LUO

FLAVOUR PROFILE

CLEAN, TEA-LIKE BODY - CARAMEL, PANELA, RAISINS, MILK CHOCOLATE

ORIGIN

DONGKU XIAOZU, PU’ERH - YIRONG YUNNAN

FARM

YIRONG FARM

FARMER

LUO FAMILY

PROCESS

WASHED

VARIETY

CATIMOR

MASL

1360-1600

SOURCED FROM

SUCAFINA

TRANSPARENT REPORT

6/10

Many of us know China for its fine tea, but in specialty coffee it has not been well known so far, because of low bean quality and poor processing.

By adding this coffee to our range we want to break that stereotype.

The farm this lot comes from is run by a mother and her daughter in Yunnan province, known for its green tea production.

The Luo family founded the farm back in 1987, but only when daughter Jean Luo joined the family business did they start exporting their coffee. Exporting created jobs for many families, who were able to afford their own homes as a result.

Processing

The farm uses natural compost to fertilise the coffee trees and irrigates with a natural water source – a mountain spring right above the farm.

The cherries are selectively hand-picked and then run through a mechanical depulper. The coffee then ferments in concrete tanks for 24–30 hours. After fermentation it is washed to remove the remaining mucilage, and dried on raised beds for 30–38 days.