Cocoa and toasted almond on the dry aroma; a soft, smooth entry with milk chocolate and caramel sweetness; a hint of orange acidity mid-palate; a light, clean body; and a finish of brown sugar and nuts.
Buying Tips
Region: Baoshan lies in the Nu River basin of western Yunnan; the hot, dry Lujiangba valley was one of China's early coffee bases, and "Baoshan small-bean coffee" is a protected geographical-indication product
Typica: Most of Yunnan has switched to Catimor, but Baoshan retains some Typica, softer and more refined than Catimor
History: Yunnan's first coffee is generally said to have been introduced near Dali by a missionary in the early 20th century, later spreading to Baoshan, Pu'er, and beyond
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
French press: Medium-coarse grind, 4-minute steep for fuller chocolate