Two Sparrows Roasting Co.
ARABICA VARIETY: Catuai, S795, Caturra, Costa Rica T7667
ELEVATION: 1280 meters
CUPPING: Floral, fruity, well balanced, sweet and clean, with a winey acidity and notes of chocolate, fig and lime.
In Myanmar, formerly Burma, smallholder farmers in Ywangan, in the Southern Shan State, began growing coffee in the early 1980s, as a substitute crop for poppies.
Farmers here typically own a quarter to half an acre, on which they intercrop a few varieties of Arabica coffee with crops such as avocado, jackfruit, jengkol beans, papaya and shady macadamia trees.
Cherry arrives at the mill within 48 hours of harvest and is floated, pulped, sent through a mechanical demucilage machine and fermented in concrete tanks using an aerobic method (the tanks are sealed allowing oxygen to escape but not enter). The waste water is later treated and recycled for use on the farms.
The coffee is then dried in the sun on patios, where it’s turned every hour.