Myanmar Red Honey

• Apricot, nougat, grape and honey flavor notes
• Cultivation and processing by women's cooperatives in Myanmar
• Prepared using the Red Honey method
• Hand-roasted in Berlin

The Lady Specialty Coffee

For the roasting of the Myanmar Red Honey, the Berlin roastery FIRSTCRACK obtains raw coffee from the coffee cooperative "The Lady Specialty Coffee", which consists exclusively of women farmers. The processing of the coffee cherries is also carried out almost exclusively by women. The cherries of the Arabica subtype Red Catuai coffee plant are picked by hand and then processed using the special Red Honey method. After washing and a 48-hour fermentation (carbonic maceration) in plastic tanks, the coffee cherries are pulped and dried on raised beds for about two weeks. The finished raw coffee beans then embark on their journey to Berlin...

The roast

Upon arrival in Berlin, the coffee beans are roasted manually at FIRSTCRACK in a drum roaster. The name of the roastery refers to the sound the coffee beans make during the roasting process when the pressure inside the bean ruptures their cell wall - a crucial moment in every roast. The roasting profile, developed with great attention to detail, elicits a harmonious flavor profile from the beans from Myanmar. The taste of the Myanmar Red Honey is reminiscent of apricots, nougat, grapes and honey and convinces with a medium body and a delicious sweetness.