Filter Roast – Fuyan China coffee


  • WEIGHT: 250 g
  • PROCESS: Natural
  • VARIETIES: Catimor
  • ALTITUTE: 1600 – 1700 masl
  • FARM: Fuyan, Menglian, Yunnan, China


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Chinese Coffee Quality is getting every year better and better. Roasted for filter or for espresso this specialty coffee will surprise the most trained palate for its complexity and fruity cup profile.

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-

Brewing recommendation

  • V60 dripper
  • Water Temperature 95 degrees C
  • Ratio : 1:16 (15g ground coffee to 240g of water)
  • Pour water every 30 seconds
  • First Pour 45g
  • Second Pour 65g
  • Third pour 65g
  • Fourth pour 65g
  • Swirl and tap
  • 2.30 min total time


Recommended water “ Tesco Ashback” | Recommended dripper material “ Plastic”


  • Manual harvest.
  • Characterisation of the cherry.
  • Classification of the cherry by density and size.
  • Sterilisation of the cherry (with UV and Ozone).
  • First phase of cherry fermentation for 52 hours in bioreactors.
  • During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
  • Cherry pulping.
  • Verification of PH and Brix (PH=5 & Brix=15).
  • Second phase of fermentation for 42 hours.
  • Washing of the grain with a thermal shock process (in order to fix the secondary aromas developed during the different fermentation phases), first: water at 40ºC and second: water at 12ºC.
  • Drying of the grain with controlled equipment for 48 hours at 35ºC.
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