一颗豆，要走过多远的路，才能在清晨七点，安静地落在你的杯中？
本展以八道工序串联咖啡的全链条，以六章叙事讲述它的一生，并以六门课程邀请你亲手复现这段旅程。
How far must one bean travel before it settles, quietly, into your cup at seven in the morning? This exhibition traces the whole chain in eight stages, tells its life in six chapters, and invites you to recreate the journey in six masterclasses.
自苗床的一粒种子起，经树、果、豆、选、烘、煮、调，共八道工序。八道工序每 5 秒自动轮播一周；点击任一环节即可停驻，查看该工序的工艺参数与原理。
From a single seed in the nursery through tree, cherry, bean, sorting, roasting, brewing and flavouring — eight stages in all. They advance automatically every five seconds; select any stage to pause and read its parameters and principles.
对照第 VI 道工序「烘豆」：滚筒、风门、黄铜秤与麻袋，两百年前的设备逻辑至今未变。 Against Stage VI, "Roasting": drum, damper, brass scale and jute sack — the logic of the equipment has barely changed in two hundred years.
科普告诉我们"如何做"，故事告诉我们"经历了什么"。请顺着章节，读完它的一生。
Science tells us how it is made; a story tells us what it lived through. Follow the chapters and read its whole life.
六门课程彼此衔接：先识豆，再品鉴，继而上溯烘焙与萃取之理，终以健康与风土收束。可单科选修，亦可成套研习。
Six interlocking courses: learn to read the bean, then to taste it, then the physics of roasting and extraction, closing with health and terroir. Take one, or take the full sequence.
| 课程Course | 学制Duration | 级别Level | 形式Format | 授课地Venue | 学费Tuition |
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不是砍掉荔枝树种咖啡，而是在老荔枝林之下，为咖啡找到它原本就习惯的半阴之家。
Not clearing lychee trees to plant coffee — but finding coffee a half-shaded home beneath them, the kind it evolved in.
咖啡本是林下作物。在它的原产地埃塞俄比亚的森林里，咖啡始终生长在高大乔木的荫蔽之下。一方田农业园所做的，是把这一原生结构搬回东莞水濂山：让三十余年树龄的荔枝林成为上层乔木，让咖啡灌木成为第二层。荔枝树冠筛下约四成阳光，落叶逐年化为腐殖质，山泉自坡上渗下——咖啡因此不必与烈日和干旱对抗，得以把养分留给果实。
Coffee is, by nature, an understory crop. In the forests of Ethiopia where it originated, it has always grown beneath a taller canopy. Yifangtian Farm reproduces that native structure on Shuilian Mountain in Dongguan: lychee trees of thirty-odd years form the upper storey, coffee shrubs the second. The canopy filters roughly forty per cent of the sunlight; leaf litter turns to humus year by year; spring water seeps down the slope. Coffee no longer fights drought and glare — and can spend its resources on the fruit.
依托水濂山优良的水肥与日照条件，园内首批咖啡树今年即可丰收。这意味着无需新增一寸林地，同一片山坡同时产出荔枝、咖啡与蜂蜜——这便是林下复合经营的要义。
Thanks to Shuilian Mountain's water, soil and sunlight, the farm's first cohort of coffee trees comes into full bearing this year. Not one additional hectare of land was needed: the same hillside now yields lychee, coffee and honey at once — which is precisely the point of understory farming.
荔枝树冠筛去约 30–40% 直射光，形成咖啡最适宜的漫射光环境，叶片不再灼伤，果实成熟更慢、糖分积累更充分。
The lychee canopy filters 30–40% of direct sunlight, giving coffee the diffused light it prefers: no leaf scorch, slower ripening, fuller sugar accumulation.
水濂山南向缓坡，山泉自渗、排水良好；微酸性壤土富含有机质，配合荔枝落叶逐年回田，化肥用量显著低于单作园。
A south-facing slope with seeping spring water and free drainage; slightly acidic, organic-rich loam, replenished each year by lychee leaf litter — fertiliser demand far below monoculture.
上层荔枝、下层咖啡、花期放蜂采蜜，同一片坡地三种产出；土地利用率提升，农户收入周期由一年一季变为两季有余。
Lychee above, coffee below, bees during blossom — three outputs from one slope, and a harvest calendar that stretches well beyond a single season.
复合林层为鸟类、传粉昆虫与土壤微生物提供栖息地；鸟类捕食害虫，构成天然的病虫害缓冲，减少农药干预。
Layered habitat for birds, pollinators and soil microbiota; insectivorous birds form a natural pest buffer, sharply reducing the need for intervention.
※ 数值为展示示例，正式发布前请以园区实测数据替换 * Figures shown are illustrative placeholders; replace with measured farm data before publication.
在老荔枝树下扎营，树冠即天然天幕。夜间可观星，清晨在咖啡花香与鸟鸣中醒来。
Pitch beneath old lychee trees — the canopy is your flysheet. Stars at night, coffee blossom and birdsong at dawn.
沿山泉步道上山，全程约 1.5 小时，途设观景平台可俯瞰整片林下咖啡园与荔枝林。
Follow the spring-side trail upward — roughly 1.5 hours, with a viewing platform overlooking the whole understory planting.
采收季入园，学习"只取深红"的分选标准，采下的鲜果可现场体验水洗与日晒处理。
Enter during harvest, learn the "only deep red" rule, and process what you pick — washed or natural — on the spot.
以园区自产豆为教材，在林下完成研磨、注水与杯测，对比遮阴豆与全日照豆的风味差异。
Using the farm's own beans: grind, pour and cup outdoors, then compare shaded beans against full-sun ones.
面向中小学与亲子家庭，讲解复合农业、土壤剖面与授粉生态，配发研学手册与标本卡。
For schools and families: agroforestry, soil profiles and pollination ecology, with a field workbook and specimen cards.
复合林层引来留鸟与候鸟，清晨观鸟、入夜观察蛙类与昆虫，配备望远镜与导览。
Layered woodland draws residents and migrants alike: birds at dawn, frogs and insects after dark, with binoculars and a guide.
无论你想报名课程、预约到访，还是只想聊聊某一支豆子，都可以留下讯息。我们通常在两个工作日内回信。
Whether you are booking a course, planning a visit, or simply want to talk about a particular bean — leave a message. We usually reply within two working days.
可以。六门课程中的「基础辨豆课」与「手冲萃取课」专为入门设计，「咖啡健康课」为通识课，无需前置知识。「烘焙原理课」建议先修辨豆与品鉴两门。
Yes. Bean Identification and Pour-over Extraction are designed for beginners and Coffee & Health is a general course; Roasting Science assumes you have taken identification and cupping first.
可以当天往返，园区距东莞市区约 40 分钟车程。露营提供帐篷、防潮垫与公共卫浴租赁，也欢迎自带装备，自带装备可减免场地费。
A day trip works well — the farm is about 40 minutes from central Dongguan. Tents, sleeping pads and shared facilities are available for hire; bringing your own gear qualifies for a reduced site fee.
通常表现为成熟期更长、果实密度更高，酸甜更平衡、苦涩更低，杯中常呈现更清晰的花果调。园区设有对照批次，课堂上可杯测比较。
Generally a longer maturation and higher bean density: better acid–sweetness balance, less harshness, and clearer floral or fruity notes. The farm keeps a full-sun control lot, which we cup side by side in class.
首批丰收后开放生豆与熟豆供应，支持企业定制烘焙度、包装与礼品方案；也承接企业团建与咖啡主题研学，详情请来信洽谈。
Green and roasted beans become available after the first harvest, with custom roast levels, packaging and gifting programmes. We also host corporate team-building and coffee field studies — write to us for details.