About the Coffee
Syrina: From the Mountains of Thailand to Yunnan
Syrina traces its story to Maneepruek, a mountain village along the Thai–Lao border, where the Prai and Hmong communities have cultivated coffee for generations. Thai-American coffee producer and roaster Kaleb Jordan received a collection of coffee plants that had been growing in Thailand for around 30 years. Among them, his research team identified several distinctive trees. One exceptional selection was named “Syrina” after Kaleb’s daughter—a name associated with peace.
Genetic analysis suggests a complex lineage involving Sarchimor, Mundo Novo, Typica, Bourbon and Timor Hybrid. Its appearance resembles Parainema, reflecting their shared Sarchimor heritage, while its elongated cherries and seeds are reminiscent of Java and Geisha. In the cup, Syrina combines vivid, Kenyan-style acidity with the elegant floral character commonly associated with Geisha.
In China, Syrina was first introduced, planted and developed by The Nest Estate in Yunnan. Through careful adaptation, cultivation and processing, the estate established this rare variety in China’s highland terroir, opening a new chapter in Syrina’s journey.
Process with Honey to highlight the sweetness of this coffee
Only fully ripe red coffee cherries are selectively handpicked and sorted using flotation to remove unripe, damaged or low-density fruit. The cherries are then carefully pulped while retaining a controlled amount of their natural, sugar-rich mucilage around the beans.
The mucilage-covered coffee is spread in thin layers on raised drying beds and slowly sun-dried. During this period, the coffee is turned regularly to promote even drying and prevent unwanted fermentation. The drying process typically lasts 15–25 days, depending on the weather and the amount of mucilage retained.
Once the coffee reaches approximately 11–12% moisture content, it is rested before the dried mucilage and parchment are removed. This honey process typically creates a clean, rounded cup with enhanced sweetness, smooth body and delicate fruit character.
About
The Nest Estate
Rooted in the mountains of Shuangjiang County, The nest estate brings together careful cultivation, modern processing and the landscapes of southwestern Yunnan. Located in Chenjiazhai Village, Shahe Township, about 12 kilometres from Shuangjiang County town in Lincang, the estate benefits from a low-latitude monsoon climate, distinct wet and dry seasons, abundant sunshine and layered mountain terrain.
The wider enterprise was established in 2010, with investment in specialty coffee beginning in 2020. Today, The nest estate forms part of an integrated destination that includes an organic oolong tea garden, a tea-estate hotel and the Seven-Star Pools landscape. Its coffee-growing area covers 1,300 mu—approximately 87 hectares—at elevations of 1,500 to 1,650 metres, with around 120,000 trees including Geisha, Sarchimor selections, Yellow Bourbon, Typica, Syrina and other quality cultivars.
Management is standardised from planting through field care. Integrated water-and-fertiliser systems support precise cultivation, while jacaranda, cinnamon and camphor trees provide shade. Leguminous ground covers and physical pest-control measures support the estate’s ecological approach. Only fully ripe cherries are selected for featured coffees, and a processing line completed in 2023 can handle up to 2,000 tonnes of fresh coffee cherry annually. Washed, natural and anaerobic natural methods are used to reveal different expressions of cultivar and place.
Beyond coffee, The nest estate offers a tea-estate hotel with 50 guest rooms and suites, six view villas, tea-garden experiences, guided tastings and opportunities to explore local villages. The estate is developing a fuller farm-to-cup programme spanning specialty coffee classes, origin training, field visits and harvesting practice.
Recognised in 2022 as one of Yunnan Province’s Top Ten Specialty Coffee Estates, The nest estate brings together highland ecology, patient craftsmanship and hospitality in a destination where visitors can discover coffee at its source.
