Coffee from China
Almost all Chinese coffee is grown in Yunnan, and after two decades of being sold as anonymous commodity volume it is now one of the fastest-improving specialty origins in the world.
Pu'er, Baoshan and Dehong are the main growing prefectures. The legacy planting is Catimor, chosen for yield and rust resistance, and the recent quality gains have come from better picking and drying rather than from replanting — though Gesha, Bourbon and Typica are all now in the ground.
Well-processed Yunnan tastes of walnut, dark chocolate and dried fruit, with a soft acidity. Interest from roasters outside China has risen sharply, and it is one of the few origins where a buyer can still find quality ahead of the market.
- Coffees in the catalogue
- 1
- Growing regions
- Dehong
- Varieties
- Catimor
- Processing
- Anaerobic
- Altitude
- 1,400 m
- Common notes
- peach, yeast and stone fruit
- Price range
- $19.00
- Roasted by
- 1 roaster
1 China coffee in the catalogue
- Catimor Anaerobic Yeast Washed Zhiqiu — Hydrangea Coffee Roasters. peach, yeast and stone fruit. $19.00 / 227 g.