The present situation and Development of China's Coffee Industry in Yunnan Coffee Industry Development Forum
Han Huaizong, a famous coffee scholar in Taiwan, believes that Yunnan is the largest coffee production base in China, and its strong coffee atmosphere has attracted countless enthusiasts. Through the continuous efforts of farmers and coffee enterprises for many years, the quality of coffee in Yunnan has made great progress. Although the output of coffee in Yunnan is increasing every year, the proportion of high-quality coffee is relatively small. He believes that on the basis of ensuring the cultivation of Yunnan coffee, we should pay attention to the post-processing of coffee, use higher standards of production technology, improve the performance-to-price ratio of Yunnan coffee, and produce more high-quality coffee, so that more coffee lovers can buy high-quality Yunnan coffee in the market.
At the forum, Ted Ringer, Senior Advisor of Yunnan Coffee Trading Center, Dong Zhihua, Executive Committee of China Coffee Alliance, Chen Zhenjia, Executive Director of China Coffee Research Center, Jiang Chengzhe, runner-up of world coffee roasting in 2013, Shu Yang, General Manager of Yunnan Coffee Trading Center, Han Huaizong, a famous coffee scholar from Taiwan, and Feng Haijun, General Manager of Xishuangbanna Common language Coffee Development Co., Ltd. At the same time, experts and scholars share a lot of coffee knowledge and contribute to the development of Yunnan coffee industry through keynote speeches and case sharing.
On December 17, 2016, the second Yunnan Coffee Cup China Brewing final and Baoshan Coffee Culture Festival continued to heat up. The Yunnan Coffee Industry Development Forum, as the highlight of this competition, also kicked off today. Experts, scholars and representatives of coffee enterprises from home and abroad gathered together to discuss the current situation and development of China's coffee industry and make suggestions for the development of Yunnan coffee industry.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Zhukula Village, China's "birthplace of coffee", is expected to lift the whole village out of poverty as scheduled this year.
- Next
Development History and present situation of small Coffee in Baoshan City
For more than 60 years, although the development of coffee industry in Baoshan City has fluctuated, with the joint efforts of the party committee, government, relevant departments, leading enterprises and farmers at all levels and the pull of domestic and foreign markets, in recent years, Baoshan City has developed in the direction of scale, industrialization, standardization, brand and ecology, and has emerged as Xinzhai Village, the first Coffee Village in China, as well as Yunxing, Hemei and Bitton.
Related
- Is Dirty the cold version of Australian White? What is the difference between dirty coffee/decent coffee and Australian white espresso?
- Relationship between brewing time and coffee extraction parameters How to make the brewing time fall to 2 minutes?
- Got entangled?! Lucky opens a new store, Mixue Ice City, and pursues it as a neighbor!
- How long is the shelf life of high-quality hand-brewed hanging ear coffee? Why is the taste period of hanging ear coffee ground into powder only one month?
- Why does hand-brewed espresso smell good but taste bitter? Is the flavor of high-quality hand-brewed coffee aroma or taste?
- Special treatment? COSTA's China business was evaluated separately!
- Match with Xi Tea?! Lucky will launch the new "Snow Cheese Grapes"
- What is the recommended proportion of water temperature and grinding time for hand-flushing Huakui coffee beans? What parameters should be used for cold extraction and cold brewing hand-brewed Huakui coffee?
- Share the most detailed golden formula for cold extract coffee making on the whole network! What proportion of ground is used to make cold coffee brewed for several hours?
- What are the advantages of segmented water injection for hand-brewed coffee? How many stages should I fill the water when making coffee and what is the best time for grinding the water temperature?