Lat Pan Pin Jasmine Anaerobic Honey Catuai

Description

Origin: Myanmar Region: Ywangan, Shan State Farm: Lat Pan Pin Varietal: Catuai Processing: Anaerobic Honey + Yeast + Jasmine Extract Elevation: 1200-1350 Profile: jasmine, hints of rose Price per lb (shipping + greens): $9.53 About the coffee: Double anaerobic fermented for 5 days with selected yeast and jasmine extract, then dried on raised beds for 10–14 days. Processed at the Biome Ywangan facility under the oversight of Susie, with cherries selected by Ms. Hnin Ei Cho. Roaster's notes: When Rachel (from Typica) mentioned that she had some Myanmar lots from us to try, I said I'd love to try. This lot stood out as it tasted very different than any Myanmar coffee we've tasted. It was experimental, not heavy in earth notes, and was surprisingly clean. I know using extract in coffee is looked down upon, but the jasmine doesn't come off overwhelmingly forward, but adds hints of florality to the undertones of the acidity in the cup. Brewing Notes: V60 Water temp: 93C+ Brew recipe: 0. 18g grounds 1. 60mL bloom (for 40 seconds) 2. 60mL second bloom (until water drains) 3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides I've been brewing this like it's a Colombian coffee. I've been pushing and going pretty quick. The acidity is the interesting part, so I've been brewing to express that. You shouldn't get much wood or earthy notes. You should be getting background acidity with silky delicate jasmine notes in the front. Rest notes: I'd rest it 3 weeks+. Additional Notes: Learn more about how we price our coffee here.