Chinese Coffee: Why It’s Worth Your Attention

When most people think about where great coffee comes from, China isn’t usually top of the list. But that’s changing - and if you’ve never tried a cup from Yunnan, now’s a good time to start.

Coffee has been grown in China since the late 19th century, but in recent years, a real shift has taken place. Smallholder producers are focusing on quality, and new processing techniques and infrastructure are helping Chinese coffee take its place on the specialty map.

Where it grows

Almost all of China’s specialty coffee comes from Yunnan, in the country’s mountainous southwest. With its subtropical climate, high elevation and rich red soil, it’s a region made for coffee growing - and one where quality is improving year after year.

In areas like Menglian, small farms work together through community-led cooperatives, often supported by exporters focused on traceability and sustainability. As a result, coffees from this region are becoming more refined, clean and consistent.

What to expect in the cup

Chinese coffees tend to be gentle, sweet and well-structured - think mild fruit, creamy textures, and a rounded finish. They’re ideal for brewers who like balance over boldness, and work especially well as espresso or strong filter brews.

Our latest arrival is a perfect example.

Now pouring: China Kaku

We’re excited to offer China Kaku, a washed single origin from the Menglian region in Yunnan. It’s soft, smooth and beautifully balanced - with notes of green apple and milk chocolate, and just enough acidity to keep things lively.

It’s the kind of coffee that’s easy to drink, but never boring. Best for espresso or strong filter.