Myanmar Green Coffee Beans

Myanmar’s coffee is known for its rich complexity and vibrant flavours, thanks to the high-altitude farms of Shan State. Natural-processed beans bring bold, fruity notes with a juicy, wild character, while washed coffees highlight crisp clarity with bright citrus and floral tones. Expect medium to high acidity, a balanced body, and a refined sweetness that makes Myanmar coffee stand out.

Myanmar’s coffee industry may be young, but it’s making a big impact. With diverse growing regions and a strong cultural heritage, the country is producing high-quality, distinctive Arabica beans. Investment in better farming practices, improved processing techniques, and farmer training has elevated quality and boosted returns for growers. As a result, Myanmar is quickly becoming a key origin for exceptional specialty coffee.

We source our Myanmar green coffee through Indochina Coffee, a trusted partner committed to fair, long-term relationships with producers. Their hands-on approach means they work directly with farmers and processors, ensuring both quality and fair returns for the communities behind the beans.

Indochina’s focus on responsible trade aligns with our values—we believe in supporting producers who are investing in better farming and processing methods, so they can build a sustainable future. By working with them, we have access to exceptional Myanmar coffees while ensuring the people growing them see the benefits of their hard work.

Myanmar is quickly becoming known as a one-of-a-kind and exciting green coffee origin. Myanmar's green coffee beans give roasters a great chance to make unique, character-rich coffees that stand out in any market. These beans are known for having unique flavors and a coffee history that hasn't been changed.

Smallholder farming has a long history in coffee production, and Myanmar's green beans are grown using traditional, environmentally friendly ways that are sustainable. This dedication makes sure that every batch is fresh, consistent, and can be tracked back to its source, all of which are traits that roasters who want unique beans from real sources really value.

Speciality green coffee is becoming more popular in Europe and beyond. By getting green coffee beans from Myanmar, roasters can reach a niche market of picky customers who want unique, ethically grown coffees. Roasters who choose Myanmar beans are investing in quality, sustainability, and the interesting story behind each green coffee bean that hasn't been roasted yet.

Myanmar green coffee beans are highly valued for their unique and interesting flavors, which change a lot depending on where in the country they are grown. Each area adds its flavor, from bright citrus notes to rich, chocolatey undertones. This gives roasters a unique set of flavors they can use to make coffee that stands out.

Myanmar has quickly become known in the speciality coffee world for growing green beans of exceptional quality and complexity. This growing respect is due to the careful work that smallholder farmers put into growing and preparing their crops, which makes beans that always meet the high standards that picky roasters look for.

Myanmar's green coffee beans are valued for their ability to add vibrant acidity and balanced sweetness to foreign blends, as well as for their single-origin offerings. Roasters also use these beans in competitions where they show off their unique flavors and help them make roasts that win awards.

People around the world who drink coffee have taken notice. Myanmar coffees have won awards and been praised at international coffee trade shows and competitions. This recognition backs up the country's growing reputation as a source of high-quality green coffee that roasters can proudly show off to their customers.

Roasters love Myanmar green coffee beans because they can be used in so many different ways. If you want to make bright, nuanced drip coffee or rich, well-balanced espresso, these beans do well with a range of roast profiles. This makes them a good choice for a wide range of roasting styles and blend compositions.

Myanmar beans taste great after being roasted in both light and medium roasts, which bring out their natural sweetness and bright acidity. While darker roasts bring out deeper, chocolatey notes and a fuller body, this gives roasters a wide range of taste options to meet the needs of all customers.

Speciality roasters love Myanmar green coffee beans because they are consistent and have a lot of flavor. The complex flavors of the beans and their provenance make them perfect for niche markets that value high standards and interesting stories. Strong demand from speciality buyers who want coffees that are both real and of high quality shows that this interest is growing.

 
When roasters choose Myanmar beans, they're investing in a product that not only does a great job during the roasting process but also appeals to customers who want coffee with a unique taste and story behind it.

Flavor Profile & Cupping Notes

Myanmar’s coffee cultivation is concentrated in several distinct regions, each offering unique environmental conditions that influence the character of its green coffee beans. Among the most notable zones are Shan State, Kachin State, and Chin State, all of which boast ideal climates for coffee production.

Shan State is Myanmar’s primary coffee-growing area, featuring high elevations between 1,200 and 1,800 meters above sea level. The area has a cool, temperate climate with evenly spread rainfall, which makes it a good place for cherries to mature slowly. The rocky and loamy soils here help make the wine taste clean and bright, with just the right amount of acidity.

Kachin State, on the other hand, has higher elevations (often above 1,500 meters) and a more humid environment. There is a lot of organic matter in the soil here, which helps coffee grow well. Beans from this area tend to have a fuller body, a stronger sweetness, and light herbal and flower notes.

Even though it's not as well known, Chin State has a unique microclimate with cooler temperatures and soils that drain well. The beans grown here often have a crisp acidity and fruity or wine-like flavors, which roasters who want beans with unique single-origin traits like.

The soil in Ethiopia's Sidamo and Yirgacheffe regions makes them different from each other, and the same is true for Myanmar's coffee zones. Because there are so many types, roasters can choose from a wide range of green coffee beans with different taste potentials, each one better suited to a specific roasting method or market need.

Myanmar's coffee scenery is mostly made up of Arabica species, which speciality roasters love because they have more complex flavors and better green bean qualities. Robusta can be grown, but it's not used as much in the speciality market because it's more bitter and less acidic.

Typica and Bourbon are the Arabica types that are grown the most in Myanmar. Typica is liked for having a clean cup and a balanced sweetness. It has a standard coffee profile that roasters like because it gives flavors that are consistent and clear. Bourbon, on the other hand, gives coffee more body and a richer, sweeter cup with fruity notes. This makes it a favorite among people who want to make creative, speciality-level coffees.

Speciality types like SL28 and SL34 are also being grown in Myanmar. These were brought there to improve the quality of the cups and the yield. These types of coffee are renowned for their strong acidity, complex fruit flavors, and delicate floral scents, all of which are qualities that speciality roasters really value in high-end single-origin coffees.

There aren't any well-known native heirloom species that are only found in Myanmar, but local farmers often keep alive traditional landrace types that help make the country's unique flavor diversity. When it comes to Myanmar's green coffee, these heirloom varieties give it more depth and sincerity, which roasters who want to highlight origin and rarity will like.

When these different types of coffee are mixed, they make green beans that can be roasted in a lot of different ways to get different flavors, from bright and fruity to smooth and rich.

Myanmar’s coffee harvest primarily takes place from November through February, marking the main picking season when cherries reach optimal ripeness. This period is when the freshest and highest-quality green coffee beans become available, offering roasters the best opportunity to source beans with excellent flavor potential and consistency.

A secondary, smaller harvest occurs between June and August in select microclimates, though this crop tends to be more limited in volume and may vary in quality due to climatic differences. For roasters seeking peak freshness and superior cup profiles, focusing on beans harvested during the primary season is highly recommended.

Myanmar's coffee production is mostly seasonal, but farmers and groups are working to make it more consistent throughout the year by spreading out harvests and improving how coffee is stored after it's been picked. Still, roasters should plan their purchases around these regular patterns to make sure they can get green coffee beans when they are at their freshest.

Roasters who want to keep a steady supply of high-quality Myanmar beans, either for single-origin offerings or for blending, need to understand these seasonal trends.

Myanmar green coffee beans are processed in a number of different ways at their origin, which greatly affects their flavor profiles and roasting possibilities. The fully washed (wet) process is the most popular. In this method, the beans are carefully pulped and fermented before being washed several times to get rid of the mucilage. This method makes green beans that make a clean, crisp cup with bright acidity and clarity. These are the qualities that make Myanmar coffees flexible and appealing for a wide range of roasting styles.

Some farmers are trying out natural (dry) processes, in which whole coffee cherries are dried in the sun instead of being washed. This method tends to give the beans a deeper fruitiness and more sweetness, which makes the cups more complicated and heavy, with notes of berries and wine. Natural processed coffees from Myanmar are becoming more popular because they have strong and unique flavors. However, they are not as common as washed processed coffees.

Honey processing, in which some mucilage is left on the beans while they dry, is becoming more popular, but not as common in Myanmar as it is in places like Costa Rica. This method makes a well-balanced cup, with some of the sweetness and body of natural coffees and the brightness of washed coffees.

Myanmar is still in the early stages of adopting anaerobic or other advanced fermentation methods. However, producers are always eager to try new things, which means that bean quality and complexity will continue to grow in exciting ways.

Overall, Myanmar's variety of processing methods gives roasters a wide range of green coffee choices, and each one has its own taste potential that depends on the method used and regional tastes.

Myanmar grows a number of well-known Arabica types of coffee, which adds to the country's wide range of flavors. Bourbon and Typica are still popular choices because they have classic shapes and good cup quality. People love bourbon because it is naturally sweet and full-bodied, and it often has rich notes of caramel and red fruit in the cup. Typica has a cleaner and more balanced taste, with bright acidity and delicate floral notes standing out.

On Myanmar's coffee farms, speciality varieties like SL28 and Caturra have also been brought in. SL28 is famous for having strong acidity and rich fruit notes, which is why roasters who want to make lively, high-quality speciality coffees love it. Caturra is a mutation of the Bourbon grape that is liked for its higher yield and crisp, clean taste. It works well for both single-origin expressions and blends.

Geisha is still not very common in Myanmar, but test plants have started to see what it can do. Early signs show that it might have floral and jasmine-like notes that speciality roasters really want.

Another thing that makes Myanmar's plants special is their heirloom varieties and hybrids, which often have traits that come from traditional farming methods and the country's own genetics. Because they are heirlooms, these plants give the origin its unique flavors. Roasters who want coffees with real origins and rich flavors like these.

These different types of coffee give roasters a wide range of green beans that can be used for different roasting styles and taste goals.

Once they're roasted, these beans give roasters a lot of options for adding a unique and tasty origin to their green coffee line. Myanmar green coffee tastes great with a variety of roast levels, but it shines when roasted light to medium, which brings out its natural brightness, complex fruit notes, and well-balanced acidity. Roasters can also try medium-dark roasts to get deeper, richer tastes that give the cup body and chocolate undertones.

 
Myanmar green beans are great for roasters who want to make great single-origin coffees. They shine in pour-over and drip brewing, which lets you enjoy their clarity and depth. On the other hand, their smooth body and balanced taste make them a great choice as a base for espresso blends. They offer bright acidity that makes blends brighter without being too strong.

Myanmar coffee is very versatile, so roasters can make a wide range of coffees, from clean, crisp brews that show off the region's soil to fuller-bodied, richer mixes that are made for a wider audience. Because they can be used in many different ways, Myanmar green coffee beans are a great addition to any speciality roasting collection.

Once they are roasted, Myanmar green coffee beans make great coffee in a variety of ways. They are perfect for roasters who want to find beans that produce great coffee in a variety of ways. Medium roasts bring out a balanced sweetness and a rich mouthfeel in espresso lovers. Myanmar beans are a reliable choice for shots that are smooth, tasty, and have acidity that is bright but well-rounded.

Pour-over methods, like the V60 or Chemex, bring out the coffee's gentle citrus and flowery notes. Speciality coffee drinkers like the clean, bright cup that these gentle extraction methods make from Myanmar beans because they bring out their nuanced depth and clarity.

For those who like a stronger brew, the French Press method brings out the creamy texture and depth of the beans while bringing out the chocolate and fruit notes. This method lets the natural oils and sweetness shine through, making for a rich and delicious coffee experience.

You could also try cold brew. Myanmar beans make smooth, low-acid drinks that are easy to enjoy and cool you down. Cold brew is a popular choice for people who want smooth but tasty coffee because it brings out the natural sweetness of the beans.

Lastly, the Aeropress gives roasters and baristas a flexible way to try out different levels of roasting and extraction. Because of this, it's perfect for showing off all of Myanmar coffee's flavors, from fruity and bright to rich and chocolatey.

Myanmar's green coffee business is slowly but surely adopting strict quality standards to meet the needs of speciality roasters around the world. To make sure quality is always the same, local grading methods look at bean size, defect count, and moisture content. A lot of farms are part of cooperative programs that have strong quality controls, like regular inspections and following the best ways to farm.

Sustainable farming and processing standards are supported by government programs and agricultural groups. This promotes openness throughout the supply chain. Also, direct trade between roasters and producers is growing. This helps with quality changes at the farm level and allows for better tracking and fair pricing.

All of these efforts have improved Myanmar green coffee's image as a whole, making sure that roasters get beans that meet international speciality standards and have great roasting potential.

Packaging & Sizing Options

There are different sizes of packages for Myanmar green coffee beans to meet the needs of home roasters, speciality cafes, and professional roasteries. There are different sizes of bags, from 0.5 kg and 1 kg, which are good for small-scale roasting and tasting, to 2 kg, 5 kg, 10 kg, 20 kg, and 30 kg, which are better for buying in bulk.

Because the sizes are so flexible, roasters of all sizes can choose the amounts that meet their needs while still keeping the quality and freshness. These packaging choices make it easy and safe to store green coffee beans that are ready to be expertly roasted, whether you're buying for a small shop or a big business.

Our company promises to only buy Myanmar green coffee beans from reputable farmers and groups that follow fair and environmentally friendly farming methods. By working closely with these local partners, we make sure that the whole supply chain is clear, from growing the beans to sending them to roasters. This way, roasters can find out where each batch they buy came from.

We prefer to work with cooperatives that put a lot of emphasis on quality control and fair trade, which helps small farmers and their towns. This method not only helps keep bean quality consistent, but it also encourages social duty and caring for the environment in Myanmar's coffee industry.

When possible, we actively seek certifications and third-party checks to further strengthen the integrity of the beans we sell. This means that roasters can get green coffee with a confirmed story and the knowledge that it was sourced in an ethical way, which is becoming an increasingly important factor for speciality markets and picky customers.

Check out our carefully chosen collection of 100% premium Myanmar green coffee beans, bought directly from dedicated farmers who are committed to doing business in an ethical and sustainable way. Since each batch is brought fresh, roasters are sure to get green beans that are just the right amount of wet and have a lot of flavor potential.

We're proud of how open and honest we are about where our beans come from and how they are processed, so you can be sure you're choosing the right beans for your cooking needs. Whether you're looking for one-of-a-kind single-origin coffees or beans that can be used in many ways, our Myanmar green coffee has the range and consistency that speciality roasters need.

Feel good about starting to roast. Look through our collection of Myanmar green coffee beans right now to add beans that tell a story of quality, care, and difference to your coffee menu.