China’s coffee story is relatively young but growing rapidly. Coffee cultivation began in the late 19th century when French missionaries introduced Arabica plants to Yunnan Province. For decades, production was small-scale and primarily focused on local consumption, with tea remaining the dominant drink of choice. However, things began to change in the late 20th century as demand for coffee grew both domestically and internationally.
Today, Yunnan is at the heart of China’s coffee industry, producing more than 95% of the country’s beans. Producers here are experimenting with innovative processing methods and focusing on specialty-grade Arabica. The result? Coffees with unique flavour profiles, often featuring bright acidity, floral notes, and sweetness. China’s specialty coffee scene is still finding its footing on the global stage, but with its rapid growth and increasing quality, it’s clear: China is no longer just a tea country.
China is a tea country discovering its coffee potential, and Banka farm offers a glimpse into what's next. As Yunnan's specialty coffee scene rapidly develops, this region is pushing boundaries with experimental fermentation and new varieties. This profile offers a peek into an underexplored terroir with limitless potential.
