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< Back Y26-0710021 The Nest Estate Yunnan, China Variety Syrina Flavor Notes Tamarind, cream, and white florals 2026 Process Traditional Washed Altitude 1600-1950 Lot Type High Speciality Status In Spot 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. Mechanically Washed Process Only fully ripe red coffee cherries are selectively handpicked, cleaned and sorted by flotation to remove unripe, damaged or low-density fruit. The selected cherries are pulped soon after harvesting to remove the skin and most of the fruit flesh. Instead of fermentation, the remaining mucilage is immediately removed by a mechanical demucilager, which uses controlled friction and a small amount of clean water. The clean parchment coffee is then rinsed, density-graded and spread in thin layers on raised beds or patios. It is turned regularly until it reaches approximately 10–12% moisture content. After drying and resting, the parchment is removed during dry milling. This controlled process reduces water consumption and fermentation risk while producing a clean, consistent cup with bright acidity and clearly defined flavours. 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. Previous Next

< 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 Y26-0120003 Yunlan Estate Yunnan, China Variety Typica Flavor Notes Tropical Fruit, Milk Chocolate, dried fruit 2026 Process Traditional Natural Altitude 1600-1800 Lot Type Distinctive 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

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< Back Y26-0120005 Yunlan Estate Yunnan, China Variety Villa sachi Flavor Notes Cherry wine, dried plums, honey 2026 Process Traditional 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 K26-KD18AA09 Mukuyuni Kenya Variety SL28/34 Flavor Notes Floral honey, berries, citrus, and brown sugar 2026 Process K72 Washed Altitude 1680-2000 Lot Type High Speciality Status In Spot About the Coffee Kenya K72 Washed Process The K72, or Kenya 72-Hour Fermentation Washed process, is an extended and highly meticulous washed-processing method. Unlike a conventional washed process with one fermentation stage, K72 uses three separate 24-hour fermentation cycles. After the coffee cherries are carefully sorted and depulped, the beans—still coated in mucilage—are submerged in water and left to ferment for 24 hours. The fermentation water is then drained, and the coffee is thoroughly washed before being placed in fresh, clean water for another 24-hour fermentation period. This process is repeated three times, creating a total fermentation time of approximately 72 hours. The repeated water changes encourage a clean, controlled fermentation while gradually removing the remaining mucilage. After the final cycle, the coffee is washed thoroughly and dried slowly on raised beds until it reaches the desired moisture content. Drying generally takes between five and ten days, depending on sunlight, humidity, and airflow. The coffee is covered during rain and at night to prevent moisture reabsorption. Drying continues until the beans reach a stable moisture content of approximately 10–12%. This extended washed process produces a remarkably clean cup with bright acidity, clarity, and a refined, layered character. About Mukuyuni Mukuyuni Coffee Factory is a cooperative wet mill in Machakos County, part of Kenya’s Eastern Region and the distinct Machakos Coffee Region southeast of Nairobi. The factory serves several hundred to more than a thousand smallholder farmers, cultivating coffee at approximately 1,500–1,800 metres above sea level. The area’s semi-arid highland climate, pronounced day–night temperature variation and red volcanic soils create growing conditions that differ from Kenya’s central regions. Coffee production follows the area’s seasonal rainfall pattern, with the main rains from March to May and the short rains from October to December. SL28 forms the foundation of Mukuyuni’s production, complemented by a small proportion of Batian, expressing the distinctive character of Machakos terroir. Previous Next

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< Back Y26-0422002 Tianyu Estate Yunnan, China Variety Catimor Flavor Notes Cherry liqueur, chocolate, and spices 2026 Process Red Natural Altitude 1600-1800 Lot Type Speciality Status Sold Out 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 Tianyu Estate The road to Tianyu Coffee Estate in Menglian, Yunnan, bends through the southwest until the mountains seem to hold the sky above them. For one visitor, the relationship began years earlier with a cup of Tianyu sun-dried Catimor: papaya-like tropical sweetness, green-citrus fragrance and the warm, elegant feeling of Yunnan itself. Only later did the road lead to the estate, through one bend after another, to the place behind that first impression. Tianyu did not appear overnight. Public stories describe an estate shaped through more than a decade of persistence, gradually turning a remote origin into a dependable source of specialty coffee. Its production is now organised and standardised, but the sense of discovery has not been lost. The farm still feels connected to the mountain road, the changing weather and the people who know each harvest by sight and smell. At the centre of Tianyu is Pingjie, a Wa woman whose work has grown into more than a farm. Visitors describe her as sincere, kind, resilient and quietly shy, with a visible brightness whenever coffee enters the conversation. She is remembered not for grand declarations but for an everyday generosity: receiving guests, explaining the lots and staying close to the work. Her belief seems simple—that good coffee is made through care for people, patience with the crop and respect for the place that gives it life. Tianyu’s development has been a movement from a single memorable lot toward a wider understanding of Menglian. At one recent cupping, 29 lots were presented, including Wa-style fermented Catimor, washed Sarchimor, natural Geisha and honey-processed Yellow Bourbon, alongside other estate selections. Each lot offered another way of listening to the same mountain, showing how variety and process can alter the voice of an origin. Tianyu now holds two ambitions together: the discipline needed to produce reliably, and the curiosity needed to keep discovering. Its next chapter will be written in new harvests, new processes and the conversations that happen when farmers, roasters and visitors sit down around a table. In Tianyu, scale is a way to let more people meet Menglian through the cup. 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

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