The main variety cultivated in China is Catimor. It is a hybrid of the Caturra and Timor varieties, and has some genetic roots in the canephora (robusta) species, providing it with greater disease resistance. However, this variety tends to grow much more quickly than others. This can result in a less flavourful coffee, as the sugars don’t have the time to develop fully. But this does not relate to Catimor grown in China, the cooler nights in Yunnan allow the cherries to grow more slowly, and form more sugars.

Thanks to modern processing techniques, the quality of Chines coffee has significantly increased and it is performing better every year. Today, Yunnan coffee often has a notable sweetness and unique mouthfeel. Distinctive for its tropical fruits profile and great balance.