan state. With a high score of 85.5 points by the SCA. It has a very special flavor with hints of hibiscus, lychee, vanilla, and cinnamon. Discover this Specialty Coffee Myanmar A Lel Chaung in its 500-gram presentation, an exotic and exclusive variety that offers a spicy and unique cup. This 100% Red Catuai coffee offers a creamy cup with medium acidity, thanks to its natural process.

Natural Process of Specialty Coffee Myanmar Fuyan

The specialty coffee Myanmar A Lel Chaung goes through a natural process that takes care of every detail from the plant. First, it is carefully hand-picked with the goal of obtaining 99% ripe cherries. Then, the cherries are washed and floated, defects are separated before processing. The cherries are drained and left outdoors for 12-18 hours. The coffee is depulped and placed in barrels to ferment until reaching 4.5 pH. At that point, the coffee is washed and dried for a minimum of 14 days and up to 25 days, until reaching 11% humidity. This drying process is done in solar dryers (raised beds), moving the coffee continuously every 2 hours during the first days and then at least 4 times a day.

Red Catuai Variety: compact and profitable

Red Catuai is an Arabica coffee variety known for its adaptability and performance. It is a hybrid resulting from the crossing of Caturra and Mundo Novo varieties, standing out for its compact size and ability to produce a cup of coffee with sweet notes and bright acidity according to World Coffee Research.

Coffee from Myanmar: a hidden treasure

Myanmar has the largest expanse of tropical forest in continental Southeast Asia with substantial biodiversity and is home to rare species such as the red panda and the Myanmar snub-nosed monkey. The climate and terroir are perfect for coffee cultivation in various parts of the country, particularly in the Shan hills that extend to the coffee regions of Yunnan and Thailand. Myanmar has been cultivating coffee since the late 19th century, introduced by British colonists. After Myanmar's independence in 1948, a concerted push to produce coffee came much later during the 2011 political reforms, when agricultural growth was encouraged as part of the government's opium eradication program. The subsequent opening of its economy led to increased attention to coffee as a commercial crop. Specialty coffee production began in 2015, supported by development initiatives from the Winrock Foundation, USAID, and CQI, and the first specialty coffees were exported to the US in 2016 (Atlas) and to the UK in 2017, including the first shipment of Indochina Coffee.

Specialty Coffee: guaranteed quality in every cup

Specialty coffee is synonymous with quality. These are beans that meet rigorous standards throughout their production process, from cultivation to roasting. Specialty coffees, like this Chinese origin, are selected by experts and often receive high scores in professional cuppings. At Mocaibo Coffees, we ensure that each bean preserves its aroma and taste through a process of artisanal roasting and exclusive storage. We guarantee that you will enjoy a unique experience in every cup.

A Lel Chaung Estate

The Shwe Taung Thu farmers group, which translates to "Golden Farmer," is a farmer-owned enterprise, formed by over 3,000 small Danu and Pa-O farmers from 17 villages in the Ywangan area in the southern Shan state, Myanmar. Women make up 60% of the total workforce. Shwe Taung Thu empowers small farmers, giving them control over coffee production, prices, and community contributions. This liberates them from exploitation by middlemen and increases their profits. The focus is solely on producing naturally dried products: the climate and terroir are particularly suitable for this process, with very dry heat during the harvest season providing excellent drying conditions. The coffees produced by Shwe Taung Thu are named after the villages where the coffee is grown and processed. Each community has its own working group responsible for managing coffee cultivation and processing within each village. In return, the Shwe Taung Thu team provides valuable support in various forms, including technical guidance, market access, and financial assistance to achieve quality control and fairer trading conditions for their coffees. This coffee is cultivated and processed by 180 households from the village of A Lel Chaung. It is an exceptionally clean and bright naturally processed coffee, reflecting meticulous attention to