Fushan coffee is produced in Fushan, Hainan. Fushan is a small town in the western part of Hainan. It is also one of the first places in Hainan to grow coffee and drink coffee. Fushan Coffee has a long history and is a famous specialty in Hainan Province. With its excellent quality and unique flavor, it has a good reputation in Hainan and is well-known at home and abroad. It is known as “Tianya Treasure” and “Qiongzhou”, and has a long-standing reputation in Hong Kong, Macao and Southeast Asia. , enjoy a good reputation, but due to the lack of understanding in the past and the low level of consumer acceptance, etc., Fushan coffee has become a household name in a limited area and population for nearly a hundred years, but in general it is still "not known in the deep."

Fushan coffee quality technical requirements (a) plant provenance. After a long period of introduction and domestication, a fine medium-sized coffee (also known as Robusta Coffea L.), Rubiaceae, suitable for the local environment. (2) Site conditions. Within the protected area, the altitude is 30m to 320m. Among the volcanic soil, hills, slopes or woodlands, windbreaks are built around the coffee garden. Volcanic soil, pH value 5.0 to 6.0; soil layer thickness ≥0.8m; soft, sufficient water source, good drainage, groundwater level below 1m; soil hydrolyzed nitrogen, available phosphorus, available potassium, trace elements and organic matter content ≥1.5%. (3) Cultivation management. 1. Seeding, seedling, transplanting: Select excellent seeds from the robust mother tree, and transplant them to the field for planting. 2. Colonization time: every spring or autumn. 3. Planting density: The number of planting plants per hectare is ≤1200, mainly in medium-grain species, with a small number of small and large seeds; the row spacing is 1.8m to 2.5m for small seeds and 2.5m to 3m for medium seeds. Large seeds are 2.8m to 3.3m. 4. Fertilization: Based on organic fertilizer, strengthen fertilization after colonization and in the final stage. It is mainly applied with nitrogen, potassium and phosphate fertilizers, as well as livestock manure and green leaf manure after being diluted with water and diluted with water. 5. Plastic trimming: It adopts multi-crown tree shape to shape and maintain ventilation and light transmission. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. Manual picking. After the fruit turns red or reddish purple, it is harvested in batches. The harvesting period is from August to April. The harvesting period of medium-sized coffee is from September to February. (5) Processing technology. 1. Primary processing of raw coffee: After picking mature coffee, two methods can be used for initial processing, namely: (1) mechanical wet processing: fresh fruit → peeling and degumming → sun drying → impurity removal → shelling → sorting and classification → Bagging and storage; (2) Dry processing: drying in the sun → drying after drying → peeling and shelling when using. 2. Product processing: Based on selected medium-sized coffee, high-quality large-sized seeds and small-sized coffees are added in a certain proportion, which is reasonably matched and refined. The traditional roasting process is: (1) coffee beans: selection → cleaning → artificial roasting → adding ingredients → re-roasting → immediately air-cooled → coffee beans → packaging (2) coffee powder: selection → cleaning → artificial roasting → Add ingredients → re-roasting → immediately air-cooled → grinding → coffee powder → packaging (six) quality characteristics. 1. Sensory features: (1) Coffee beans: The color of the item is peeled and the beans are dark brown or tan, and the color is even. The morphological particles are full, uniform and complete, rich in nutrients, and no charring and blackening. The smell and aroma have the rich aroma of the product and no odor. The flavor has the unique flavor of Fushan Coffee, and it has a strong taste and no smell. Impurities are free of impurities. (2) Coffee powder: The color of the item is dark brown or tan, the color is uniform and the shape is granular or powdery, and there is no carbonized black stain particles. The scent and scent have an inherently rich aromatic scent. The taste is slightly bitter and fragrant. It has the flavors of sweetness, alcohol, aroma, bitterness and acidity. After drinking, the aftertaste is endless and the fragrance is long. Impurities are free of impurities. 2. Physical and chemical indicators: (1) Coffee beans: water ≤ 4.5%, caffeine ≥ 0.9%. (2) Coffee powder: moisture ≤ 4.5%, ash ≤ 5.0%, caffeine ≥ 0.85%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Fukuyama Coffee Geographical Indication Products may apply to the Hainan Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the Hainan Entry-Exit Inspection and Quarantine Bureau and approved by the AQSIQ. The legal inspection agency of Fukuyama Coffee is appointed by Hainan Entry-Exit Inspection and Quarantine Bureau.