Issue link: https://read.dmtmag.com/i/581281
STiR tea & coffee industry international 37 Andrew Hetzel, far right, with fellow judges at the recent first official cupping competition Photo by Andrew Hetzel, Coffee Quality Institute In this context, Winrock in collaboration with USAID and the MCA recently organized the country's first-ever official cup- ping competition. Government involvement Myanmar's government, while encouraging the expansion and further development of the country's coffee industry, appears too chronically cash-strapped to effectively support local farm- ers. However, a notable exception attesting to the state's inter- est in promoting the industry is the existence of the somewhat awkwardly named Coffee Research, Information, Extension & Training Center (CRIETC). Originally set up in 2001 as the "coffee research center" in cooperation with the United Nations' Food and Agricultural Organization (FAO), the facility was reorganized in 2003 as CRIETC under the supervision and management of the Minis- try of Agriculture and Irrigation. The center currently employs 16 full-time staff, including researchers, agricultural trainers, and liaison personnel. According to May Thet Hlaing, head of planning and re- search, the center's main objectives are: • select and test coffee varieties most suitable for the climatic conditions of Myanmar's different regions; • ensure highest cupping quality for all cultivated varieties; • conserve present coffee varieties to prevent their disap- pearance; • conduct research on proper cultivation techniques in order to increase production yields; • assist in problem solving relating to the expansion of grow- ing areas; • conduct both theoretical and practical training programs on coffee production and processing for private coffee growers and members of related industries. "For example, CRIETC has established experimental plots at its main facility in Pyin Oo Lwin to demonstrate different shade- growing patterns suitable for a number of Arabica varietals," ex- plained May Thet. "We maintain, for instance, a plot with catimor and another one with S-795, but we also conduct plant spacing trials and, in our nursery, monthly germination tests." The center's activities are further supplemented by–among others–research into post-harvest technologies such as coffee processing, green bean grading, and frequent cuppings of sam- ples collected from growers across the country. Additionally, regular pest and disease surveys aim to ensure that Myanmar's coffee plant inventories remain healthy and that appropriate counter measures can be initiated if any threats should emerge. Arabica vs. robusta Due to its predominantly mountainous landscape, Myanmar al- most exclusively grows arabica varieties. "I would estimate that about 95% of Myanmar-grown coffee beans are arabica and 5% are robusta varieties, mostly cultivated in the region around Than Taung," explained Sai Wan Maing. According to CRIETC's May Thet Hlaing, seven robusta varieties have been planted in Kayin State as part of a coopera- tive program funded by Nestlé. If this program turns out to be successful, the country could well become a small but interest- ing source for superior grade robusta coffees. Surprise at Myanmar's First Official Cupping Competition Women coffee farmers won both first and second place at Myanmar's first national cupping competition held in Yangon in July. The event was organized by the Myanmar Coffee As- sociation and Coffee Quality Institute (CQI). Fifty-eight samples were collected for the competition from a diverse cross sec- tion of smallholder farmers and coffee estates in Shan State and evaluated by a panel of three international Q graders and regional observers using Q system protocols for green physi- cal and roasted coffee sensory evaluation. Twenty-one of the samples cupped at 80 points or higher on the Specialty Coffee Association of America (SCAA) 100-point scale, thus qualifying as specialty coffees. The win signaled the emergence of smallholders capable of producing specialty coffee competitive on the global mar- ket. Their coffee received top scores of 84.25 points and 84.08 points, respectively, exceeding scores for coffees submitted by a number of large estates. Both women hailed from the same village in southern Shan State, where they each tend lots of less than one acre planted with cataui variety arabica coffee at more than 4,000 ft. elevation. Their coffees were cited for their well-balanced, full-bodied aromas and low acidity. This first of- ficial cupping attests to the excellent overall quality of Myanmar- grown coffees. Myanmar's coffee farmers are supported by the USAID- funded Value Chains for Rural Development project, which links smallholder farmers with competitive commercial value chains to increase agricultural productivity and promote inclusive agricul- tural growth. The project, implemented by Winrock International, employs a "people-to-people" approach to increase smallholder agriculture income. CQI is working on behalf of the project to im- prove coffee quality and productivity in Myanmar. About CQI The Coffee Quality Institute is a 501(c)(3) nonprofit organization working internationally to improve the quality of coffee and the lives of people who produce it. In order to achieve our mission, we provide training and technical assistance to coffee producers and other individuals in the supply chain to increase the value, vol- ume, and sustainability of high quality coffee production. CQI has worked on a multitude of coffee programs worldwide, completing over 500 training assignments while building a common language of quality used throughout the supply chain. To learn more, visit www.coffeeinstitute.org.