Regular price ¥1,300
Unit price per
Flavor Notes
Cacao Nibs, Bourbon, Almonds, Dark Cherries, Baked Apples, Sherry, Round, Syrupy
Beans
Farm:
CONG GANG Coffee Farm
Area:
Baoshan, Yunnan
Altitude: 1,520-1,600m
Varietal: Catimor
Processing: Wine
Yeast Fermentation Natural
Roast Level
Dark roast
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"Baoshan"
Located to the east of Dehong, the Baoshan region has a long history as a coffee-producing area. It is the region where varieties such as Bourbon, Typica, and Caturra are most widely cultivated in Yunnan Province. The overall high average altitude of the area creates significant temperature variations between day and night, which facilitates the development of bright acidity, allowing for a distinctly fruity flavor profile.
"Wine Yeast Fermentation Natural"
This coffee is an original lot processed using yeast selected directly by MOUNTAIN MOVER from the farm. Approximately 150 strains of yeast, including Saccharomyces cerevisiae and Saccharomyces bayanus, are used in wine fermentation, from which the most suitable yeasts for coffee fermentation are chosen. First, the yeast is activated with pure water, then added to washed coffee cherries, which are sealed in food-grade stainless steel tanks while submerged in water. Once the fermentation process is complete, the cherries undergo a natural drying process. To achieve the desired cup profile, MOUNTAIN MOVER conducts repeated trials, adjusting fermentation times based on the farm's facilities and environment, considering factors such as climate, temperature, and humidity.
The aroma of the green beans has a sweet scent reminiscent of grapes, and the moisture content is a high value, slightly over 11%. Even within the unique processes of Yunnan, the state of the green beans differs in Dehong. Aiming for a complex flavor profile from the outset, I set a higher initial temperature while gradually increasing the heat during roasting. The resulting coffee exhibits a bitterness typical of a dark roast, alongside fruity notes.
Freshly brewed, it offers a deep roast bitterness akin to cacao nibs or bourbon, which gradually reveals flavors of dark cherry, cranberry, and baked apple, showcasing a vibrant evolution. I imagine it could be even more enjoyable as an iced coffee, reminiscent of a fine spirit! After about two weeks from the roast date, the mouthfeel becomes rounder and the texture more syrupy, so I recommend letting it rest a bit before opening. This is a vibrant dark roast from Yunnan.