2. History (1885-1930)
■ Coffee beans were introduced to Myanmar as far
back as 1885.
■ Missionaries initiated coffee growing in Myanmar in
1885 at Myeik and Dawei.
■ Kayin State (Thaung Daung area) established coffee
farms at the same time and produced Robusta
coffee which still continues to the present day.
■ Catholic missionaries introduced Arabica coffee in
1930 to Southern Shan State. Northern Shan State
and in Pyin Oo Lwin (formerly known as May Myo).
3. History (1930-1998)
■ From 1930 to 1934, a large (120 acre) Arabica coffee
plantation called "Chaungwe" was established at
Naung Cho township of Northern Shan State.
■ In 1968 to 1994, Ministry of Industry 1 managed the
coffee state farms, especially the
Chaungwe(NaungCho township), Pwe Daung(Pyin Oo
Lwin township).
■ In 1994, Ministry of Agriculture & Irrigation, carried out
the cultivation and production of the crop where it
remains to the present day.
■ In 1998, the GOM Heads of State laid down a strategy
to extend cultivated areas of Arabica coffee up to
100,000 acres.
4. Present Day
■ Total Coffee growing area – 35000+ ac
■ Total Coffee Production – 12000+ MT
■ Major Growing Area
– Southern Shan
– Northern Shan
– Mandalay
■ Species
– Arabica – 85%
– Robusta – 14%
– Others – 1%
5. Smallholder farmers in
Myanmar
■ farmers in Shan State — the geographic heart of
Myanmar — grow a wide range of food including grains,
vegetables and fruit like mangos and oranges. Women
there traditionally cultivated coffee on small plots around
their homes, usually without investing much time or care,
selling it for a few hundred kyats per kilo (around 30-40
cents per pound) to local traders when in need of cash
for the household.
■ For smallholder farmers in Myanmar’s remote highland
communities, gaining access to many basic necessities
can be a struggle, whether it’s medicine, education,
electricity, mobile phone networks or new machinery for
growing food more efficiently and profitably.
7. Arabica Varietals in
Myanmar
(1) S-795
(2) Amarella
(3) Caturra (Red & Yellow)
(4) T 5175
(5) T 8667
(6) Catuai
(7) Catimor
(8) Blue Mountain
(9) C 1669
(10) LC 1662
(11) P 86
(12) P 88
(13) P 90
(14) H 306
(15) H 420
(16) H 528
(17) SL 4
(18) SL 6
(19) SL-28
(20) SL-34
(21) SanRamon
(22) K 7
(23) Geisha
(24) Typica
(25) Bourborn (Red & Pink)
8. Myanmar Coffee
Turn around in 2014
■ Green Mountain Coffee
Roasters travels to one of the
world's most isolated
countries in search of beans.
■ Peyser did trainings on the
estates and for the small
farmers on how coffee
farmers in other parts of the
world grow and roast their
coffee. Peyser also went over
the basics of cupping coffee,
an essential skill if Burmese
farmers are going to enter the
world market.
■ In the end, all of the Burmese
coffees score above 80. The
winner, at 83.5, is from Ywar
Ngan.
https://www.usatoday.com/story/money/business/2014/01/29/burma-green-mountain-coffee/5038999/
9. From ground to
African raise bed
■ Typically, farmers dry coffee
in ground with mat
■ Nutty, Earthy and Moldy
■ Trained the farmers to dry
coffee with African raise bed.
10. Tools for Coffee
Processing
■ Moisture Meter was used to
test Moisture content in
Parchment and Green Bean
■ Brix Meter for sugar content
■ pH Meter for acidity or
alkalinity
■ Relative Humidity
■ Thermometer
11. Training for
Coffee Farms
to Roaster
■ Training for Farmers
■ Training for Pickers
■ Training for Producers
■ Training for Processor
■ Training for Roaster
13. Myanmar Coffee
Association was
founded
■ Stakeholders from Coffee
Industry
■ Farmers
■ Producers
■ Processors
■ Roasters
■ Traders/Retail Store
■ Brewer/Barista
14. Coffee
Competition
■ In 2015, 2 Foreign Judges
and 1 Local Judge cupped
local coffee and 2 women
are winners from Ywar Ngan.
■ http://www.coffeeinstitute.or
g/myanmars-first-ever-
coffee-competition/
15. Coffee Culture
■ Interestingly coffee consumption in Myanmar is still relatively
low.
■ The majority of the population instead opt for tea or a three-
in-one coffee sachet (a combination of powdered milk, sugar
and instant coffee).
■ Third wave coffee is introduced by specialty coffee shops,
Café Genius, Easy Café and Coffee Goffee in major cities.
■ Myanmar is still a newcomer when it comes to coffee, but
don’t be surprised if you see many more bags labelled
“grown in Myanmar” in the future.
■ Myanmar coffee Industry leap frogging in third-wave coffee
culture
16. Future of Myanmar Coffee
■ Specialty Coffee focus on unique flavor and aroma
■ Third-wave Coffee focus on single origin, single variety
■ Traceable coffee with blockchains technology
■ Sustainable Certified Coffee (Rain Forest Alliance)
■ By-Products (e.g. cascara, coffee blossom tea)
■ Remarkable Coffee by small holder farmers
■ Direct Trade, Auctions and Microlots Coffee