There is a place in China called Yunnan, where there is beautiful "Lanshan" coffee.

I haven't paid attention to the so-called Blue Mountain storm recently, and I don't have any feeling, but I've actually heard a long time ago that the coffee taste of Yunnan in China has the laudatory name of Sailan Mountain. Whether it's hype or fact, at least we have homemade coffee in China. However, due to the lack of international evaluation standards, or other reasons, perhaps the quality is really poor, Yunnan coffee has not "made a difference" in the international arena, winning any "honorary title" for Chinese coffee.

I have also discussed Yunnan coffee in China with several senior coffee people. I have both positive and negative comments on the flavor of Yunnan coffee, but most of them think that Yunnan coffee has a thin taste and is not mellow enough, or as the saying goes, it is relatively watery and lacks texture. I have drunk a lot of Yunnan coffee myself. I feel OK for the flavor of Yunnan beans, but as everyone said, there is a feeling of water. In addition, after doing their own baking, I also found some characteristics of Yunnan beans, such as the texture is very soft, silver skin treatment is not complete, resulting in the baking is more difficult to control, the whole process is losing silver skin.

But in any case, there is no doubt that the varieties introduced from Yunnan beans are superior varieties of coffee, which we often say that Yunnan small grains are Typica, and the Blue Mountains of Jamaica are also iron pickups. Different flavors are formed due to different regions. Now in Yunnan, Nestl é, Starbucks and Maxwell are all trying or have set up their own coffee farms to achieve the "localization" of kilograms of coffee, so as to reduce costs. I think Chinese coffee. Yunnan coffee is still very promising.