Myanmar: quality Arabica from the Far East

A country with a troubled history produces a quality coffee, for connoisseurs of single-variety espresso.

Myanmar (otherwise known as Burma as it used to be) is located in Southeast Asia, and has a population of over 50,000,000. It borders a number of countries, such as China, Bangladesh, India, Laos and Thailand, and is also bathed by the sea. Myanmar's history has, unfortunately, always been troubled, as the country came under British colonial control in the 19th century, only to gain its independence after World War II. An incredible mosaic of ethnicities, languages ​​and religions, the country was ravaged by a long civil war that ended only in the early 20th century, and the situation has recently worsened due to a military coup.

Although it is a country rich in natural resources, conventional and renewable energy sources and with fertile soils, political instability and armed conflict have kept it stuck at extremely low growth rates. One of Myanmar's many products is coffee (excellent quality) - can it make a difference by putting the country on the world map?

A brief history of Coffee in Myanmar

The first coffee trees were introduced to the country in 1885, by missionaries planting the first roots in the Myeik and Dawei areas. At the beginning of the 20th century, the cultivation of Robusta begins, while Arabica is cultivated a little later, in the interwar period, with front-line missionaries again. Cultivation is becoming more systematic and more intensive, as the nationalization of plantations by Myanmar's post-war regime has acted rather as a deterrent to the industry's further development. Coffee cultivation began to decline, until the late 1990s, when concerted efforts were made to increase arable land and incentivize smallholders and cooperatives.

Today, Myanmar produces about 8,500 tonnes of coffee a year, a number that is expected to increase in the coming years. However, it is a fact that the country's growers have emphasized the quality and not the quantity: Myanmar coffee is sought after due to its unique character and is available mainly as a single variety option. The small production but also the increased know-how of the producers make the majority of the Arabica exported from Myanmar a delicatessen choice, which ends up in the cups of the initiates.


What does Myanmar coffee taste like?

Almost all coffee production in Myanmar is Arabica coffee, as Robusta is mainly kept for outdoor consumption. Coffee beans are characterized by a strong body and "clean", round taste. Many coffees have an earthy, botanical flavor, reminiscent of Arabica or several parts of Indonesia, but there are also fine coffees with a fruity character and citrus acidity.

As a rule, Myanmar coffee is available in single origin options, as small production prevents mass exports and channeling of beans to large blending companies. The country has made significant openings in the specialty coffee market since 2014, which appeared in relevant competitions and is considered by experts to be of great concern to us in the future.

If you have never shot one you owe it to yourself to give it a try - with a cup of quality Myanmar coffee!