Rare origin · new on the map

Myanmar Coffee

Myanmar’s specialty coffee is barely a decade old. Farms in Shan State, near Ywangan, produce fruity naturals that surprised the coffee world.

Altitude
3,500–5,000 ft
Harvest
December–March
Varieties
Catuai, SL34, Catimor
Usual process
Natural and washed
Rarity index
99/100

Carried by 1 of 312 US roasters we track

On Roasterland
1 coffees · 1 roasters

In the cup

Berries, stone fruit and chocolate

Naturals are fruit-forward with strawberry, cherry and dried mango; washed lots are cleaner with citrus and milk chocolate.

StrawberryStone fruitChocolateCitrus

Taste profile

SweetnessHigh
AcidityMedium
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Myanmar, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

A coffee origin in the making

Coffee has grown in Myanmar since the late 1800s, but almost none was exported as specialty until the mid-2010s, when a development program helped farmers in Shan State improve picking and processing.

Those first lots sold to specialty buyers in the US and Asia. Political turmoil since 2021 has made exports harder again, which keeps Myanmar coffee rare.

If you like Myanmar, try

Asia & PacificThailandCaramel · Nutty · Milk chocolate · Dried fruit Asia & PacificChinaBrown sugar · Dried fruit · Herbal · Plum Asia & PacificTimor-LesteDark chocolate · Spice · Molasses · Earthy

Questions about Myanmar

Is Myanmar a new coffee origin?
Coffee has grown there for over a century, but specialty exports only began around 2015.
Where is it grown?
Mostly in Shan State, around Ywangan, and near Pyin Oo Lwin.