Introduction:Step into Baoshan’s Longjiang Town in Yunnan and explore one of China’s premium sources of small-bean coffee. This article takes you on-site to the coffee farms by the Longjiang River, from Asia’s largest contiguous coffee plantation to the rare Yunnan Blue Mountain variety. Gain an in-depth look at the harvesting and processing of fresh coffee cherries, and uncover how the region’s unique terroir influences coffee flavor—offering first-hand origin knowledge and tasting insights for coffee enthusiasts.
Hidden within Baoshan’s Longjiang Town in Yunnan lies a small-bean coffee origin that rivals Blue Mountain. On New Year’s Day 2011, I ventured deep into the coffee farms by the Longjiang River, experiencing firsthand the key stages from branch to cup. Here not only boasts Asia’s largest contiguous coffee field, but also offers a rare glimpse of the Yunnan Blue Mountain variety, along with expert insights from a German Probat roaster and a Korean roasting specialist.
After arriving in Longjiang Town, it took another hour of bumpy travel to reach a small village by the river. In the village stands a 700-year-old banyan tree, majestic and imposing, reminiscent of the Tree of Souls from *Avatar*. The feng shui and cultural atmosphere here left a deep impression.
From New Year’s Day to the Spring Festival, families in the village take turns slaughtering pigs, so almost every day you can enjoy “pig-slaughtering dishes.” Though not particularly fond of them myself, I discovered a highly nourishing and delicious dish—ant-pickled vegetables. This dish is tangy with a hint of sweetness and mild spice, pairs exceptionally well with rice, and is said to have wind-dispelling properties while benefiting male constitution.
Besides ant-pickled vegetables, the village also offers many natural wild greens, pure and unpolluted, rarely found in markets. Particularly recommended is wild yam, which has a sweet and refreshing taste and is a local specialty delicacy.
In the backyard of Mr. Duan from Shifen Coffee lies a coffee plantation. On-site, you can see coffee beans with their pulp removed—the pulp itself was even tasted directly. The sun-dried coffee beans in the yard emit a rich aroma. Villagers generally have the habit of tasting coffee and possess a keen ability to discern coffee quality. Some even appreciate pure coffee flavors more than frequent Blue Mountain drinkers, without overloading their cups with excessive sugar or creamer.
Among the coffee trees stands a large tree with a treehouse built on it. Inside the treehouse, a group of children play, creating a dreamlike scene as if entering another world. All of this forms the unique and authentic coffee culture of Longjiang Town.
After the meal, we headed to Asia’s largest coffee plantation, located by the Longjiang River. Stretching as far as the eye can see, the lush green coffee trees extend continuously. According to Mr. Duan, the government plans to build irrigation channels and field roads in the plantation area after the Spring Festival, with an investment expected to reach tens of millions, demonstrating strong support for the coffee industry.
After leaving the plantation area, we visited Mr. Duan’s company, where Korean instructor Mr. Choi shared many practical insights on coffee roasting—an invaluable learning opportunity for enthusiasts eager to delve deeper into roasting techniques. Additionally, we saw the renowned German Probat roaster, whose excellent craftsmanship and stability were truly impressive.
During the tasting session, we sampled several varieties of Yunnan Blue Mountain and Yunnan Civet Coffee, priced from several hundred to several thousand yuan, each with distinct flavors and layered complexity. This journey not only allowed me to see the long-coveted coffee cherries with my own eyes but also introduced me to two dedicated individuals deeply involved in Yunnan’s coffee industry—a truly rewarding experience.
The next day, we visited the coffee processing factory of Mr. Fang, a partner of Zhongshun. Along the way, we passed through a bustling market, capturing the local way of life. Upon arriving at the factory, the first thing that caught our eye was a large area of coffee beans undergoing sun drying. Thanks to Yunnan’s clear and rain-free winter weather, sun drying is the most common processing method, eliminating the need for additional dryers and preserving cleaner, purer flavors.
On-site, bags filled with freshly harvested coffee cherries could be seen, alongside sorted defective beans. Beans that have undergone fermentation need to be rinsed to remove the mucilage, and the washed beans in the water tanks were clearly visible. The term “washed coffee” derives precisely from this process. Higher-maturity beans, being denser, naturally sink to the bottom of the tanks, facilitating easy sorting.
The most surprising highlight was seeing the extremely rare Yunnan Blue Mountain variety in its true form. According to Mr. Fang, he is gradually phasing out the small amount of Catimor variety in his fields and plans to certify the entire Blue Mountain plantation in the future, establishing a domestic benchmark for this variety and showcasing the potential and quality of Yunnan coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
