Brief (coffeeyo.com): On September 12, the “Off to the Coffee Estate — Be a One-Day Flavor Hunter” activity hosted by the Guangxi Tropical Crops Research Institute drew nearly 500 guests and over 100 parent-child families into the Guangxi Coffee Research Estate to explore flavors among the coffee trees and experience the journey from bean to cup.
Guangxi Daily · Guangxi Cloud
On September 12, the “Off to the Coffee Estate — Be a One-Day Flavor Hunter” themed activity, hosted by the Guangxi Tropical Crops Research Institute, was held at the Guangxi (ASEAN) Subtropical Botanical Garden. As the institute’s second event in its 2026 National Science Popularization Month series and a celebration for China’s Farmers’ Harvest Festival, it drew nearly 500 guests and over 100 parent-child families into the Guangxi Coffee Research Estate, where they explored flavors among the coffee trees, tried their hand at making coffee, and learned popular science, getting up close with the harvest of Guangxi’s tropical specialty agriculture.
The event’s opening ceremony. Photo by Fu Weiye, Guangxi Daily / Guangxi Cloud, with contributions from Mai He.
The interweaving aroma of coffee with laughter and cheerful voices was the most distinctive “flavor” of the estate that day. At the venue, a Guangxi coffee promotional video debuted and lively coffee-themed cultural performances took the stage; as colourful balloons rose into the air, the event was officially launched. Adults and children moved through the coffee-culture science experience zone — some pausing before the coffee science comics, others crowding the booths of coffee beans and specialty products to smell, identify and discuss the beans, and parent-child families making coffee cookies by hand, immersing themselves in the wonder of coffee’s journey from a single seed to a cup.
Children and parents learning about coffee with a guide. Photo by Fu Weiye, Guangxi Daily / Guangxi Cloud, with contributions from Mai He.
In the immersive coffee-culture science experience zone themed “Celebrate the Harvest · Show the Farm’s Charm,” the comic exhibition “The Mellow Aroma Through Time — A Fantastic Journey of the Coffee Bean” systematically introduced the history and culture of coffee. The Guangxi Coffee Achievements Exhibition brought together the region’s local coffee beans and coffee-based food and daily-use derivative products, letting the public see directly the research results of Guangxi coffee — from the introduction of germplasm resources and breakthroughs in cultivation techniques to product development.
A highlight of the event was the immersive “one-day flavor hunter” experience. Parent-child families entered the coffee research estate in batches, becoming “flavor hunters” to learn coffee variety identification, field cultivation techniques and the primary processing of coffee beans. In the Parashorea Chinensis Courtyard, interactive experiences such as scent-based bean identification, hand brewing and DIY coffee cookies unfolded in turn. The children got to know coffee by seeing, smelling, touching and doing, while the parents deepened their understanding of Guangxi’s coffee industry through the shared experience.
Children making coffee cookies in an immersive experience. Photo by Fu Weiye, Guangxi Daily / Guangxi Cloud, with contributions from Mai He.
“Guangxi coffee is constantly exploring more distinctive flavors,” said Bin Zhenjun, executive deputy director of the Guangxi Coffee Research Center. Centering on Guangxi’s specialty products and coffee beans, the research team is developing a series of products including flower coffee, fruit coffee and functional coffee. Among them, flower coffee includes jasmine coffee, golden camellia coffee and osmanthus coffee; fruit coffee is led by citrus (Orah mandarin) coffee, and also includes mango coffee and passion-fruit coffee; in addition, it is carrying out development research on functional coffee products such as ginseng coffee and cistanche coffee. At present, nine products are in the research-and-development stage, of which four have already entered commercial production by enterprises.
A cup of jasmine coffee also left a deep impression on Long Wenwen, a local resident. “The moment the coffee is poured, you can smell a faint jasmine fragrance — very characteristic of Guangxi,” she said. She explained that she usually drinks Americano but rarely encounters such a special aroma. When she learned that the related production process is being patented, she felt a deep sense of pride: “I hope Guangxi can launch more coffees like this, and let Guangxi coffee go to the world.”
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