CHINA YUNNAN — NATURAL DOUBLE FERMENTATION

Information:

FROM THE HIGH-ALTITUDE REGIONS OF YUNNAN, CHINA, COMES A COFFEE THAT STOOD OUT TO US FOR ITS CLARITY AND STRUCTURE. GROWN IN MENGLIAN, PU’ER, AT 1300–1600 MASL, THIS REGION’S SUBTROPICAL CLIMATE AND ELEVATION SHIFTS ALLOW FLAVOURS TO DEVELOP SLOWLY AND WITH PRECISION.

WHAT DREW US TO THIS LOT WAS ITS BALANCE — A NATURAL DOUBLE FERMENTATION THAT ADDS DEPTH WITHOUT OVERWHELMING THE CUP. THROUGH A CAREFULLY CONTROLLED EXTENDED FERMENTATION, THE COFFEE DEVELOPS LAYERED COMPLEXITY WHILE RETAINING A CLEAN, TEA-LIKE QUALITY.

WE ROASTED THIS COFFEE LIGHT TO PRESERVE ITS STRUCTURE AND BRIGHTNESS, KEEPING THE ACIDITY LIFTED AND THE FINISH REFINED. THE IDEA WAS SIMPLE — LET THE COFFEE STAY TRANSPARENT, AND LET ITS CHARACTER COME THROUGH.

IN THE CUP, EXPECT MANDARIN AND GREEN APPLE BRIGHTNESS, A SOFT PEACH-LIKE SWEETNESS, AND A DISTINCT TEA-LIKE QUALITY THAT MAKES THIS COFFEE FEEL LIGHT, ELEGANT, AND EASY TO RETURN TO.

Origin: CHINA

Region:  MENGLIAN, PU’ER, YUNNAN PROVINCE

Altitude: 1300–1600 MASL

Varietal: CATIMOR ARABICA P3, CATIMOR ARABICA P4

Process: NATURAL DOUBLE FERMENTATION

Roast Level: Light

Tasting Notes: MANDARIN, GREEN APPLE, TEA-LIKE, PEACH

Best Brewed With: Espresso, Aeropress, Pour Over

Roaster’s Select Recipes:

POUR OVER – 18G COFFEE, 270ML WATER, MEDIUM GRIND, BREW TIME: 2:30–2:45

AEROPRESS – 17G COFFEE, 220ML WATER, INVERTED METHOD, BREW TIME: 2 MIN STEEP + 30 SEC PRESS