” Duck coffee ” has obtained the organic certification for five consecutive years. The owner and his wife owe their success to the climate of the mountains and forests, and the presence of the black soil rich in organic matter at the source of the water, as well as the support of the farmers. They have expanded from 30 lots to more than 700. The coffee beans are small, but the texture is solid and the aroma is just right.
The organic coffee here is made via the sun-dried method and is roasted at medium and low temperatures to prevent overload of caffeine, and has a mild and smooth aftertaste.
The proprietress Li Lichun ingeniously designed multiple sets of DIY activities for the guests, such as bucket chicken, delicacies, pizza, and others, where the ingredients are taken straight from the land. Yam cakes are the specialty, and even coffee can be used to make rib soup and smoked pork.