{"product_id":"cindy-li-thanaka-coffee-champagne-yeast","title":"Cindy Li, Thanaka Coffee (Champagne Garden)","description":"\u003cdiv\u003e\u003cstrong\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCindy Li, Thanaka Coffee; Nyaung Ne, Pyin Oo Lwin, Shan State, Myanmar\u003c\/span\u003e; \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eArabica Caturra and Catuai\u003c\/span\u003e; \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWashed with Champagne Yeast\u003c\/span\u003e; 2026\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrapes | White Wine | Honeysuckle\u003cbr\u003e\u003cbr\u003eDirect trade with Cindy Li\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eIf southern Shan State nurtures Myanmar’s most iconic specialty coffee terroir, then Pyin Oo Lwin is the knowledge center that keeps pushing Myanmar’s specialty coffee forward. \u003c\/span\u003e\u003cspan\u003eLocated in the northeastern highlands of Mandalay Region, this mountain town has over a century of coffee‑growing history. It is home to Myanmar’s coffee research institutions, agricultural education centers, nurseries, demonstration farms, and the earliest farmers and estate owners exposed to specialty coffee concepts. \u003c\/span\u003e\u003cspan\u003eMany new techniques, new varieties, and new processing methods sprouted here before gradually influencing the entire Myanmar coffee industry. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePyin Oo Lwin sits at 1,000–1,300 metres, surrounded by forests and rolling hills. Once a British colonial summer retreat, it still retains extensive forest cover, forming a microclimate distinct from other Myanmar origins. \u003c\/span\u003e\u003cspan\u003eAverage temperature is around 20°C year round, with strong diurnal shifts. Rainy season lasts from May to October; dry season from November to March. This rhythm allows coffee trees to grow vigorously during rains and slowly accumulate sugars during the dry months. \u003c\/span\u003e\u003cspan\u003eMany estates still practice shade‑grown cultivation, preserving native trees and allowing coffee to coexist with forest ecology. Coffee grows alongside avocado, silver oak, legumes, birdsong and insects - it is a truly living coffee forest. Such an environment promotes “slow‑ripening” characteristics that give Pyin Oo Lwin coffees their clean cup profile, good sweetness, gentle acidity and refined layers.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eTracing back in history, arabica was introduced here by the British in the late 19th century. What began as small colonial trials gradually spread to surrounding villages. After a century, coffee became a key livelihood crop for many families. \u003c\/span\u003e\u003cspan\u003eIn the past decade, as global specialty‑coffee demand rose, the region shifted from volume production to quality‑focused farming. Farmers learned selective picking, varietal management, cupping, batch traceability, and diverse processing methods. Coffee evolved from a simple crop into a knowledge‑driven craft.\u003cbr\u003e\u003cbr\u003eThanaka Coffee is a Taiwan‑based specialty‑coffee brand built around a deep emotional connection to Myanmar’s land, culture, and coffee heritage. Its identity is rooted in founder Cindy Li’s childhood memories of watching her family harvest, dry, and roast coffee in their backyard in Myanmar. Cindy herself is born in Myanmar, ethnically Chinese and culturally Myanmese. It introduces Myanmar’s highland terroirs - Pyin Oo Lwin, Ywangan, Hopong - to Taiwanese consumers and beyond. Thanaka is Myanmar’s traditional natural skincare paste made from tree bark. Thanaka Coffee adopts this traditional symbol as its logo, done with warm brushstrokes and coffee‑cherry red.\u003cbr\u003e\u003cbr\u003eJust like other coffee farms in Pyin Oo Lwin, Thanaka Coffee is constantly learning and improving. In late 2023, Thanaka Coffee invited Taiwanese processing expert Chen Shi‑Wen to Pyin Oo Lwin for technical exchange. His years of practical experience helped the region understand fermentation management, drying control, and quality traceability from a more complete perspective. More estates began adopting specialty‑processing mindsets. By 2025, the work advanced into micro‑lot management. This year also includes whey‑fermentation experiments with Tsai Hsing‑Pu, exploring new flavor possibilities through different microbial ecosystems.\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"iNqyIf\"\u003e\u003cspan class=\"yADgie\"\u003eCaturra, Catuai, \u003c\/span\u003e\u003c\/span\u003eCatimor, Bourbon, Typica, S795, and SL34 form the backbone of Myanmar’s rapidly growing specialty coffee sector. A massive portion of Myanmar’s high-quality Caturra and Catuai is produced by smallholders. In some \u003cspan class=\"iNqyIf\"\u003e\u003cspan class=\"yADgie\"\u003ecoffee-producing villages, Caturra and Catuai\u003c\/span\u003e\u003cstrong class=\"rQesXe MPyX\"\u003e\u003cspan class=\"yADgie\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"rQesXe MPyX\"\u003e\u003cspan class=\"yADgie\"\u003ecan make up the full \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"yADgie\"\u003ecrop. In this coffee, Cindy experimented with fermentation using curated yeast to bring a new dimension to the widely common Caturra and Catuai. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eIn September 2026, Parchmen \u0026amp; Co introduced two coffees from Thanaka Coffee - Anaerobic Slow Dry Natural and Champagne-yeast fermentation. The former coffee was done at\u003cstrong\u003e \u003c\/strong\u003eSin Gyaung Lay, whereas the latter coffee was done at Nyaung Ne. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eRoast Level\u003c\/strong\u003e\u003cbr\u003eCaturra presents brown sugar and chocolate notes alongside citrus characteristics. Catuai displays similar notes with a stonefruit twist. The champagne fermentation would have given it an extra dimension of grapey flavour and a layered honeyed, white wine profile. \u003cbr\u003e\u003cbr\u003eWe intend to roast the coffee to reflect this transformation by the champagne yeast with a \u003cbr\u003ecrisp, effervescent and bright finish. We will roast slightly lighter on this coffee, leaning on acidic end of the balance via the preservation of the acids. This means the shorter cracking of less than 1 min, but on a very low ROR to allow sweetness to develop - so as to balance the acids and support the structure of the profile from hot to cold.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrew Flavour\u003c\/strong\u003e\u003cbr\u003eGrind size, brewer, kettle, filter paper, water characteristics, speed and height of pour - all these factors and probably more affect the final cup. We are cognizant that brew recipe can only serve as a guide. \u003cbr\u003e\u003cbr\u003eWe are using the Abaca paper on a Timemore Crystal Eye dripper, at 16g @ 700 \u003cspan\u003eμm \u003c\/span\u003eto 200ml to brew this coffee. To contextualise the grind size, it is nearer to salt. \u003cbr\u003e\u003cbr\u003eSince 2026, we have been experimenting with 2-part pour, using 2 temperatures. Our method is seldom practised in cafes as it is unfriendly towards training for the brewer's cup competition requiring serving 3 coffees simultaneously. \u003cbr\u003e\u003cbr\u003eOur method is simple, as follows:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eA shorter 1st part at a higher temperature followed by a longer 2nd part at a lower temperature. This is in recognition that enzymatic chemical compounds are smaller molecules that are easily extractable; these compounds produce our favorite notes of fruits and flowers, and are the first to be extracted. The first brewing water has to fight the interference of the escaping roasting gases that are getting out of the coffee particles as the water is trying to get in. A higher water temperature carries more energy to maximise the extraction of these enzymatic compounds. However, this first part will be more sour as it consists predominantly of easily extractable acids.\u003cbr\u003e\u003cbr\u003eSubsequently, the longer time lapsed after the start of brewing allow capillary actions and diffusion to bring chemical compounds that are deeper inside the coffee particle to the surface to be eroded by the fresh brewing water. Again, the enzymatic smaller molecules will be more mobile and first to be extracted, contributing to the flavour profile of the brew. Adding to this will be the heavier and less mobile compounds, contributing sweet and then bitter notes to the brew. But because the human tongue is approximately 1 million times more sensitive to bitterness than sweetness, we choose to use a lower temperature but at a longer time (higher volume) to achieve a delicate flavour balance.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eOn a 3-day-old roast, the dry fragrance is like stewed berries. The brew reminds of green grapes and currants, with an oily or alcohol silkiness. As the brew cools, notes of purple grapes, citrus fruits, honeysuckle and milk chocolate come forward, especially so with dilution via bypass or ice cubes. At times, there are hints of chesrnuts or buttered corn, and sweetness that reminds of dried longan and red dates. But still, it has an exceptionally smooth and medium mouthfeel. \u003cbr\u003e\u003cbr\u003eWe are brewing this coffee shorter at 200ml so as to emulate the crisp characters of a white wine. The higher temperature range in this recipe produces a cleaner brew than a lower range.\u003cbr\u003e\u003cbr\u003eThis is our brew recipe, with 2 pours:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e0th sec - Add 80g of 94\u003cspan\u003e°C water\u003c\/span\u003e\u003cbr\u003e(Within 5 days of roast) 45th sec for 30 sec - Add 120g of 90\u003cspan\u003e°C \u003c\/span\u003ewater to reach 220g\u003cbr\u003e(After 5 days of roast) 30th sec for 30 sec - Add 120g of 90\u003cspan\u003e°C \u003c\/span\u003ewater to reach 220g\u003cbr\u003eBypass 5-10g if needed\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cp\u003e\u003cbr\u003eSavouring our world in a cup!\u003cbr\u003eEnjoy!\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Parchmen \u0026 Co","offers":[{"title":"50g \/ Whole bean \/ Whole Beans","offer_id":47931586478257,"sku":"BP\/8972\/SIN\/50G\/WHOLE BEAN\/SPECIALTY 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