Chinese coffee

Frothbewithyou

As the title says alot of roasters for the Lunar new year have Chinese single origin coffee.

I know very little about the region as a producer and I was wondering if anyone on here has any experience with them rather than ingesting alot of marketing blurb from the companies?

Any comparisons to more familiar regions? What have you found best method for the beans?

Just basically share your experience 🙂

Fred98TJ

I’m on my 3rd bag (200 gm per bag) of Dakaihe Village beans from the Pu’er Yunnan province and I’m liking it as espresso and milk drinks. It’s a medium to lighter roasted bean from 1500 masl.

Cheers :)

winterlight

I had some Chinese Aqi Badu from Triple Co Roast about a year ago and they were very nice. Fruity and tropical with a bit of a herby aftertaste. I wouldn’t say they were overly unique in terms of region, the flavour hints were similar to coffees I’ve had from America, Africa etc. I keep meaning to try more!