China Yunnan

Tasting Notes: Red Wine · Lychee · Dark Chocolate

From the high plateaus of Menglian, Pu'er — deep in Yunnan, China's coffee heartland — comes a lot that drinks like nothing else on our shelf. The cherries are fermented whole in sealed tanks before drying, and the coffee comes out of that slow, oxygen-starved rest carrying an unmistakable fermented, wine-like sweetness: ripe red wine on the nose, lychee and stone fruit across the middle, and a long, dark-chocolate close.

Yunnan was tea country long before it was coffee country. This lot is what happens when a place that has spent centuries learning patience turns its hand to something new — proof that a late start is no barrier to excellence.

Origin

• Region: Menglian, Pu'er — Yunnan, China
• Process: Anaerobic Natural (self-induced anaerobic fermentation)
• Varietal: Catimor & Typica
• Altitude: 1,300–1,600 m
• Roast: Medium

Brewing Notes

Bold enough for espresso, where the winey sweetness reads as jammy and rich. As filter or pour-over, give it a slightly coarser grind and water just off the boil to let the lychee and floral top notes open up. Rest the bag 7–10 days after roast — fermented lots reward patience.

Brewed With Purpose

Roasted in small batches at our Star Vista roastery by baristas writing a new chapter. Every bag helps fund training through The TCE Academy — because marginality is not destiny.