This washed Red Catuai from Southern Shan, Myanmar is a triumphant comeback — bright, bold and quietly resilient. Grown by 16 Danu and Pa-O families in the misty Ywangan hills at 1280m, cherries are hand-picked, floated and pulped, then fermented overnight in tile tanks and dried on patios for 7–10 days just over the border in Pyin Oo Lwin. In the cup, vibrant lychee sweetness pops like fresh fruit, unfolding into creamy almond-butter warmth before a playful cola-bottle fizz dances across the finish. Super smooth, layered and endlessly sip-worthy — it’s a coffee that keeps you coming back for more.