MYIN KYA DOE | Myanmar | Natural

F l a v o r            Cranberry | Tangerine 

B o d  y                 Elegant
A c i d i t y           Citric

Myanmar has been growing coffee since the late 1800s, which was introduced during British colonization. After Myanmar's independence in 1948, large-scale coffee cultivation was not encouraged until much later during the political reforms of 2011, when the government pushed for agricultural growth as part of its program to eradicate opium. The subsequent opening of the economy led to an increasing focus on coffee as a crop.

Production of specialty coffee began in 2015, supported by development initiatives from the Winrock Foundation, USAID, and CQI. In 2016, the first specialty coffees were exported to the US (Atlas) and in 2017 to the UK, including the first shipment of Indochina Coffee.

The group Shwe Taung Thu, consists of Danu and Pa-O smallholder farmers* who grow specialty coffee in the Ywangan region of southern Shan State in eastern Myanmar. The group provides leadership, funding, technical assistance and market linkages to its members with the goal of creating fairer trading conditions for their coffees.

The coffees produced by Shwe Taung Thu are named after the villages where the coffee is grown and processed. Each community has its own working group responsible for processing the coffee in that village. The focus is exclusively on the production of dry natural coffee - the climate and terroir are particularly suitable for this process, as the very dry heat during harvest time provides excellent conditions for drying.

Myin Kya Doe is named after the village where this coffee is grown, which includes 450 households. The production of this coffee is managed by a core group of about 10 members who are producing a specialty coffee for the fourth time this year.