Regular price 344.00 ฿
Unit price per
Flavor Notes
Dark chocolate, Dark cherry, Dried figs, Molasses, Full body, Brandy, Round
Beans
Farm: QIU PO Coffee Farm
Area: Lincang, Yunnan
Altitude: 1,650-1,750m
Varietal: Catimor
Processing: Double Fermentation Black Honey
Roast Level
Dark roast
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LINCANG
Lincang City is located in the southwestern part of Yunnan Province, bordering Dehong and Baoshan to the west and Myanmar to the southwest. Its diverse terrain and the presence of the Lancang River create a dynamic microclimate, making it an ideal region for coffee cultivation. The area benefits from abundant fog and rainfall, which help retain soil moisture while still allowing ample sunlight—conditions that contribute to the consistent quality of coffee produced here. As a result, coffee production has been steadily increasing year by year.
Lincang’s coffee is known for its smooth and well-balanced flavors, and the region is at the forefront of processing innovation. In recent years, numerous specialty coffee microlots and experimental fermentation projects have been developed here.
Qiu Po Farm has been focusing on specialty coffee for the past five years, significantly improving the quality of its coffee. Today, it is regarded as one of the top farms in Yunnan, having won multiple consecutive championships in Yunnan’s green coffee competitions.
Wine Yeast Fermentation Natural
This process is the same as the 228 China Yunnan Baoshan we released last year. The wine fermentation process involves around 150 strains of yeast, including Saccharomyces cerevisiae and Saccharomyces bayanus, among others. From this diverse selection, only the most suitable yeasts for coffee fermentation are carefully chosen.
The process begins by activating the yeast in purified water before adding it to washed coffee cherries. These cherries are then fully submerged in water and sealed in food-grade stainless steel tanks for an anaerobic fermentation period of 150 hours. Once fermentation is complete, the coffee undergoes a natural drying process while still in its cherry form. To achieve the desired cup profile, the farm meticulously adjusts fermentation time based on factors like climate, temperature, and humidity, ensuring precise control over the process.
The result? A distinctive, liquor-like coffee with an irresistible complexity. While uniquely flavorful, the roast profile has been carefully balanced to ensure it remains enjoyable from start to finish. Since the moisture content was slightly high (~12%), we set a higher initial roasting temperature and gradually increased the heat to enhance its intricate flavors. Even during roasting, the coffee emits a fruity aroma reminiscent of cherries, making it an intriguing experience.
At first glance, the beans appear deeply roasted, and when brewed, they present a bold bitterness alongside a chocolate-like sweetness. As the temperature cools, notes of dark cherry and dried fig emerge, accompanied by a rich, black sugar-like sweetness, making it an exceptionally smooth cup. Even as the temperature drops further, subtle alcoholic nuances develop, adding another layer of complexity—perfect for savoring gradual flavor transitions.