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Danu

Danu

Refined silky character and a juicy citrus acidity by the quality driven Shwe Tang Thu farmers group.
£13.00
£13.00
Sale Sold out

Character

Silky texture and soft acidity.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

Volume
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Characterful Natural

This natural processed coffee is certainly unique amongst our offering. Its characterful depth and flavour is reflective of the producers meticulous attention to detail and dedication to quality.

We are enjoying its syrupy cherry sweetness and delicate critic acidity. It is suited to all brew methods but we find it particularly enjoyable as espresso with milk.

The Producer

Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, is made up of Danu smallholder farmers who are producing specialty coffee in the Ywangan area of Southern Shan State, in the east part of Myanmar. The Danu smallholders have been producing coffee for many generations, fine turning their technique and craft. Since the formation of the Shwe group, skill sharing has encouraged a rapid improvement to quality and consistency.

The group provides leadership, finance, technical assistance and market linkages for its members with the objective of bringing fairer trade conditions for its coffees. Each community has its own working group who areresponsible for managing the processing of coffee within each village.

The focus is exclusively on producing dry naturals – the climate and terroir is particularly suited to this process, with very dry heat during the harvest season providing excellent conditions for drying.

  • Production Data

    Produced by Shwe Taung Thu smallholders
    Region - Ywangan
    Grown at 1350 masl
    Varietal - Red Catuai
    Harvest - April 2022
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit. The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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