About the Coffee
2026 marks our first year of investing directly in Yunlan Estate. With the support of modern industrial processing equipment, our aim is to build a more precise and controlled production line focused on one principle: optimising and expressing the best of Yunnan's terroir flavour rather than masking it through processing. K72 Washed is one of the first outcomes of this investment and represents our first-year exploration into a more controlled, repeatable and quality-focused processing approach at Yunlan Estate.
Freshly harvested coffee cherries are rested for 24 hours, then cleaned through washing, flotation and colour sorting. The selected cherries are exposed to UV light to reduce the microbiota present on the surface of the cherry skin, creating a cleaner and more controlled starting point for fermentation.
The whole cherries are then placed in fermentation tanks for a controlled 72-hour immersion fermentation. During the process, the cherries are periodically stirred, the fermentation water is drained, and fresh clean water is introduced to manage the fermentation environment.
On the third day, after a total of 72 hours of fermentation, the softened cherry skin, fruit flesh and pectin layer are removed from the coffee beans. The beans are then fully drained and dried either in a drying oven or under the sun until reaching a target moisture level of 9–11%.
K72 is not designed to create an exaggerated fermentation profile. Instead, the process uses greater control, cleanliness and repeatability to enhance the inherent sweetness, clarity and character of the coffee, allowing the terroir of Yunlan Estate to remain at the centre of the final cup.
About
Yunlan Estate - Patuya
"Each cup of coffee is a mini local chronicle, recording the natural landscapes, seasonal changes, and climate variations of its place of origin. In the moment it touches the tip of your tongue, it leaves not only a mouthful of rich flavor but also the soul and terroir of the origin." By Mr Hongjun Zhang - Owner of the Yunlan Estate.
In 1999, Shanghai native Mr Hongjun Zhang began exploring the land in the rainforest valley of Menghai County, Xishuangbanna, Yunnan. As part of the third wave coffee revolutions, Mr Zhang uphold a pure belief to cultivate and pushing Yunnan coffee to the best that it can reach. They believe in the power of the land and the people, hoping to change people's perception of Yunnan coffee through scientific cultivation, delightful planting, and improving processing techniques, continually bringing surprises to the world. At the same year, Yunlan Estate was established.
At an altitude of 1750 meters, more than 20 rare varieties are planted in Yunlan Estate. All coffee cherry trees are meticulously managed, with 100% of the fully ripe cherries hand-picked in lots. Although the current coffee trend is to use more complex and innovative fermentation methods, Mr Zhang truly believe in to traditional process methods like washed, sun-dried, and honey process. Mr Zhang believe that a good cup of coffee not only brings excellent complex Flavors but also represents the terroir and soul of its origin.
History timelines:
1999 – Yunlan Estate was founded and established by Mr Hongjun Zhang
2014 – A major fire devastated Yunlan Estate, wiping out the entire 15 years of efforts and achievements of everyone involved.
2015 – Mr Zhang decided to start over, visited numerous plant research institutes and gradually planted more than 20 varieties in Yunlan Estate.
2017 – Yunlan Estate found a batch of geisha seeds to start the journey of Yunnan Geisha.
Now – The evolution of Yunlan Coffee has just begun.
