Where can I buy coffee beans from Hainan? what is the variety and flavor of coffee beans in Hainan Island?

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The main producing areas of China are Yunnan, Hainan and Taiwan.

The first introduced coffee in Yunnan can be divided into "east-west roads". The east road was carried by French Catholic missionary Tian Deneng through the French colonies of Vietnam and Laos at that time to Binchuan Kula for its own drinking. West Road was introduced by the border people of Jingpo nationality from Burma to Ruili Nongxianzhai in 1908 as a courtyard ornamental plant.

Yunnan coffee was planted on a large scale in the mid-1950s, with a planting scale of 4000 hectares at one time. By the end of 1997, the planting area of coffee in the province had reached 7800 hectares. At present, the planting area of coffee in the province accounts for 70% of the country, and the output accounts for 80% of the country. Whether from the planting area or the output of coffee beans, Yunmu coffee has established its dominant position in China.

In 1898, overseas Chinese introduced coffee seedlings and planted them in Shilenpo Village, Nanyang Town, Wenchang City, Hainan Province. However, due to various reasons, Hainan coffee has ups and downs. Hainan coffee was first introduced as medium-grain Robsta species, and then mostly planted in Fushan Town, Chengmai County and Wanning Xinglong overseas Chinese Farm.

Taiwan coffee was introduced by the British during Guang Xu's time. The main producing areas are: Wuhe in Hualien County, Nanshan Mountain in the Middle East of Taiwan, Yunlin Gukeng, Alishan in Chiayi, Hsinchu and Miaoli.

The coffee beans in Fushan area are strong, large-grained, uniform and full, with rich, mellow, smooth and excellent quality. they are rich in the unique local coffee flavor of Fushan area in Hainan, and have the quality characteristics of golden Mantenin coffee in Sumatra, Indonesia. Hainan coffee is finely processed. Coffee beans are picked in time when they are ripe every year and are classified and dried separately according to their maturity and color. Then, roast the sun-dried coffee beans over slow heat, stir-fry, add the right amount of cream and sugar, and bake until the coffee and ingredients are well together, stick into a piece, and gently tap until scattered.

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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. It takes more than four times as much time to make black coffee as roasted coffee. Black coffee is deeply loved by Fukuyama coffee lovers, which makes middle-aged coffee lovers feel like a child.

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And the way you drink it is different from other coffees-you don't have to filter the coffee grounds and drink them with the coffee. In Fushan folk, what old coffee customers want is this kind of dregs taste. The old farmers filled the water in earthen pots, boiled it, put in the right amount of coffee powder, stirred it well, and boiled it again, feeling that it was fragrant enough. After drinking the coffee, the coffee powder left at the bottom of the can should be dug out and put into the mouth to chew slowly, chewing comfortably.

Because of the heavy passenger flow, the younger generation of Fushan Cafe naturally chose to boil water in a large tin pot, then boil it with fine coffee powder, serve it without filtering, and let customers add condensed milk and sugar.

Xinglong Coffee

The small town of Hainan is prosperous, with more than 90 coffee shops, large and small. Although each cafe has its own characteristics, what remains unchanged is that they all operate prosperous local coffee and have their own loyal coffee customers. Wandering the streets, the smell of coffee tempted people to stop in a hurry.

As early as 1960, Premier Zhou Enlai visited the Xinglong Coffee Garden. After drinking Xinglong Coffee, he greatly praised Xinglong Coffee: "Xinglong Coffee is world-class. I have drunk a lot of foreign coffee, but our own coffee tastes good." That's it: a cup of rich-scented coffee, an amiable prime minister, wrote a story for Xinglong Coffee.

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The reason why Xinglong coffee has such a good quality is inseparable from the local unique stir-frying and brewing technology. The stir-frying technology of Xinglong coffee is based on the method of Southeast Asia, which is fried in an iron pot above the stove, and the coffee beans are constantly stir-fried by the shovel in the hands of the spoon. The process not only needs to master the heat, but also timely add white sugar, salt and butter. In this way, the fat and sugar on the fried coffee beans make their own black deeper, and the taste is particularly fragrant. Perhaps to match the concentration and bitterness of Xinglong Coffee, Xinglong Coffee's partner will also be sweeter than ordinary fresh milk or milk powder-condensed milk. The sweetness of condensed milk coupled with the bitterness of Xinglong coffee will give rise to the fragrance of chocolate sauce.

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It is precisely because of the charcoal burning process of Xinglong Coffee that mellow coffee can create such an amazing artistic style. Drink the final coffee sediment like a layer of light mud, shake, shake, the bottom of the cup is an ink landscape painting.

Whether it is Fushan Coffee or Xinglong Coffee, they are the representatives of Hainan coffee culture. Its production process is more or less the same as the drinking method, which has become a unique cultural phenomenon in Hainan, and this culture will continue to be passed on in Hainan.

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