Myanmar, Shan State - Natural

Myanmar, formerly known as Burma, is new to the specialty coffee scene but they have come out of the blocks strong. Coffee was first introduced by the British in the mid-19th century but never really flourished, almost grinding to a halt when the British Colonials left. In the past, most of the coffee grown in Myanmar has been of a lower quality what we would call C grade or commodity-grade, and sold as a cash crop by the women at local markets, sometimes making it to neighbouring countries like Thailand, Laos, and China.

The Ga Naing Yar Coffee Group is a small cooperative made up of 51 households in an area of approximately 28 acres. The Mandalay Coffee Group (MCG) has helped finance and support these households in processing and bringing this coffee to market. Myanmar produces both fully washed and naturally processed coffees. Because of their dry heat during harvest season, the climate is particularly good for natural processing. Relative to other, more humid, coffee producing nations, the dry heat minimises the potential formation of negative bacteria and fungi on the outside of the cherries as they dry. This is important, as processing coffee naturally can be risky for producers, as, if coffee buyers detect any taints, producers will receive a lesser price than had they processed the coffee as a washed. Having a nice dry heat, shortens the natural drying cycle of the coffee cherries and reduces negative ferment which can affect the cup if the process takes too long. This creates a clarity and vibrancy to this coffee which is hard to find in other producing nations. The Ga Naing Yar Coffee Group is a small cooperative made up of 51 households in an area of approximately 28 acres. The Mandalay Coffee Group (MCG) has helped finance and support these households in processing and bringing this coffee to market.