Tanat – China – Yunyun Nannan [Catimor]

Description

In the highlands of Mangshi, Dehong, red coffee cherries are harvested at peak ripeness between 1,600 and 1,800 meters above sea level, then carefully sorted by hand. Processing is carried out by Olina Caicai and her team at a local station, where each step is performed with precision.

The selected cherries are then fermented for 7 days in anaerobic tanks at 20°C, with the addition of a patented yeast strain that enriches the aromatic profile. At the end of this controlled fermentation process, the Whole Beans washed with mountain water and then slowly dried on raised beds for 15 to 30 days.

The cup reveals a floral profile marked by rose, accompanied by hints of lychee, a touch of honey, and a delicate hint of oolong tea. The texture is silky, carried by a slight acidity, for a coffee that fully expresses the richness of the Yunnan terroir and the meticulous expertise of the Olina Caicai team.