Myanmar Coffee: Exploring the Unique Flavors of Burmese Beans

Myanmar's coffee industry has experienced a renaissance in recent years, transforming from a virtually unknown origin to winning international awards and recognition in less than a decade.

Myanmar coffee, a hidden gem in the specialty coffee world, is gaining recognition for its unique flavor profile. Grown primarily in the mountainous Shan State, these beans offer a delightful combination of sweetness and complexity. With a relatively young coffee industry, Myanmar is quickly establishing itself as a producer of high-quality, distinctive coffees that reflect the country's rich cultural heritage and diverse growing conditions.

History

Coffee cultivation in Myanmar dates back to the 1880s when British colonists introduced Arabica plants. However, the industry remained relatively small-scale until recent years. Following political and economic reforms in 2011, Myanmar's coffee sector has experienced rapid growth and development. International aid programs and private investments have helped modernize farming practices and improve quality standards, leading to increased recognition in the specialty coffee market.

Burmese

Accidity:

Medium to High

Body:

Medium

Country:

Myanmar

Climate:

Tropical monsoon climate with distinct wet and dry seasons

Cupping Score:

84.5

Region:

Shan State

Soil Type:

Volcanic loam with good drainage

Typical Altitude:

1000 - 1500m

Annual Production:

8,000 metric tons

Export Volume:

3,500 metric tons

Market Share:

Myanmar currently accounts for less than 1% of global coffee production, but its market share in the specialty coffee segment is growing rapidly.

Local Coffee Customs

In Myanmar, coffee is often enjoyed in traditional teahouses, where it's served alongside local snacks. The popular 'La Phet Yay' combines strong coffee with condensed milk, reflecting the fusion of local tastes with colonial influences.

Economic Impact

Coffee cultivation has become a significant source of income for many rural communities in Myanmar, particularly in the Shan State. It has contributed to poverty reduction and economic development in these regions, while also promoting sustainable agricultural practices.

Awards

Myanmar Coffee Association Quality Competition (2017)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Organic
Rainforest Alliance

Common Varieties

Catuai
Caturra
S795

Flavor Profile

Citrus
Chocolate
Floral notes

Popular Brands & Roasters

Genius Coffee
Amara Coffee
Sithar Coffee

Tourism & Culture

Coffee tourism in Myanmar is an emerging industry. Visitors can explore coffee farms in the Shan State, particularly around Pyin Oo Lwin and Ywangan. Some farms offer guided tours, cupping sessions, and the opportunity to participate in harvesting activities during peak season.

Future Outlook

Myanmar's coffee industry is poised for significant growth. With increasing international recognition and ongoing improvements in quality and production methods, Burmese coffee is expected to become more prominent in the specialty coffee market. Continued focus on sustainable practices and unique flavor profiles will likely drive demand for these beans.

Roast Recommendations

Light roast
Medium roast

Sustainability Practices

Shade-grown cultivation
Organic farming initiatives

Traditional Preparation Methods

Burmese milk tea (La Phet Yay)
Cold brew with condensed milk

Typical Harvest Season

November - February

Typical Processing Methods

Washed
Natural
Honey

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