Coffee harvest festival kicks off in Pu’er

The 2nd China Pu'er Gaoshan Coffee Harvest Festival was held at Aini Coffee Manor in southwest Yunnan’s Pu’er city on December 15, gathering coffee enterprises, baristas, coffee farmers and lovers.

Winter is the harvest season of coffee, and the coffee trees in Aini coffee manor are hanging with red coffee fruits. The participants came to experience the Yunnan coffee culture and the joy of harvest.

At present, the coffee plantation area in Pu'er reached 45,267 hectares, and the output value surpassed 5 billion yuan (about 696.67 million U.S. dollars).This festival includes the competitions of picking and brewing.

50 coffee farmers and 50 baristas were paired to pick fresh coffee, and then brewed coffee drinks. In the competition, baristas and farmers once again demonstrated the excellent quality of Yunnan coffee with their exquisite skills and teamwork spirits.

The coffee brewing competition aims to fuse Pu'er tea, fruits and vegetables into special coffee types, so that the coffee drinks will have different aromas and more acceptable among consumers.

At the festival, Cat Four Coffee rolled out three popular flavors of "Pu’er Tea Latte", "Jasmine Tea Latte" and "Rose and Black Tea Latte", which are widely loved by consumers.

Dao Yongjian, the chief referee of the competition, said that the teamworkof coffee farmers and baristas helpsto improve coffee quality “from seed to cup."

Among the 50 baristas, Yan Song, a boy of Wa ethnic group from Ximeng county, said excitedly, "This is the first time that I have picked fresh coffee fruits, and I experienced the joy and hard work of coffee farmers. At the same time, I also learned from other baristas about brewing techniques. Every step is indispensable, from growing coffee to brewing.”

As one of Yunnan specialty coffee companies, Aini Coffee Manor will take this opportunity to promote the coffee industry, such as integrating culture and tourism, said Liu Minghui, chairman of Aini Group. In the future, they will continue to develop new formats and models of coffee tourism.

Reporting by Mo Yingyi; Trans-editing by Mo Yingyi