Myanmar’s coffee story is fascinating and unexpected. While coffee was first introduced in the late 19th century during British colonial rule, it didn’t take off until much later. For decades, Myanmar’s Shan State was known more for poppy farming and opium production than for coffee. But in the early 2000s, efforts to combat opium cultivation sparked a shift. International development programs and the government encouraged farmers to transition to coffee as a sustainable alternative crop, and the high-altitude regions like Ywangan and Pyin Oo Lwin turned out to be perfect for Arabica production.
Initially, Myanmar’s coffee was grown for local consumption, but the specialty coffee movement put the country on the global map. Producers embraced natural and honey processing, resulting in coffees with vibrant acidity, fruity sweetness, and distinct flavour profiles that stand out on the world stage.
Today, Myanmar’s coffee industry is thriving, exporting over 83,000 bags (approximately 5,000 tons) of coffee annually. And based on how tasty these cups are, this is likely just the start.
