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Another way to Learning about

enjoy coffee Yunnan coffee

咖啡，还能这么喝 “云咖”小课堂

In Dali’s Zhukula Village, the Yi eth- Ancient Method Yunnan’s unique mountainous terrain allows one to experience “four
nic villagers drink coffee with a robust Coffee, one can also seasons on a single mountain,” with dramatic weather shifts occurring over
and uninhibited spirit. enjoy a special dish: just a few miles. This distinct climate has profoundly influenced the differ-
The process begins by pounding dried coffee-boiled eggs. entiated development of Yunnan coffee. Consequently, the vast climatic differ-
coffee cherries in a stone mortar. A bam- Coffee is heated in an iron ences across its coffee-growing regions mean that even the same coffee variety
boo winnowing basket then separates the pot, fresh eggs are added yields unique flavors when cultivated on different mountain ranges.
husks. Next, the coffee beans are poured and cooked until soft-boiled,
into a large clay pot on a traditional stove, then scooped into a bowl with Characteristic coffee flavors from Yunnan’ main producing Areas
where a few spoons of salt are added brown sugar and crushed wal- Pu’er: Nutty, Sweet, Chocolatey
before they are stir-roasted until cooked. nuts. Coffee-boiled eggs not only Baoshan: Pronounced Citrus, Sweet, Berry, Distinct Floral, Stone Fruit
Finally, they are ground in a stone mill to have the sweet tenderness of brown Dehong: Citrus, Nutty, Sweet
become coffee powder. sugar eggs but also the bitterness Lincang: Citrus, Sweet, Nutty, Pronounced Floral
In every village household, the black- and unique aroma of coffee. Xishuangbanna: Nutty, Citrus, Sweet
ened aluminum pot is the indispensable Just when you thought coffee could
coffee maker. Forget dark roast or light only be a beverage, Dehong presents a
roast, drip brew or pour-over; here, dish called “Coffee Sapie.” Characteristic coffee flavors of Yunnan’s main varieties
stripped of its Western veneer, the coffee Fresh beef and chives are minced to- Yunka No. 1: Balanced floral and citrus notes with soft acidity.
offers a pure, unadulterated experience: gether, then seasoned with salt, cilant- Yunka No. 2: Distinct berry flavor, juicy and smooth, with a rich, full-bodied
raw, earthy, bittersweet, and rich. ro, bird’s eye chili, and other spices, profile.
In Lujiangba, Baoshan, a region with and thoroughly mixed. Then, the filtered Yunka No. 3: Juicy and smooth, offering a balanced sweet and sour taste and a
a long history of coffee cultivation, local coffee is introduced; the rich, aromatic long-lasting aftertaste.
Dai ethnic villagers have also developed coffee liquid is poured into this mixture Yunka No. 4: Featuring berry and tropical fruit flavors, high body, and a round-
their unique “Ancient Method Coffee.” until fully incorporated. This unique con- ed mouthfeel.
Soulful ingredients are added to the coction serves as a dipping sauce for rice
boiling coffee: brown sugar and crushed noodles, oil-drizzled dried beef strips, To determine its quality, coffee undergoes a unique “test” known as cupping.
walnuts. The aroma of coffee blends with grilled beef liver, and raw cabbage. With This assessment scrutinizes various characteristics, including the coffee’s aroma,
the sweetness of brown sugar and the each bite, the palate encounters a sym- distinct flavors, acidity, sweetness, bitterness, and overall mouthfeel. In the spe-
fragrance of walnuts, creating a rich taste phony of sour, sweet, bitter, and spicy cialty coffee industry, an 80-point cupping score serves as the entry threshold. It is
that leaves a lasting impression. notes, creating a truly complex and mul- noteworthy that many Yunnan coffees proudly meet, and often exceed, this bench-
After finishing a cup of authentic ti-layered experience. mark.