Cupping Burmese Myanmar

As our economy seems Titanic like in its slow but relentless slide under, due in part from the financial icebergs of subprime mortgages and oil prices and clever bankers who simply got it wrong, I ponder what is in stall for us all over a coffee from a country who has seen more than its fair share of disaster. Namely Burma or Myanmar as it is now known.

Known in the past for rather ropey Robusta coffees, this embattled country is producing some fine Arabica of note worthy pedigree.

Now then, cupping this coffee starts with the aroma of the beans. Clear the nasal passages and inhale and what do you get? Well, it has got a distinct aroma, a cross between mud and dry grass, but let's not be too hasty to cast judgement. If you were a worm or even a blackbird, then this would be admiral qualities. To be fair the aroma is not unpleasant, but not one that set me alight.

Previously I have described this coffee amongst my favourites, so I was intrigued to revisit this bean to see if it still cut the mustard. A sip and a slurp and the black liquid is drawn in. A heavy dense flavour is the initial impression, an acerbity (bitterness) is noted and then after that I was somewhat dissappointed, somewhat flat.

Rather like taking a really great photograph, only to find that the only thing in focus was the bush behind the subject. Fine if that was intended, and would probably be best if used as a base for something else (e.g. an espresso blend) or if a flavour is already on the pallet to disguise that lingering heavyness to relieve the weight on the tastebuds.