In Ywangan, coffees come from mostly smallholder producers, with farms no larger than two or three hectares. Ywangan is a little higher than Pyin Oo Lwin (another major producing region), with the average farm falling between 1,300 and 1,600 meters above sea level. Producers deliver their cherry to a central collections depot daily, where their lots are inspected, graded, and sorted before purchasing. After lots are sorted, they’re sent further along to Pyin Oo Lwin for processing and preparation for export.
A little fuller bodied cup with a lot of complex darker tones. A bit of acidity upfront but only at the lighter roast points; very clean cup. Bakers chocolate and malt are the main tones but they balance nicely at a medium roast with a more floral front end. This reminds me of mix between Costa Rican coffee and Burundi coffee. Way cleaner profile and less herbal than Burundi, has the floral versus chocolate aspect of a Costa.
Fairly easy to roast – will appear one shade darker than it really is. Tends to get a sheen on it on the lighter side of a medium roast. If looking for light to medium, a little splotchiness on the bean is a good thing. If looking for a strong medium to dark roast, wait for the color to even out a bit or just a hint of visible oil. Being a coffee with a strong dark tone at any roast, I would suggest roasting to just before 2nd crack on the darker side.
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