What are Asian Coffees? An Introduction to Asian Coffee Origins and Characteristics

Asian Coffee Beans

When mentioning Asian coffee, coffee enthusiasts' first impression is often rich and mellow. The general characteristics of Asian coffee are heavy flavor, strong and rounded sweetness, but slightly plain aroma and brightness. Asian coffee bean processing generally adopts wet or semi-wet processing methods. The raw coffee beans are mostly uniform in size, but the beans processed by semi-wet method have darker colors. The general characteristics of Asian coffee are heavy flavor, strong and rounded sweetness, but slightly plain aroma and brightness.

Asian beans and island flavors: Higher body than Central and South American beans and African beans, but with lower acidity. Flavors slightly carry notes of沉木, medicinal herbs, spices, and earth. The low, mellow aroma is more prominent than the bright acidic fragrance. Island beans are relatively light and gentle, with an elegant tone.

1. Indonesia

Indonesian coffee is famous for its mellow and rich flavor and mouthfeel, with extremely low acidity. With caramel-like and dark chocolate sweetness and aftertaste, Japanese people have an almost obsessive dedication to this coffee. Indonesia is a major coffee-producing country in Asia and ranks among the top global coffee producers. The birth of Indonesian coffee dates back to a small story, which FrontStreet Coffee will now tell you!

In 1696, the Dutch introduced coffee beans to Indonesia. After successful trial planting, Java Island was established for large-scale coffee cultivation. However, in 1877, almost all coffee trees in Indonesia were infected with leaf rust disease (bacterial infection). Arabica coffee beans could not resist this disease and were nearly wiped out, resulting in heavy losses.

Later, Indonesia had to import Robusta coffee beans from Africa. Robusta coffee beans have strong disease resistance, which helped Indonesia's coffee economy recover. Today, Indonesia is the world's most important producer of Robusta coffee beans, while Arabica coffee beans only account for 6%-10% of Indonesia's total coffee beans, including the well-known Mandheling coffee beans. Robusta coffee beans are concentrated in southern Sumatra, Indonesia, while Arabica coffee beans are in northern Sumatra, Indonesia.

The best Indonesian coffee comes from three regions: Sulawesi Island, Sumatra Island, and Java Island. Among these three regions, Java is the most productive, famous for Arabica coffee with bright acidity and clean fruit aroma. Today, about 90% of Indonesian coffee comes from Robusta coffee, which is now commonly used for commercial-grade coffee.

As FrontStreet Coffee mentioned above, Arabica coffee plants were first brought to Indonesia by the Dutch East India Company in the 17th century, when Indonesia was still under Dutch occupation. Their goal in cultivating coffee was to break the global Arab monopoly on coffee trade.

Initially, the Dutch colonial government planted coffee in Bogor and south of Sukabumi, as well as near Batavia (Jakarta). Later, coffee plantations were established in East Java, West Java, and Central Java, except for some areas of Sulawesi and Sumatra islands. To develop the plantations, large areas of forest land were cleared and cultivated. The growth of coffee plantations was the reason for extensive infrastructure development in Central Java throughout the 19th century. Many railways and roads had to be built to transport beans from within the islands to different ports for export.

According to FrontStreet Coffee, the reason for Indonesia's high coffee production is that Indonesia has a typical tropical rainforest climate with an average annual temperature of 25-27°C, no distinct seasons, and annual precipitation of 1600-2200mm. Indonesia is located in a volcanic belt with fertile soil rich in minerals, which is beneficial for coffee bean cultivation. Indonesia's altitude ranges between 900-2100 meters, with the main coffee growing areas concentrated around 1200 meters.

Indonesian coffee beans have two main harvest seasons: the main harvest season is approximately in September-October, and the secondary harvest season is in May-June. This year, Indonesia's coffee bean exports have increased significantly compared to last year. Analysis suggests this is due to last year's high coffee prices in Indonesia leading to reduced exports, while current season production growth has led to increased exports, resulting in a significant increase in Indonesian coffee exports.

Indonesian Coffee Bean Varieties

There are three main categories: Arabica coffee beans, Robusta coffee beans, and Liberica coffee beans. Among these, there are more than 20 main varieties, common ones being Catuai, Catimor, Timor Hybrid, Typica, S288, S795, Sidikalong, etc.

Currently, Indonesia's coffee cultivation area exceeds 1 million hectares, accounting for 24% of the total arable land. The average coffee cultivation area in Indonesia is 1.7 hectares, with approximately 2.7 billion coffee trees, of which 66% are cultivated in plantations using modern cultivation methods, while the remaining coffee beans are grown in traditionally managed small farms.

Over 95% of Indonesia's coffee beans are produced by small farmers. Coffee estates are mainly located in East Java and Central Java provinces. Most production is organic cultivation, with 19 farmer cooperatives and exporters having obtained international certification for market organic coffee.

Indonesia's coffee processing methods are also unique. According to FrontStreet Coffee's understanding, Indonesian coffee processing is called "giling basah," known elsewhere in the world as semi-washed/wet-hulled processing. Once the coffee is picked, it is then pulped and briefly dried. Unlike most other processes that dry coffee to 11% or 12% moisture content, the semi-washed process dries coffee to 30-35% moisture content. The coffee is then hulled to remove the parchment and expose the raw coffee beans underneath. These naked beans are then dried again until they are dry enough to be stored without rotting. Semi-washed coffee tends to have much lower acidity and more body than most coffee.

Therefore, Indonesian coffee often has dark and bold flavors with prominent earthiness. Flavors produced by the semi-washed process include earthy, musty, spicy, woody, tobacco, and leather notes. They usually have a lasting effect that feels like unsweetened or dark chocolate. The Sumatra region is today's most popular Indonesian region because it is famous for dark roasting. Sumatra produces Mandheling and Ankola, two of the world's most famous and high-quality coffees. They often have smoky or roasted flavors that are complex.

Among these, the most noteworthy is Indonesian Mandheling!

Mandheling originally referred to the name of a tribe in Indonesia. After Japanese soldiers returned from colonizing Indonesia, they couldn't forget the delicious local coffee, so through trading friends, they asked locals to help collect high-quality coffee beans, including this Mandheling. Japanese people loved this coffee bean very much. Since the commercial source was inconvenient to disclose, the locals casually said "Mandheling," and thus Mandheling accidentally became the name of a coffee bean. This local person was actually the boss of the Indonesian PWN company (Pwani Coffee Company) mentioned below. This company was the first to export gold Mandheling coffee beans to Japan. FrontStreet Coffee has been using PWN Gold Mandheling for many years. PWN also changed from 60kg bags to 30kg bags, and the production area changed from Lindu to GAYO Mountain.

According to FrontStreet Coffee's understanding, its processing method is also quite local. Mandheling mostly uses Sumatra's unique coffee bean processing method—wet hulling. Due to the local weather often being rainy with continuous typhoons, it's impossible to achieve the good weather required for sun-drying. Moreover, the local economy is not good, so the more expensive water-washing method cannot be used. This led to the development of the locally distinctive wet hulling method. Now Indonesian coffee development is no longer as poor as it once was, and there are many estates and companies with certain conditions that can use the water-washing method. However, why hasn't the wet hulling method been abandoned? FrontStreet Coffee believes the wet hulling method is the factor that made Mandheling coffee world-famous. When mentioning Mandheling coffee, people think of the wet hulling method, so they have a complementary relationship.

The specific steps of wet hulling can be divided into the following two stages:

First stage: Remove the peel and pulp with a wooden peeler, ferment for 3 hours, then sun-dry to reduce moisture content to semi-dry and semi-wet 30-50%.

Second stage: Remove the mucilage and parchment layer, continue with the final drying process, which takes 2-4 days, reducing moisture content to 12-13%.

In addition to the conventional wet hulling method, there is also an aged wet hulling method. Coffee beans are first processed through ordinary wet hulling, then sealed in warehouses for 2-3 years. The warehouse environment must be cool and ventilated, and beans must be turned regularly to prevent mold and decay. During this period, the acidity of the coffee beans gradually weakens and converts to sugar, and the color becomes deeper, mostly yellowish-brown or dark brown. FrontStreet Coffee uses this processing method for Mandheling coffee beans on its bean list, called Aged Mandheling coffee beans.

The wet hulling method creates Mandheling's special flavor. It can be said that Mandheling and wet hulling have a binding relationship, but today's coffee market is no longer satisfied with the unchanging. Even though wet hulling is Mandheling's specialty, there will be attempts with other processing methods, which FrontStreet Coffee will also mention later.

Here are all the Indonesian coffee varieties that FrontStreet Coffee currently has:

FrontStreet Coffee — PWN Gold Mandheling Coffee Beans

Country: Indonesia
Region: Sumatra
Altitude: 1100-1600m
Variety: Typica 19 mesh
Processing: Wet Hulling
Flavor: Nuts, spices, herbal plants, licorice, chocolate, caramel; clean and soft flavor;

Gold Mandheling coffee beans come from Lake Tawar in the Gayo Mountains of northwestern Sumatra. Since discovering Mandheling, Japanese people have been very attentive to this coffee bean. In the process of cooperating with local raw bean merchants, they established strict screening systems. After processing, the raw beans are screened by density and color sorting, followed by four manual bean selections, finally presenting Mandheling with uniform color and consistent bean shape. It is said that when processing raw beans, Mandheling emits a golden luster under sunlight, hence the name Gold Mandheling.

However, it wasn't a Japanese company that registered Gold Mandheling as a trademark, but an Indonesian local company that cooperated with Japanese companies early on to export Mandheling coffee beans—PWN company (Pwani Coffee Company). The Japanese company registered "Gold Top Mandheling," which is Ding Shang Gold Mandheling. FrontStreet Coffee believes that in terms of flavor performance, there is actually little difference between the two, but due to different brands and different merchant marketing strategies, it's possible that public opinion has changed. As for which of the two Gold Mandhelings is superior, it's a matter of personal opinion.

The specification of Gold Mandheling is 18 mesh or above, with fewer than 3 defective beans (300g raw bean sample), belonging to the highest grade G1 level, with a darker green color and flat, uniform shape. After strict screening, FrontStreet Coffee found that not only does it not have the characteristic earthy impurity taste of ordinary Mandheling, but it tastes cleaner and brighter, with stronger sweetness.

FrontStreet Coffee Tiger Mandheling

Country: Indonesia
Region: Sumatra
Altitude: 1500m
Variety: Caturra, Typica, Sidikalong
Processing: Wet Hulling
Flavor: Cream, black chocolate, nuts, balanced taste

Tiger Mandheling grows in Indonesia, with main production areas located on three islands: Sumatra, Java, and Sulawesi. Tiger Mandheling is produced by Tiger Estate, so it's also called "Mandheling Tiger" or "Sumatra Tiger Mandheling." The northern part of Sumatra Island has relatively higher altitude terrain. The Aceh province where Lake Tawar is located and North Sumatra where Lake Toba sits are the main Arabica coffee production areas.

Lake Tawar is located in the Gayo Mountains of northern Aceh, Sumatra. Indonesia, straddling both sides of the equator, has a humid tropical rainforest climate with abundant rainfall and fertile volcanic soil that provides rich nutrients for coffee. However, due to its remote location and inconvenient transportation, coffee cultivation didn't begin until 1924, mostly using traditional shade-grown, pesticide-free organic cultivation methods.

FrontStreet Coffee understands that this is because Indonesia's annual humidity is between 70-90%, and annual rainfall can even reach 2,000mm, with continuous typhoons. Farmers pursue faster economic returns, so they use the wet hulling method. In the ordinary water-washing process, sun-drying with parchment for 2-3 days to reach 20-24% moisture content, then hulling the parchment, makes the beans more easily crushed, forming small gaps. This is what we often call "horse hoof" or "sheep hoof" beans, which have higher defects, thus creating a thick, strong, and very distinct flavor.

FrontStreet Coffee Aged Mandheling

Country: Indonesia
Region: Sumatra
Altitude: 1500m
Variety: Caturra, Catuai
Processing: Wet Hulling
Flavor: Ripe Pu-erh tea, caramel, herbs, chocolate, low acidity.

FrontStreet Coffee believes that when coffee lovers hear "aged coffee beans," they literally understand them as coffee raw beans that have been stored for a long time, which of course is not acceptable, because coffee raw beans stored for a long time will also rot, turning from fresh green to white, then to yellow, becoming tasteless, and even growing worms. So actually, this aged Mandheling coffee bean, like aged wine, must undergo proper processing and long-term storage before it can be called true "aged coffee."

FrontStreet Coffee Mandheling (Lindu Mandheling)

Country: Indonesia
Region: Sumatra (Lindu)
Altitude: 1100-1600m
Variety: Typica, Caturra
Processing: Wet Hulling
Flavor: Toasted bread, nuts, caramel, pine, herbs

Lindu Mandheling is produced in the Lindu mountainous area of central-northern Sumatra, near Lake Toba. Actually, Lindu Mandheling is the regular version of Mandheling. Lindu Mandheling also uses the conventional wet hulling method, which creates its characteristics of low acidity and high body. However, the situation with using wet hulling is that when the semi-hard and semi-soft moist raw beans are hulled of mucilage and parchment layers, they are easily crushed, and the beans crack open like sheep hooves, commonly known as "sheep hoof beans." These are not defective beans and can be said to be a very prominent feature of Mandheling.

However, according to FrontStreet Coffee's understanding, Lindu Mandheling doesn't focus on screening, and the lack of refined processing easily leads to unstable coffee bean quality, but this doesn't diminish the world's love for the rich flavor of Lindu Mandheling.

FrontStreet Coffee Natural Mandheling

Country: Indonesia
Region: Sumatra (Lake Toba)
Altitude: 1000-1700m
Variety: Bourbon, Typica
Processing: Natural Processing
Flavor: Melon, fermented aroma, mango, tropical fruits, peach

Usually, "Mandheling" is mostly "wet-hulled" processed. It's a unique coffee processing method found nowhere else in the world, making "Natural Mandheling" very rare.

Natural coffee usually has alcoholic notes, so FrontStreet Coffee describes African naturals as "red wine," Latin American naturals as "whiskey," while Sumatran naturals are like "aged sorghum wine," very thick but full of passionate tropical fruit flavors. Rarely, it's clean and delicate. FrontStreet Coffee believes that tasting natural Mandheling is a very unforgettable taste experience!

There are five types of Indonesian Mandheling mentioned above, so FrontStreet Coffee also hand-brewed these five Mandhelings to taste and compare. This is our conclusion of flavors, which coffee lovers can use for reference:

Gold Mandheling: Multi-layered, thick and clean, high balance, rich nut and caramel aroma, with chocolate notes, lasting aftertaste.

Lindu Mandheling: Herbal and medicinal notes on entry, black chocolate, caramel, sweet aftertaste.

Tiger Mandheling: Pine and spice aromas, relatively balanced mouthfeel, with obvious cream, black chocolate, and nut flavors.

Aged Mandheling: Woody, malt, and caramel aromas greet the nose. In terms of mouthfeel, it's less wild than traditional Mandheling, with more thickness and delicacy, giving a mature and steady feeling. Low acidity, with flavors of ripe Pu-erh tea, caramel, herbs, and chocolate on entry, with full sweetness.

Natural Mandheling: Tropical fruits, fermented sensation, moderate acidity, smooth mouthfeel, obvious sweetness.

FrontStreet Coffee West Java Aromanis

Country: Indonesia
Region: West Java (Aromanis Estate)
Altitude: 1400-1600m
Variety: Caturra, Catuai
Processing: Natural Honey Processing
Flavor: Mango, red wine, peach juice, strong fruit aroma, with plum and jackfruit flavors, clean and sweet aftertaste.

"Aromanis" is a traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Here, Aromanis is used to name this coffee, indicating that this coffee bean has a cotton candy-like mouthfeel.

And FrontStreet Coffee believes everyone understands Indonesian coffee well. It's well-known that Indonesia's Mandheling is very famous. Have you all had Mandheling? Have you tried other Indonesian coffees? FrontStreet Coffee has a honey-processed coffee from West Java Island, Indonesia. Although it's not as famous as Mandheling coffee, the characteristic of this coffee is the honey processing method, which is rarely used in Indonesia.

Natural + Honey Processing. After about 1 month of natural drying, washing and other processes are carried out, followed by storing the beans for about half a month before packaging. The only purpose of this entire complex and high-risk process is to create a more complex and full flavor profile, reflecting the wonderful feeling brought by the bean's complex heritage.

FrontStreet Coffee Kopi Luwak

Country: Indonesia
Region: Sumatra, Java
Altitude: 1000-1700m
Variety: Caturra, Catuai
Processing: In-body Fermentation
Flavor: Herbal, nuts, black chocolate, fermented flavor

Kopi Luwak, where Kopi (Indonesian for coffee) and Luwak is what Indonesians call a tree-dwelling wild animal called the "civet cat."

Kopi Luwak, produced in Indonesia, is one of the world's most expensive coffees. Indonesia grows large amounts of coffee crops, and the origin of Kopi Luwak is because in Indonesia there is a wild animal called the civet cat, an omnivore with a pointed mouth and dark gray fur. Its favorite food is fresh coffee beans. Through fermentation and digestion in its body, the coffee beans eventually become cat feces. The feces are coffee beans one by one, also becoming the world's most expensive feces. Due to the extremely small quantity, the price is very expensive. Civet cats are distributed in the Indochinese Peninsula, India (northeast), Bangladesh, Bhutan, Sikkim, Nepal, and Kashmir regions, but only the Sumatran civet cat, i.e., the Indonesian civet cat, can produce Kopi Luwak.

In-body fermentation is also the most unique coffee processing method. FrontStreet Coffee suggests interested coffee lovers can give it a try.

2. Yunnan

According to FrontStreet Coffee's understanding, large-scale coffee cultivation in Yunnan began in the mid-1950s, with a cultivation scale reaching 4,000 hectares at one time. By the end of 1997, the province's coffee cultivation area had reached 7,800 hectares. Currently, the province's cultivation area accounts for 70% of the national area, and production accounts for 83% of the national total. Whether from cultivation area or coffee bean production, Yunnan coffee has established a dominant position in China.

The cultivation history of Yunnan coffee can be traced back to 1892. A French missionary brought coffee seeds from abroad to Yunnan and successfully planted them in a valley in Binchuan County, Yunnan Province. More than thirty of these coffee plants propagated from these coffee seeds are still flowering and fruiting in Binchuan County today.

The main variety is Arabica, so-called small-seed coffee, commonly known as Yunnan small-seed coffee in China.

Yunnan's excellent geographical and climatic conditions provide good conditions for coffee growth. Yunnan's natural conditions are very similar to Colombia's, namely low latitude, high altitude, and large temperature differences between day and night. Therefore, the small-seed coffee produced, according to FrontStreet Coffee's cupping analysis, belongs to the mellow aroma type, with quality and mouthfeel similar to Colombian coffee.

Yunnan's coffee-suitable areas are distributed in Simao, Xishuangbanna, Wenshan, Baoshan, Dehong and other regions in southern and southwestern Yunnan.

FrontStreet Coffee Yunnan Baoshan Natural Catimor

Country: China
Region: Yunnan (Baoshan)
Altitude: 1450-1550m
Variety: Catimor
Processing: Red Cherry Natural Processing
Flavor: Caramel, dried fruit, cocoa, black chocolate, herbal, woody

Baoshan, as one of the three major production areas of Yunnan small-seed coffee, is a pioneer in small-seed coffee cultivation and processing in China. Small-seed coffee has a long cultivation history and rich cultivation experience, dating back to the mid-1950s. According to research, the oldest coffee trees are already over 60 years old. Baoshan City, Yunnan Province, started large-scale coffee cultivation in 1952, with nearly 60 years of history. Due to the unique natural conditions of the Nujiang River basin and Kuhe River basin within its territory and years of accumulated cultivation techniques, under the careful cultivation of the majority of farmers and technical personnel, Baoshan coffee enjoys a high reputation in the international market for its unique excellent quality.

Currently, most of Yunnan's cultivation is Catimor. This variety is a hybrid of the Caturra branch of the Arabica Bourbon lineage and the Robusta lineage. The reason for cultivating this variety is that Catimor has Robusta genes, so it has stronger disease resistance than single old varieties, and its yield is also good. Compared to delicate old varieties with poor disease resistance and low yields, farmers naturally prefer to grow Catimor, so a Catimor trend has now swept through Yunnan.

FrontStreet Coffee's Catimor is red cherry natural processed. The natural processing method itself can increase the sweetness of coffee beans. By harvesting and selecting fully ripe coffee fruits, the sugar content of the fruit's pulp will be higher. Red cherry natural processing not only means that during the coffee harvest period, farmers only pick mature red fruits, placing them one by one in baskets. Moreover, the harvested coffee fruits must be uniform in size, similar in maturity, and free of other impurities. During processing, manual screening of defective coffee beans and unripe or overripe coffee fruits must first be carried out. Then the red coffee fruits are spread flat on raised wooden frames or entire trellises for sun-drying, which can avoid the risk of beans picking up impurities from the ground.

Therefore, red cherry natural processing produces coffee beans with higher sweetness than ordinary natural processing methods, and the mouthfeel will also be fuller and more substantial.

FrontStreet Coffee Yunnan Small Seed

Country: China
Region: Yunnan
Altitude: 1450-1550m
Variety: Catimor
Processing: Washed Processing
Flavor: Citrus, fermented fruit aroma, cocoa, nuts, herbal

Yunnan small-seed coffee refers to small-seed coffee cultivated in the Yunnan region. Coffee is an evergreen small tree of the Rubiaceae family, native to Africa. Currently, the main beverage plants cultivated are small-seed coffee (Coffea arabica) (also called small-fruited coffee) and medium-seed coffee (C. canephora) (also called medium-fruited coffee). Small-seed coffee traditionally cultivated in China's Yunnan specifically refers to a mixed population of Bourbon variants and Typica variants.

Small-seed coffee is the most widely cultivated species in the Coffea genus. Due to its strong cold resistance and ability to tolerate short-term low temperatures, it can grow on mountains at 2100 meters altitude in tropical regions, but is not drought-resistant; branches are relatively fragile and not resistant to strong winds; disease resistance is relatively weak; fruits easily fall off after ripening; after processing, the coffee is fragrant and mellow with lower caffeine content.

FrontStreet Coffee Huaguoshan

Country: China
Region: Yunnan
Altitude: 1200m
Variety: Typica
Processing: Washed Processing
Flavor: Melon and fruit aroma, sweet melon, brown sugar, plum acidity, tea sensation

The difference between FrontStreet Coffee's Yunnan Huaguoshan coffee beans and Yunnan Small Seed is that Huaguoshan is the Typica variety, while Yunnan Small Seed is Catimor. In fact, both beans can be called small-seed coffee, but because Typica's floral and fruity fruit acidity is more gentle and rich, it's specifically named Huaguoshan to distinguish the two varieties of beans.

3. Papua New Guinea

Papua New Guinea can be considered an exception among Indonesian coffees. Coffee estates are numerous, with sizes both large and small. Small estates mostly produce washed organic beans with strong flavors but no earthy taste. These small estates also produce small amounts of natural beans, which have more varied and delicate flavors than washed beans; large estate coffee has a cleaner and more delicate mouthfeel, but some find it lacks a bit of personality. Basically, Papua New Guinea coffee has a lighter texture than Java beans, somewhat similar to good Central American beans. Most coffee trees in this region come from Typica varieties of Jamaican Arabica beans, mixed with Arusha beans from Tanzanian Typica.

FrontStreet Coffee Papua New Guinea Small Blue Mountain (Bird of Paradise)

Country: Papua New Guinea
Region: Sigri Estate
Altitude: 1500m
Variety: Caturra, Catuai
Processing: Washed Processing
Flavor: Cream, nuts, chocolate, soft fruit acidity

According to FrontStreet Coffee's understanding, Sigri Estate was established in 1950 and has been in operation for over 60 years, making it a pioneer in the local coffee industry. Bird of Paradise Estate is located in the Waghi Valley of the Western Highlands Province, at a high altitude of about 1500 meters, with volcanic soil rich in minerals, cool climate, fertile soil, and abundant rainfall.

Bird of Paradise Estate also places great emphasis on ecological protection. To protect soil and water sources, it refuses to use pesticides and insecticides, caring for the ecosystem and nearby birds. Bird of Paradise Estate has adhered to high standards of cultivation and processing systems for many years. During the harvest season from April to September each year, only fully ripe coffee red fruits can be hand-picked, ensuring a perfect balance of acidity and sweetness in the coffee berries.

At Bird of Paradise Estate, cupping is conducted every day to ensure the plantation provides customers with consistently high-quality premium coffee. Thus, Bird of Paradise Estate has become a classic of world specialty-grade coffee.

The above are all the Asian coffee varieties that FrontStreet Coffee currently has. We believe coffee lovers now have a certain understanding of Asian coffee, which will help you better choose coffee flavors that suit you.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473