China: The Yunnan Revolution
Chinese coffee production is centered in Yunnan Province, which accounts for over 97% of the country’s output.
While historically a tea nation, China is rapidly becoming a major coffee producer and consumer
Chinese Coffee Production at a Glance
Country: China
World Ranking
13
Annual Production
1.8 – 2 mil
60kgm Bags
Average Altitude
1,100m – 1,600m
Flavour Profile: Black Tea, Plum, Cacao Nib
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 98% Arabica ⚡⚡ |
| Harvest Season | December to March |
| World Export Share | 1% |
| Region | Yunnan Province (Specifically: Pu’er, Baoshan, and Lincang) |
| Body | Tea-like & Silky (Light to Medium) |
| Process | Washed (Traditional) & Double Fermentation (Specialty) |
The History: The Tea Giant Awakens – Chinese Coffee Arrives
For centuries, China was synonymous with tea. However, in the late 1980s, the government (with help from the UN and Nestlé) began a massive push to turn the Yunnan Province into a coffee powerhouse. What started as a commercial venture has turned into a specialty revolution. Today, Chinese “Pu’er” coffee is being compared to high-end Colombians and is appearing in specialty cafes from London to New York.
The Science: The Yunnan Terroir
Almost all Chinese coffee (95%) comes from Yunnan. This region shares the same mountainous geography and climate as the famous regions of Myanmar and Northern Thailand.
The Process: Yunnan is famous for Double Fermentation and “Yeast Processing,” which gives the beans a very distinct, funky, and fruity aroma that mimics the complexity of fermented teas.
The Flavor: China’s profile is evolving rapidly. Expect Milk Chocolate, Dried Plum, and Black Tea. It has a very smooth, “rounded” acidity.
The Species: Almost 100% Arabica (specifically the Catimor variety).
How to Enjoy: The “Tea-Drinker’s” Coffee
Because of its tea-like finish, Yunnan coffee is perfect for those who find the bitterness of traditional coffee too intense.
Best Method: Chemex. The thick paper filter removes the heavy oils, allowing the delicate “dried fruit” and tea notes of the Yunnan bean to be as clear as possible.
The Tasting Note: Look for the “Winey” acidity.
It has a sharp, pleasant zing similar to a dry red wine or a tart blackberry.
The Tea Connection
“In many Yunnan farms, coffee trees are planted right alongside ancient tea forests. For The Coffee Guide reader, this is a fascinating example of how ‘terroir’ works. Whether it’s the soil or the processing techniques borrowed from tea masters, Yunnan coffee has a unique floral elegance that bridges the gap between the world’s two favorite beverages.”
