Yunnan Coffee Planting and Production

In the past, because of the poor quality of Yunnan coffee(云南咖啡), most of it was used for instant coffee, causing a bad reputation of Yunnan coffee. However, in recent years, Yunnan coffee is like a dark horse, appearing on the premium coffee market.

History of Yunnan Coffee Planting

The history of Yunnan coffee planting can be traced back to 1892, when a French missionary brought coffee seeds from abroad to Yunnan and successfully planted the first coffee tree in a place called Zhukula(朱苦拉). He might not have thought that coffee would became a highlight of agriculture in the Yunnan Plateau hundred years later.

After 1930, the famous overseas Chinese Mr. Liang Jinshan brought coffee to Pupiao(蒲缥) and Luoming(罗明) for planting, which continued until the founding of People’s Republic of China.

After 1952, under the guidance of experts from Baoshan Thermal Economy Institute Ma Guojin, a large amount of coffee seeds was planted in Lujiang(潞江)and other places. The history of large-scale coffee planting has been lasted for nearly 60 years.

In the mid-20^th century, the coffee planting area was 4,000 hectares. By the end of 1997, the Yunnan province’s coffee planting area had reached 7,800 hectares.

At present, the province’s planting area accounts for 70% of the country’s area and its output accounts for 83% of the country. Regardless of the planting area and coffee bean production, Yunnan Coffee has established a leading position in China.　

The Classification System of Yunnan Coffee

Although coffee has been grown in Yunnan for many years, it is still not mature enough. Its classification system is also rather messy.

International Classification Standards

According to the size of the coffee beans, use a round-hole classifying sieve for classification. The internationally-known arabica coffee has 10-20 levels, and the number used is a fraction of the sieve with the number as the numerator and 64 as the denominator. The unit is inch. For example, 14 refers to coffee beans that can pass through a screen of 14/64 inches or more, and 19 refers to coffee beans that can pass through a screen of 19/64 inches or more. (1 inch ≈2.54 cm)

Domestic Classification Standards:

According to the screen hole of 6.5, 6.0, 5.5, 5.0 mm, it is divided into five grades.

Level 1: Above 6.5 mm, the particles are full and complete.

Level 2:6.0-6.4 mm, the particles are full and shapely.

Level 3:5.3-5.9 mm, relatively full, less shapely.

Level 4:5.0-5.4 mm, incomplete meters, complete particles accounts for more than 75% of the total.

Level 5: below 5.0 mm, with incomplete meters, complete particles account for more than 30% of the total.

International standard rules for the inspection of coffee defects:

It is often classified according to the number of defects contained in a certain coffee bean. According to the method of identification of impurities and defective in coffee beans stipulated by International Standard Organization, a sample of 300 grams of coffee beans was then taken to calculate the impurities and defective beans for classification.

Yunnan Coffee Planting

Varieties

铁皮卡（Typica）和波旁（Bourbon）, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, the Catimor was introduced from Kenya (with stronger virus resistance, higher yield), a kind of Arabica coffee beans. Because these two varieties have similar morphology and habits, they are mostly mixed for cultivation.

Growth period

Yunnan Arabica coffee will grow after 3-4 years.

Coffee is a kind of sunshine plant. Coffee has the characteristics of multiple flowering and concentrated flowering. The Arabica coffee is flowering in Yunnan from February to July, and blossoming from March to May. Coffee blooming is greatly affected by climate, especially rainfall and temperature. The blossom time of coffee is short, only 2-3 days. Arabica coffee is usually opened at 3 to 5 in the morning, and blooms at 5 to 7 am.

Growth period

Yunnan Arabica coffee will grow after 3-4 years.

The Processing Method of Yunnan Coffee

In Yunnan, the main method is water washing(水洗法). The harvested berries are separated from the coffee beans by a peeler, and the shelled beans are guided to a clean sink, soaked in water for fermentation to completely remove the remaining pulp layer. Through washing treatment, unripe beans and defective beans will be selected because of buoyancy, and the fermentation process is also better controlled. Therefore, the flavor is not as fragrant as sun-dried beans, but it shows obvious acidity and complexity, with stronger and cleaner traits in the cup.

Distribution Areas of Yunnan Coffee

The western and southern parts of Yunnan Province are located between 15 ° north latitude and the Tropic of Cancer. Most of the areas are between 1000 and 2000 meters above sea level. The terrain is mainly mountainous and sloping land with large fluctuations, fertile soil, enough sunshine, abundant rainfall, and the day and night temperature difference is large. These unique natural conditions make the Yunnan arabica coffee taste strong but not bitter, fragrant but not strong, and slightly fruity.

Coffee planting in Yunnan is mainly distributed in Lincang(临沧), Baoshan（保山）, Pu’er（普洱）, and Dehong（德宏）. There are natural resources at low latitudes, high altitudes, and large temperature differences between day and night, making Yunnan a Arabica Gold cultivation area for growing high quality coffee.

Puer/普洱

Although Pu’er City is famous for tea, its coffee planting area has reached 789,000 acres, coffee bean production is 58,600 tons, and the total output value is 2.469 billion yuan. It has become the largest coffee planting base in Yunnan. Its climate, geography, and soil conditions are unique for growing coffee.

Puer coffee has a century-old history. It was cultivated at the end of the 19th century and industrialized in 1988. Today, the city’s coffee planting area has reached 767,000 mu. It has become the main coffee producing area and coffee trade distribution center with the largest planting area, highest yield and highest quality in mainland China. Pu’er City is honored as the “Capital of Chinese Coffee”.

In addition to becoming the main coffee producing area in China, Pu’er coffee is also exported to more than 30 countries and regions in the Americas, Europe, and Asia, creating a new “black gold” market.

　　Lincang/临沧

Lincang is located in the southwest of Yunnan Province. The Tropic of Cancer runs through the south, borders Pu’er(普洱) in the east, connects Dali in the north, Baoshan（保山） in the west, and borders with Burma in the southwest. The average annual temperature in Lincang(临沧) is between 16.8 ° C and 17.2 ° C. The dry and wet seasons are obvious and the sunshine is enough.

　　Baoshan/保山

Yunnan Baoshan arabica coffee(保山小粒咖啡) has a long history of cultivation. Baoshan arabica coffee can be said to be a national geographical product, and it is one of the better coffees domestically and globally. The average temperature of Baoshan is 21.5 ℃, up to 40.4 ℃, and it is basically frost-free all year round. It is recognized as the best place for producing arabica coffee. The arabica coffee cultivated here is famous for its strong but not bitter, fragrant but not strong flavor.

The small-grained coffee botanical name Arabica is a type of coffee with a total of more than 100 varieties. Among them, Typica and Bourbon are considered the best varieties of Arabica in the world. The “old varieties” that Baoshan people usually call are actually Typica(铁皮卡) and Bourbon(波旁).

　　品名：花果山

　　咖啡产地：中国，云南，保山

　　咖啡品种：Typica

　　生产海拔：1200M

　　质量等级：AA

　　处理方式：水洗

　　烘焙程度：中度烘焙

Name: Huaguoshan

Origin of Place: Baoshan, Yunnan, China

Coffee Variety: Typica

Production Altitude: 1200M

Quality grade: AA

Handling method: Wash

Baking Degree: Medium Baking

Cup test flavor: At first, full with rich fruit aroma, melon, botanical herb aroma, soft taste. Middle taste like nut and milk chocolate. Last taste like plum. You can feel the sour-sweet layered feeling from hot to warm. The sweetness comes first, then the sour, apricot, citrus sourness, aftertaste black tea, and a little brown sugar.