Coffee from Myanmar is not seen often in the US marketplace. In fact after the one offering we had from 2000, we haven't see in since! Maybe with the recent political changes it will reappear. The region has produced Robusta type low-grade coffee for a while, but arabica has only been offered for the past 2 years that I am aware of. We offer it because it is unique, has great body, and is very nice in darker roasts. The preparation is on par with Brazilian dry-processed Specialty coffees, but Myanmar doesn't really qualify as a Specialty coffee yet in my opinion ...partly because we just don't know much about subregional distinctions from Myanmar coffees ...And it is just too early to tell what cup quality this origin will be capable of producing.
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