About Myanmar and the story behind Shift Vol. 4: Fermentation
Myanmar isn't only about beautifully processed natural coffees anymore. It is about pushing the boundaries of processing through innovative fermentation techniques. Shift vol. 4: Fermentation features a unique Anaerobic Rice Yeast processing method from Melanie and her team at Behind the Leaf and the Pa-O families which involves the use the ‘yeast balls’, traditionally used as fermentation starters in local rice wine production.
In this three-part series, we take a deeper dive into the story behind the coffee below:
Part 1: About Myanmar & Behind The Leaf
Myanmar is a young and unique origin when it comes to specialty coffee. Discover the coffee story behind Myanmar and how it all started for coffee producer Melanie Edwards and Behind the Leaf.
Part 2: Our Relationship with Myanmar
Toby’s Estate Coffee Roasters is currently the only company bringing Myanmar beans to Australia and has done so since 2017.
Part 3: Pushing The Boundaries with Innovation
Learn more about the unique Anaerobic Rice Yeast processing method from Melanie and her team at Behind the Leaf and the Pa-O families which involves the use the ‘yeast balls’, traditionally used as fermentation starters in local rice wine production.
Want to try Shift Vol.4: Fermentation?
Shift Vol. 4 was only available for the month of November 2021. Click the link below to check out this month's line-up of Single Origin coffees.
