Specialty Coffee China Fuyan

Mr. Li and Mrs. Na, who run the Fuyan farm and processing station, are responsible for this flight. Mr. Li is originally from Yunnan and moved with his family to the Menglian region as a teenager. Before turning to coffee, he worked in rubber cultivation and later in the tea industry—his experience working with tea still has a significant impact on how coffee is produced.

Fuyan isn't just a coffee farm: alongside coffee, high-quality specialty tea is also grown here, and the entire farm functions as a complex ecosystem. Fuyan is a prime example of the dynamic development of China's specialty coffee scene. Behind this coffee lies a specific farm, the consistent work of producers, and conscious process decisions.

The plantation covers approximately 80 acres of mountainous terrain. Between the coffee trees grow macadamia trees, fruit trees, and leguminous plants that provide natural shade. This environment has a direct influence on both farming practices and the character of the coffee itself. The variety grown is Catimor (P3 / P4), well adapted to local climatic conditions. Harvesting is done by hand from December to March, after which the selected cherries undergo natural processing.

The process is carefully controlled: after sorting, the cherries ferment in sealed bags for about a week and are then dried on raised beds before hulling. This approach preserves aromatic intensity while maintaining a clean, well-defined profile.