Artist coffee - In Between

This lot is from Lat Pan Pin farm in Myanmar, Burma. Grown at 1,350 meters, it's the result of two years of dedicated experimentation by Yarsin. Expertly processed at Biome Ywangan, Susie meticulously refined its dry fermentation using yeast and passion fruit extracts before washing and drying, creating a vibrant and complex flavor profile. Coffee cherries came from Ms. Hnin Ei Cho, the main person caring for cherry quality. They process this coffee by doing 5 days of double anaerobic fermentation together with passion flavor extract, and then washing and drying it for 10–14 days on drying beds. Whole beans - These can be ground to your brewing specification if picked up or purchased at our shop on 19 Doyers St, Chinatown. NYC Artwork by Jessica Lin. Roasted with care by Artbean Coffee in Brooklyn, NY. (12oz.) Save on shipping by picking up in store!