Caturra, Catuai, S785, SL28, SL34
Myanmar has a burgeoning coffee culture deeply rooted in tradition and history. Coffee cultivation began in the late 19th century during British colonial rule, but it’s only recently gained international attention for its unique flavors. The country’s diverse geography, spanning from the highlands to the southern regions, offers a variety of coffee profiles.
Coffee production in Myanmar involves smallholder farmers who often grow beans using traditional methods. The specialty Arabica beans from regions like Shan State and Mandalay showcase distinct flavors, ranging from fruity and floral to nutty and chocolatey notes.
The coffee culture in Myanmar isn’t just about the beverage itself; it’s also deeply tied to social interactions. Sharing a cup of coffee is a common way for people to connect and converse, whether it’s in bustling city cafes or small villages. Additionally, traditional ceremonies like “Lone Hsa,” where coffee is brewed with a cloth filter and served with sweet snacks, highlight the cultural significance of coffee in Myanmar.
Despite facing challenges like infrastructure limitations and fluctuating market demands, Myanmar’s coffee industry continues to grow, driven by its unique flavors and the dedication of its farmers.
The company, “Behind the Leaf,” where this particular coffee was sourced, commenced its journey in 2016 through a pilot project, exporting 2.5 tons of coffee that year. Impressively, by 2020, their growth soared to 30 tons! Beyond offering crucial support to coffee producers, “Behind the Leaf” extends various initiatives to the Pa-O communities. These include establishing an eyeglass clinic, distributing water filters to local schools, and conducting regular English lessons. Specifically, their coffee-related programs concentrate on essential training modules such as cupping, roasting techniques, and the principles of natural farming.