Arabica Coffee in Myanmar
Northern Myanmar (Shan States, Mandalay Division, Chin State, Kachin State, Kayin State, Bogo Division, Rakhine State, Mon State) have the potential to produce large amounts of high quality Arabica coffee by virtue of their good quality, red soil plateaus and other suitable soils, at elevations above 3300 ft (1000 m), with well distributed rainfall of 59 to 79 inches (1500 to 2500 mm) and a distinctive, essential dry season. Areas with these requirements are found at approximately latitude 20° to 24°N. For farmers in remote areas, coffee is an ideal crop which, when well-cared for, produces a good income, and because the coffee is largely nonperishable and robust, it transports easily without damage.
Myanmar 2015 crop sundried 79.75pts
Fragrance/aroma- sweet, cacao, creamy, ripe fruit, nuts
Flavour- slight chalky, sweet with slight bitterness, lingering dried fruits, flavours gets better when cooling.
Acidity- medium to low, pleasant citric acidity
Arabica is a higher quality and higher value coffee normally grown in cooler, elevated areas of the tropics and sub-tropics at 3300 feet (1000 m) or more above sea level. Arabica is used in the roast and ground coffee market
Myanmar 2015 crop wet process 81.50pts
Fragrance/aroma- very sweet, palm sugar, creamy, butter brittle
Flavour- grapefruit, sweet, guava after taste, relatively clean mouthfeel, light earthy
Acidity- medium grapefruit acidity
Body- medium and mellow
The Myanmar sundried is a high quality gourmet grade coffee while the Myanmar wet process made it to being a specialty grade coffee.