Yunnan Wine Yeast Fermentation

Origin: Baoshan, Yunnan Province, China

Farm: Cong Gang Coffee Farm

Variety: Catimor

Altitude: 1,520 – 1,600 meters

Processing Method: Natural Process with Wine Yeast Fermentation

Screen Size: ≥14#

Moisture Content: 11.1%

Tasting Notes:

• Aroma: Rich whisky bonbon

• Flavor: Blackcurrant sweetness with wine-like depth

• Mouthfeel: Full-bodied and smooth

• Aftertaste: Lingering notes of wine and dark fruit

Description:

Nestled in the northern part of Yunnan Province, Baoshan is renowned for its high-quality coffee production. This exclusive lot from Cong Gang Coffee Farm is a testament to innovative processing techniques and close collaboration between farmers and coffee artisans.

Unique Processing Method:

Worked directly with the farm to introduce a specialized natural processing method using a uniquely selected wine yeast. The process involves:

1. Yeast Activation: Activating the wine yeast with pure water to prepare it for fermentation.

2. Fermentation: After washing, the coffee cherries are submerged in water and sealed in food-grade stainless steel tanks. This creates a controlled environment for fermentation.

3. Monitoring: Adjusting fermentation time based on climate, temperature, humidity, and the farm’s specific conditions to achieve the desired flavor profile.

Flavor Profile:

• Hot Brew: At higher temperatures, the coffee releases a rich aroma of whisky bonbon accompanied by a deep, concentrated sweetness.

• Cooling Down: As the coffee cools, blackcurrant’s sweet and tangy notes become prominent, offering a refreshing contrast.

• Overall Experience: Throughout the tasting, there’s a consistent wine-like depth and complexity, providing a sophisticated and layered flavor journey.