Christmas Roast

Origin: Myanmar

Process: Natural

Roast: Medium

Varietals: 80% Catuai/20% Catimor

Tasting Notes: Dark chocolate plum with a velvety body and cranberry finish

Certifications: Fair Trade Organic

Coffee was first introduced to Myanmar (formerly Burma) in 1885, but for the next fifty years or so, the coffee trade inched along on a fairly limited scale. Over the last several years, however, several organizations have begun to put more focus on the coffee trade as the Myanmar economy has opened up. Private entities and NGOs have been working with growers to improve agronomy and harvesting practices, and investments in milling and education have brought about the birth of a true specialty coffee business in the country. The climate in Myanmar’s highlands – hot days, cool nights – lends itself well to coffee cultivation. Given the relative predictability of very, very dry and hot weather during harvest season, it is particularly well suited to natural processing.

The drying beds here are neatly built and well maintained, the coffee trees are healthy and well-pruned. This natural process coffee offer a great example of the brisk, clean red berry and citrus profile for which Myanmar is quickly becoming famous.

These coffee growers have told our importers that the increased revenue from specialty coffee sales has primarily gone toward household supplies and their children’s education. Their hope is that the specialty coffee business will continue to grow, and they will bring in more revenue by increasing their productivity, which is currently 2.3 kg of cherry per tree. 

This is a fantastic single origin bean does well with several different brewing methods. Espresso is our favorite way to drink it with a little Abuelita Caliente!