Xinglong coffee is roasting coffee. The reason why it is famous in China and foreign countries is that it is because the roasting technology of Xinglong coffee is based on the traditional roasting process in Southeast Asia. After two generations of coffee people have been tempered for decades. Improvement has formed a set of roasting techniques that are both original and full of mystery, which makes Xinglong Coffee's beverages have a unique style in color, aroma and taste. The same roasting process technology, leaving the Xinglong medium-sized coffee beans, the roasted coffee powder tastes very different.

Xinglong coffee quality technical requirements (a) source. Coffea canephora Pierre. (2) Site conditions. At an altitude of 900 meters below sea level, in a humid, shaded forest valley, coffee gardens must be built with windbreaks. The pH value of 4.5 to 6.5, the soil hydrolyzed nitrogen, available phosphorus, available potassium, organic matter content is higher than 60mg / kg, 15mg / kg, 80mg / kg, 25g / kg; and the water is convenient, well-drained red loam Yellow loam is preferred, followed by sandy loam and alluvial soil. (3) Cultivation techniques. 1. Seedling: Select branches from the growing mother tree for asexual reproduction. 2. Colonization time: The planting time is the spring or autumn of each year. 3. Planting density: The number of plants per hectare is ≥1500. 4. Fertilization: mainly based on organic fertilizer, combined with the application of inorganic fertilizer, the application of organic fertilizer per hectare is not less than 10 tons per year. 5. Plastic trimming: It adopts multi-crown tree shape to shape and maintain ventilation and light transmission. 6. Harvest: After the fruit turns red, it starts to be harvested in batches, and it is forbidden to pick green. 7. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Processing technology. 1. Raw material processing: drying → peeling → screening → packaging → natural storage for 1 year. 2. Product processing: coffee raw material cleaning → roasting → adding ingredients → roasting → coffee beans → packaging immediately air-cooled → grinding → coffee powder → packaging. (5) Quality characteristics. 1. Coffee beans: (1) Sensory characteristics: The color of the project indicators is dark brown or brown. The shape of the particles is full and uniform. The complete taste and fragrance have the unique coffee flavor of the product. No odor impurities, no visible impurities (2) Physical and chemical properties. Indicators: water ≤ 5.0%, caffeine ≥ 0.85%. 2. Coffee powder: (1) Sensory characteristics: The color of the project indicator is dark brown or tan, the color is uniform and the structure is powdery, no agglomeration, the taste and fragrance have the unique coffee flavor of the product, no odor impurities are visible to the naked eye. Impurities (2) Physical and chemical indicators: moisture ≤ 5.0%, 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 Xinglong 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 General Administration of Quality Supervision, Inspection and Quarantine.