This coffee is a natural process lot fermented with wine yeast, harvested in Baoshan, located in the northern part of Yunnan, China.

Previously, we introduced a coffee from Pu’er that underwent a “triple fermentation natural” process, where fermentation in tanks was repeated three times. That lot was characterized by a rich, full-bodied profile reminiscent of cacao nibs and brandy.

In contrast, this wine yeast fermentation natural offers a profile more akin to a medium-bodied red wine, with notes of plum and blood orange, alongside a deep, date-like sweetness. While the cup has depth and complexity, it remains clean and approachable. As it cools, a gentle, mild nuttiness—typical of the Catimor variety—begins to emerge.

Roasted to a medium level, it’s also well-suited for enjoying with milk.

As this is a limited lot, we recommend enjoying it while it’s available.

Yunnan Province is located in the southwestern frontier of China and is home to the greatest diversity of ethnic minority groups in the country. It borders Vietnam, Laos, and Myanmar to the south, with an average elevation of around 1,500 to 2,200 meters. In the northwest, where it borders the Tibet Autonomous Region, elevations range from approximately 3,000 to 4,000 meters. The terrain is highly complex, with significant temperature differences between day and night and a wide variety of climates, resulting in one of the richest ecosystems in China.

Coffee cultivation in Yunnan is primarily concentrated in tropical regions at elevations of 800 to 1,800 meters, along river basins such as the Nujiang, Lancang, Honghe, and Jinsha rivers. Currently, the total area under coffee cultivation in Yunnan is around 1,500 square kilometers, with an annual production of approximately 150,000 to 170,000 tons.

Coffee was first introduced to Yunnan in 1892 by French missionaries, and has since been cultivated across various regions. Today, the most widely grown varieties in Yunnan belong to the Catimor lineage, which includes a range of improved and experimental cultivars. Other varieties such as Tipica, Yellow Bourbon, and Catuai are also cultivated.