This coffee is from Ywangan in Shan State, Myanmar, grown at 1300 meters altitude by small-holder farmers from the Danu and Pa-O hill-tribes. It is processed at Mandalay's Group facilities using the natural method, with hand-sorted cherries dried on raised beds for 11-32 days. The variety is Red Catuaí. This natural processed coffee offers a jammy and bright cup profile with candied orange and papaya notes.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
