In recent years Myanmar – formerly called Burma – has begun producing significant amounts of the higher grade Arabica coffee in addition to its traditional lower grade Robusta coffee crops.
This fine Medium-Roasted Myanmar coffee has a good body and positive characteristics. A dry processed Myanmar coffee that resembles a Brazil Cerrado Coffee. Known for its strong body (which can be almost oily) and earthy qualities somewhat comparable to Indonesian Coffees, Myanmar coffee sometimes presents aggressive tarry flavors with hints of garlic and is more comparable to an herbaceous Brazil Coffee.
It can be delivered Beans or Grinded (ibrik, espresso, filter or brew).
Coffee was first introduced to Myanmar (formerly Burma) in 1885 by British colonists, when missionaries established some small farms up around the city of Pyin Oo Lwin. Commercial production didn’t take off at first, and when the British left the coffee business went into a kind of enforced hibernation. The bulk of the coffee grown here during that time (mostly in Kachin, Mandalay, and Shan State – with smaller growing areas in Rakhine, Bago, and Mon) made its way across borders to China, Laos and Thailand via “unofficial” transactions.
For the next fifty years or so, the coffee trade inched along on a fairly limited scale. Over the last several years, however, several organizations have begun to put more focus on the coffee trade as the Myanmar economy has opened up. Private entities and NGOs have been working with growers to improve agronomy and harvesting practices, and investments in milling and education have brought about the birth of a true specialty coffee business in the country. The climate in Myanmar’s highlands – hot days, cool nights – lends itself well to coffee cultivation. Given the relative predictability of very, very dry and hot weather during harvest season, it is particularly well suited to natural processing, though a significant amount of washed coffee is also produced. Currently, Myanmar produces about 7,500 tons of coffee annually, 80% of which is Arabica.
Mandalay and Shan State produce the majority of the coffee in Myanmar. In Mandalay, most of the farmers own large estates, and produce washed coffee. Shan State producers are almost exclusively smallholders, most of whom own less than a hectare of land, and produce natural process coffees. Only about 60% of the coffee is exported, and it primarily goes to China, South Korea, Malaysia, and Japan.
Cupping Notes: bright, sweet, sparkling and luscious. The perfect combination of a fruit-forward Ethiopian natural and a classic earth-and-spice-toned Sumatra, all in one.
Brewing Tips: Myanmar has a big potential of a great coffee, especially in a single origin espresso. It`s aromas and it`s full body shine in a medium roast, brewed in a creamy espresso drink.