The Lady Honey - Brew Chart & Impressions

This beautifully syrupy honey processed coffee from Myanmar is such a smooth experience.

The cane sugar and nougat notes make this coffee unbelievably sweet. If this sweetness feels like pure sugar in a filter brew, it transforms to something even more sweet as an espresso.

The coffee offers some nice citrusy acidity and we would describe this as pomelo, ands the nice strawberry flavours add a lot of complexity to the whole experience.

Processing

The unique way they process this coffee gives it so many lovely attributes. It's a combination of wet and dry fermentation using innovative carbonic maceration technique.

For the dry part, the cherries are places in sealed tanks with no water to help with body and sweetness. They are then moved to another tank, submerged in water. Only after those two processes will the pulp be removed and rinsed before drying for 12-15 days. (Since the honey process dries with more mucilage than the washed, a couple of extra days are needed.)

Prior to fermentation, time is of the essence: within 18 hours of harvest, cherries are floated to remove under ripe cherry before hand sorting to remove other defects, something that can be quite a challenging when working with dozens of farmers from different farms.

Method	Dose	Ratio	Time
Espresso	18 g	2.2:1	30-34 sec
Espresso with milk	18g	2:1	32-36 sec
Americano	18 g	2.3:1	28-32 sec
V60/Origami	23 g	16.5:1	3:30-4:00 min
Chemex & Batch Brew	40-60 g	16:1	5:00-5:30 min
French Press	18-25 g	15.5:1	4:30 min steep time