The southeast Asian country is facing uncertain times – and that means its burgeoning coffee industry needs our support now more than ever, says Priscilla Daniel, green coffee trader for DRWakefield
Myanmar is a contradictory state. It contains beautiful ancient architecture, lush green fields and is devoutly Buddhist. Yet it has also been plagued by violence, civil war and a succession of dictators, and is now in the news because of a military crackdown on the Rohingya people of Rakhine state.
Some people have called for a boycott of Myanmar in response to the current humanitarian crisis. But are such protests useful against a country whose people suffer from substantial poverty? Or should we encourage trade for those who grow crops such as coffee, so they can make a sustainable living and afford education and basic necessities?
I believe we should support this community so it can lift itself out of poverty. As a green coffee trader, I don’t want to punish the producers of the Chin, Mandalay and Shan regions. Exporting their coffee will bring them stability.
Myanmar is a southeast Asian state bordered by India, Bangladesh, Thailand, Laos and China. It was under British rule from 1824 to 1948, when it was renamed Burma, and then under an oppressive military junta from 1962 to 2011.
The woman who became the face of opposition to military rule, Aung San Suu Kyi, is now at the helm, and Myanmar has opened its doors to the rest of the world, embracing free speech and global friendships with partners eager to help Burmese society prosper.
Denne historien er fra December - January 2018-utgaven av Caffeine.
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Denne historien er fra December - January 2018-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain