This lot is one of the finest coffees from Ruby Hills Estate.
The cherries for this lot are grown in a separate 10-acre coffee plot within the farm, containing 5000 plants. Due to steeper slopes and fewer quantities of plants per acre, the total amount of green beans is relatively small compared with other farms in Myanmar.
Cherries are harvested at peak ripeness, going through flotation and pulping within 4 hours of harvest. This occurs twice daily, processing both morning and evening harvests.
Fermentation takes place between 48-72 hours in 25 litre buckets removing excess air and headspace. After the fermentation is complete, coffees are dried for approximately 20-24 days on raised beds.
Ruby Hills Estate is situated in Mogok, a deep mountainous area in the north of Mandalay region, its name reflecting the world famous and highly prized rubies mined here. This is a remote and inaccessible area for foreigners who can only access with permission from the government. The farm is family owned and operated by Arrow Brothers who have been growing and processing coffee since 2002. It has 65 acres and an elevation of 1220-1525masl.
The farm started with Catimor H528 (from Thailand), but from around 2022, it will also be offering new varieties including Gesha, Pacamara, SL-34, Caturra, Catuai, and Jamaican Blue Mountain.
The farm now also holds EU Organic Certification for all of their coffees. Thi Ha Gyawalie is taking the lead in growing and processing coffees at the family farm. A Certified Q Grader and Processing Professional (CQI), Thi Ha is an avid experimenter interested in carbonic maceration and crafting interesting new profiles.
As well as his family farm, Thi Ha has also joined forces with another young and innovative producer Su Nandar Linn, to create The Lady specialty coffee, which champions farmers in Ywangan region with its limited edition lots produced exclusively by women.
Sourcing partner: Indochina
