Yunnan taps native fungi to refine coffee flavors
- Posted on March 1, 2026
- By The China Daily
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- 1 min read
Yunnan taps native fungi to refine coffee flavors
A research team in Yunnan province has identified a locally sourced microbial "repository" that could revolutionize the flavor profile of Chinese Arabica coffee, pushing local beans into the elite "specialty" category through targeted fermentation.
