China Guiben Honey 14-16

Bag Count: 3 Bags

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Country: China
Region: Xishuangbanna, Yunnan
Varietal: Catimor
Process: Honey
Altitude: 1,620 MASL
Cupping Notes: Almond, Orange, Roasted Tea

Description: China is a relative newcomer to the Specialty Coffee scene. Although some coffee has been produced in China since the late 1800’s (having been brought there by French missionaries), production at scale did not begin until the 1980’s. In a relatively short period of time — with the help of investment from the Chinese Government, the United Nations and a large coffee-roasting company — the country has made great strides. By 2016 China was counted among the top 20 global producers.

What's more, internal consumption in China is growing rapidly. The U.S. Department of Agriculture estimates 2023/24 consumption at 5 million bags, making it the seventh-largest consuming country worldwide. Specialty Coffee culture is booming, creating an added driver toward increasing quality.

Coffee production takes place in the western Yunnan province, as well as in Pu’er, Baoshan, Dehong and Menglian. Most of the coffee produced in China is washed, however natural and honey processes can also be found.

Guiben is a family-owned farm located in Yiwu Xishuangbanna. It was started by Tiancai, one of the leaders at Yunnan Coffee Traders, who started his career as a roaster before moving into farm management. As Tiancai's knowledge of Specialty Coffee has increased, so has his desire to do something unique with coffee. He works with the farm manager, Mr. Chen, to produce washed, honey and naturals.

Guiben produces 8 tons of coffee per year. Local tribes are employed as pickers in the Xishuangbanna region. At Guiben, the Akha, Dai and Lahu tribes harvest the coffee cherry. Guiben’s washed coffee is pulped and dry-fermented for 18 hours. Next, the coffee is run through density channels and subsequently spread out on patios to dry for approximately 5 to 8 days.

The honey processed, like this lot, is first dry-pulped and then spread thinly across raised beds where it dries for 2 to 3 days. Next, the coffee is grouped into thicker layers and left to dry for another 25 days.

The natural processed coffee is dried on raised African style drying beds for 4 to 5 weeks.