Yuan Yi Yuan Honey-Yeast Catimor
Still probably the best coffee from China I’ve had to date.
This catimor from Yuan Yi Yuan farm in Yunnan, China is absolutely stunning, and fits the Lucienne flavor profile perfectly. It is ultra-clean, but with a bright fruited edge. Specifically, it tastes of lychee and white peach, among some small blips of fresh berries. The oolong tea flavor profile is also ever present, and comes off as incredibly smooth and refreshing. I would love to have this coffee 24/7 at home, but I am struggling to keep it in stock.
This catimor was processed in collaboration with the Dehong Tropical Crop Research Institute, utilizing a honey process combined with a coffee-specific yeast for fermentation. Normally with honey processes, the pulp is removed from the cherry and then used as fertilizer or cascara, but in this process, the removed pulp is collected and placed back into a water tank along with the mucilage-covered parchment coffee. The yeasts are then added, and the mixture is fermented for 150 hours, before being removed and dried without being washed. Somehow, it avoids the funky profile I would expect.
Roasted light andspectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Still probably the best coffee from China I’ve had to date.
This catimor from Yuan Yi Yuan farm in Yunnan, China is absolutely stunning, and fits the Lucienne flavor profile perfectly. It is ultra-clean, but with a bright fruited edge. Specifically, it tastes of lychee and white peach, among some small blips of fresh berries. The oolong tea flavor profile is also ever present, and comes off as incredibly smooth and refreshing. I would love to have this coffee 24/7 at home, but I am struggling to keep it in stock.
This catimor was processed in collaboration with the Dehong Tropical Crop Research Institute, utilizing a honey process combined with a coffee-specific yeast for fermentation. Normally with honey processes, the pulp is removed from the cherry and then used as fertilizer or cascara, but in this process, the removed pulp is collected and placed back into a water tank along with the mucilage-covered parchment coffee. The yeasts are then added, and the mixture is fermented for 150 hours, before being removed and dried without being washed. Somehow, it avoids the funky profile I would expect.
Roasted light andspectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Still probably the best coffee from China I’ve had to date.
This catimor from Yuan Yi Yuan farm in Yunnan, China is absolutely stunning, and fits the Lucienne flavor profile perfectly. It is ultra-clean, but with a bright fruited edge. Specifically, it tastes of lychee and white peach, among some small blips of fresh berries. The oolong tea flavor profile is also ever present, and comes off as incredibly smooth and refreshing. I would love to have this coffee 24/7 at home, but I am struggling to keep it in stock.
This catimor was processed in collaboration with the Dehong Tropical Crop Research Institute, utilizing a honey process combined with a coffee-specific yeast for fermentation. Normally with honey processes, the pulp is removed from the cherry and then used as fertilizer or cascara, but in this process, the removed pulp is collected and placed back into a water tank along with the mucilage-covered parchment coffee. The yeasts are then added, and the mixture is fermented for 150 hours, before being removed and dried without being washed. Somehow, it avoids the funky profile I would expect.
Roasted light andspectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.