We have not offered coffee from Myanmar (formerly Burma) for some years now. In fact, after the one offering, we had from all the way back in 2000. Much has changed of course but along with the tides of politics, we see different initiatives to improve the quality of Myanmar coffee, and make it more available.
The region has produced Robusta type low-grade coffee historically, and when there was no access to the Specialty market, arabica was picked and sold locally. Myanmar was a unique origin when we first offered it, and still is. We offered Myanmar at the time because it was unique, had great body, and is very nice in darker roasts. It was no show-stopper though.
Arabica coffee from Myanmar has mild acidity, nice body, and Brazil-like characteristics.
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