China Fuyan - Filter

China Fuyan - Filter

Our only Chinese coffee this year, but what an exciting one to have! Delicious, tropical fruits and lots of complexity in this natural process coffee from the Yunnan Provence in China. 

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• Producers + Mill:

Fuyan farm and washing station is managed by Mrs Na and Mr Li.

Mr Li is a native of Yunnan who moved to the Menglian region with his parents when he was a teenager. During his youth Mr Li worked on rubber plantations, but later moved across to the tea industry.

Coffees from Fuyan have regularly attracted some of the highest Q scores in Yunnan which is testimony to the hard work, consistent quality control and strong relationships that Mr Li and Mrs Na have with the pickers (who are predominantly Lahu (an indigenous ethnic group from China and the surrounding region).

The farm itself spans across 80 acres of mountain range at 1600 to 1700 MASL. Amongst the coffee plants, there are intermittent shade providing trees including: macadamia nut trees, fruit trees, and leguminous shade trees. Alongside coffee, Fuyan also produces about 7 tons of specialty-grade tea.

A defining feature of the farm is the prevalence of other agricultural and husbandry activities – chickens, fish, pigs, ducks, wild orchids, chilies, Chinese herbs – all set to the stunning backdrop of the Yunnan mountains-

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• Variety:

Catimor-

Catimor was developed in Portugal in 1959 by scientists searching for the magical formula of high yields, high disease resistance and small plant size (i.e. higher density planting). The variety is a hybrid of the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots) and Caturra.

Catimor trees are small in size, allowing for more dense plantings, and fruit is quick to ripen, guaranteeing high productivity if well maintained. Its branch is ramified similarly to C. canephora plants and its leaves have a tell-tale reddish brown hue when they are just emerging. One of the main challenges in cultivating Catimor can be the inputs (fertilisation and shade) required to maintain productivity, which need to be monitored very closely and can be costly.

Today Catimor is common throughout Indonesia and Vietnam. In the wake of Central America’s coffee leaf rust crisis, it is also becoming increasingly common at higher altitudes in countries such as Mexico and Peru.

One of the major issues often cited with Catimor is the issue of cup quality. At low altitudes, there tends to be little or no sensory difference between the variety and other C. arabica varieties. Distinction in taste can arise, however, when the plants are planted higher than 1,200 metres above sea level. In such cases, many would express a preference for Caturra, Bourbon and Catuaí. However, we’ve met Catimors that we like very much, indeed – for instance, those from Vietnam and Indonesia. We maintain that well-cared-for and well-processed Catimor can display great characteristics. (Info from Mercanta Coffee)

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• Process:

Ripe cherries are hand harvested and the cherries are sorted to remove over / under ripe cherry and foreign material. The cherry undergoes controlled fermentation for 24 hours after which the cherry is spread and dried on raised beds on the drying patio prior to hulling (removal of dried skin and fruit flesh).

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• Region: Menglian, Yunnan, China
• Producer: Mr Li and Mrs Na
• Wet Mill: Fuyan Farm
• Importer: IndoChina
• Price (green ex Shipping): £12.75 pkg

• Variety: Catimor (P3 / P4)
• Process: Natural
• Altitude: 1600-1700 masl
• Amount Bought: 120kg
• Tasting: Fruity, Complex,  Full Body, High sweetness,
• Flavours like: Black Grape, Raspberry, Pecans, Apple.