Here we explore the people, landscapes and growing coffee culture of Myanmar. Despite significant social, economic and environmental challenges, a new generation of producers, cooperatives and industry organisations are helping establish Myanmar as an emerging leader in speciality coffee.
Myanmar is a country gaining growing recognition within speciality coffee. From the high elevations of Shan State to a network of dedicated producers, cooperatives and exporters, the country's coffee sector has developed steadily over recent decades. Today, Myanmar is producing distinctive coffees with remarkable quality and character, offering a fresh perspective and new chapter for one of the world's lesser-known coffee-growing regions. Here, we delve into the country’s history, geography, and promising future of coffee.
Myanmar occupies a strategic and arguably desirable position between two of Asia's largest economies, China and India. Rich in natural resources and cultural diversity, the country has long played an important role in regional trade. However, periods of colonisation, conflict and military rule have also contributed to decades of isolation from international markets.
The country gained independence from British rule in 1948 following the Second World War, but political instability and ongoing conflict continued to shape life for many communities. Despite these challenges, agriculture has remained central to Myanmar's economy, providing livelihoods for millions of people across the country.
Today, many producers and industry organisations are working to strengthen Myanmar's agricultural future through greater access to education, infrastructure and international trade opportunities. Coffee has emerged as an important part of that story, creating opportunities for rural communities while introducing a wider audience to the country's diverse growing regions.
Located in mainland Southeast Asia, Myanmar borders China, India, Thailand, Laos and Bangladesh. The country's varied landscape includes tropical forests, mountain ranges, plateaus and river valleys, creating a wide range of agricultural environments.
Myanmar possesses one of the largest areas of tropical rainforest in Southeast Asia and is home to significant biodiversity. Much of the country experiences a tropical monsoon climate, with distinct wet and dry seasons that influence agricultural production throughout the year. The country has a tropical monsoon climate that is prone to extreme weather events, with hot, humid summers and heavy rain typical from June to September, and dry, mild winters from December to April.
While tropical storms and high humidity can bring plenty of challenges to growing coffee, the landscape, with hills, valleys, and mountain ranges, paired with hot days and cool nights, makes for ideal coffee cultivation conditions. Many of the country's most recognised coffees come from Shan State in eastern Myanmar. The Shan Hills extend towards neighbouring coffee-growing areas in Yunnan, China and northern Thailand, creating a landscape well suited to high-quality Arabica production.
Coffee was first introduced to Myanmar during British colonial rule, though production remained relatively limited for many years. In the 1930s, Catholic missionaries established coffee cultivation in Shan State, where much of the country's coffee is still grown today.
A significant turning point came during the 1980s, when coffee was introduced as part of programmes designed to provide alternative agricultural livelihoods in regions previously dependent on opium production. Over time, coffee became an increasingly important source of income for farming communities across the country.
Many of Myanmar's coffees are produced by smallholder farmers managing less than one hectare of land. Alongside coffee, producers often grow other crops to support household income and food security. Today, around 80% of Myanmar's coffee production is Arabica, most of which is grown at higher elevations in Shan State. Robusta is primarily cultivated in lower-lying regions. Common varieties include Caturra, Catimor, Bourbon, Typica, S795 and SL34.
Coffee harvesting typically takes place during Myanmar's dry season, often between December and February depending on the region and elevation.The dry conditions during harvest can be particularly favourable for natural processing, although washed coffees remain common throughout many producing areas.
Across Shan State, coffee is often harvested by hand before being processed and sorted at a village level. Depending on the producer group and available infrastructure, coffees may then be delivered to central processing facilities or dried on raised beds. In the Mandalay region, larger coffee estates are more common, with washed processing widely used.
Investment throughout the supply chain has played an important role in improving quality and consistency. Organisations such as the Mandalay Coffee Group and the Myanmar Coffee Association have helped strengthen processing infrastructure, create market opportunities and support producers through training and education initiatives. Research institutions, including the Coffee Research, Information, Extension and Training Centre (CRIETC), continue to support farmers through varietal development, agronomic research and pest and disease management programmes.
Myanmar coffee is often celebrated for its bright and balanced flavour, commonly with fresh, citrus-forward notes and a smooth cup profile.
Much of Myanmar's speciality coffee is grown at high elevations in Shan State, where cooler temperatures allow coffee cherries to ripen more slowly. This extended maturation period contributes to greater sweetness and flavour development, producing coffees that are elegant and layered.
As producers continue refining processing techniques and investing in quality, Myanmar has developed a reputation for coffees that feel increasingly distinctive. It remains an origin with significant potential, combining unique growing conditions with a community of producers committed to shaping the future of speciality coffee.