This coffee comes from the Fuyan farm and washing station in Menglian, Yunnan, run by the husband-and-wife team of Mrs. Na and Mr. Li. Mr. Li grew up in Yunnan and moved to Menglian as a teenager with his parents. He first worked on rubber plantations, then transitioned to tea—an industry he still works in today, producing around 7 tons of specialty-grade tea annually.
Fuyan sits on 80 acres of mountain range at 1600–1700 MASL, with macadamia, fruit, and leguminous shade trees woven throughout the coffee plants. It’s a true mixed-agriculture landscape—complete with chickens, ducks, pigs, fish, chilies, wild orchids, and Chinese herbs—set against the breathtaking backdrop of the Yunnan mountains.
The coffees from Fuyan have consistently earned some of the highest Q scores in Yunnan. That’s a testament to the meticulous processing and the deep relationships Mr. Li and Mrs. Na have built with their team of pickers, many of whom are from the Lahu ethnic group.
In the cup, we tasted red berries, rum, and cacao nibs—lush and fruit-forward, but with a refined, polished character. It’s a boozy natural, but a clean one, striking that sweet spot between wild and well-executed. A great example of how far Chinese coffee processing has come.
250g bag. Roasted in Toronto, Ontario.
Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.
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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 flavor 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.
This one is a pretty good representation on how far processing has come for Chinese coffees. This one is indeed boozy but still super clean with processing, and hits a good balance between clean natural and fruit forward notes.
