Region: Pu’er, China
Process: Red Wine Anaerobic Natural
Varietal: Catimor, Typica
Altitude: 1,200 - 1,600 masl
Roasting Profile: Medium Roast

Tasting notes:
Lychee juice, starfruit, strawberry wafer biscuits

About the terroir & culture:
While Yunnan has cultivated coffee since French missionaries introduced it in the late 19th century, the past decade has seen a rapid shift from commercial commodities to world-class specialty lots.
In the Pu’er region, generational tea producers and young agricultural pioneers are applying precise fermentation techniques to the hardy Catimor varietal. Yunnan’s unique microclimates—marked by extreme diurnal temperature shifts and rich soil—allow cherries to mature slowly, producing high sugar content that comes alive during anaerobic processing.