China - Ximeng Natural

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press

ORIGIN HISTORY:
Coffee production in Yunnan has quietly transformed over the past few decades, evolving into one of the most exciting emerging origins in specialty coffee. With high elevations, diverse microclimates, and a growing focus on experimental processing, the region is beginning to challenge long-held expectations of what Chinese coffee can be. Today, Yunnan stands at the forefront of a new wave of coffee production defined by innovation, risk-taking, and rapidly improving quality.

FARM PROCESS:
This lot from Ximeng was produced by Torch Coffee using an intentionally unconventional processing approach. After harvest, the cherries undergo an extended 30-day anaerobic fermentation before entering a carefully controlled drying phase and a second sealed fermentation prior to reaching final moisture content. Rather than pursuing uniformity, the process is designed to push complexity and explore how far fermentation can shape the cup.

CUP PROFILE:
Expect an intensely expressive cup layered with red fruit, citrus-driven brightness, and deep fermented sweetness. Notes of red currant and rum-like richness unfold alongside tropical fruit undertones and a syrupy body that continues to evolve as the coffee cools. Loud, complex, and unapologetically modern.

Notes: Red Currant, Rum

Producer: Torch Coffee

Process: Double Anaerobic Natural

Variety: Catimor

Region: Ximeng, Yunnan

Altitude: 1,400–1,600 MASL

Roast: Light