Category: 緬甸特選咖啡館 緬甸特選咖啡
雖然咖啡早在19世紀英國殖民時期就被引入緬甸，但直到1990年代末期，政府致力於以其他作物取代鴉片種植後，咖啡生產才開始擴大規模。2005年，緬甸建立了規模化生產，而首批來自緬甸的精品咖啡則於2017年抵達歐洲。
這款咖啡是Su Nandar Linn與Thi Ha Gyawalie發起的一項計畫的成果，其核心目標是支持女性生產者。他們與Pa-O及Danu社群合作，建立了一支完全由女性組成的團隊，與400位女性生產者攜手合作。這批咖啡豆採用碳酸浸漬蜜處理法。原料來自Nwar Ban Gyi村51位農民的收成。咖啡櫻桃先在二氧化碳發酵槽中發酵48小時，接著進行去皮，並在棚架上乾燥。
覆盆子般的酸度穿透蜂蜜般的口感，尾韻帶有荔枝的甜美香氣。
There’s real history in every sip, knowing it traces back to the colonial era—makes it feel special. The flavor is smooth and earthy, and it brews up strong without any bitterness. I’m already planning my next order.
The history behind this coffee is what drew me in, and the earthy, full-bodied taste didn’t disappoint. You can really taste the care from small-scale farming in every sip.
The first sip hit me like a quiet morning in Yangon—smooth, earthy, with a history in every drop. It’s the kind of coffee that makes you slow down, and the colonial-era roots really come through in the depth. I’m already on my second bag.
