The taste of Christmas. <br/> <br/> It’s the time of year to fill your mouth with heavenly liquids. Beautifully rich and complex we get notes of berry compote, juicy nectarine and sweetness like vanilla sugar. Like its namesake, this coffee NEVER disappoints. Producer Smallholders from Pha Yar Gyi Kone village (part of Shwe Taung Thu farmers group) Location Ywangan, Shan State, Myanmar Elevation 1,323 masl Cultivar Red Catuaí Preparation Natural Harvest December - April 2025 Arrival November 2025 Exporter Indochina Coffee Importer Indochina Coffee Pha Yar Gyi Kone is named after the village in which this coffee is grown, consisting of 200 member Danu households. The group has donated some of their profits from last season’s coffees to the local school. Ripe cherries are picked and delivered to a central collection point in the village. This is then hand sorted by villagers, retaining the best cherry and removing under and over ripe fruits. The cherries are then spread out to dry on raised beds for around 11-32 days. Dry milling takes place through a local exporter. The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment. After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation. The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation. To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries. Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body. The name Catuaí comes from the Guarani phrase "multo mom," meaning "very good." This variety was developed by the Instituto Agronômico (IAC) of São Paulo State in Campinas, Brazil. Catuaí is the result of marrying Mundo Novo, known for its high productivity, with Caturra, chosen for its small size. The outcome is a compact, high-yielding plant with consistently good cup quality across Central America. However, it's highly susceptible to leaf rust. Catuaí comes in both yellow and red-fruited types.