China coffee, roasted in Australia

22 beans from 12 Australian roasters. The most common roasts are medium, light and dark. The roasters describe these beans most often as caramel & sweet, chocolate, stone fruit and nutty.

Nearly all Chinese coffee comes from Yunnan, where it has been grown at scale only since the 1980s. It is usually washed and tastes mild and nutty, of chocolate and gentle citrus, and the specialty end of it has improved quickly in the last few years.