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< Back Y25-0520002 Torch Estate Yunnan, China Variety Catimor Flavor Notes Pomelo, cherry, mango 2025 Process Traditional Natural Altitude 1450-1600 Lot Type Speciality Status In Spot About the Coffee About Torch Estate Torch Coffee’s origin-first model Founded in 2014 in Pu’er by Marty Pollack (马丁) , Torch Coffee partners with farmers as co-creators rather than aid recipients. Most of Torch’s resources go upstream—cultivation, processing, green-bean trade, roasting, and professional training—while retail plays a smaller role. The goal: strengthen quality where it begins, then connect that value directly to the market so farmers have a business incentive to keep improving. Over the past decade, Torch has built deep relationships in Yunnan and carried its collaboration-based model to origins like Guatemala and Kenya. Marty Pollack: educator, mentor, bridge-builder A pioneering Q- and R-Grader mentor in China, Marty moved to Pu’er in 2014. By 2015, Torch Coffee Lab was formally registered in Simao District. With hands-on fieldwork and extensive mentoring credentials, Marty and his team focused intensely on fresh-fruit processing—experimenting, documenting, and sharing best practices. Their ambition is simple and bold: close the gap between Yunnan’s producers and consumers so more people can enjoy a quality cup of Yunnan coffee. Marty Pollark - the pioneer of Yunnan Speciality Coffee Industry The Mountain Man Plan (2017– ) To solve the disconnect between farm and cup, Torch launched the Mountain Man Plan —bringing baristas, roasters, and sensory professionals to live and work alongside farmers during harvest. Urban sensory skills (calibration, record-keeping, brewing) meet farmers’ agronomic expertise (variety, picking, fermentation), creating a “1 + 1 > 2” effect on quality. Over time, the program expanded from estate-level collaborations to village-level projects, adding farmer brewing competitions and standardized training so producers can eventually build their own brands and sales channels. From training to tangible infrastructure: Aulai as proof of concept Aulai embodies the Plan’s core idea: education must lead to access . By pairing farmer training with a cutting-edge washing station, local producers now have: Advanced machinery & technology for consistent pulping, grading, and drying Eco-friendly water management that mitigates processing pollution Standardized fermentation protocols for repeatable flavor outcomes Open access so smallholders can process cherries to specialty standards Education, product development & market connection Torch converts origin improvements into market recognition. Educational tracks (such as standardized processing courses) and curated product releases showcase producer lots under estate names. City cupping tours and buyer linkages help cafés and roasters quickly find Yunnan profiles that match their needs, while projects like flavor mapping make regional differences legible to consumers. Collaboration platforms that scale Torch’s Yunnan Lab in Pu’er provides free cupping, technical feedback, and pricing guidance; blind cuppings connect promising farmers with domestic and international buyers. As quality rises, Torch’s model replicates across origins, while remaining deeply rooted in Yunnan. Previous Next

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< Back Y26-1918022 Yunlan Estate - Patuya Yunnan, China Variety Hybrid Cattura Flavor Notes White Flower, Cane Sugar, Chocolate, Tamarind 2026 Process K72 Washed Altitude 1600-1800 Lot Type Speciality Status In Spot 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. Son of Mr Hongjun Zhang 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. Previous Next

< Back Y26-0121005 Yunlan Estate Yunnan, China Variety Villa sachi Flavor Notes Fruit wine, cherry, pineapple 2026 Process Anaerobic Natural Altitude 1600-1800 Lot Type High Speciality Status Sold Out About the Coffee Only fully ripe coffee cherries are selectively handpicked to ensure consistent quality and sweetness. After harvesting, the cherries are carefully sorted and floated to remove unripe, damaged or low-density fruit. The selected cherries are then spread in thin layers on raised drying beds and dried whole, allowing the beans to develop inside the fruit. During drying, the cherries are turned regularly to promote even airflow and prevent unwanted fermentation. They are also protected from rain and night-time moisture. After approximately 18–30 days, once the coffee reaches around 11–12% moisture content, the dried cherries are rested before being hulled, cleaned and graded. This carefully controlled natural process typically produces a fruit-forward coffee with concentrated sweetness, a rounded body and a lingering finish. About Yunlan Estate "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. Son of Mr Hongjun Zhang 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. Previous Next

< Back Y25-0531002 Torch Estate Yunnan, China Variety Catimor Flavor Notes Red wine, tropical fruits, spices, chocolate 2025 Process Anaerobic Honey Altitude 1450-1600 Lot Type Y-Quantity Status In Spot About the Coffee About Torch Estate Torch Coffee’s origin-first model Founded in 2014 in Pu’er by Marty Pollack (马丁) , Torch Coffee partners with farmers as co-creators rather than aid recipients. Most of Torch’s resources go upstream—cultivation, processing, green-bean trade, roasting, and professional training—while retail plays a smaller role. The goal: strengthen quality where it begins, then connect that value directly to the market so farmers have a business incentive to keep improving. Over the past decade, Torch has built deep relationships in Yunnan and carried its collaboration-based model to origins like Guatemala and Kenya. Marty Pollack: educator, mentor, bridge-builder A pioneering Q- and R-Grader mentor in China, Marty moved to Pu’er in 2014. By 2015, Torch Coffee Lab was formally registered in Simao District. With hands-on fieldwork and extensive mentoring credentials, Marty and his team focused intensely on fresh-fruit processing—experimenting, documenting, and sharing best practices. Their ambition is simple and bold: close the gap between Yunnan’s producers and consumers so more people can enjoy a quality cup of Yunnan coffee. Marty Pollark - the pioneer of Yunnan Speciality Coffee Industry The Mountain Man Plan (2017– ) To solve the disconnect between farm and cup, Torch launched the Mountain Man Plan —bringing baristas, roasters, and sensory professionals to live and work alongside farmers during harvest. Urban sensory skills (calibration, record-keeping, brewing) meet farmers’ agronomic expertise (variety, picking, fermentation), creating a “1 + 1 > 2” effect on quality. Over time, the program expanded from estate-level collaborations to village-level projects, adding farmer brewing competitions and standardized training so producers can eventually build their own brands and sales channels. From training to tangible infrastructure: Aulai as proof of concept Aulai embodies the Plan’s core idea: education must lead to access . By pairing farmer training with a cutting-edge washing station, local producers now have: Advanced machinery & technology for consistent pulping, grading, and drying Eco-friendly water management that mitigates processing pollution Standardized fermentation protocols for repeatable flavor outcomes Open access so smallholders can process cherries to specialty standards Education, product development & market connection Torch converts origin improvements into market recognition. Educational tracks (such as standardized processing courses) and curated product releases showcase producer lots under estate names. City cupping tours and buyer linkages help cafés and roasters quickly find Yunnan profiles that match their needs, while projects like flavor mapping make regional differences legible to consumers. Collaboration platforms that scale Torch’s Yunnan Lab in Pu’er provides free cupping, technical feedback, and pricing guidance; blind cuppings connect promising farmers with domestic and international buyers. As quality rises, Torch’s model replicates across origins, while remaining deeply rooted in Yunnan. Previous Next

< Back Y26-0824102 Yunyun Nannan Yunnan, China Variety Catimor Flavor Notes Blue Iries, Honey, apricots and peaches, Yakult. 2026 Process Yeast Natural Altitude 1600-1800 Lot Type Distinctive Speciality Status In Spot About the Coffee In the highlands of Mangshi, Dehong, Olina–Caicai and her processing team carefully handpick only fully ripe red coffee cherries. This year’s most significant upgrade is the exclusive selection of cherries grown at elevations of 1,600 metres and above, bringing greater clarity, structure and refinement to the cup. Following selection, the cherries are placed in anaerobic fermentation tanks and inoculated with a patented yeast strain. They ferment for seven days at a controlled temperature of 20°C, allowing the yeast to interact gently with the fruit’s natural sugars and enhance the coffee’s complexity. After fermentation, the coffee is thoroughly washed with fresh mountain water before being sun-dried on raised beds for 15–30 days. The resulting cup reveals an iris-like floral aroma, bright blueberry acidity, honeyed sweetness and a refreshing lychee finish—an expressive reflection of Yunnan’s high-altitude terroir and the dedication of Olina–Caicai’s team. About Yunyun Nannan Project One Light Yunnan Coffee Plan - By YunYunNanNan Project One Light (POL) is a specialised Yunnan coffee sourcing and processing initiative based in the heart of Yunnan. Founded in 2021 by Olina Cai (Yatong Cai), a local resident with more than five years of experience in the specialty tea and coffee sector, they are committed to bringing the distinct character of Yunnan coffee to the world. "Producer Olina - Caicai, Q Grader, COE international Judges Their team consists of local Q-graders, coffee processing specialists and experienced coffee traders. They operate with a strong belief in fair trade, placing the wellbeing of everyone in their supply chain at the forefront. Ethical practices, empowerment of producers, careful management of the growing environment and rigorous quality control ensure consistently high-quality cherries and safe, reliable processing. A core part of their mission is the steady and sustainable improvement of Yunnan coffee quality, and they are driven by a desire to share this journey internationally. This project is not only about sourcing exceptional coffee from Yunnan, it is about reshaping the future of the people and places behind it. At its heart is a commitment to empower individual farmers who have long produced outstanding coffee yet remained unseen in the global market. By spotlighting their craftsmanship and connecting them directly with higher-value buyers, the project helps them gain both the recognition and economic return they genuinely deserve. At the same time, it serves as an exploration of Yunnan’s hidden gems, its remote villages, unique micro-terroirs, and lesser-known producers whose coffees have never had the platform to shine. Rather than focusing solely on established estates, the initiative actively seeks out overlooked regions and untapped potential, bringing new voices and flavours into the conversation. Ultimately, this project aims to build a fairer, more diverse representation of Yunnan coffee, one that celebrates individual growers, uplifts rural communities, and uncovers the undiscovered excellence scattered across the province. Previous Next

< Back Y25-1422002 Tianhao Estate Yunnan, China Variety Catimor Flavor Notes Raisins, red wine, grapefruit, spices, chocolate 2025 Process Red Natural Altitude 1600-1800 Lot Type Speciality Status In Spot About the Coffee The Red Process - Red Wine Process is a fermentation-driven coffee processing method inspired by the principles of red wine production. Despite the name, no wine or alcohol is added to the coffee . Instead, the process creates a controlled fermentation environment designed to encourage the development of ripe fruit, wine-like and complex fermented flavours. Only fully ripe, high-sugar coffee cherries are selected. The whole cherries are placed into fermentation tanks, where the process may begin with a short aerobic stage before moving into a sealed, low-oxygen environment. Fermentation is carefully controlled at relatively low temperatures, typically around 15–20°C , and may continue for 72 hours or longer . After fermentation, the cherries remain intact with their skin and fruit flesh and are slowly dried on raised beds or patios. They are turned regularly to ensure even drying until the moisture content reaches approximately 12% . The dried cherries are then rested for at least one month before hulling, allowing moisture and water activity within the green coffee to stabilise. When well executed, the Red Process can produce a rich and layered cup profile with notes reminiscent of red wine, ripe berries, dark chocolate and tropical fruit , accompanied by a fuller body, rounded acidity and a long, sweet finish. The fermentation character should remain clean and integrated, enhancing the coffee’s fruit sweetness rather than overpowering its underlying character. As a result, the Red Process can produce a rich and layered cup profile with notes reminiscent of red wine, ripe berries, dark chocolate and tropical fruit , accompanied by a fuller body, rounded acidity and a long, sweet finish. About Tianhao Estate In Huimin Town, Lancang County, Yunnan, Tianhao Coffee Estate rises into a landscape of mountain mist and changing light. The estate has been shaped by more than seventeen years of coffee work—long enough for the crop to become a way of life rather than a passing experiment. To arrive at Tianhao is to encounter both a landscape and a person: the trees, the clouds and the steady presence of estate owner Wei Yunhua. Wei’s story gives Tianhao its human centre. She has stayed with coffee through slow seasons, learning what the mountain can offer and what it asks in return. The estate’s work is grounded in patience: allowing cherries to mature, refining processing and protecting the character of each harvest. Her belief is that quality is built over time, through attention repeated long after the first excitement has passed. Tianhao’s reputation gradually travelled beyond its valley. The estate became a filming location for the movie One Touch of Love and was recognised as a prize-winning estate in the first Yunnan Cup of Excellence pilot competition. These moments brought attention, but they did not change the essential rhythm of the farm. Coffee still begins in the mountain air, with the producer and her team returning to the same patient work. Tianhao’s story extends beyond production. Public invitations to volunteer and visit suggest an estate that wants people to come close to the work rather than view coffee from a distance. Visitors ask where the farm is, how to join and when they can stay; the estate answers with an open welcome. That exchange turns origin into a living relationship—part farm, part classroom and part refuge from hurried life. Tianhao now welcomes coffee professionals, travellers and volunteers who want to understand how coffee is made. The invitation is direct: stay at origin, ask questions and see the work for yourself. The estate’s future lies in that openness—a living meeting place where mountain ecology, long-term craft and hospitality become part of the cup. Previous Next