T/YNRZ 001-2024
Guide to Building a Specialty Coffee Estate (English Version)
- Standard No.
- T/YNRZ 001-2024
- Language
- Chinese, Available in English version
- Release Date
- 2024
- Published By
- Group Standards of the People's Republic of China
- Status
- 2025-02
- Replace By
- T/YNRZ 001-2025
- Lastest
- T/YNRZ 001-2025
- Scope
- 1 Terms and Definitions The following terms and definitions apply to this document. 1.1 Boutique Coffee Estate A boutique coffee estate has fixed planting, production, business operation, experience venues, where visitors can see the coffee gardens, touch the coffee processing, drink premium coffee, listen to coffee stories, and experience coffee culture. It supports a comprehensive development of industries one, two, and three and integrates coffee tourism. 2 Construction Principles 2.1 Scientific Planning and Rational Layout The construction of boutique coffee estates should comply with socio-economic development requirements, urban-rural planning, territorial space planning, village planning, etc., comprehensively plan land use rationally in conjunction with the natural environment conditions such as terrain, topography, water systems, scientifically layout production, living, sightseeing, and experience areas while handling relationships between forests, waters, roads, and buildings. 2.2 Personalized Design Adopt personalized designs based on local characteristics for boutique coffee estates to achieve a harmonious integration with the natural landscape. 3 Production Requirements Ensure stable output and high quality of processing in line with reasonable economic yields and product standards such as GB14881 and NY/T289, with at least 60% being premium products. 4 Processing Equipment and Facilities Based on actual conditions, equipment and facilities that are reliable and perform stably should be equipped, including but not limited to: a) lifting machines, fresh fruit flotation machines, color sorting machines for green coffee fruits, depulping machines, demucilaging machines (mechanical wet processing method), drying machines, racks for sun-drying; b) collection pools, fermentation tanks, washing vats (troughs), soaking tanks, wastewater treatment tanks, warehouses. 5 Processing Techniques Ensure the quality of coffee bean processing and production efficiency through processes such as: a) Wet Processing: Traditional method - fresh fruit → sorting → depulping → fermenting and demucilaging → rinsing → soaking → drying; Mechanical wet method - fresh fruit → sorting → depulping → mechanical demucilage → soaking → drying; b) Semi-dry Method: Fresh fruit → sorting → depulping → drying → parchment coffee beans. c) Dry Processing: Fresh fruit → sorting → washing → drying → dry coffee beans. 6 Management of Processing Establish detailed processing technology procedures, quality management systems, staff records, and training plans to ensure employees are well-informed about technical skills and quality safety. 7 Experience Area Construction Provide areas for visitors to experience picking, processing, tasting, and space for displaying coffee-related history, culture, techniques, and estate features. Showcase the products made at the estate with a focus on its unique qualities. 8 Extended Estate Services Offer services such as guided tours meeting GB/T17775 standards, comprehensive coffee experiences including DIY coffee making, custom packaging, and craft-making of coffee-related items, distinctive catering services, accommodation complying with LB/T065 regulations, honest retailing without fraudulent practices or aggressive sales tactics, and diversified payment options.
T/YNRZ 001-2024 history
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- 2024 T/YNRZ 001-2024 Guide to Building a Specialty Coffee Estate
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