Myanmar coffee in London

Myanmar produces speciality coffee primarily from the Shan State plateau in the north-east of the country, where altitudes typically range between 1,000 and 1,500 metres. The cup character tends toward mild acidity with a medium body, and flavours often lean into brown sugar, mild stone fruit, and gentle nutty or chocolatey notes. It is a relatively subtle origin, rarely assertive, and is sometimes compared in broad terms to other South-East Asian coffees, though cleaner processing has helped distinguish it from that regional profile in recent years.

The predominant varietal is Catuai, introduced through earlier development programmes, alongside some Catimor and small amounts of older Typica-related material. Washed processing is common and has improved in consistency as infrastructure and farmer training have developed, though natural and honey-processed lots do appear. Myanmar remains a minor origin within the global speciality trade, and its coffees are more likely to be encountered as single-origin filter offerings than as components in espresso blends.