Thriving in the fertile highlands of Yunnan, the coffee beans developed by the Yunnan Academy of Agricultural Sciences (YAAS) represent a harmonious blend of nature’s bounty and scientific innovation. The journey of these beans began in the mid – 20th century when the YAAS, specifically its Institute of Tropical and Subtropical Cash Crops, introduced coffee cultivation to the region, starting a legacy that has since transformed Yunnan into China’s coffee powerhouse.

Diverse Cultivar Portfolio

The YAAS has been at the forefront of coffee varietal development in China. Through painstaking research and selective breeding over seven decades, they have amassed a collection of over 560 coffee germplasm resources, of which 248 have been evaluated and stored in gene banks. This rich genetic pool has enabled the creation of unique cultivars that thrive in Yunnan’s terroir.

“Yunka 1”

One of the flagship varieties, “Yunka 1”, was bred over 21 years of dedicated research. It has a distinct cup profile, scoring an impressive 86.25 points in cupping tests. This cultivar is characterized by a rich, complex flavor with notes of dark chocolate, red berries, and a hint of floral aroma. It has a balanced acidity that provides a bright, clean finish, making it suitable for both light and medium roasts. In terms of yield, “Yunka 1” has shown great promise, producing a significantly higher quantity of beans per plant compared to traditional varieties, with an average yield of up to 167.2 kg of dry beans per mu.

“Yunka 2”

Another remarkable creation, “Yunka 2”, has set new standards for Chinese coffee. With a cup score of 86.75 points, it has become the highest – scoring domestic coffee variety to date. This cultivar offers a more intense fruit – forward flavor, featuring tropical fruits like mango and passion fruit, complemented by a smooth, creamy body. The acidity is well – rounded, enhancing the overall sweetness of the coffee. “Yunka 2” also reaches its peak production earlier, typically within three years of planting, ensuring a quicker return on investment for farmers.

“Yunka 3” and “Yunka 4”

These two varieties bring their own unique charm. “Yunka 3” is celebrated for its delicate floral and citrus notes, which become more pronounced during the brewing process. It has a light – to – medium body, making it ideal for pour – over and cold brew methods. “Yunka 4” is known for its bold, earthy undertones, balanced with a touch of sweetness and a hint of spice. This variety holds up well to darker roasts, where its robust character can be fully appreciated.

Ideal Growing Conditions

The coffee plants are cultivated across the mist – enshrouded regions of Yunnan, including Baoshan, Pu’er, and Dehong. At elevations ranging from 800 to 1,800 meters, they benefit from a subtropical monsoon climate with annual rainfall averaging 1,200 – 1,800 mm. The region’s rich red and yellow laterite soils, abundant in organic matter and essential minerals such as potassium and magnesium, provide an ideal growing medium. The significant temperature difference between day and night, often reaching up to 15°C, slows down the ripening process, allowing the beans to develop complex flavors and a higher sugar content.

Advanced Cultivation and Processing Technologies

The YAAS has introduced a series of advanced cultivation techniques. Shade – grown methods are widely promoted, where coffee trees are planted alongside fruit trees and native vegetation. This not only helps maintain biodiversity but also provides a more stable micro – climate for the coffee plants, protecting them from extreme sunlight and wind. Additionally, the use of precision agriculture, including sensor – based irrigation and fertilization systems, ensures that the coffee plants receive the optimal amount of water and nutrients.

In the processing stage, the YAAS has developed state – of – the – art methods. The washed process, which involves removing the skin and pulp from the coffee cherries before fermentation, is carefully optimized. The fermentation time is precisely controlled between 12 – 36 hours to break down the mucilage and enhance the flavor. After fermentation, the beans are thoroughly rinsed and dried on raised beds for 7 – 10 days, with regular turning to ensure even drying. For the natural process, where the whole cherries are dried in the sun, strict quality control measures are in place to prevent over – drying or mold growth.

Brewing Recommendations

Storage and Freshness

To maintain their freshness, these coffee beans are packaged in air – tight, valve – sealed bags. This allows the release of carbon dioxide, a by – product of the coffee’s natural aging process, while preventing oxygen from entering and spoiling the beans. When stored in a cool, dark place away from strong odors, the beans can retain their peak flavor for up to six months. For the best taste, it is recommended to grind the beans just before brewing, adjusting the grind size according to the brewing method: a fine grind for espresso, a medium grind for pour – over, and a coarse grind for French press.

The coffee beans developed by the Yunnan Academy of Agricultural Sciences are not just a beverage ingredient; they are a testament to the region’s rich agricultural heritage and the relentless pursuit of excellence in coffee cultivation and research. Each cup tells a story of the highlands of Yunnan, the expertise of the scientists at YAAS, and the dedication of the farmers who bring these beans to life.