The origin of coffee in China Yunnan coffee Hainan coffee Taiwan coffee

There are many provinces in China that grow coffee, but only Yunnan, Hainan and Taiwan are famous. The rest, such as Guizhou, Guangdong, Guangxi, Sichuan and Fujian, are either poor in the natural environment or small in scale, leaving aside for the time being. The history of coffee cultivation in Yunnan varies, but it is generally recognized by the industry that it was brought to Yunnan by French missionaries around 1900. The so-called first coffee seedling in China is in a place called Zhu Kula in Yunnan. There are a lot of legends on the Internet, which you can find and see. At that time, the coffee grown in Yunnan was a subspecies of tin card and small seed coffee. Now when we travel to Yunnan, everyone can see that Yunnan small grains of coffee are being sold in the streets and alleys. Nowadays, we are more particular about drinking coffee. Top baristas, professional coffee utensils, professional extraction methods, professional tasting methods, in fact, in the place of origin, that is, the village where coffee is grown, of course, this is not the way to drink. Imagine how to make coffee when there was no electricity in 1900. Fire, of course! A documentary about Yunnan coffee, where drinking coffee is very simple, the coffee picked is peeled and shelled, and then directly fried in an iron pan, with a roaster, a pestle and a bean grinder, boiled in an earthen pot and boiled in a wooden coffee machine. a group of people sat around the fire, watching the coffee in the middle earthen pot cooked, sharing, chatting and drinking coffee. This is life. Hainan coffee cultivation history is very simple, four words "industry to save the country". Hainan coffee is not small-grain coffee, Arabica coffee, but medium-grain coffee, Canifra coffee, and some people call it Robsta coffee. As coffee drinkers all know, Robusta coffee is bitter, astringent and difficult to swallow. But people in Southeast Asia like to drink this. They cook coffee beans in an iron pan, plus butter, sugar, salt, condensed milk, and so on. It is estimated that at this point, some people already know, yes, the most typical is Malaysian white coffee. I am not talking about instant coffee. Don't pretend to understand what you don't understand. It is said that Hainan coffee, Hainan this place, is suitable for growing medium-grain coffee, which is more suitable than Southeast Asia, so at that time, Hainan coffee was mostly exported to Southeast Asia. In places where coffee was widely planted in those days, such as Hainan Xinglong and Fushan, the area of coffee plantations is now decreasing year by year, but what remains is fried coffee beans according to the Southeast Asian method. Instant coffee is not included in my discussion. I travel to Hainan. Many cafes only sell Hainan Xinglong coffee, some people say it is not good, that is because this kind of coffee is very unique, mainlanders rarely drink it. It's kind of a coffee culture. In addition, for historical and political reasons, we originally wanted to put aside Taiwan coffee, but we couldn't. Because of these reasons, our exchanges with Taiwan have always been very closed, so we know too little about Taiwan coffee. Taiwan coffee is mostly a small-grained bourbon subspecies, which is different from Tippica subspecies in Yunnan. I also know very little about Taiwan coffee, because I have never been to Taiwan or drank Taiwan coffee. I just had the chance to see the raw beans of Taiwan's Alishan coffee once. It seems that the water content is relatively high, the defect rate is very low, and the beans are relatively uniform. As for Taiwan's coffee-drinking culture, I really don't understand it and dare not say any more.