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Washed Coffee
What is Washed Coffee?
The coffee we drink comes from the seed of a fruit. The processing of coffee involves the removal of layers from the coffee fruit, such as mucilage and parchment, until we get to the seed.
Different types of processing involve removing the layers of the fruit in different ways and at different times. Washed Coffee is a coffee that has the outer skin, pulp and mucilage removed at the wet mill before being dried. Water is used to ‘wash away' some of the layers, hence the term, ‘washed coffee’.
Washed coffee can highlight aspects of the terroir and variety; they are often characterised by clean, bright, and consistent flavors.
Current Washed Inventory
- Coffee Name: Banka
- Washing Station: Banka
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 82
- MASL: 1250
- Annual Yield: 5 tons
- Notes: Lemon, Strawberry, Tomato
- Coffee Name: Dongka
- Washing Station: Donka
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 82
- MASL: 1470
- Annual Yield: 400 tons
- Notes: Raisin, Black Tea, Caramel
- Coffee Name: Kaku
- Washing Station: Kaku
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 84
- MASL: 1400
- Annual Yield: 20 tons
- Notes: Cranberry, Black Tea, Butterscotch
Natural Coffee
What is Natural Coffee?
The coffee we drink comes from the seed of a fruit. The processing of coffee involves the removal of layers from the coffee fruit, such as mucilage and parchment, until we get to the seed.
Different types of processing involve removing the layers of the fruit in different ways and at different times. Natural Coffee is a coffee that is dried whole, that is, it is dried 'au natural'. The outer layers, from skin through to parchment, are only removed later at the dry mill
In Natural Coffee, the sugar content, as well as other organic acids, are significantly different than a washed coffee; They are often characterised by higher sweetness, berry-like aromas, and a full body.
Current Natural Inventory
- Coffee Name: Badoo
- Washing Station: Banka
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 84
- MASL: 1350
- Annual Yield: 5 tons
- Notes: Nougat, Berries, Butterscotch
- Coffee Name: Banka
- Washing Station: Banka
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 84
- MASL: 1250
- Annual Yield: 15 tons
- Notes: Plum, Caramel Fudge, Walnut
- Coffee Name: Guiben
- Washing Station: Guiben
- Region: Xishuangbanna, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 85
- MASL: 1620
- Annual Yield: 1.2 tons
- Notes: Cherry, Grapefruit, Pineapple
Honey Coffee (Pulp Naturals)
What is Honey Coffee?
The coffee we drink comes from the seed of a fruit. The processing of coffee involves the removal of layers from the coffee fruit, such as mucilage and parchment, until we get to the seed.
Different types of processing involve removing the layers of the fruit in different ways and at different times. Honey Coffee is a coffee that has the skin and pulp removed at the wet mill and is then put out to dry (often on raised beds). Unlike Natural coffee, the skin is removed, but unlike a washed coffee, the mucilage remains.
Honey coffee does not derive its name from a flavor associated with this processing method, rather, it is a reference to the color of the coffee as it dries.
Current Honey Inventory
- Coffee Name: Guiben
- Farm: Guiben
- Region: Xishuangbanna, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 87
- MASL: 1620
- Annual Yield: 1.2 tons
- Notes: Palm Sugar, Dark Plum, Cinnamon
- Coffee Name: Badoo
- Washing Station: Badoo
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: TBC
- Elevation: 1350
- Annual Yield: TBC
- Notes: TBC
- Coffee Name: Banka
- Washing Station: Banka
- Region: Menglian, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: TBC
- MASL: 1250
- Annual Yield: TBC
- Notes: TBC
Microlot Coffee
What is Microlot Coffee?
While the ‘micro’ in microlot does mean small volume, it also denotes a very special and unique coffee. The ‘lot’ in microlot typically means a sub-division of a larger area, or it can refer to a standalone plot of land that is smaller than the regular production area.
The smaller size of the plot is significant as it allows more care and consideration to be given to the coffee during development, harvest and production. The end result is a distinct and delicious coffee that showcases the extra attention from the farmer as well as aspects of the terroir.
The uniqueness of a microlot can be understood in terms of quality, flavor and availability. These are the ‘prized’ coffees of a given region and the higher price on these coffees recognizes the risk, special attention and additional resources used in their production.
Current Microlot Inventory
- Coffee Name: Ou Yang
- Process: Natural
- Washing Station: Ou Yang
- Region: Xishuangbanna, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 86
- Elevation: 1350
- Annual Yield: 2 tons
- Notes: Jackfruit, Cane Sugar, Strawberry
- Coffee Name: Doogan
- Process: Natural
- Washing Station: Doogan
- Region: Xishuangbanna, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 84
- MASL: 1400
- Annual Yield: 2 tons
- Notes: Jackfruit, Banana, Vanilla
- Coffee Name: Doogan
- Process: Washed
- Washing Station: Doogan
- Region: Xishuangbanna, Yunnan
- Variety: Catimor
- Sizing: 14-16, 17+
- Cupping Score: 83
- MASL: 1400
- Annual Yield: 2 tons
- Notes: Osmanthus, Lime, Starfruit