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Our Coffees

All our coffees are produced consistently each year. We have worked hard with our farm partners and our own farm managers to produce coffees that have a defined and recognizable character. Each coffee is produced every year, so long term availability is guaranteed.



Washed Coffee

The washed process has historically been regarded as the cleanest way of producing coffee. After floating and color sorting, the skin of the ripe cherries is removed mechanically. The resulting seed still has a lot of mucilage attached to it. Traditionally, this is removed by enzymatic fermentation either dry or wet. Kaku is still processing in this way, because there is plenty of water available there. However, our partners at Dongka are changing over to mechanical mucilage removal to save water. After this the coffee is sundried to a moisture content of around 11% and packed for dry milling.

Washed coffee is generally clean, has bright acidity and distinct flavor notes. Yunnan washed coffee generally has citrus, caramel and nutty flavor notes.

Natural Coffee

When using the natural process, the skin remains on the cherry all the way through drying. After floating and color sorting, the cherries are sundried to the touch and then fermented in closed plastic bags (low oxygen fermentation). After this first fermentation, the coffee is dried half-way and then fermented a second time in the same way. Fermentation times and protocols are dependent on the farm and the weather. Finally, the coffee is dried to 11% moisture and packed up for dry milling. Natural processed coffee is generally more fruity than washed coffee. Depending on the fermentation methods used the flavor notes vary between: tropical fruit on the low ferment side of the spectrum all the way to cacao, dark chocolate and even alcoholic notes on the high ferment side of the spectrum.

Honey Coffee

The honey process is somewhat halfway between washed and natural. Although the skin is removed like the washed process, the rest of the mucilage is left and fermentation is performed just like the natural process.

Honey processed coffee is generally very delicate and is quite tricky to do well. Fermentation is usually done lightly to enhance the flavor without it being too overwhelming. Yunnan honeys tend to be nutty and fruity complex in terms of flavor notes.

  • Microlot

    Guiben
    Natural

    High Ferment

    Cupping
    Score
    Q84.75

    Altitude
    1,500M

    Farm
    Guiben, Yunnan

    Screen Size G1
    16+

    Yearly Production Volume
    4 Tons

    Flavour
    Berries, Jackfruit,
Dried Fruit, Caramel Juicy

    Process
    Double low oxigen dry fermented (high ferment), sundried

  • Microlot

    Fuyan
    Natural

    Cupping
    Score
    Q84.75

    Altitude
    1,500M

    Farm
    Fuyan, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    6 Tons

    Flavour
    Berries, Dried Fruit,
Brown Sugar, Mild acidity

    Process
    Double low oxigen dry fermented (medium ferment), sundried

  • Microlot

    Baima
    Natural

    Cupping
    Score
    Q84.25

    Altitude
    1,500M

    Farm
    Baima, Yunnan

    Screen Size G1
    14+

    Yearly Production Volume
    2 Tons

    Flavour
    Gin, Dried Fruit, Dark Chocolate

    Process
    Double low oxigen dry fermenred (high ferment), sundried

  • Microlot

    Guiben
    Honey

    Cupping
    Score
    Q83.75

    Altitude
    1,500M

    Farm
    Guiben, Yunnan

    Screen Size G1
    16+

    Yearly Production Volume
    2 Tons

    Flavour
    Almond, Prune, Sweet,
Caramel, Juicy, Honey

    Process
    Depulped, Low oxigen
fermented, sundried

  • Microlot

    Guiben
    Natural

    Regular Ferment

    Cupping
    Score
    Q84.75

    Altitude
    1,500M

    Farm
    Guiben, Yunnan

    Screen Size G1
    16+

    Yearly Production Volume
    4 Tons

    Flavour
    Berries, Jackfruit,
Dried Fruit, Caramel Juicy

    Process
    Double low oxigen dry fermented (regular ferment), sundried

  • Microlot

    Badu
    Natural

    Cupping
    Score
    Q83.5

    Altitude
    1,400M

    Farm
    Banka, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    3 Tons

    Flavour
    Jackfruit, Dried Fruit, Nutty, Brown Sugar, Bright Acidity

    Process
    Color sorted, Double low oxigen dry fermented (medium ferment), sundried

  • Microlot

    Banka
    Natural

    Cupping
    Score
    Q84.25

    Altitude
    1,300M

    Farm
    Banka, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    5 Tons

    Flavour
    Fruit Blossom, Nutty,
Jackfruit, Caramel, Rich

    Process
    Color sorted, Double low oxigen dry fermented (medium ferment), sundried

  • Microlot

    Kaku
    Washed

    Cupping
    Score
    Q85.75

    Altitude
    1,400+M

    Farm
    Kaku, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    15 Tons

    Flavour
    Jasmin, Citrus, Caramel,
Brown Sugar, Nutty, Bright Acidity

    Process
    Dry fermented,
Fully washed, Sundried

  • Specialty

    Dongka
    Washed

    Cupping
    Score
    Q84.0

    Altitude
    1,400M

    Farm
    Dongka, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    400 Tons

    Flavour
    Citrus, Cocoa, Nutty, Caramel, Smooth, Bright Acidity

    Process
    Mechanically demucilaged, centrifuged, sundried

  • Specialty

    Banka
    Washed

    Cupping
    Score
    Q83.5

    Altitude
    1,300M

    Farm
    Banka, Yunnan

    Screen Size G1
    14-16, 17+

    Yearly Production Volume
    15 Tons

    Flavour
    Floral, Citrus, Honey, Nutty, Fruiy Acidicy, Chocolate

    Process
    Color sorted, Dry fermented, fully washed, sundried