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Fushan Coffee Old House

Fushan Coffee Old House sits beside the shimmering Fushan Reservoir, with coffee trees planted in front of and behind the building, creating a very natural setting. The coffee here is genuinely local Fushan coffee, with a rich flavor that instant coffee cannot match. If you do not drink coffee, you can try the unique coffee cakes, Green Yuan cakes, and other snacks.

Fushan Coffee Old House is a relatively pure coffee shop, connected nearby to a small coffee museum converted from the original old house and named "Coffee Village." Here you can enjoy mountain and water views, taste coffee, eat coffee-flavored snacks, or simply have some flatbreads and other bites. No meals, dining, or accommodation services are provided.

Fushan coffee beans are firm, large, uniform, and full. True Fushan 100% pure coffee is roasted without sugar or spices. It has excellent richness, aroma, and smoothness, with a distinctive local coffee flavor unique to the Fushan region of Hainan, and it also shows the quality characteristics of Indonesia's Sumatra Golden Mandheling coffee.

History

In the late 18th and early 19th centuries, migrating to Southeast Asia was a means of livelihood for many people from Hainan, which marked the beginning of close commercial and personal exchanges between Hainan and Southeast Asia. In the 1930s, overseas Chinese brought coffee-growing methods and seedlings home, introducing coffee-drinking customs to their hometowns. By skillfully blending coffee culture with local culture, ordinary Hainanese not only came to know coffee but also developed a preference for it and began cultivating their own, weaving it into daily life and creating a unique cultural phenomenon in Hainan. From that time, coffee moved out of homes and into tea shops, and it has continued to this day. Today, in Hainan's tea shops, whether in bustling city centers or quiet rural villages, coffee gives off different aromas, warming people through a shared desire for happiness.

The earliest coffee cultivation on Hainan Island began in the early Republican period, when returned overseas Chinese successively brought coffee seeds back from countries such as Malaysia and Indonesia and planted them in front of and behind their homes.

After Hainan's liberation in the early 1950s, the coffee-growing area in Chengmai County was only about 100 mu.

In the early 1970s, Mr. Xu Xiuyi, founder of the "Fushan" brand, established the Fushan Coffee Plantation and Processing Factory in Fushan Town, Chengmai County, in northern Hainan Island, reclaiming wasteland to vigorously develop coffee cultivation.

In the late 1970s, the Red Light Farm and farmers in Fushan Town began large-scale cultivation of Fushan coffee.

In the early days of the coffee industry, all coffee powder processing was done by hand, so yields were low. Even so, the coffee powder produced at the time had already quietly gained fame, earning high praise from the public and from national leaders. Many famous figures, including Zhu De and Li Zongren, visited Fushan out of admiration, tasted the coffee in person, and gave it extremely high evaluations. When coffee experts from home and abroad visited the Fushan Coffee Factory for inspection, they all tasted the coffee and repeatedly praised its unique flavor, which can compete with world-class high and medium-grade coffees.

FrontStreet Coffee Recommendation

Fushan coffee is often compared to Sumatra Golden Mandheling, and FrontStreet Coffee's PWN Golden Mandheling is the truest expression of that reference point. PWN buys only high-quality Mandheling parchment, then sorts each lot once by machine and by hand to keep only full, flawless beans, so every lot is specialty grade. The beans are even and plump, large and bright, with a low defect rate; after a medium-dark roast they carry a rich roasted aroma, and the brewed black coffee has a clean body and a full, mellow weight, ideal for anyone who dislikes acidic coffee.

For a more everyday cup in the same style, FrontStreet's Lintong Mandheling comes from the Lintong region around Lake Toba and is roasted medium-dark to present dark chocolate and caramel while keeping Mandheling's wild herbal aroma. For hand-pouring, use 87-88°C water, 15g of coffee, a 1:15 ratio, and a coarse-sugar grind in three pours to draw out the caramel sweetness.