Since 2012, Terrone has done more than follow the crowd. Tired of over-roasted, poorly-sourced Italian coffee, they decided to change the game. 

Today Terrone are a roastery based in Tottenham, North London, Sourcing the most delicious, fresh crops, they roast a carefully curated selection of the world's best speciality coffees.

All of their coffee is roasted on a state-of-the-art Giesen W15. With a maximum capacity of just 15kg, the utmost care and craft are put into every batch.

Combining the most advanced roasting techniques with the tradition and ritual that first emerged in coffee bars of Italy, their coffee is distinct and delicious. 

They roast light. Unapologetically so; we believe that the best roasting practices preserve the unique flavours, aromas and textures of a coffee. We want you to taste the coffee, not the roast.

The Myanmar Ywangan coffee from Terrone & co coffee roasters was another one of those coffees that jumped out at me. I’m always drawn to coffees that are unusual and rare, whether its the varietal, processing method or in this case the origin.

Coffee from Myanmar is undoubtedly one of the most interesting speciality coffee growing regions out there. Just 5 years ago Myanmar was not on the speciality coffee map until it appeared on the cupping table in a speciality coffee association expo.

Since then, coffee from Myanmar has exploded onto the speciality coffee scene. Coffee growing countries throughout the world are trying to keep up with growing demand of coffee consumption and this is extremely apparent in Mayanmar. 

A country that was isolated for many years now faces new challenges in exportation and infrastructure. Speciality coffee isn’t a crop you can plant and harvest, it requires knowledge as well as machinery and the ability to transport the coffee. This all obviously costs money and with new banking systems propping this up with loans the speciality coffee industry in Myanmar is fragile.

However, there has been a real effort in producing high-quality coffee in Myanmar, their passion and dedication have created a healthy competition between farms and their strife for quality is a reason why we will probably start seeing more Myanmarese coffees in our speciality coffee shops. 

The Myanmar Ywangan’s fragrance starts bold, aromatic spices dominate the profile of the whole bean coffee. Notes of Caramel become intertwined with the aromatics upon grinding the coffee creating a sweeter toned aroma that reminded me of ginger biscuits. 

When brewed the coffee is full of flavour, the sweet notes combine to create a pleasant and layered aroma. 

The first few sips of the coffee were as I would have expected it to taste from the aromas and fragrance. The spiced aromatic notes carry through, initially flooding the palate with flavours of winter and mulled wine alongside hints of liquorice. The sweet caramel flavours make a quick impression midway through the sip.

The coffee cools and the previously muted acidity now plays a part with a few gentle notes of citrus fruit which layer together with the sweetness to create a lemonade aftertaste. At almost room temperature the coffee squeezes one last delicate note of blueberry out of its complex flavour profile.

The coffee has a medium body and was a pleasure to drink. The delicate acidity alongside the medium body makes it a coffee that is enjoyed by all.

My brew method of choice for the Myanmar Ywangan from Terrone has to be my trusty cafetiere. The depth of a cafetiere really complimented the flavours in this coffee unifying the acidity and the body.