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The Backstory:
The Muraho Shyira is from the Shyira Washing Station in the Nyabihu district of Western Rwanda and supplied by Muraho Trading Company. This coffee was fully washed and fermented for 12 hours and sun-dried for 35 days. Muraho is the first company in Rwanda to get official legal approval from the governing board NAEB to produce and export Honey and Natural processed coffees.
Cupping Notes:
This coffee is excellent by any prep method. Jim loves it as espresso - it is light and lively. It has the fruitiness of a natural but the clean palette of a washed coffee (it is a washed coffee). It's a combination of sweet, floral and fruit - think honey, Meyer lemon and cherry.
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The Backstory:
Myanmar (formerly known as Burma) is an emerging coffee producing country. The majority of coffee in Myanmar is produced in Mandalay and Shan State; only about 60% of this coffee is exported, and it primarily goes to China, South Korea, Malaysia, and Japan.
This single origin coffee comes from Moe Htet, a privately owned estate which has 250 acres, located in Northern Shan State at 1,100m above sea level. Once the cherries are harvested, it takes about two hours to deliver them to Mandalay Coffee Group, where they are fully washed and stored prior to exporting.
We came upon this coffee after our daughter studied abroad and went to Myanmar on vacation.
Cupping Notes:
Myanmar coffee has a distinctive rich, smooth body and a zesty, citrus, earthy taste. Dark cherry, earthy, pecan, orange.
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Happy Thursday!
O.K. folks, I don't know about you, but I am tired of Mother Nature playing tricks on us. One day it's in the mid 70's a couple days later, we get snow. It seems like one long April Fool's joke. Here, in NC, the trees are starting to bloom, daffodils and tulips are coming up and we are continuing to see signs of spring. We are supposed to get rain on Saturday, so maybe, just maybe, the weather will stay warm long enough that we will see the April showers bringing May flowers!
In the meantime, there is still a morning nip in the air which warms up later in the day. For your cool, early mornings, brew a pot of coffee. Or, for those espresso connoisseurs, take the opportunity to try something different. Our
Rwanda
is great in any prep method.
As the day warms up, perhaps you could use a little pick-me-up. Enjoy sitting on your porch or deck, sipping a cup of
Myanmar
coffee and, perhaps, a scone.
This Saturday, April 7th, is the first day of the regular season at the
Western Wake Farmers Market.
The season runs from April-November. Hours are 8:00-12:00. Starting in our spring 2018 season, we will have a weekday afternoon market open seasonally, from May- Labor Day Weekend, on Tuesdays from 3:00 pm - 6:00 pm.
One thing that will make your market day more manageable is to
pre-order
the coffee you want and say whether you want to pick up at the market or at the shop.
Debbie, Jim and Sean
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