China Green Coffee Beans

Coffee’s journey in China began in the late 19th century when French settlers introduced it to the Yunnan province. However, for much of the 20th century, coffee struggled to gain traction as a major crop. That all changed in the 1980s when the Chinese government stepped in to support the industry, backed by large companies. This shift sparked a rapid rise in production, and today, China has become a significant player in the global coffee market, ranking first for coffee yield per unit area.
Today, most of China’s coffee is grown in the Yunnan region, with arabica being the dominant variety. Chinese coffee is known for its unique flavour, balancing nutty and fruity notes with a smooth medium acidity. Expect tasting notes of peanuts, cream, chocolate, and subtle fruit, making it a complex yet approachable cup.

In China, coffee is predominantly grown in the Yunnan province, which accounts for around 95% of the country’s coffee production. Located in the far southwest of China, Yunnan enjoys a unique climate with distinct wet and dry seasons, making it a perfect environment for coffee cultivation. The region’s high altitudes, ranging from 1,000 to 2,000 metres above sea level, allow the beans to ripen slowly, developing a complex and rich flavour profile.
Yunnan is home to over 30 different coffee varietals, but Catimor is the most commonly grown due to its resistance to both leaf rust and adverse weather conditions, as well as its high yield. The combination of the region’s unique climate, soil, and elevation contributes to a flavour profile that is distinctive to Chinese coffee: medium acidity, a full body, and flavours often reminiscent of nuts, chocolate, and occasionally tropical fruits. Some coffee enthusiasts even compare Yunnan coffee to washed South American varieties, with its clean taste and balanced, vibrant notes.

We source our coffee from farmers in China through our trusted partner, IndoChina Coffee, a company founded with the mission of promoting high-quality coffees from across Asia. Since 2015, IndoChina has been committed to developing long-term, mutually beneficial relationships with coffee producers, particularly in regions like Yunnan. By working closely with farmers, they ensure that the communities involved receive fair compensation for their hard work, while also fostering sustainable farming practices. IndoChina’s founders, Christian and Shirani, regularly visit farms and processing facilities during the harvest season, building personal connections with the producers and fully understanding the context in which they operate.
Through this partnership, we can bring you exceptional coffee from China, while supporting responsible trade and improving the lives of farmers and their families. IndoChina’s approach ensures that we source coffee in a way that benefits both the growers and the wider community, aligning with our commitment to offering ethically sourced, high-quality coffee that truly makes a difference.

Once an under-the-radar origin, China has emerged as a serious contender in the world of speciality green coffee, and roasters across Europe are taking notice. From the misty highlands of Yunnan to the carefully cultivated micro-lots of Guizhou, China’s unroasted green coffee beans are now being recognized for their clarity, floral complexity, and structured sweetness, perfect for roasters seeking something rare yet remarkably approachable.

What sets China's green coffee beans apart is the strong presence of dedicated smallholder farmers, many of whom apply sustainable and environmentally conscious farming methods. These producers are not only preserving their land but also elevating the quality of every harvest with meticulous post-harvest practices, giving you, the roaster, more control and creative range in your cup profiles.

Driven by a growing global demand and continuous investment in quality, China’s coffee regions are producing high-altitude green beans with characteristics that rival more established origins, think floral aromatics, clean acidity, and smooth mouthfeel. China's green coffee is an exciting, future-forward choice for roasters that want to surprise their wholesale customers or add a unique Asian flavor to their inventory.

Take a look at our carefully chosen selection of China green coffee beans. These beans are of the highest quality and are perfect for both professional and craft roasters in the UK and Europe.

China's green coffee beans are becoming more well-known in the speciality coffee world, not because they are very popular, but because they are unique. Not the large-scale production that makes them famous, but the unique taste that comes from microclimates at high elevations, which often results in clean, tea-like cups with floral notes, honeyed sweetness, and light acidity. These complex profiles are especially noticeable in places like Yunnan, Fujian, and Guizhou. Each of these places has its unique mark that roasters looking for complexity and originality can use to their advantage.

 
As the speciality coffee trend in China picks up speed, so does its reputation among third-wave roasters and Q-graders around the world. Green coffee from China has been used in international coffee competitions and is becoming more common in signature mixes. Its light structure and delicate top notes add to the aroma and balance of the drink without being too strong.

Its growing fame is not just a story. Several Chinese micro-lot coffees have been praised at global cupping events for how well they are made and how reliable the quality is. Farmers who work together in new ways and invest in more advanced processing methods keep pushing the limits of what roasters can expect from this origin.

In short, China green coffee beans aren't just interesting anymore; they're an important part of the speciality coffee market around the world, giving clear flavors, a sustainable source, and consistency that's ready to export. China is a smart and forward-thinking choice for roasters who want to stay on top of trends while still making unique profiles.

One big reason why roasters like China green coffee beans is that they can be used in a lot of different ways. These beans are great for a variety of uses, from clean filter cups to delicate espresso extractions to well-balanced mix components. Their delicate floral and fruity notes make pour-over and manual brews very popular, and their smooth body gives modern espresso recipes enough structure to stand on their own.

As far as roasting goes, China's green coffees usually taste best at lighter roast levels, which keep their acidity and brightness the best. They also respond well to medium roasts, which give them layered sweetness without losing their flavor. Because of this, they can be used in many ways by roasters who want precision and depth without overworking the bean.

Speciality roasters in Europe and beyond like how Chinese coffee brings something new to the table: higher cup quality, the ability to trace its sources, and the kind of interesting stories that buyers are looking for today. Their clean, elegant profile gives single-origin drinks a unique touch, and their balance makes them a great choice for limited releases and seasonal mixes.

China's green coffees are becoming more popular among roasters who want to stand out because they are sustainable, can be tracked, and have unique tastes. China green coffee gives you both flavor and surprise, whether you're making a cup for a competition or adding something new and interesting to your lineup.

When roasters work with Chinese green coffee beans, they can expect a cup that is polished and complex, showing that the beans come from the highlands and were processed with great care. Depending on the lot and elevation, these beans often have a bright to medium flavor after being roasted. Most of the time, the body is light to medium, which makes the details crisp and clear.

Flavor notes commonly unlocked include jasmine, honeysuckle, white peach, citrus zest, and soft berry undertones. Some lots, especially those processed naturally or experimentally, can introduce stone fruit, brown sugar, or even delicate herbal notes. These characteristics make China’s green coffees especially attractive for single-origin filters or lighter-profile espresso shots.

Thanks to elevations often exceeding 1,400 meters and cool, misty growing conditions, the terroir plays a direct role in flavor expression. Coffees from Yunnan tend to deliver a tea-like delicacy with floral brightness, while Guizhou-grown lots lean into sweet, fruit-forward complexity. This regional variation gives roasters the ability to select specific profiles that fit their lineup, whether aiming for vibrancy or balance.

In terms of roast approach, light to medium roasts are ideal for bringing out the elegant acidity and top-note florals. For roasters preferring deeper sweetness or a heavier cup, a well-controlled medium roast can highlight sugars and round off the acidity without losing detail.

Processing also shapes the final profile; washed lots often bring clarity and bright fruit tones, while natural and honey-processed beans add depth, body, and layered sweetness. (More on this in the Processing section below.)

Cupping scores for high-quality Chinese green coffees typically fall within the 84–87 range, depending on the farm, processing, and seasonal conditions, making them well-suited for speciality retail offerings and premium blends.

China’s green coffee production is largely centered in the southwestern part of the country, where elevation, microclimates, and mineral-rich soil create highly favorable growing conditions. Though still an emerging player in global speciality coffee, China is already cultivating distinctive profiles across several key regions.

Yunnan Province is the undisputed heart of Chinese coffee. With elevations ranging from 1,200 to 1,800 meters, the region benefits from cool mountain air, frequent mist, and consistent rainfall, all of which support slow cherry maturation. The clean, floral, and sometimes fruity flavors that are typical of Yunnan coffee come from the volcanic soils. Yunnan places like Pu'er, Baoshan, and Dehong are becoming more and more famous for growing high-quality green beans that can be traced back to their farms and are processed in modern ways.

Guizhou Province isn't very well known, but it's becoming known for its lush, hilly landscape and creative ways of farming. Most of the farms in this area are between 1,000 and 1,500 meters above sea level. The cooler weather there makes sweet beans, which have low acidity and have light fruit notes. Most of the time, Guizhou coffees are fuller and richer than Yunnan coffees. This makes them perfect for roasters who want to add depth to their products.

Fujian Province, which is usually associated with tea, is now also making coffee a part of China's character. Even though production is smaller here, the humid subtropical temperature and rich soil make it possible to try new things and grow clean, fragrant lots with a mild acidity.

The teas from Yunnan are clear and delicate, the teas from Guizhou are fruity and full-bodied, and the teas from Fujian are complex and tea-like. Roasters go to Sidamo or Yirgacheffe in Ethiopia to get unique cup experiences. In the green coffee trade, China's growing areas are starting to get the same kind of attention and demand.

China grows mostly Arabica coffee and doesn't do any Robusta production on an industrial scale. Focusing on high-quality Arabica types is in line with the country's growing desire to make green coffee beans that meet the high standards of the niche market around the world.

Catimor is one of the most widely grown varieties in China. It was brought there because it is resistant to disease and keeps its yield stable. Catimor from China has improved a lot in quality, especially in Yunnan, where selective breeding and high-altitude cultivation have made cups with bright acidity, refined sweetness, and floral aromas. These are all qualities that roasters looking for premium filter roasts or lighter espresso profiles will like.

Other varietals that are becoming more common are Typica and Bourbon. Both of these are grown in small amounts in higher elevation zones. People like these heirloom-like cultivars because they have traditional cup profiles and are well-balanced, with softer acidity and rich flavors. Their appearance makes it clear that there is a push for more variety in the cup and more differences between regional profiles.

There are also experimental lots trying Geisha and SL varieties in some places, but these are still in their early stages of production. If these rare types are taken care of properly, they can give speciality roasters the light florals, stone fruit notes, and aromatic lift they need for competitions or high-end retail uses.

China doesn't have any native heirloom species like Ethiopia does, but the country's dedication to agronomic study and controlled propagation has led to the development of cultivars that grow best in China's mountainous environment. These always make clean, well-structured cups, and they look more and more promising for roasters looking for quality and regularity from a new origin.

With its changing mix of traditional, modern, and experimental Arabica types, China is quickly becoming a popular place for roasters to get tracked green coffee that has both personality and reliability.

China only has one main season for coffee harvesting, which is similar to other Northern Hemisphere sources. The main yield usually happens from November to February, though this depends on the area and height. Yunnan is the best place in China to grow coffee, and picking usually starts in late fall. Cherries grown at higher elevations mature later and are picked well into the winter.

Some picking may happen again in small areas where the fruit ripens at different times, but most farms only harvest once a year to ensure quality control and consistency across lots. For roasters, this means that the freshest green coffee stock from China is available from March to May, after the processing and drying times that happen after the harvest.

Availability is strongly seasonal, not continuous, making planning essential for roasters aiming to incorporate Chinese coffees into their offerings. Once the harvest is complete and lots are processed, high-quality micro-lots are typically in limited supply, especially those with unique processing methods or from award-winning farms. Roasters who prefer fresh-crop arrivals with peak moisture content and vibrant cup character will want to purchase shortly after these lots become export-ready.

Though China does not yet offer year-round harvest cycles like some equatorial origins, its annual harvest window delivers consistent quality and is increasingly sought after for seasonal menus, rotational blends, and limited-edition offerings.

China’s speciality coffee sector has made significant strides in refining its post-harvest processing techniques, giving roasters a diverse palette of green coffee flavor potentials. Producers across the country have embraced a mix of traditional and experimental methods to bring out the best in their beans, with processing often tailored to altitude, climate, and farm-level preferences.

The washed process remains the most widely used across regions like Yunnan and Guizhou. In this method, ripe cherries are carefully pulped, fermented, and fully washed before drying, resulting in clean, crisp profiles with well-defined acidity and floral or citrus-forward expressions. Because of this, washed China green coffee is a reliable choice for roasters who want their coffee to be clear and balanced. The natural process has become more popular in places where the weather allows it, especially among growers who are trying out small micro-lots. Whole cherries are dried in this recipe, which gives it a fuller body, more sweetness, and fruity notes like berry, tropical fruit, or dried plum. Roasters can use these lots to make stronger, more expressive coffees or creative single-origin espresso roasts.

Honey processing is still new in China, but forward-thinking farms are looking into it to find a mix between natural depth and washed precision. This way keeps some mucilage during the drying process, which makes cups that taste creamy, have light fruit notes, and are sweeter overall. It is not as common in China as it is in places like Costa Rica, but it is becoming more common, especially on farms that focus on speciality microlots.

To keep up with global trends and meet the needs of competitors, some makers have also started using anaerobic fermentation and other experimental methods. These methods are meant to make the cup more complicated by adding layers of spice, fruit compote, or wine-like qualities that roasters want for limited-edition releases.

Processing varies a lot from place to place. For example, washed methods are most popular in Yunnan because of its high elevation and easy access to water infrastructure. In Guizhou, on the other hand, natural and honey methods are becoming more popular because farms there stress sustainability and controlled fermentation.

 
This variety of processing methods from China gives roasters a wide range of exciting green coffee to choose from, whether they like light floral washes or full, fruity naturals.

As China continues to expand its presence in the speciality coffee scene, a broader range of high-quality Arabica varietals is being cultivated to meet global flavor expectations. While Catimor remains the most common cultivar due to its productivity and disease resistance, a number of notable speciality varieties have gained traction, bringing with them unique traits that elevate China's green coffee offerings.

Bourbon, now being selectively grown in high-elevation areas of Yunnan and Guizhou, contributes soft acidity, rounded sweetness, and a gentle floral character. This varietal has proven especially promising when processed as washed or honey, producing a refined cup with balance and approachability ideal for roasters focused on elegance and structure.

SL28, typically associated with Kenya, is being trialed in experimental lots within select Chinese farms. It’s valued for its vibrant acidity and complex fruit tones, often delivering blackcurrant, citrus, and winey notes that stand out in lighter roast profiles. While still rare, its presence signals China’s commitment to cultivating high-cupping, globally respected varieties.

Caturra, a compact mutation of Bourbon, has started to appear in microlots, especially where smallholder farmers aim for better canopy control and cup diversity. Its flavor impact includes mild acidity, clean sweetness, and balanced structure, making it well-suited for controlled roasts and filter preparations.

Geisha (or Gesha), known for having a great smell and being able to grow at high elevations, is also being put in small amounts. In China, it often develops delicate notes of jasmine, bergamot, and tropical fruit, which roasters who want competition-level cup quality and unique single sources like.

Typica, one of the oldest Arabica lines that has been grown, is being kept alive and spread by small farms that focus on heritage taste. When handled correctly, it makes a smooth, well-balanced cup with light floral notes and a sweetness like almonds, adding a traditional touch to modern roast profiles.

Because of controlled farming methods and differences in elevation, China's varietal landscape is growing. This means that roasters can now choose from a wider range of green coffees, ranging from standard, smooth-bodied cups to high-scoring, aromatically complex lots. Not only do these varietals affect taste, but they also give roasters the chance to try new things, set themselves apart, and come up with new ideas with a lesser-known but quickly growing origin.

Once they're roasted, these beans give roasters a lot of options, whether they're making a special single origin or a reliable blend component. China green coffee beans naturally adapt to different roast levels and brewing methods because they have a balanced structure, refined sweetness, and nuanced acidity.

China's green coffees are great for roasters who want beans that do well at light to medium roast levels. They bring out the floral notes, fruity brightness, and clean ends. Because they don't react badly to heat, they can grow precisely. Many lots keep their clarity and complexity even as the roast profiles get a little deeper. Even though they aren't usually roasted that dark, some batches can handle medium-dark roasts without falling apart, which gives them a full body and cocoa tones that are useful in espresso-focused applications.

When striving for unique filter brews or delicate espresso alternatives, roasters can boldly promote these beans as single-origin. Their origin, transparency and flavor clarity make them perfect for competition-style offerings, roaster subscriptions, and limited releases.

Simultaneously, China green coffee works wonders as a blend ingredient, particularly in foundations that call for sweetness, structure, and delicate floral notes. Roasted from beans from Latin America or East Africa, it adds subtlety and lift to the cup without being overpowering.

After being roasted, China's green beans make great coffee when brewed by hand in pour-over, Chemex, and AeroPress, where you can fully enjoy their layered acidity and light fruit notes. They also make a clean, well-structured espresso, especially when roasted to medium and paired with an origin that goes well with milk.

China green coffee beans are great for a lot of different roasting and brewing styles, whether you want to make single-origin drinks that are more refined or seasonal mixes that are more versatile.

After being roasted, these beans can be used in a number of different ways. This makes them a good choice for roasters who want to please both casual coffee users and speciality coffee fans. Because they have a wide range of flavors, including clarity, soft fruit, and flower notes, they can be prepared in a number of different ways, each of which brings out a different aspect of the cup.
When you make espresso with medium-roasted China green coffee, you get a shot that is refined, smooth, and well-balanced. Coffee roasters can expect a structured cup with a clean finish that is great for straight espresso or as a delicate base in milk drinks.

Lightly roasted Chinese coffees show off their bright lemon, jasmine, or stone fruit notes when poured through a V60 or Chemex. These brewing styles bring out the unique characteristics of each origin and bring out subtleties that are missed by other methods. This makes them great for showcasing a single origin.

The French Press is a great way to bring out the bigger body and smooth fruit notes in medium roasts. This method improves the texture and gives warmth and depth to lots that have been naturally processed or that have honey-sweet notes.

Cold brew made from roasted China green beans offers a smooth, rounded cup with low acidity, particularly when using naturally processed coffees. The final result is refreshing, sweet, and gently floral, ideal for bottled offerings or café menus in warmer seasons.

With the Aeropress, the origin’s versatility truly shines. Roasters and baristas alike can use this method to experiment with different roast levels and grind sizes, producing results that range from bright and juicy to syrupy and sweet, depending on the recipe. It's an excellent way to explore the dynamic range of flavors present in Chinese coffees.

Once roasted, China green coffee beans are exceptionally adaptive to various brewing formats, giving end users a full spectrum of taste experiences and added value for any roaster seeking to offer flexibility and distinction in their coffee program.

China’s evolving speciality coffee industry is supported by strict quality protocols and growing transparency across the supply chain. There isn't a single national grading system that is the same as the ones used in some Latin American countries, but producers and cooperatives in important regions, especially Yunnan, often use international grading standards that are based on bean screen size, density, moisture content, and defect count.

A lot of farms are part of cooperatives or regional programs that help improve quality by giving farmers training, cupping calibration, and access to better processing facilities. These systems promote consistent harvesting, selective picking, and controlled fermentation, all of which are important for making green coffee that is good enough to export.

Agricultural programs and research centers backed by the government have also helped raise standards by providing technical help, better access to cultivars, and ways to deal with pests. This has made a big difference in cup scores and consistency after harvest, especially in places like Baoshan and Pu'er.

There is also more openness in sources. Direct trade models are being used by some farms and exporters, who give traceable microlots with detailed information on where the grapes came from, how they were processed, and what variety they were. These projects help roasters build long-term ties with coffee producers and give them more information about the coffee's journey.

Overall, while grading practices continue to evolve, China’s green coffee sector is driven by quality-first industry practices, with an emphasis on traceability, cleanliness, and consistent processing.

Packaging & Sizing Options

To serve the diverse needs of both small and large-scale buyers, China green coffee beans are available in a range of practical packaging sizes. Roasters can choose from formats including 0.5Kg, 1Kg, 2Kg, 5Kg, 10Kg, 20Kg, and 30Kg, making it easy to scale depending on the application.

These sizing options are ideal for:

• Home roasters, looking to explore new origins without overcommitting.
• Cafés and speciality shops, experimenting with single-origin offerings or seasonal features.
• Commercial roasteries, in need of bulk supplies with consistent quality for blends or retail programs.

All green coffee is packed to preserve freshness, typically using moisture-barrier bags or multi-layer protective liners, depending on lot volume and shipping requirements. Whether you're sourcing for sampling, production, or competition, the flexible packaging system ensures that China green coffee beans arrive in peak condition, ready to roast.

Our sourcing approach for China green coffee beans is built on a foundation of transparency, ethical practices, and close relationships with trusted supply partners. We collaborate directly with producer groups, regional cooperatives, and local exporters who share our commitment to quality, sustainability, and fair trade principles.

We prioritize working with partners who offer full farm-level traceability, ensuring that every lot we import can be tracked back to its exact origin, including farm name, altitude, variety, and processing method. This level of detail is crucial for roasters who require transparency for quality assurance, storytelling, and customer trust.

Our relationships often extend to cooperative-managed farms and family-owned estates, many of which implement environmentally responsible practices and ethical labor standards. We actively support supply chains that foster livelihood improvements for smallholder farmers and contribute to long-term community development.

Where available, we seek out lots that are certified organic or Rainforest Alliance compliant, though we also source exceptional non-certified microlots that meet or exceed speciality quality thresholds through rigorous cupping evaluations.

By choosing to work with partners who focus on direct trade principles, transparent pricing, and sustainable farming, we ensure that our China green coffee offerings reflect not just exceptional cup quality but also ethical, responsible sourcing that matters to today’s speciality roasters.

Discover the fresh potential of China’s evolving coffee landscape with our premium selection of green coffee beans sourced directly from trusted growers. Whether you’re a small-batch roaster, an experimental home brewer, or a commercial buyer seeking origin diversity, our Chinese green coffee offerings deliver on flavor clarity, consistent quality, and traceable sourcing.

Choose from an array of regional profiles, processing styles, and varietals that highlight China’s unique terroir, from Yunnan’s high-elevation washed beans to experimental naturals from Fujian. Every lot is carefully selected, packed for freshness, and shipped with full transparency.

Explore our range today and experience new dimensions in your roasting journey with authentic, ethically sourced Chinese green coffee beans.