Complex but elegant notes of spice and lemon overlaid on sugarcane sweetness.
Growing coffee in one of the world's most famous tea area has been proven a success with over 40,000 ha of area used to grow coffee.
Most are family-based units that invest in their own de-pupler, washing channels, fermentation and soaking tanks, drying areas, and milling system. Most coffee at the small farm level is hand-sorted to remove defects. Due to the historical events that have shaped China over the past century, this individual approach to processing is the preferred method and there is some resistance to co-ops and other collaborative farming and processing approaches.