Which Yunnan Arabica Coffee Tastes Best? The Story Behind Baoshan Coffee Beans

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FrontStreet Coffee's Introduction to Yunnan Baoshan Coffee

The origin of Baoshan coffee is related to a patriotic overseas Chinese named Liang Jinshan. He was the first person to introduce coffee to Baoshan. In 1952, Mr. Ma Xijin from the Tropical and Subtropical Economic Crop Research Institute of the Yunnan Academy of Agricultural Sciences introduced Arabica coffee, which was cultivated in the Zhefang area of Dehong Prefecture, to Lujiang Dam in Baoshan. In 1955, Baoshan began large-scale cultivation of small-seed coffee. Lujiang Farm was the experimental base of that year and has now become a famous 10,000-mu coffee plantation.

Besides altitude, what other advantages does Baoshan have that make its coffee stand out, comparable to Jamaica Blue Mountain coffee, elevating it to the ranks of international premium products? Coffee is a product of the equator to 25° north and south latitude. Baoshan is located between 24°08' and 25°51' north latitude, perfectly situated within the coffee growing belt.

The Baoshan small-seed coffee production area has a dry-hot valley climate characteristic: distinct wet and dry seasons, simultaneous rain and heat, no severe cold in winter, no extreme heat in summer; October to April is the dry season, with low humidity, less cloud cover, more sunny days, high daytime temperatures, and large temperature differences between day and night; May to September is the wet season, with more water vapor, more cloud cover, more cloudy days, lower daytime temperatures, and smaller temperature differences between day and night. These special climate conditions are very conducive to coffee growth.

Baoshan has been cultivating coffee on a large scale since 1952 and now has over 60 years of history. In summary, Baoshan's production of high-quality coffee is the result of the combined effects of altitude, geographical location, climate, and cultivation management experience. Of course, it also includes other factors such as soil and environment.

Coffee trees bloom every March. This blooming refers to the coffee trees that have completed harvesting, which are mainly concentrated in low-altitude areas. In March, high-altitude coffee harvesting is still ongoing. After blooming, it takes about six to seven months for coffee cherries to gradually mature. The harvest period runs from October to the end of April of the following year. November and December each year are the peak picking seasons. Coffee picking requires working from the inside out, and the fruit stems must not be picked off, otherwise this position will not bear fruit the following year.

Baoshan mainly cultivates coffee varieties such as Typica, Bourbon, and Catimor. Typica and Bourbon belong to the small-seed Arabica species. Catimor is a medium-seed hybrid of Arabica and Robusta. Typica has poor resistance to pests, diseases, and drought - those with dead coffee cherries on the treetops are Typica varieties. In comparison, Catimor appears more vigorous, the leaves on the treetops have not fallen off, and there are generally no signs of withering.

Baoshan coffee is primarily processed using three methods: washed, honey, and natural.

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