10oz bag of Myanmar - Amayar Notes: prune, orange, and green banana Elevation: ~1100 Su Su Aung grew up in Ywangan, and got her start in coffee as a broker in the local market. She originally soldcoffee to Chinese brokers at low prices, but she was interested in improving the quality of the coffee shebought, so she could paygrowers more for cherry. In 2015, she participated in the Winrock/CQI project, andlearned how to produce high quality naturals. Motivated by the potential of better coffee as a means tostrengthening her community, Su Su Aung organized groups of women whowere producing coffee, andshared her new knowledge with them. Out of this effort grew Su Su Aung’s milling and export company,Amayar–a name that meansnoble lady.By 2018, Amayar had its own processing, milling operation and cupping lab, and had become a tremendousresource and source of pride for the Ywangan community. Su Su Aung prides herself on offering 10% of herprofits to community efforts that include pre/post-natal training for young mothers, and food safety coursesfor families. She is alsovery generous with advice and support to coffee farmers.Su Su Aung understands the importance of honoring her buyer’s trust, and she is committed to producing thequality they need as efficiently as possible so that Amayar can continue to invest in her community.In 2018, Amayar did all the dry milling for community coffee in Southern Shan State, and has a new cuppinglab. She is growing her dry mill, and will be producing yellow and black honey-process coffees in addition tonatural and washed coffees.
