www.coffeeburma.com burmesecoffee@gmail.com, Organic Arabica Coffee from Burma, Black Pepper
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Room 508, Rama Jewelry Building, No.987 Silom Road, Bangkok 10500, Thailand.
Tel : +662 635 2126,  Tel : +662 237 7541,  Email : burmesecoffee@gmail.com
Burmese Arabica Coffee
Burmese High Altitude Arabica Coffee
Bangkok International Gems Ltd (BiG) has been cutting and polishing gemstones since the late eighties for the world gem & jewelry market. It diversified to market Diamond Tools, Dental Burs, Coffee, Biodiesel Nuts, and Pepper since then.

BiG
is the Sole Distributor and Exporter of finest Burmese Arabica Coffee via Bangkok Sea-Ports and Postal EMS, DHL, FEDEX, TNT etc.
 Where Freshness Come First
Burmese Arabica Coffee

Burma had a total production area of over 100,000 acres of Arabica Coffee today, mostly small holders.

Northern Burma (Shan States, Mandalay Division, Chin State, Kachin State, Kayin State, Bogo Division, Rakhine State, Mon State) has produce large quantities of high quality Arabica Coffee by virtue of its high, good quality, red soil plateaus and other suitable soils, at elevations above 3300 ft (1000 m), with a well-distributed rainfall of 59 to 79 inches (1500 to 2500 mm) and a distinctive, essential dry season.

We have been distributing Arabica Coffee sapling variety from the Doi Tung variety of Thai province, free of charge to Mamyo small holder planters, since the late eighties, quaranteeing to buy back the ripen Arabica Coffee cherries back, at the prevailing market prices.

For small holder farmers in northern Mandalay, Arabica Coffee when well-cared for, gives good incomes, and because the coffee is largely non-perishable and robust, it can be transported easily without damage. Arabica Coffee is also planted on sloping land with terraces or grass strips and contour planting, and when grown under shade is sustainable over long periods, even with low inputs. Some of the earliest plantings of S 795 Arabica Coffee grown under Grevillea Robusta shade trees, are still capable of producing reasonable yields, with low inputs after 75 years.

The Government is strongly supporting private investment in Arabica Coffee and have destroyed and replaced large track of land planted with Poppies for opium, into Arabica Coffee. We endorsed this noble deeds that aleviate the good income to poor small holder farmers. With the correct varieties of Arabica Coffee planted at altitudes of 3300 ft (1000 m) and higher, and managed as taught, today Burma produced super high quality of fine Arabica Coffee.

Currently, most small-holder Arabica Coffee is processed as natural dried coffee cherry. But we bought and processed them in wet process.

Potential of yields

The white flowers appear in small bunches at the nodes. After pollination, a fruit develops into a cherry about 3/8 to 5/8 inch (10 to 15 mm) long containing two seeds (the coffee beans). Technically, the flowers form on the one-year-old wood that is only slightly hardened. The fruits comprise pulp (coloured skin and a fleshy mesocarp called mucilage), then parchment, then the silverskin (seed coat) and finally the coffee bean.

Coffee cherries (berries) from green to ripen (above) and pictures showing parts of the cherry (berry).
Arabica Coffee beans

Burma Arabica Coffee takes about seven years to mature fully and does best with  about 40-59 inches of rain fall, evenly distributed throughout the year. It is usually cultivated between 4,000 to 6,000 feet altitude, but there are plantations as low as sea level and as high as 8,500 feet. The plant can tolerate low temperatures, but not frost, and it does best when the temperature hovers around 20 °C (68 °F). Commercially, most  only grow to about 15 feet height, and are frequently trimmed to as low as 6 feet height, to facilitate harvesting. Arabica Coffee grow best under shades, or under other large trees.

Two to four years after planting Arabica Coffee produces small, white and highly fragrant flowers. The sweet fragrance resembles the sweet smell of flowers. When flowers open on sunny days, this results in the greatest numbers of berries. This can be a curse however as coffee plants tend to produce too many berries; this can lead to an inferior harvest and even damage yield in the following years as the plant will favor the ripening of berries to the detriment of its own health. On well kept plantations this is prevented by pruning the tree. The flowers themselves only last a few days leaving behind only the thick dark green leaves. The berries then begin to appear. These are as dark green as the foliage, until they begin to ripen, at first to yellow and then light red and finally darkening to a glossy deep red. At this point they are called 'cherries' and are ready for picking. The berries are oblong and about 1 cm long. Inferior coffee results from picking them too early or too late, so many are picked by hand to be able to better select them, as they do not all ripen at the same time. They are sometimes shaken off the tree onto mats, which means that ripe and unripe berries are collected together.


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