Coffee from China is becoming interesting, as better farming practices are being employed in some cases, and coffee is being planted at higher elevations than before. The cup is still quite basic in some ways, as the varieties planted, environment and altitudes do not culminate in creating a Central America type flavor profile, or other established origins. But it has a soft coffee quality, balanced, good body, and a modicum of acidity.

No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
China Organic ManZhongTian
Coffee cherry ready for harvest on the ManZhongTian Organic farm
Appearance1.0 d/300 grams, 16-18 Screen
ProcessingWet Process (Washed)
RegionManZhongTian, China
Varietal(s)Catuai, Caturra
RoastCity+ and Full City+ will work well. We cupped City+ and Full City, preferring the lighter of the two. You'll find some quakers, remove them before brewing.
We're excited to offer coffee from China for the first time. I'd say it's because none of the samples we've cupped lately have been "up to snuff", however, we really don't receive many samples from China to speak of. So when a sample of this particular coffee hit the cupping table, we were so pleased that the quality was quite nice and that we could offer this coffee from a rather interesting part of the world to our customers. It comes to us from a farm in ManZhongTian, a little town in the Yunnan Province, situated along the ManLau River. The river supplies natural spring water for processing coffee on the farm (practicing conservation, and only used for floatation and washing), which is filtered before being recycled back to the source. The farm is fairly massive overall, but 100 hectares are devoted to Organic coffee production and at an altitude of roughly 1300 masl (meters above sea level). The plantation sprung up out of a project to eliminate extreme poverty in remote areas of Yunan, by helping villagers cultivate crops on land donated by the Chinese government. They've managed to parlay profits into building a central washing station and continue to work toward developing methods of producing high quality coffee. To understand this flavor profile, it's best to think of Indonesian coffees, and perhaps to some Indian coffees, and not other wet-process types like Central America coffees. The dry grounds have a nutty sweetness that is like boiled peanuts with cinnamon. Dark roasts develop more spiced aromatics and with a bready smell that's like cinnamon/raisin bagel. Adding hot water brings up a sweet scent of spice cake in the coffee crust. There is still a bread-like smell that verges on pretzel - not all the way savory, but sweet like fresh dough. There are similar nut characteristics that remain central in both aromatics and flavor. The cup has a basic, but definite sweetness to it, that reminds me of refined sugar. There's a tinge of green herbs as well as a note of toasted sesame. This coffee's body is fairly medium and finishes on the rindy side of things, with a slightly bittering lemon peel flavor. While maybe not the "cleanest" coffee we have, it's an interesting and sweet cup, and definitely worth a taste if you're looking to try something from a part of the coffee world less traveled. We cupped both City and Full City roasts, and the coffee worked well along the spectrum.