Boasting boozy brilliance with an apricot and hazelnut finish, get ready to be wow’d by this super interesting and complex coffee from Myanmar. The Lady has caused many conversations here at the roastery- she’s a real unique coffee that we didn’t quite know what to expect of, but once we tried her as espresso, we were blown away by this super jazzy apricot and nutmeg. The Lady is an all-female-run processing facility created by Su Nandar Linn and Thi Ha Gywalie to support the efforts of farmers in Ywangan region with its limited-edition lots, purchasing solely from female smallholders. The facility was set up with the intention of highlighting the important work women do in coffee in the region. In Myanmar women make up the majority of the workforce on the farms yet are rarely recognised for it. The Lady is here to prove that women can do it all. Women working at The Lady gain skills needed to properly process coffees after they are delivered in cherry form. Su Nander, who also runs her own coffee farm, belongs to the youngest generation of coffee farmers who are truly breaking new ground. With her passion for experimentation and her focus on quality, she has contributed to Myanmar being recognised as an origin producing high-quality specialty coffee. This coffee is processed by a carbonic maceration red honey method, with the coffee cherries undergoing 48 hours of fermentation, prior to depulping and drying on raised beds. The idea is to break down the inside layers of the fruit, and soak all of the juice into the seeds in a controlled fermentation without yeast. Carbonic maceration can bring out some incredibly unusual flavours and aromas, and is known for creating bright and winey coffees! From the Founders: "The vision behind The Lady is to promote women in coffee; which is the reality here in Myanmar, it’s mostly women working on the farms, not men. So we wanted to celebrate the fact that women can do whatever men can do by only buying from female farmers. That’s why we named the company The Lady."