< Back YL002 Yunlan Estate Yunnan, China Variety Geisha Flavor Notes Red Wine | Mix Berry | Orange | Black Tea 2024 Process Natural Altitude 1600-1800 m Lot Type Microlot Status Spot About the Coffee In 2017, Yunlan Estate found beautiful batch of geisha seeds and planted them at an altitude of 1750 meters. During the initial four years of cultivation, Mr. Zhang chose not to process any harvested coffee beans, instead returning them to the land to enhance and refine the coffee species. The Geisha variety brings classic Geisha flavors to this coffee, such as floral notes, pear. The soil of Yunnan imparts unique flavors to this Geisha, such as white tea and barley tea. 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. 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 YC002 No Stone Estate Yunnan, China Variety Catimor Flavor Notes Grapefruit, Lemongrass, Ginger lily 2024 Process Bergamot Enzyme Honey Altitude 1300-1500m Lot Type Microlot Status Spot About the Coffee Buddha's hand, also known as "fingered citron" or bergamot, is a type of citrus fruit with many finger-like segments. When fully ripe, it appears bright yellow and is also called "Buddha's hand." This fruit, renowned for its medicinal properties, is one of the most famous in the region of Simao, Yunnan, China. In this special coffee, enzymes from Buddha's hand are used in the fermentation process as part of the traditional honey processing method. Locally grown Buddha's hand is mixed with water and fermented for 8 days to achieve the ideal Brix and pH levels. This mixture is then added to coffee cherries for over 150 hours of anaerobic fermentation. The dry aroma subtly releases delicate light floral scents, while the wet aroma is characterized by notes of citrus, grapefruit, and a hint of lemongrass. Upon tasting, the lemongrass and grapefruit notes take the lead, showcasing bright citrus acidity reminiscent of green citrus fruits. After swallowing, a slight ginger lily flavor emerges, leaving a long-lasting finish on the palate. About No Stone Estate Established in 2023 by Lu Sun, No Stone Estate is an innovator in the Yunnan coffee industry. They believe that only through scientific management of the entire coffee production process, combined with modern technology and advanced approaches, can high-quality coffee beans be consistently produced year after year. They are dedicated to sourcing the highest quality coffee beans from various regions of Yunnan and are deeply involved in every aspect of the coffee industry chain, from field management to the selection of green coffee beans. In the production areas, they provide producers with professional technical guidance, covering all aspects of variety selection, field maintenance, plot analysis, fresh fruit harvesting, and processing methods, always striving for the highest level of coffee quality. In terms of green bean processing and storage management, they invest significantly, using advanced modern coffee bean processing equipment to delicately hull, sort, and refine different coffee varieties and diverse post-processing methods to produce higher-quality green coffee beans. They implement zoned storage, strictly controlling the temperature and humidity of the warehouse to ensure the moisture content and water activity of the green coffee beans, thereby slowing down their deterioration. Green beans processed by different methods are stored in separate blocks to avoid cross-contamination and prevent external interference with the coffee's flavour. Regular sampling tests on raw materials and finished products are conducted to strictly control the stability of coffee bean quality. No Stone not only provides customers with a diverse range of high-quality coffee beans but also is committed to offering customized products for customers with special needs. They collaborate with customers to experience the joy of coffee fields, participating in the processing of their custom coffee alongside coffee farmers. Previous Next

< Back RD001 Red Dragon Estate Yunnan, China Variety Catimor Flavor Notes Pineapple | Strawberry Jam | Red Wine | Mint 2024 Process Anaerobic Natural Altitude 1650-1750m Lot Type Competition Lot Status Spot About the Coffee Detailed process: Use all ripped coffee cherry only (all red cherry) and then re-picked the coffee cherry through floatation methods. After selection, all coffee cherries are sealed in a big fermentation tank to ferment – temperature 22 Celsius. After fermentation, leave the coffee cherry to sun dry for approximate 30 days. Road to Championship lot of WBC 21 - Champion of China The Red Sparrow is a small bird from Gaoligong Mountain, opposite the planting farms of Red Dragon Estate. It's entirely red body resembles sun-dried coffee beans. The name gave Lao Wang a sense of rebelliousness, so the name of 'Red Sparrow' is given to the best coffee at that time – an anaerobic natural catimor made from all ripped coffee cherry planted in Red Dragon Estate. This name represents the mission of this coffee: to break and transform the tradition image of Yunnan coffee. In February 2021, Zhao Xin, the green buyer for Chinese Barista Pan Wei, asked Lao Wang (Owner of Red Dragon Estate) to send some Yunnan coffee beans for Pan Wei's competition. She also requested fresh coffee cherries for creative coffee ingredients. Red Sparrow was chosen one by Pan Wei. During CBC 2021 competition, 'Red Sparrow' , a catimor with strong prejudice of devil aftertaste, stepped into barista competition stage to compete with other well-known star varieties e.g. Geisha, Bourbon, Typica and etc. Beyond everyone's expectations, Pan Wei used 'Red Sparrow' to win the barista championship in 2021, and therefore he is able to represent China to compete in WBC 2024. About Red Dragon Estate Lao Wang's Journey to Coffee Grower of Red Dragon Estate 'Good coffee speaks for itself, without the need for human's voice.' - by Lao Wang, founder of Voiceless and Red Dragon Estate. It has been 8 years since Mr Wang (In Chinese, we always call him Lao Wang) started working in the coffee industry and processing his first batch of coffee. Growing up in Baoshan, Lao Wang was always influenced by his parents, who praised Baoshan's small-bean coffee. He wondered if Yunnan had such good coffee. Therefore, he made the decision to come back to his hometown and visit the coffee production areas in Baoshan Yunnan for decision. Between the end of 2016 and start 2017, Lao Wang drove his dad’s car and nearly visited around 80% of the mountains in Baoshan's Lujiangba region. Finally, he found Red Dragon Estate . The high altitude of this farmland, reaching up to 1887 meters, really impressed Lao Wang. In Red Dragon Estate, Lao Wang met Uncle who was cultivating coffee for his entire life. Uncle Yang’s dedication and passion in coffee really impressed and convinced Lao Wang to make the decision to grow up with Red Dragon Estate. With no money in his pocket, Lao Wang promised Uncle Yang higher-than-market prices for their fully ripe cherries and promise to offer free seedlings of new coffee varieties. After two meetings, Uncle Yang became Lao Wang company's first employee. That year (2017), Uncle Yang picked a lot of cherries from Red Dragon Estate, and his family dedicated hand picked fully ripped ones (complete red coffee cherry) for Lao Wang to taste. The distinct quality and clean flavor of the coffee made from fully ripped coffee cherries really convinced Lao Wang. From that point, Lao Wang established the very first belief of his business to use fully ripped coffee cherry only with no compromise – Lao Wang's All Red Cherry Plan In June 2017, Lao Wang decided to go out and learn more. He spent about six months to get Q-Grader certification, intermediate roasting, and barista training in Beijing. He also learnt intermediate barista skills and gold cup standards and completed advanced SCA. In April 2018, Lao Wang cultivated about 70,000 Typica seedlings at the altitude of 1887m in Red Dragon Estate and started his Typica Renovation Project. In the same year of 2019, Voiceless company was established by Lao Wang – the company name is coming from Lao Wang' s truly belief that good coffee speaks for itself, without the need for human's voice. Voiceless's slogan - 'We just speak by our coffee'. Since then, Lao Wang started his crazy process experiments on Yunnan coffees by taking the inspiration from WBC and WBRC. Finally, he found that Restraint Anaerobic Fermentation might be the solution for Yunnan Catimor to overcome the earthiness of the after taste. Since then, Lao Wang steadily improved the planting technologies and experimented with new processing methods year by year until today. No matter how the process is changing year by year, only using fully ripped coffee cherries with no compromise of quality remains core value of Red Dragon Estate and Voiceless. Previous Next

< Back YC007 Aulai Washing Station Yunnan, China Variety Catimor Flavor Notes Gin | Pineapple | Summer black grapes 2024 Process Ferment Natural Altitude 1400m-1600m Lot Type Microlot Status Spot About the Coffee This lot is one of the experimental lot processed by Torch Coffee Lab to assess the impact of Fruit in Co-fermentation process. Fruit Juniper Berry is mixed with water and fermented to achieve the ideal Brix and pH levels. This mixture is then added to coffee cherries for over anaerobic fermentation before drying. This special process has achieve interesting flavor notes to this coffee so that flavor of Gin really stands out during Yun Dian internal cupping test. About Aulai Washing Station Aulai Washing Station: a flagship outcome of the Mountain Man Plan Located in Pu’er City, Yunnan Province, at 1,300–1,500 meters, the Aulai Washing Station sits in a warm, humid subtropical monsoon climate—ideal for coffee growth and cherry ripening. Built to give local farmers access to advanced infrastructure, Aulai is equipped with modern, high-efficiency machinery and eco-friendly water treatment. Its sustainable washing protocol reduces the pollution commonly associated with early-stage processing and lifts cup quality at the source. Through carefully managed natural fermentation and meticulous processing, Aulai coffees are notably clean and refreshing, with a pleasantly sweet finish. The station operates as an open platform for surrounding smallholders, translating training into real processing capacity—exactly what the Mountain Man Plan set out to achieve. 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 Y25-0110005 Yunlan Estate Yunnan, China Variety Villa sachi Flavor Notes Plums, brown sugar, black tea, clean and highly sweet 2025 Process Traditional Washed Altitude 1600-1800 Lot Type Speciality Status Spot About the Coffee Fully ripened cherries were handpicked between February and May 2025. After harvesting, the cherries were washed in fresh water to remove the skin and remaining pulp. The beans were then immersed for 48–72 hours to allow gentle natural fermentation. Following this, they were sun-dried on raised beds for 15 to 30 days. This careful process preserves the distinctive flavors of Yunnan’s terroir and the unique character of the Villa sachi of Plums, brown sugar, black tea, clean and highly sweet. 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 YC008 Xiding Washing Station Yunnan, China Variety Purple Leaf Caturra Flavor Notes Orange, White floral, Sugarcane 2024 Process Anaerobic Wash Altitude 1700–1850m Lot Type Microlot Status Spot About the Coffee Fully ripe cherries are handpicked and floated in a mountain spring water tank to remove leaves, branches, unripe cherries, and overripe dried cherries.The cherries are then thoroughly washed and depulped, with the mucilage layer left intact. The beans undergo 24 hours of dry fermentation (without water) in inner fermentation bags. On the second day, the beans are rinsed with spring water to remove mucilage and are repeatedly washed in a U-shaped tank. They then undergo secondary fermentation with dry fermentation during the day and wet fermentation at night, monitored carefully to maintain optimal humidity and achieve a pH of 4–4.1. The total fermentation time is 72 hours , enhancing the coffee’s bright acidity and clean profile. After fermentation, the beans are thoroughly cleaned and placed on raised beds with shade nets for 7 days of slow, low-temperature drying. This extended fermentation and repeated washing result in a smoother, cleaner, and more refined coffee compared to traditional washed methods. About Xiding Washing Station About Xiding Washing station This coffee is sourced from Xiding, a village in Menghai County, Xishuangbanna, home to the Blang ethnic group. This custom batch is made from cherries grown exclusively at 1700–1850m, a prime altitude range for exceptional quality. This is the only varietal cultivated in this beautiful land therefore had made the name ‘K72 wash purple leaf Caturra’ bonded with the special terroir of Xiding among coffee drinkers in China and worldwide. About the Variety Caturra is a single-gene mutation of the Bourbon variety, first discovered in Brazil. Its genetic mutation results in a shorter plant with larger, wavy-edged leaves. Compared to traditional varieties like Bourbon and Typica, Caturra is hardier and higher-yielding, thriving even under direct sunlight. The "Purple-Leaf" trait refers to young leaves with a distinctive purple hue. This variety, identified during the 2012 Colombian leaf rust epidemic, is valued for its unique flavor, high disease resistance, and pronounced sweetness. Also known as Derui 296, it was developed by the Dehong Tropical Crops Research Institute (hence the name "296") based in Yunnan. Since discovered, this varietal has become one of the most popular coffee in coffee roaster society in China. The 2024 world roasting champion Taiyang Liu had chosen this special Caturra produced in Xiding as one of his best selling coffee under his coffee brand Pincle’ Previous Next

< Back RD005 Red Dragon Estate Yunnan, China Variety Catimor Flavor Notes Salty Plum | hazenut | Oolong Tea 2024 Process Anaerobic Wash Altitude 1650-1750m Lot Type Microlot Status Spot About the Coffee Detailed process: After picking and sorting fully red coffee cherries, the outer skin of the cherries is removed using a depulping machine. The coffee beans, still covered with mucilage and parchment, are then placed in a sealed container for anaerobic fermentation without water. Following fermentation, the mucilage adhering to the parchment is rinsed off with clean water before the coffee is set out to dry. About Red Dragon Estate Lao Wang's Journey to Coffee Grower of Red Dragon Estate 'Good coffee speaks for itself, without the need for human's voice.' - by Lao Wang, founder of Voiceless and Red Dragon Estate. It has been 8 years since Mr Wang (In Chinese, we always call him Lao Wang) started working in the coffee industry and processing his first batch of coffee. Growing up in Baoshan, Lao Wang was always influenced by his parents, who praised Baoshan's small-bean coffee. He wondered if Yunnan had such good coffee. Therefore, he made the decision to come back to his hometown and visit the coffee production areas in Baoshan Yunnan for decision. Between the end of 2016 and start 2017, Lao Wang drove his dad’s car and nearly visited around 80% of the mountains in Baoshan's Lujiangba region. Finally, he found Red Dragon Estate . The high altitude of this farmland, reaching up to 1887 meters, really impressed Lao Wang. In Red Dragon Estate, Lao Wang met Uncle who was cultivating coffee for his entire life. Uncle Yang’s dedication and passion in coffee really impressed and convinced Lao Wang to make the decision to grow up with Red Dragon Estate. With no money in his pocket, Lao Wang promised Uncle Yang higher-than-market prices for their fully ripe cherries and promise to offer free seedlings of new coffee varieties. After two meetings, Uncle Yang became Lao Wang company's first employee. That year (2017), Uncle Yang picked a lot of cherries from Red Dragon Estate, and his family dedicated hand picked fully ripped ones (complete red coffee cherry) for Lao Wang to taste. The distinct quality and clean flavor of the coffee made from fully ripped coffee cherries really convinced Lao Wang. From that point, Lao Wang established the very first belief of his business to use fully ripped coffee cherry only with no compromise – Lao Wang's All Red Cherry Plan In June 2017, Lao Wang decided to go out and learn more. He spent about six months to get Q-Grader certification, intermediate roasting, and barista training in Beijing. He also learnt intermediate barista skills and gold cup standards and completed advanced SCA. In April 2018, Lao Wang cultivated about 70,000 Typica seedlings at the altitude of 1887m in Red Dragon Estate and started his Typica Renovation Project. In the same year of 2019, Voiceless company was established by Lao Wang – the company name is coming from Lao Wang' s truly belief that good coffee speaks for itself, without the need for human's voice. Voiceless's slogan - 'We just speak by our coffee'. Since then, Lao Wang started his crazy process experiments on Yunnan coffees by taking the inspiration from WBC and WBRC. Finally, he found that Restraint Anaerobic Fermentation might be the solution for Yunnan Catimor to overcome the earthiness of the after taste. Since then, Lao Wang steadily improved the planting technologies and experimented with new processing methods year by year until today. No matter how the process is changing year by year, only using fully ripped coffee cherries with no compromise of quality remains core value of Red Dragon Estate and Voiceless. Previous Next