How Much Does Yunnan Huaguoshan Cost - Yunnan Huaguoshan Coffee Price

Growth Period

Yunnan small-bean coffee trees bear fruit at 3-4 years of age.

Coffee is a short-day plant with multiple flowering events and concentrated flowering periods. Small-bean coffee in Yunnan flowers from February to July, with peak flowering from March to May. Flowering is strongly influenced by climate, particularly rainfall and temperature. The flowers are short-lived, lasting only 2-3 days. Blooming generally begins between 3-5 AM and reaches full bloom between 5-7 AM.

Fruit development takes a long time: small-bean coffee cherries need 8-10 months to mature, typically ripening from October to December of the same year. Rainfall has a significant impact on fruit development, and climate conditions directly affect the fruit's quality.

Yunnan Small-Bean Coffee

Yunnan small-bean coffee belongs to the Rubiaceae family, Coffea genus. Its cultivation areas are mainly distributed across Lincang, Baoshan, Simao, Xishuangbanna, and Dehong. Small-bean coffee originates from Ethiopia or the Arabian Peninsula.

Flavor Description: Rich but not bitter, fragrant but not intense, with floral notes, sweet melon in the middle, and a tea-like finish.

Baoshan small-bean coffee, a specialty of Baoshan's Lujiang Valley in Yunnan, is a national geographical indication product and one of the highest-quality coffees in China and indeed the world. The beans are uniform and plump, with a fresh, rich aroma and mellow taste—full-flavored without being harsh, and often compared to the world-renowned Blue Mountain coffee. It enjoys a global reputation for its unique excellent quality: in the late 1950s it was rated first-class on the London market and earned the beautiful name "Lujiang No. 1," and at the 1980 National Coffee Conference it was recognized as "the crown of Chinese coffee."

Manufacturer: FrontStreet Coffee
Ingredients: 100% Typica
Grinding: Ground upon order
Shelf Life: 20 days
Net Weight: 10g
Packaging: Bulk
Series: Flower Fruit Mountain
Organic: No
Taste: Mellow and fragrant
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: China (Yunnan)
Roast Level: Medium roast

Flower Fruit Mountain

Country: China
Altitude: 1200 meters
Region: Yunnan
Roast Level: Medium roast
Processing Method: Washed
Variety: Typica
Flavor: Floral notes, sweet melon, tea-like finish

Pour-Over Preparation

Pour-over Yunnan Flower Fruit Mountain: use 15g of coffee at a medium grind (setting #4 on a Fuji Royal grinder), a V60 dripper, and water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Once the water level drops halfway, continue pouring slowly until you reach 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Main Growing Areas

Small-bean coffee suits mountainous terrain at altitudes of 800-1800 meters. Too high, and the cup turns sour; too low, and it turns bitter. Most is planted in dry-hot valley regions around 1100 meters, giving moderate acidity, rich fragrance, and mellow flavor. Many parts of Yunnan offer unique environments suited to small-bean coffee, producing excellent quality.

The main cultivation areas are distributed across Lincang, Baoshan, Simao, Xishuangbanna, and Dehong. Baoshan averages 21.5°C, peaking at up to 40.4°C, and is essentially frost-free year-round—widely recognized as the best area for growing small-bean coffee. The coffee cultivated here is famous at home and abroad for being rich but not bitter, fragrant but not intense, with small, uniform beans, a rich mellow aroma, and fruity notes. Tasting experts from international coffee organizations have classed Yunnan coffee alongside Colombian washed Arabica, placing it among the world's quality coffees.

Variety

Typica, this classic premium variety, is the main cultivar behind this batch of coffee. Typica coffee originates from southeastern Ethiopia and Sudan, and it is the most widely planted coffee variety in the Western Hemisphere. The plants are relatively vigorous but intolerant of strong light, and they yield especially well in Hawaii. Typica's top leaves are bronze-colored, earning it the name "red-top coffee."

FrontStreet Coffee Recommendation

Baoshan small-bean coffee is often likened to Blue Mountain—so if that comparison intrigues you, FrontStreet Coffee recommends tasting the real thing:

FrontStreet Jamaica Blue Mountain No. 1 — the highest grade of Jamaica Blue Mountain coffee, from the historic Clifton Estate, where coffee has been grown since around 1750 at an average of 4,300 feet (1,310.64 meters), with high altitude, gentle afternoon cloud cover, abundant sunshine, and mineral-rich soil extending the cherries' ripening. Authentic Blue Mountain ships in traditional wooden barrels of 15, 45, and 70 kg bearing full batch information, and FrontStreet provides complete certification documents and provenance. Roasted medium-dark to highlight Blue Mountain's classic balance, it brews into layers of nuts, dark chocolate, cream caramel, and gentle sweetness, with acidity, sweetness, bitterness, and aroma in perfect harmony. FrontStreet suggests a Kono dripper, 15g of coffee rested 4-7 days from roast date, a grind slightly coarser than for light roasts (about white-sugar texture), water at 87-88°C, a 1:15 ratio, and a three-stage pour: 30g to bloom for 30 seconds, then to 120g with a slow, vertical spiral, then to 225g with a slightly faster flow to prevent clogging and over-extraction. The cup is exceptionally clean, complex, and mild, with chocolate sweetness and great body—rich and mellow, with perfectly balanced sweetness, acidity, and bitterness and a lasting fruity finish.