This coffee, from the Nwar Ban Gyi village, is the brainchild of two pioneering women seeking to promote and support local female farmers. Having built a processing station, dubbed ‘The Lady’, there are now 51 local women contributing their coffee cherries within 18 hours of picking. Keen to push beyond the boundaries and perception of standard washed coffees these cherries are instead placed in sealed fermentation tanks for a 48-hour carbonic maceration. Following this, they are pulped, to separate beans from their fruit, and dried with a sticky layer of mucilage in-tact. These unique efforts add a layer of complexity and intrigue to the resulting coffee with sweet tasting notes of dates, cherry, and pecan sure to liven up your morning filter brew.