ORIGIN
Myanmar
Myanmar coffee is a happy result of work funded by USAID, which awarded funds to improve agricultural value chains in Myanmar and support the country’s coffee professionals. Thanks to this support, in addition to its commercial grown lower grade Robusta crops, Myanmar begun producing significant amounts of higher grade Arabica coffee in a decade.
In 2015, when the Myanmar Coffee Association and CQI held the first cupping competition, a surprising 21 coffees achieved a Q grade score (again, more on this further below) of at least 80 (out of 100).
If you’re a fan of Ethiopian naturals, you’ll also enjoy the Myanmar coffee we import in.
PROCESSING
Washed
This processing method cuts and washes off the cherry from the coffee bean and also removes as much mucilage as possible. This produces coffee with high clarity and vibrant notes. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine without anything holding them back. Fruit notes are still found in washed coffees, however, fermented notes and berry notes are less common.
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