Coffee from Myanmar still is a surprising guest on coffee menus in Europe. For us at 32cup, the origin definitely was a discovery! We cupped through plenty of samples and selected 4 coffees for you that represent the origin quite well. This natural microlot from the Moe Htet estate keeps the company of a microlot from Ngu Swhe Li estate, and two regional selections.
Through national and international investment, the coffee sector in this Southeast Asian republic has seen rapid growth over recent years. As the country opened up gradually to the world, more coffee began to find its way out through export, international visitors and trade shows. Older large estates sit side to side with newer, specialty-focused small estates, making Myanmar a diverse origin to watch for the future!
Moe Htet estate – a new coffee generation
Moe Htet is one of the newer estates that lead the way in Myanmar’s specialty coffee production. The estate started producing coffee in 2007. Initially, they only had the Catimor variety under cultivation. With a greater awareness over the years of what specialty represents, they started replacing the Catimor trees with the higher quality potential variety SL34. Nowadays, 40% of Moe Htet’s 80 hectare farm are of the SL34 variety. The trees thrive under a thick forest of shade trees, which protects them from high temperatures.
Northern Myanmar has ideal conditions for producing specialty coffee. The coffee plantations lie at altitude ranges from 1100 to 1600 meters above sea level. Rainfall is properly distributed throughout the year, with a marked dry season in December and January. The harvest season runs from December to April in Pyin Oo Lwin. In Southern Shan around Ywangan, most of the harvest ends in March.