Coffee was first introduced to Myanmar (formerly Burma) in 1885 by British colonists, when missionaries established some small farms up around 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. 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.  

Notes: This coffee is superbly well-balanced with a nice sweetness. It has light floral blossom aromas, cocoa and citrus flavors and a lovely finish.