Yunyun Nannan

Grown between 1850 and 2050 meters, this Catimor is produced using a natural process with yeast inoculation. The ripe cherries are selected and then fermented in anaerobic tanks with inoculated yeast, before slow drying on raised beds. 

In the cup, the profile clearly plays the aromatic card; dried fig, violet and blueberry, with a dense sweetness and a lively acidity.

An interesting coffee, especially for what it says about current Yunnan: far from simply exotic profiles, here we find a real search for precision in fermentation, transparency and floral complexity, with the terroir and Catimor as raw material rather than as a simple support for the process.