China

The washed process has long been the dominant method in Yunnan, with natural processing typically reserved for early-harvested cherries. But China’s coffee story is evolving. As domestic specialty coffee culture grows and global interest in Chinese coffee expands, producers are pushing boundaries—experimenting with honey processes, anaerobic fermentations, carbonic maceration, and controlled yeast inoculation to unlock new dimensions of flavor. This curiosity and precision-driven approach are shaping China’s identity in the specialty coffee world.

For producers here, coffee is not just an agricultural product—it is an expression of place, patience, and potential. Farms sit at 1,200–1,800 meters above sea level, often nestled in lush, misty valleys where coffee trees thrive alongside tea, macadamia, and tropical fruits. The result? Coffees that are structured, elegant, and deeply layered, with a balance of refined acidity, velvety sweetness, and complex fruit-forward notes.

We’ve had the privilege of working with producers who are not just growing coffee, but shaping its future. Crafting lots that challenge expectations with jammy, fruit-forward naturals and honey-processed coffees bursting with plum, peach, and stewed berries. China may be a newer player on the global coffee stage, but the dedication, precision, and vision of its farmers signal one thing: they are here to stay, and they are just getting started.

This isn’t just another coffee origin. It’s a quiet revolution, led by producers who see coffee as a craft, an experiment, and a commitment to the long game. China is proving that the best surprises come from those willing to rewrite the rules. And at Kafa, we are here for it.