China - Ximeng Natural

Coffee production in Yunnan has changed dramatically over the past few decades, developing from a relatively overlooked origin into one of the more intriguing emerging regions in specialty coffee. High elevations, varied microclimates, and a growing focus on experimental processing have helped producers push beyond traditional expectations of Chinese coffee.

This lot comes from Ximeng and was produced by Torch Coffee using a highly unconventional fermentation method designed to maximize complexity. After harvest, the cherries undergo an extended 30-day anaerobic fermentation, followed by a carefully controlled drying stage and a second sealed fermentation before the coffee reaches its final moisture content.

Rather than aiming for a restrained or conventional profile, this process is intentionally exploratory, using fermentation as a tool to create a more expressive and distinctive cup. The result reflects the experimental direction of modern Yunnan coffee and the region’s growing reputation for innovation.