The Origin of Manlaojiang Coffee _ How is Manlaojiang Coffee _ Introduction to Manzhongtian Organic Coffee Estate

Who is Manlaojiang?

Manlaojiang Coffee began as a poverty-alleviation project in Pu'er, Yunnan, in 1997. It relocated Lisu farming families trapped in remote mountains to 150,000 acres of original ecological organic forest along the Manlaojiang River to pursue environmentally friendly farming. Today, through the diligent labor of 3,000 Lisu farming households, the coffee grown there has obtained American and European organic certification. It has successively become a member of the Specialty Coffee Association of Europe, the Specialty Coffee Association of America, and the Cup of Excellence. It is the first Chinese coffee to hold American, European, and Chinese organic product certification at the same time, achieving full traceability from organic cultivation, processing, and production through to roasting and reaching specialty standards. It has joined the world's specialty coffee community.

This original ecological cultivation environment greatly protects the biodiversity within the planting area, maintaining balanced development among forests, rivers, springs, coffee, other crops, and pasture in the coffee zone. Manlaojiang Organic Coffee insists on organic cultivation and processing methods. In Pu'er, Yunnan, it has established two drying grounds, Manzhongtian and Naji, along with 12,500 acres of conventional coffee gardens, 1,500 acres of organic coffee gardens, a 100-acre rainforest coffee experimental base, variety gardens, and field laboratories. It has two coffee fruit washing and processing plants, one coffee dehulling and sorting plant, and warehouses. From cultivation and primary processing through drying to storage, Manlaojiang strictly follows Specialty Coffee Association of America (SCAA) standards, with every batch of green beans reaching SCAA specialty coffee level.

What You May Not Know About Manlaojiang Coffee

1997 to 2008: Ten years to sharpen one sword

2008: First exports to the United States, Germany, Switzerland, Austria, and elsewhere; joined the American and European Specialty Coffee Associations

2009: Outstanding taste ranked first; recommended as the only Yunnan coffee suitable for single-origin brewing

2011: Starbucks' first Chinese supplier

2012: First to obtain Chinese and EU organic certification, and currently the only one with American organic certification. The first Chinese coffee to enter the World Barista Championship international finals

2013: The only Chinese coffee to break into the American specialty coffee market. Ranked alongside world specialty coffees with cupping scores of 84-87

2014: The only high-end single-origin coffee in China. Passed the international highest-standard SGS 315 pesticide residue testing

Manzhongtian Organic Coffee Estate is Manlaojiang Coffee's proud achievement. Thanks to natural blessings, the plateau's abundant sunlight, a well-preserved rainforest, and naturally flowing mountain spring water have given this estate a natural spirituality. The farmers throughout adhere to organic principles, with no chemical additives in irrigation, fertilization, or pest control. Roaster Ari Re applies refined roasting technique, combined with imagination and inspiration, to develop novel flavor combinations. The result is a refreshing taste with soft fruit acidity. At times notes of tea and floral aroma emerge, just enough for you to notice before they blend into the warmth and smoothness of caramel.

Tianjing (Heavenly Realm)

Roast Level: Light Roast (City+)

Recommended Brewing: Pour-over, Cold Drip, AeroPress

Flavor Notes: Lemon, Snow Pear, Roasted Almond, Cocoa

Dihua (Earth Splendor)

Roast Level: Medium-Dark Roast (Full City)

Recommended Brewing: Pour-over, Cold Drip, Moka Pot

Flavor Notes: Black Tea, Roasted Almond, Roasted Hazelnut, Dark Chocolate

Renyuan (Human Aspiration)

Recommended Brewing: Espresso, French Press

Roast Level: Dark Roast (Full City+/Vienna)

Flavor Notes: Dark Chocolate, Cocoa, Caramel, Roasted Hazelnut

FrontStreet Coffee Recommendation

Yunnan has become one of the more interesting origins to watch, and FrontStreet's Yunnan lineup lets you follow it from the entry level upward. FrontStreet's Yunnan small-bean coffee comes from the Baoshan region, processed with washing and roasted to a medium level; in the cup it shows soft nut and chocolate sweetness with a light plum acidity, and at an approachable price it is many people's first experience of Yunnan coffee. If you want a clearer, more defined Yunnan profile, FrontStreet's 2013 Sun-Dried Typica is the next step. FrontStreet planted its own estate in Yunnan in 2013 and put in a block of Typica, partly because it is one of the oldest coffee varieties, carrying pure Arabica genetics and an elegant, clean flavor long regarded as a specialty variety, and partly because the first coffee trees planted in Yunnan were also Typica, brought in by a French missionary, so the goal was to recover that original regional taste.

Only fully ripe red cherries are used for the 2013 Typica, and after sun-drying it is roasted to a medium level to make the cup more balanced and its sweet-and-sour quality more prominent. Along with dark berry character, it carries caramel sweetness, chocolate, and a hint of dried apricot, with a black tea finish after swallowing. For an espresso that expresses Yunnan, FrontStreet's Black Cocoa Blend is the one many baristas recommend, built from Yunnan small-bean coffee and Brazil Cerrado; the Brazilian coffee supplies a mixed-nut aroma and balanced body, while the Yunnan coffee plays the role of chocolate and citrus. As an Americano the blend balances sweet, sour, and bitter with nutty and brown sugar sweetness, and as a latte it has the smooth texture of almond and cream, which makes it very easy for beginners to use.

For a light or medium roast like these, FrontStreet suggests keeping the water around 90°C with a medium-fine grind and a 1:15 ratio, and pouring in stages so the fruit acidity and caramel sweetness stay separate. The sun-dried Typica in particular rewards a slightly longer bloom of 30 seconds and a gentle finish, which lets its berry and apricot notes come through without the roast character taking over.