From a Small Garage, a Coffee Story Began.

The First Cup: November 16, 2016.

After a year of preparation, Goffee-Coffee opened its doors in my parents’ garage in Mandalay.

The shop was small, and the idea was simple: coffee should be freshly roasted to bring its aroma and flavor to the cup.

During that first year, I brewed coffee in the daytime and roasted beans after closing. I experimented with different roasting profiles and techniques, listening to customers and gradually discovering the flavors they enjoyed.

Each day of brewing and roasting taught me more about coffee—and about the people who came through our door.

“Why Do You Only Serve Coffee?”

It was a question we heard often in the beginning.

Some customers wanted fried rice. Others asked for burgers or milk tea. Specialty coffee shops were already common in Taiwan, but for many people around us, a shop dedicated to coffee was still an unfamiliar idea.

Business was difficult. In our first year, sales weren’t even enough to cover the rent. Yet there was something that kept us going: people remembered Goffee-Coffee—the little shop that only served coffee.

Gradually, customers began coming after a meal, making time specifically for a cup. When they thought of coffee, they thought of us. For me, that was a powerful reason to keep going.

Our focus on coffee also came from a simple wish: to let its aroma fill the shop without being overwhelmed by the smell of food. Today, although our cafés offer food and pastries, we still avoid items with strong aromas, giving coffee its own space.

Into the Coffee Regions, and Into the Stories Behind Each Cup.

Our search for good coffee took us beyond the shop and into coffee-growing regions across Myanmar.

Along the way, we discovered exceptional green coffee, met farmers, and listened to their stories. Coffee became something more tangible to us: a connection to the land and to the people whose care and hard work shape every harvest.

Those encounters continue to inspire our exploration of Myanmar coffee. Through roasting and brewing, we hope to introduce more people to the flavors we find.

From Mandalay to More Cities, One Cup at a Time.

From that small garage, Goffee-Coffee gradually became part of everyday life in Pyin Oo Lwin, Yangon, and Taunggyi.

We have come this far because of our customers’ continued support and our team’s daily dedication. Every customer who returns for a cup or brings a friend, and every team member who roasts, brews, and welcomes our guests with care, has helped shape our story.

As we grow, we still treasure the same simple moment: someone walking into Goffee because they want a good cup of coffee.

Sharing What We’ve Learned, Helping More Good Coffee Happen.

Today, we also bring our experience into the classroom.

Our team offers courses for people who want to build their coffee knowledge or prepare to open a café. We also regularly organize coffee competitions, creating opportunities for coffee professionals to showcase their skills, exchange ideas, and learn from one another.

To keep our coffee fresh and delicious, we roast every Monday through Saturday. Alongside supplying our own cafés, we provide beans to other coffee shops and offer custom roasting to help each café develop a flavor of its own.

Whether we’re roasting a batch, brewing a cup, or helping another café begin its journey, we bring the same care to what we do.