Introduction:In 2023, Starbucks launched two Yunnan Selection beans: Qingkai Farm and Pu'er Baoshan Blend. These two offerings break tradition through an innovative drying machine process and a light, elegant roast. This article explores their origin altitudes, cooperative stories, and processing details to analyze the sources of their sage-like aroma and syrupy mouthfeel, while also providing recommended pour over parameters to help you master brewing these two single-origin beans.
As one of the very few regions in China capable of international coffee exports, Yunnan’s Arabica beans are known for their nutty profile and rich aftertaste, making them a hidden pillar of supply for many European and American roasters. Since releasing its first Yunnan-blend coffee, “Feng Wu Xiang Yun” (Dancing Phoenix Auspicious Cloud), in 2012, Starbucks has continued to invest in the region for a decade. In 2023, it debuted two single-origin Yunnan Selection series for the first time: the single-estate Qingkai Farm bean and a blend spanning both Baoshan and Pu'er, showcasing an in-depth exploration of the local terroir.
Yunnan coffee has distinct regional characteristics: compared to the bright fruit acidity of African beans or the citrus notes of Central and South American origins, Yunnan’s medium-to-high altitude environment—ranging from 1,200 to 1,800 meters above sea level—paired with a day-night temperature difference of over 10°C, slows the ripening of coffee cherries. This fosters a rich base reminiscent of dark chocolate and subtle herbal sweetness. For those who prefer milk-based drinks such as lattes or Americanos, medium-to-dark roasted blends—such as the commonly seen combination of Yunnan small beans and Brazilian Red Bourbon—are recommended. Their creamy and caramel aromas blend seamlessly with the smoothness of milk.
The top-recommended Qingkai Farm Selection coffee bean comes from Qingkai Estate at an altitude of 1,500 meters in Pu'er City. The founder, Cai Qingkai, was originally a truck driver but transitioned to coffee farming in 2006. After 13 years of dedicated research, he gradually established a shaded tree system (including over 12 native tree species) to regulate the microclimate. With technical guidance from Starbucks’ Yunnan Growers Support Center, he optimized water, fertilizer management, and pest control. This particular batch of beans is processed using a drying machine method, effectively solving the issue of mold during rainy-season harvesting and ensuring the stability of sun-dried flavors. When brewed, it presents a silky chocolate texture complemented by subtle sage and thyme-like herbal aromas. It is suitable for medium-light roast pour over at 90–92°C water temperature and a 1:15 coffee-to-water ratio, extracting delicate spicy layers.
The other offering, the Pu'er Baoshan Blend, is Starbucks’ first light and elegant roast Selection blend launched in the Chinese market. It combines the regional characteristics of Baoshan Zuoyuan and Pu'er Jinshan cooperatives—the former being a century-old estate in western Yunnan that still preserves the Typica variety and has won the Yunnan Green Bean Championship; the latter is led by Dai farmer Yan Gu and brings together over a thousand farming households through the Jinshan Cooperative, which has repeatedly earned Starbucks Quality Incentive Awards for its environmentally friendly farming practices. This bean breaks new ground by using the washed process followed by a light roast, releasing the spiciness of sweet peppers and the fruity acidity of berries, with a syrupy, velvety finish. It is recommended to use a V60 filter cone, paired with 88–90°C water temperature and a low 1:16 coffee-to-water ratio to enhance the expression of fresh fruit notes.
Notably, Baoshan Zuoyuan and Pu'er Jinshan are located at opposite ends of Yunnan, nearly a thousand kilometers apart, yet they are brought together through Starbucks’ rigorous procurement standards. Fan Qizuo, the third-generation farmer at Zuoyuan, maintains exceptional quality despite limited output by improving water treatment facilities and pest monitoring. Yan Gu, on the other hand, uses the cooperative as a platform to encourage local farmers to adopt sustainable farming methods, collectively enhancing the international competitiveness of Yunnan coffee. These two Selection beans not only carry the stories of their estates but also attest to Yunnan’s solid steps toward transforming from a raw material supplier to a specialty coffee origin.
The above content is compiled by CoffeeHunters, a coffee news website.
