Myanmar coffee shows facts improvement

farmers at Mya Ze Di copy

Twenty six of the 72 coffees judged at a recent coffee competition scored 85 or higher, indicating that the quality of Myanmar coffee is quickly improving, according to the Myanmar Coffee Association.
The highest-scoring coffee at the third annual Myanmar Coffee Association Coffee Quality Competition was a brew made from beans that underwent a dry, natural process from Ywangan, submitted by the Mandalay Coffee Group. The entry scored 89.58 points, two points higher than last year’s winner and more than five points higher than the winner of the first competition in 2015, according to the MCA.
The winning entries represented a 150 percent increase in coffees that scored 85 or above over last year’s submissions.
The MCA reported that beans known as dry naturals that are grown by manageable-scale farmers represented the majority of the 85+ coffees at the competition, which featured flavors including orange, lemon, strawberry and red currant.
The competition was the result of the USAID-funded Value Chains for Rural Development project, implemented by Winrock International, and organisded by the Myanmar Coffee Association and Coffee Quality Institute (CQI).
The competition’s judges included head judge Dr. Sunalini Menon of Coffee Lab International (India), and five national judges, known as cuppers, led by Charlie Habegger of Blue Bottle Coffee (United States), using rules from the Specialty Coffee Association.
Top-scoring samples from the competition, along with numerous other coffees from participating communities in Myanmar, will be entered into the upcoming London Coffee Festival in the United Kingdom, held between April 6-9. The coffees will also be cupped in the United States during the SCA Expo in Seattle on April 22 at the Washington State Convention Center.

Share this post
Hot News
Hot News