In the village of A Lel Chaung, Myanmar - 180 households craft exceptional natural coffees that showcase the rich character of their land. The region's warm, dry harvest climate is ideal for natural processing, allowing the community to highlight their unique terroir through skilled, meticulous methods.
The result is a vibrant coffee with juicy red berries, red currant, dried pineapple sweetness, and brown sugar warmth. Layers of vanilla and caramel add depth and smoothness, while bright acidity and a rounded body reflect the dedication and expertise of A Lel Chaung's producers.
Location/Origin - Myanmar - A Lel Chaung.
Species & Varietal - Arabica, Red Catuai.
Process - Natural.
Growing Altitude - 1282 masl.
Brewing Methods - Espresso, Cafetiere, Moka Pot, Filter.
In the village of A Lel Chaung, Myanmar - 180 households craft exceptional natural coffees that showcase the rich character of their land. The region's warm, dry harvest climate is ideal for natural processing, allowing the community to highlight their unique terroir through skilled, meticulous methods.
The result is a vibrant coffee with juicy red berries, red currant, dried pineapple sweetness, and brown sugar warmth. Layers of vanilla and caramel add depth and smoothness, while bright acidity and a rounded body reflect the dedication and expertise of A Lel Chaung's producers.
Location/Origin - Myanmar - A Lel Chaung.
Species & Varietal - Arabica, Red Catuai.
Process - Natural.
Growing Altitude - 1282 masl.
Brewing Methods - Espresso, Cafetiere, Moka Pot, Filter.
