Regular price $144.00
Unit price per
Farm: YUAN YI YUAN Coffee Farm
Producer: Yuan Yi Yuan
Region: Dehong, Yunnan, China
Altitude: 1,400–1,580 m
Variety: Catimor P4 (7963)
Process: Yeast Fermentation Honey
Taste Notes: Lychee, White Peach, Aloe, Oolong Tea, Walnut, Silky, Round
＜Dehong, Yunnan Province＞
Located in China’s southwestern frontier, Dehong is home to many ethnic minority groups and a region rich in cultural and environmental diversity. Coffee cultivation in Yunnan mainly takes place along the basins of the Nujiang (Salween River), Lancangjiang (Mekong River), Honghe (Red River), and Jinshajiang (Yangtze River), at altitudes ranging from 800 to 1,800 meters. The terrain is complex, with wide day–night temperature variations and a diverse range of climates.
(When I looked into the region’s climate classifications, I found it fascinating — the north has a temperate climate, the south is tropical, and the middle areas are subtropical. It’s truly a mosaic of microclimates!)
Dehong is located in the northern part of Yunnan and falls under a southern subtropical rainforest climate. Traditionally, the region has been known as a source of commodity coffee (used for instant coffee, for example), but in recent years, production of specialty coffee has begun to take root.
For more detailed information, I highly recommend checking out the MOUNTAIN MOVER website — it provides an excellent overview of Yunnan coffee and its development.
＜Honey Process with Selected Yeast＞
This coffee was produced in collaboration with the Dehong Tropical Crop Research Institute, using a honey process that employs a coffee-specific yeast culture.
The research institute plays a central role in developing coffee varieties, cultivating seedlings, and studying processing techniques — contributing greatly to the growth of Yunnan’s coffee industry.
The process begins with harvesting fully ripe cherries, which are then washed and depulped. The parchment coffee, still coated with mucilage, is combined with some of the coffee pulp and submerged in a tank of water. A carefully selected coffee yeast is added, and the mixture is fermented for 150 hours before moving on to the drying stage.
Since the farm became part of MOUNTAIN MOVER’s own estate in 2023, they have been working closely with the producer to fine-tune fermentation parameters. As a result, you can expect the same delicate yet vibrant flavor profile as last year.