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< Back Y26-0130001 Yunlan Estate Yunnan, China Variety Geisha Flavor Notes Nectarine, orange and white tea 2026 Process Traditional Honey Altitude 1600-1800 Lot Type Distinctive Speciality Status Sold Out About the 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 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 K26-KC10AB09 Thunguri Kenya Variety SL28/34 Flavor Notes Honeyed plum, bright citrus, dried fruits, and oolong tea. 2026 Process Traditional Washed Altitude 1700-1800 Lot Type 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 Thunguri Thunguri is a long-established cooperative wet mill within the Rumukia Farmers Cooperative Society, located in Mukurwe-ini, Nyeri County, on the western slopes of Mount Kenya. Positioned beside the local Orthodox church, the factory is both a trusted community landmark and an important meeting point for the hundreds of smallholder farmers it serves. At around 1,800 metres, the area’s deep red volcanic soils provide a strong foundation for coffee cultivation. During the harvest, farmers are asked to deliver only fully ripe red cherries. The factory carries out a further hand-sorting stage before processing. Its classic washed lots use approximately 48 hours of soaking fermentation, followed by washing, brief drying and slow drying on raised beds over a total cycle of around 13–14 days. Thunguri has also begun exploring experimental natural processing. In these lots, the cherries are sealed in yellow polyethylene bags for approximately 72 hours to create a controlled low-oxygen fermentation, then sun-dried for around 28 days, with the schedule adjusted according to weather conditions. Its washed coffees remain defined by bright, tensile acidity, full berry character and excellent clarity—an expressive signature of the Rumukia system. Previous Next

< Back K26-KD10AB09 Mukuyuni Kenya Variety SL28/34 Flavor Notes Bright citrus, nutty notes, raw sugar, and preserved plum. 2026 Process Traditional Washed Altitude 1680-2000 Lot Type Y-Quantity 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 K26-KA18AA09 Kamavindi Kenya Variety SL28/34 Flavor Notes Ripe tomato, lemon, preserved plum, and black tea 2026 Process K72 Washed Altitude 1680 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 Kamavindi Kamavindi Estate is a family-owned coffee farm in the highlands of Embu County, central Kenya, set among the slopes and cloud cover of Mount Kenya. Its story began with Peter’s grandparents, who cultivated coffee during a time when local farmers were limited to just 100 trees. Today, the estate has grown to approximately 10,000 coffee trees, with SL28, SL34 and Ruiru 11 at its core, alongside a small but ambitious planting of Geisha. Unlike producers who rely entirely on cooperative infrastructure, Kamavindi manages its own harvesting and processing. The estate’s traditional washed coffees are supported by disciplined cherry selection, fermentation management, water-temperature control and grading, giving the farm a high degree of consistency. Peter also shares processing knowledge with neighbouring farmers, helping more producers in Embu connect with quality-focused markets. Alongside this stable foundation, Kamavindi is now exploring more precise processing. Recent experiments include extended low-temperature fermentation, slow fermentation using cold spring water, and controlled dark-room temperature and humidity trials. These developments are not about chasing extreme flavours, but about building a more detailed expression of the estate’s terroir while preserving the calm, careful character that defines Kamavindi. Previous Next

< Back E26-EA20012 China Beauty Ethiopia Variety Heirloom Flavor Notes 2026 Process Traditional Natural Altitude 2200-2350 Lot Type Speciality Status Sold Out About the Coffee About China Beauty “If a coffee bean could speak, how would she recount her ten years? Would she talk about the blazing sun on Hambella’s hills in Ethiopia, the fateful meetings in dim warehouses, the countless sleepless nights shared with roasters, or the unspoken persistence behind millions of cups of coffee? Ten years is enough to scar an idealist, yet also enough to transform a single coffee bean into “Huakui (China Beauty)” — the meaning of Flower Queen.” by Xiaoxiao – Creator / Co-producer of Huakui (China Beauty) This is her story. --- 2015/16 – The Birth of Huakui (China Beauty) Blazing a Trail in the Wilderness In 2015, coffee consumption in mainland China was just beginning. The famous names were still “Blue Mountain” and “Kopi Luwak,” while the supply of basic green beans was monopolized by international giants. “Specialty coffee” was a new buzzword: Panama Geisha was sweeping competitions, inspiring the estate and micro-lot model. Ethiopia, the birthplace of coffee, had little presence in China. That year, Hansun Coffee was established in Ethiopia. Four total newcomers, including investor Lao Li, entered with no industry experience but fearless curiosity. The first year was full of rejections. Established suppliers dismissed China as too small. Boutique traders preferred experienced buyers. They were left with scraps. Then in August 2016, through a friend, Lao Li and Xiaoxiao knocked on a small upstairs door in Addis Ababa. It was DW Company, who showed them a coffee that had placed 2nd in Ethiopia’s national competition six months prior — yet still unsold. DW lacked sales experience, but they were willing to sell a little without forcing bundled purchases. They finally secured their first order: 200 bags (6 tons) of competition-winning beans. The cup was stunning: floral, fruity, and elegant. To mark this milestone, they named her “Huakui (China Beauty)” (Flower Queen) — their star product, their hope to walk a blossoming path. --- 2016/17–2017/18 – Selling Homes to Deeply Root in the Mountain of Ethiopia Huakui (China Beauty) 1.0 – 2016/17 Huakui (China Beauty) debuted with warm reception but limited reach. By January 2017, they signed a full container with DW. That February, the beans they had already purchased went on to win first place at Ethiopia’s national coffee competition. In April, Beijing barista Li Jianfei used Huakui (China Beauty) to win China’s Brewers Cup runner-up, beating Panama Geisha. Overnight, Huakui (China Beauty) gained fame and commercial value, but also disputes over its “ownership” and opportunists chasing the hype. They were just two years old — fragile but alive. Huakui (China Beauty) 2.0 – 2017/18 Amid debates, they held to idealism: Huakui (China Beauty) should be affordable daily specialty coffee with Eastern aesthetics. Lao Li made a bold move — he sold his home to fund deep work in Ethiopia. They began shaping Huakui (China Beauty) from cherry to cup, stabilizing flavor and scaling up. Investors joined, and Huakui (China Beauty) shifted from a lucky lot to a traceable, crafted product. 2018/19–2020/21 – The Battle to Break the Circle They faced two questions: Follow nature’s cycles or ensure year-on-year continuity? Could boutique “small and beautiful” coffee scale in China? Huakui (China Beauty) 3.0 – 2018/19 They traveled Ethiopia’s Hambella, mapping terroir differences, and tested processing to create a consistent Huakui (China Beauty) flavor code: floral, fruity, umami-sauce finish. Huakui (China Beauty) 4.0 – 2019/20 They embraced consumers’ voices — hosting cuppings, inviting votes, and listening. Huakui (China Beauty)’s standards were set with Chinese drinkers in mind. Huakui (China Beauty) 5.0 – 2020/21 The Black Cup partnership with Luckin Coffee brought Huakui (China Beauty) to the masses. Results: 90 tons purchased, 40 tons sold in 10 days. Unprecedented scale for a specialty coffee. Huakui (China Beauty) proved mass specialty was possible, though the journey remained heavy. --- 2021/22–2022/23 – The Darkest Hour Huakui (China Beauty) 6.0 – 2021/22 The pandemic hit. Many traders left Ethiopia. Lao Li went alone, half a year away, ensuring processing and shipping. Huakui (China Beauty) became the star of Black Cup. But behind the growth were hardships: containers stuck at customs, staff unloading 40 tons in hazmat suits, quarantines, exhaustion. Yet they delivered the “impossible.” Huakui (China Beauty) 7.0 – 2022/23 Orders surged past 1,000 tons. But supply strained. Partners overbuilt and imported cherries, pushing nature’s limits. Though proud of the scale, they teetered at the edge of quality control and financial strain. 2023/24–2024/25 – Embracing Contradictions Huakui (China Beauty) 8.0 – 2023/24 They refused capital and cut 70% of orders to protect Huakui (China Beauty)’s survival. A small team worked 20-hour days across Ethiopia and China, rebuilding standards and reconnecting with consumers through open cuppings. Huakui (China Beauty) X Series – 2024/25 Huakui (China Beauty) reached ten years. The hype was gone, but the ideal remained: mass specialty with Eastern aesthetics. They reunited with DW, creating the Huakui (China Beauty) Xs 10th anniversary edition, echoing the spirit of the first Huakui (China Beauty) and the pioneering days of Chinese coffee. Previous Next

< Back Y25-0510002 Torch Estate Yunnan, China Variety Catimor Flavor Notes Citrus, Nutty, Chocolate, Tamarind 2025 Process Traditional Washed 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 E25-EB10012 Honey Moon Ethiopia Variety Heirloom Flavor Notes Oranges, lilies, sweet tea, apricots 2025 Process Traditional Washed Altitude 2200-2350 Lot Type High Speciality Status Sold Out About the Coffee About Honey Moon Honeymoon Washed 2.0 began with a return to Ethiopia during the Spring Festival, when the YD.SELECTS sourcing team travelled into the coffee heartlands to rebuild a familiar washed coffee from the ground up. After more than three months of waiting, the new harvest arrived as an upgraded expression of the everyday Honeymoon style—sweeter, clearer and designed to remain recognisably Ethiopian. The work centred on Banko Gotiti Washing Station in Gotiti, Gedeo, within the Yirgacheffe region. Local farmers deliver carefully selected 74158 and 74112 cherries grown between approximately 1,870 and 1,980 metres. The process was led by Mr Rabitt of YD.SELECTS together with Hansun Coffee, combining local knowledge with a deliberately standardised approach. Only cherries reaching 21° Brix are selected. On the day of processing, the cherries are floated, pulped and placed directly into dry fermentation tanks. They undergo a controlled 72-hour fermentation, divided into three 24-hour stages. A gentle clean-water rinse during the process helps prevent heavy fermentation flavours, preserving the clean structure expected from washed coffee while allowing extra sweetness to develop. After fermentation, the coffee is spread in a single thin layer on African raised beds and dried slowly and evenly in the mountain air. The result is a style that sits between classic washed and honey processing: clear and tea-like, yet lifted by greater sweetness and fruit definition. Honeymoon Washed 2.0 is marked by chamomile, mandarin, sun-orange and Jin Jun Mei black tea, with the floral and citrus character of Gotiti still at its centre. This harvest also tested whether the method could move beyond a small experiment. The team repeated the process in a micro-batch using cherries from 2,100–2,300 metres, sorting defects by hand from fruit through parchment. The experiment showed that a sweeter, more expressive washed style could be developed without losing the clarity of high-altitude Yirgacheffe. The journey was not effortless. Existing machinery could not meet the new sorting requirements at container scale, so the team spent the Spring Festival cupping, testing and calibrating before training a full group of skilled women sorters to complete the lot by hand. Shipping delays added another setback, but the work continued. Honeymoon Washed 2.0 is therefore more than a process update: it is an attempt to make washed coffee exciting again, while keeping the method practical enough to benefit farmers and everyday drinkers. Previous Next

< Back Y26-0120017 Yunlan Estate Yunnan, China Variety Catuai Flavor Notes Orange, Plum, Black Tea 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

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