Coffee in Myanmar and How Genius Shan Highlands play the role.
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Coffee in Myanmar - History of Myanmar Coffee - Future of Myanmar Coffee - Socio-economic development of Coffee Growers - smallholder coffee farmers - Genius Shan Highlands Coffee - Myanmar Specialty Coffee - Third wave Coffee
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Coffee in Myanmar and How Genius Shan Highlands play the role.
- 1. COFFEES IN MYANMAR Ngwe TUN Founder, Genius Shan Highlands Coffee. Q Processing Professional
- 2. History (1885-1930) ■ Coffee beans were introduced to Myanmar as far back as 1885. ■ Missionaries initiated coffee growing in Myanmar in 1885 at Myeik and Dawei. ■ Kayin State (Thaung Daung area) established coffee farms at the same time and produced Robusta coffee which still continues to the present day. ■ Catholic missionaries introduced Arabica coffee in 1930 to Southern Shan State. Northern Shan State and in Pyin Oo Lwin (formerly known as May Myo).
- 3. History (1930-1998) ■ From 1930 to 1934, a large (120 acre) Arabica coffee plantation called "Chaungwe" was established at Naung Cho township of Northern Shan State. ■ In 1968 to 1994, Ministry of Industry 1 managed the coffee state farms, especially the Chaungwe(NaungCho township), Pwe Daung(Pyin Oo Lwin township). ■ In 1994, Ministry of Agriculture & Irrigation, carried out the cultivation and production of the crop where it remains to the present day. ■ In 1998, the GOM Heads of State laid down a strategy to extend cultivated areas of Arabica coffee up to 100,000 acres.
- 4. Present Day ■ Total Coffee growing area – 35000+ ac ■ Total Coffee Production – 12000+ MT ■ Major Growing Area – Southern Shan – Northern Shan – Mandalay ■ Species – Arabica – 85% – Robusta – 14% – Others – 1%
- 5. Smallholder farmers in Myanmar ■ farmers in Shan State — the geographic heart of Myanmar — grow a wide range of food including grains, vegetables and fruit like mangos and oranges. Women there traditionally cultivated coffee on small plots around their homes, usually without investing much time or care, selling it for a few hundred kyats per kilo (around 30-40 cents per pound) to local traders when in need of cash for the household. ■ For smallholder farmers in Myanmar’s remote highland communities, gaining access to many basic necessities can be a struggle, whether it’s medicine, education, electricity, mobile phone networks or new machinery for growing food more efficiently and profitably.
- 6. Shade grown coffee & Agroforestry ■ Shade Tree – Avocado – Jackfruits – Mango – Silver Oak – Banana – Papaya
- 7. Arabica Varietals in Myanmar (1) S-795 (2) Amarella (3) Caturra (Red & Yellow) (4) T 5175 (5) T 8667 (6) Catuai (7) Catimor (8) Blue Mountain (9) C 1669 (10) LC 1662 (11) P 86 (12) P 88 (13) P 90 (14) H 306 (15) H 420 (16) H 528 (17) SL 4 (18) SL 6 (19) SL-28 (20) SL-34 (21) SanRamon (22) K 7 (23) Geisha (24) Typica (25) Bourborn (Red & Pink)
- 8. Myanmar Coffee Turn around in 2014 ■ Green Mountain Coffee Roasters travels to one of the world's most isolated countries in search of beans. ■ Peyser did trainings on the estates and for the small farmers on how coffee farmers in other parts of the world grow and roast their coffee. Peyser also went over the basics of cupping coffee, an essential skill if Burmese farmers are going to enter the world market. ■ In the end, all of the Burmese coffees score above 80. The winner, at 83.5, is from Ywar Ngan. https://www.usatoday.com/story/money/business/2014/01/29/burma-green-mountain-coffee/5038999/
- 9. From ground to African raise bed ■ Typically, farmers dry coffee in ground with mat ■ Nutty, Earthy and Moldy ■ Trained the farmers to dry coffee with African raise bed.
- 10. Tools for Coffee Processing ■ Moisture Meter was used to test Moisture content in Parchment and Green Bean ■ Brix Meter for sugar content ■ pH Meter for acidity or alkalinity ■ Relative Humidity ■ Thermometer
- 11. Training for Coffee Farms to Roaster ■ Training for Farmers ■ Training for Pickers ■ Training for Producers ■ Training for Processor ■ Training for Roaster
- 12. Modernization of Coffee Processing ■ Machines ■ Coffee Professionals in Processing ■ Operation Management ■ Standards Operating Procedure ■ Processing Methods
- 13. Myanmar Coffee Association was founded ■ Stakeholders from Coffee Industry ■ Farmers ■ Producers ■ Processors ■ Roasters ■ Traders/Retail Store ■ Brewer/Barista
- 14. Coffee Competition ■ In 2015, 2 Foreign Judges and 1 Local Judge cupped local coffee and 2 women are winners from Ywar Ngan. ■ http://www.coffeeinstitute.or g/myanmars-first-ever- coffee-competition/
- 15. Coffee Culture ■ Interestingly coffee consumption in Myanmar is still relatively low. ■ The majority of the population instead opt for tea or a three- in-one coffee sachet (a combination of powdered milk, sugar and instant coffee). ■ Third wave coffee is introduced by specialty coffee shops, Café Genius, Easy Café and Coffee Goffee in major cities. ■ Myanmar is still a newcomer when it comes to coffee, but don’t be surprised if you see many more bags labelled “grown in Myanmar” in the future. ■ Myanmar coffee Industry leap frogging in third-wave coffee culture
- 16. Future of Myanmar Coffee ■ Specialty Coffee focus on unique flavor and aroma ■ Third-wave Coffee focus on single origin, single variety ■ Traceable coffee with blockchains technology ■ Sustainable Certified Coffee (Rain Forest Alliance) ■ By-Products (e.g. cascara, coffee blossom tea) ■ Remarkable Coffee by small holder farmers ■ Direct Trade, Auctions and Microlots Coffee
- 23. Birthplace of Specialty Coffee in Myanmar
- 24. WHY? FIRST EVER SPECIALTY COFFEE CUPPING AND PROCESSING TRAINING IN THIS VENUE.
- 25. Nursery ■ Collecting best seeds ■ Growing in Seed Table ■ Transplanting to Seed bag
- 26. Wet Mill ■ Raw Material Collection ■ Pulping Stations ■ Fermentation Tanks ■ Washing Station ■ Drying Racks ■ Warehouse ■ Color Sorters ■ Roasters ■ Coffee Packaging ■ Coffee Shop ■ Coffee Nursery
- 27. Dry Mill ■ Destoning ■ Cleaning ■ Hulling ■ Sorting – Size – Density – Color – Appearance
- 29. Markets (Local)
- 31. PROMOTING SPECIALTY COFFEE WITH DRIP COFFEE
- 32. Promoting Specialty Coffee by Public Cupping ■ Consumer Awareness ■ Introducing new coffee origins
- 33. Coffee Cupping in New York ■ Experience of Cupping in Foreign Country ■ Networking with Coffee Professional ■ Introducing Myanmar Coffee
- 34. Coffee Cupping in Osaka ■ Experience of Cupping in Foreign Country ■ Networking with Coffee Professional ■ Introducing Myanmar Coffee
- 36. Invest in Coffee Education ■ 1 x Q Arabica Grader ■ 1 x Q Processing Professional ■ Roasting Professionals ■ Processing Profesionals
- 37. Contribute in social impact
- 38. Learning Hub for everyone