Ka-Daung
$20.00
Origin: Ywangan Region, Myanmar
What we taste: Chocolate Covered Peanuts, Turbinado Sugar, Sangria
This coffee comes from the Ywangan region of Myanmar at 1,100-1,500 meters above sea level in the central highlands, south east of Mandalay. Ka-Daung is grown by 50 small growers who come from 16 different villages. Each farmer typically owns around a quarter up to three acres, where they will grow various crops among each other. Most farmers in this region will grow a few varieties of Arabica coffee alongside avocado, jengkol beans, various tropical fruits, tea leaves, and macadamia trees for shade. They also only use organic fertilizers, typically from animal origin. After the cherries are picked, they are collected at a central location to be sent to the Mandalay Coffee Groups processing mills in Pwin Oo Lwin just east of Manadaly. Here the coffees are sorted, pulped, and then fermented in tanks for 18 hours before finally being washed. After the beans are washed they are laid out to be sun dried, getting combed every hour. After the beans reach the desired moisture content they are hulled and then sorted for final bagging for resting and export. Ka-Daung translates to "Dancing Peacock", which was the national symbol of Myanmar and represents the descent of the sun illuminating the cultural fabric of the country with its radiant Presence. What does a coffee from Myanmar taste like? It turns out that Myanmar coffee is most similar to Brazilian coffee. That really shows up in this cup! Ka-Daung is a delicious all day sipper! We are getting notes of Chocolate covered peanuts, Turbinado Sugar, and Sangria. There is a nice balanced richness with subtle acidity and funk that doesn't overstay its welcome.
