Why Xinglong Coffee Is a Must-Try in Hainan

If you’ve been to Hainan and left without trying Xinglong coffee, you’ve missed one of the region’s most authentic and historically rich experiences. Unlike mass-produced brews, this local coffee carries the legacy of Southeast Asian techniques introduced by returning Chinese immigrants, and it’s deeply tied to the area’s post-war agricultural development. For travelers looking to taste something truly local, Xinglong offers a rare window into China’s coffee story—one brewed strong, spiced subtly, and steeped in history.

Xinglong coffee is best known for its medium roast style infused with butter, salt, and sugar during roasting—giving it a bold, rich aroma and full body. The variety grown is exclusively medium roast-suited Caturra-like ‘’ (medium bean), chosen for lowland suitability, and still cultivated on less than 1,000 acres today.

The Origins of Xinglong Coffee

Xinglong coffee was first introduced in 1953, shortly after the founding of the Xinglong Farm. To balance long-term rubber crops with quicker income, farmers planted short-cycle crops like coffee, lemongrass, and rice. The coffee originally came from Chengmai’s Fushan region, marking the start of coffee cultivation in Hainan’s tropical lowlands.

Why Medium Bean Coffee Thrives in Xinglong

Early trials showed that while large beans yielded more, they lacked flavor, and small beans—ideal for high altitudes—struggled in Xinglong’s sea-level conditions, producing poor yields and weak trees. Eventually, medium bean varieties were selected as the most suitable. The region’s latitude, climate, and elevation provided ideal conditions for this specific type of coffee, allowing it to flourish where others didn’t.

The Decline and Resilience of Local Plantations

At its peak, Xinglong had over 3,000 acres of coffee fields, with meticulous hand-picking—often involving farm students spending half-days harvesting ripe beans. However, after the 1990s, falling global coffee prices caused a sharp decline. Today, less than 1,000 acres remain under cultivation, though the tradition of quality and care persists among local growers.

The Unique Roasting Method

Xinglong’s signature roasting technique is adapted from Southeast Asian methods. Local roasters developed a profile that enhances the medium bean’s qualities by adding butter, salt, and sugar during roasting. This process creates a strikingly aromatic, bold cup with a distinctive savory depth—a style rarely seen elsewhere in China.

A Taste Approved by Zhou Enlai

In February 1960, then-Premier Zhou Enlai visited Xinglong Farm and sampled the local coffee. He remarked, “Xinglong coffee is world-class—I’ve had many foreign coffees, but ours tastes better.” His praise helped build the coffee’s reputation, associating it with both quality and national pride. Even today, locals recall this moment as a defining point in Xinglong coffee’s legacy.

Where to Experience Freshly Roasted Xinglong Coffee

Some tourist spots in Xinglong still roast coffee beans on-site, letting visitors smell the rich Maillard reaction aromas and see the process firsthand. The resulting brews—especially when prepared as traditional black coffee or mixed with coconut milk—are bold, complex, and unlike standard commercial blends. It’s a rare chance to taste coffee processed the way it was decades ago, with techniques passed down through generations.

Frequently Asked Questions

What makes Xinglong coffee different from other Chinese coffees?

Xinglong coffee is distinct because it uses medium bean varieties suited to low-altitude growing, and is roasted with butter, salt, and sugar—a method adapted from Southeast Asia. This gives it a richer, savory profile compared to lighter roasted or single-origin Chinese coffees.

Why is Xinglong coffee no longer widely grown?

After the 1990s, global coffee price drops led to a major reduction in Xinglong’s coffee acreage. Once spanning 3,000+ acres, plantations have shrunk to under 1,000 acres today due to economic pressures, despite the coffee’s historical and sensory appeal.

What’s the story behind Premier Zhou Enlai and Xinglong coffee?

In 1960, Premier Zhou Enlai visited Xinglong Farm and praised the local coffee, saying it was better than many foreign brews. His endorsement helped establish Xinglong coffee’s reputation as a high-quality, locally cherished product.

How is Xinglong coffee traditionally roasted?

Xinglong coffee is roasted using a Southeast Asian-inspired method where butter, salt, and sugar are added during roasting. This enhances the medium bean’s natural flavors, creating a bold, aromatic, and savory cup distinct from standard light or medium roasts.

Can visitors see coffee being roasted in Xinglong?

Yes, some sites in Xinglong still roast coffee beans on-site, allowing visitors to observe the process and smell the fresh roast aromas, often alongside a freshly brewed cup.

Is Xinglong coffee related to any well-known international varieties?

No, Xinglong coffee is not based on famous international beans like Typica or Geisha. It uses a locally adapted medium bean variety chosen specifically for Hainan’s low-altitude environment, making it unique to the region.

Recommended FrontStreet Beans for Exploring Medium Roast Profiles

For those curious about medium roast profiles similar to Xinglong coffee, try FrontStreet’s Jamaica Blue Mountain No.1 (Typica), which delivers balance and smooth body, or Brazil Queen Manor (Yellow Bourbon) with its sweet, nutty profile. Both highlight how roast level and bean origin shape flavor—just as Xinglong’s medium roast does with its unique butter-salted technique. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.