THANAKA COFFEE · A TAIWANESE BRAND DEDICATED TO MYANMAR
MYANMAR SPECIALTY COFFEE / Origin Stories

Myanmar’s highlands,
many ways to taste.

Coffee-growing regions in Myanmar span different elevations and climates. From early cultivation to technical exchange, the highlands, local knowledge and careful processing continue to shape a diverse range of cup profiles.

Understand the terrain behind the coffee—and the people who turn potential into quality.
DISCOVER THE ORIGINS

Find the story on the map.

Across five highland coffee-growing areas, altitude, microclimate, farming experience and processing practices shape distinct terroirs—and a diverse range of flavors in the cup.

Ywangan coffee sorting at a partner facility
SELECTED ORIGIN 01 / 05

Ywangan

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Illustrative map of Myanmar based on Thanaka Coffee's own design, with Shan State highlighted. No place labels or markers are embedded.
MYANMAR / SHAN HIGHLANDS

Illustrative locations; not a navigational map.

ORIGIN INTELLIGENCE / COFFEE LANDSCAPE

A closer look at Myanmar’s highlands.

Within the global coffee belt, Myanmar’s northern and eastern highlands encompass varying elevations, microclimates and wet–dry seasons. These provide growing potential, while ripe harvesting, processing expertise and quality control are what translate that potential into specialty coffee.

1885 Early cultivation

Recorded coffee planting in southern Myanmar dates to the late nineteenth century.

1930s Arabica in the highlands

Arabica plantings expanded into Shan State and the Pyin Oo Lwin area.

2014 New technical support

USAID/Winrock and UNODC launched separate initiatives supporting coffee communities.

1,000–2,200m Thanaka origin reference

A range drawn from origins documented by Thanaka; not a nationwide or lot-specific measure.

What shapes a coffee’s character?
01 / ALTITUDE

Highland elevation

Elevation and local microclimates influence ripening conditions from place to place.

02 / SEASON

Rainy growth, drier harvest

In some highland origins, cherries develop during the rainy season and are harvested mainly in the drier months, often December to March, when sun drying can be easier. Altitude, rainfall and microclimates vary by origin, so harvest timing and suitable processing methods also differ.

03 / CRAFT

Variety and processing

Myanmar’s highlands grow varieties such as Catuai, Caturra, SL28, SL34, Gesha, Catimor and H528. Washed, honey and natural processing contribute to a wide range of cup profiles.

HOW THE INDUSTRY EVOLVED / COFFEE DEVELOPMENT

Beyond nature, decades of knowledge and collaboration.

01 / USAID · WINROCK

Quality practices and market access

Beginning in 2014, USAID’s Value Chains for Rural Development project, implemented by Winrock International, supported farmer training, processing, sensory education and connections to specialty markets.

02 / UNITED NATIONS · UNODC

Alternative crops and livelihoods

Separately, UNODC began alternative-development activities in southern Shan State in 2014, supporting coffee as a legal alternative to poppy cultivation and helping establish the Green Gold coffee cooperative in 2015.

International development programmes and Thanaka’s recent origin exchanges represent different contributions to Myanmar’s evolving coffee sector.

Sources: Myanmar Coffee Association and FAO (cultivation history); USAID/Winrock (value-chain development); UNODC (alternative development in southern Shan). The 1,000–2,200 m range comes from Thanaka’s documented origin references, not national statistics. MCA · FAO · Winrock · UNODC · MCG ·
FIELD NOTES

Explore the Field Notes

Beyond the map: producers, harvest practices and the people advancing coffee quality across Myanmar.

A Mountain, the Beginning of a Cup From Poppy Fields to Coffee Trees Let Nature Speak Through Coffee Fairness and Sustainable Agriculture Women Behind the Coffee When Young People Return Home
FROM ORIGIN TO CUP

A place to discover. A cup to remember.

May this cup begin a new understanding of Myanmar.

Explore green coffee catalogue