ALTITUDE (MASL): 1400-1500 m.a.s.l
VARIETIES: Caturra, Catuai, S785, SL28, SL34
PROCCESING METHOD: Experimental, natural
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.