Coffee beans in China Hainan has coffee in addition to tourism.

In China, there are two places rich in coffee, one is Yunnan, the other is Hainan. In Hainan, there are two places famous for coffee, one is Chengmai Fushan, the other is Wanning Xinglong. Fukuyama and Xinglong, one north and one south, grow coffee with different tastes and tell different coffee stories. The only thing in common is the two place names of Fukuyama and Xinglong, which express people's good expectations-the accumulation of happiness and prosperity, hoping that the two places where coffee grows will be fragrant in all directions and for a long time. Coffee has been grown in Hainan for about 70 or 80 years. Perhaps because it is the country of origin, the coffee culture, which is regarded as fashionable and luxurious by the petty bourgeoisie in the city, is interpreted as ordinary and simple in Hainan. The Fushan area is near 19 degrees north latitude. The 70 coffee-producing places in the world are mainly distributed between 28 degrees north latitude and 38 degrees south latitude. There is a saying that the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer, so Fukuyama happens to be in the golden area of growing coffee. Fushan is a hilly area with an altitude of between 21m and 300m. It has a tropical island monsoon climate, the climate is warm throughout the four seasons, the seasonal difference is not obvious, the annual average temperature is 24 degrees Celsius, the lowest temperature is 8 degrees Celsius, and there is very little frost; the rainfall is abundant, the annual average rainfall is more than 2000 mm, the air relative humidity is 89%; the light is sufficient, the annual average light is 1900 hours. The irrigation water sources in Fushan area are Fushan Reservoir, Meisu River and Songtao Canal. The soil type of Fushan is basalt latosol, which contains volcanic ash, deep soil layer and rich organic matter. Compared with the famous coffee producing areas in the world, the geographical conditions of Fushan are even better, which may be the reason why Fushan still has a vein of coffee today when the planting area of coffee in Hainan has shrunk seriously. According to textual research, Fushan Coffee is a descendant of Robst Coffee in Java, the most famous coffee producing area in Asia. After domestication, it has adapted to the environment of Hainan very well. This kind of coffee tree likes a warm climate, with a height between shrubs and tall trees, with longer leaves, bright green colors and slightly smaller round fruits. In Fushan Coffee Garden, people usually leave trees 2 to 4 meters high for easy picking. Nanyang Coffee also has a unique process that is unique to other kinds of coffee in the world-collection.] Coffee flowers have a fragrant smell similar to jasmine and a white and elegant appearance. A young coffee tree will bloom its first flower from seed germination to about 3 years of growth. It takes about 4 months from flowering to fruiting, and the fruit changes from green to yellow, and ends with crimson berries. The flowering period of coffee trees in Fushan area is almost uninterrupted, so the time of fruiting is not uniform, but from November to April of the following year, it is a time for a large number of fruits to be harvested, and the concentrated harvest period is about half a month. Coffee farmers in Fushan like the sunshine before and after the Spring Festival best. The coffee fruits picked at this time can dry the moisture in the pulp in time. After the coffee is picked, it needs to go through a series of processes before it can be turned into coffee powder for brewing. The internal structure of coffee is very good at absorbing the essence of the outside world. When Fushan coffee is dried on the ground, it will absorb the fishy smell of the earth. In order to keep the coffee from losing water, coffee farmers will store them-"mellow" in Hainan dialect. Coffee farmers in Fushan regard this process as their secret. Coffee should be turned regularly when it is "mellow" to ensure ventilation and dehumidification, so as to avoid the occurrence of musty smell. The coffee after "mellow" can reduce the astringency in the taste. The success or failure of the next peeling process will affect the acidity of coffee. So coffee veterans will pay attention to the quality of raw coffee beans, because this has begun to determine the difference in the taste of coffee. It is the earthy taste of Fushan coffee, the fragrance of Chen after being "mellow" and the taste that is not sour or astringent that makes it difficult for its supporters to give up. Coffee aroma comes from the carbon fire [coffee raw beans are cyan or khaki, chewing is herbaceous. Roasting provides heat to the raw coffee bean, causing a series of chemical changes inside it. The starch is converted into sugar and acid, turning into caramel sugar and carbonized cellulose, making the coffee bean brown. The fat produces aroma, and the protein is converted into enzymes and combines with the residue of the fat to form an oil film on the surface of the coffee bean. The bitterness of coffee comes from caffeine and more from carbonized coffee beans. The degree of roasting is different, so that the taste of coffee is different. Japanese coffee scholar Hiroshi Ito said: "80% of the taste of coffee is determined by roasting."] Fushan folk coffee is often used in the ancient way, that is, stir-fry coffee beans by hand with a carbon hot iron pot, and then grind them into powder manually with a stone mill or pestle. There are still such belongings in some old houses in Fukuyama. Use the fire to stir-fry the raw beans constantly, so that the beans are heated evenly and burst within a certain period of time. The last layer of skin outside the beans was completely taken off at this time. Experienced master, do not need to come near, just look at the floating matter in the white smoke on the pot, smell the burning smell, you can know whether it is hot enough. With the progress of technology, the emergence of professional roaster and grinder has reduced the hard work of coffee industry. But there is a kind of Nanyang-flavored black coffee that cannot be produced by machines. To make this kind of coffee, first boil the white granulated sugar into a pulp, and then put the fried coffee beans in and stir-fry. The master said that adding sugar does not increase the sweetness of the coffee, but uses the melted sugar to form a coating outside the coffee beans to wrap up the aroma of the coffee beans. After this process, the coffee changes from brown to black, and when it is ground and brewed, the taste is more mellow and long.

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