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< 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

< 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 Y26-1322002 Xingang Estate Yunnan, China Variety Catimor Flavor Notes Cherry liqueur, chocolate, and bananas 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 Xingang Estate Xingang Yanei Estate in Menglian, Yunnan, is best understood through the rhythm of a family working together. Visitors describe it as a place that seems to have grown directly from the soil—vivid, generous and full of southern Yunnan’s light. The estate’s story is not only about coffee trees or processing. It is about the people who return to the drying ground each day and the memory carried in their hands. The family’s history is visible in the objects that remain. An old tea-drying machine, once used by Yanei’s father, still rests in a corner of the processing site. It is a quiet reminder that rural livelihoods are rarely a straight line: one crop gives way to another, tools remain, and knowledge changes shape without disappearing. The machine belongs to an earlier chapter, but it still watches over the work of the present. On the drying ground, Yanei’s mother and her sisters continue the daily labour of the estate. They sort, turn, watch and wait, while responsibility passes naturally into the hands of the daughters. Their work is not decoration. It is the structure beneath the coffee—the repeated, physical attention that allows a harvest to become clear and expressive. The estate’s strongest image is also its most ordinary: women bent over coffee in the afternoon light. At Xingang Yanei, coffee becomes a language shared across generations. The older generation contributes memory and practical knowledge; the younger generation carries the responsibility into a changing market. This continuity gives the estate a particular warmth. Progress does not have to mean leaving earlier lives behind, and a modern coffee can still contain the fingerprints of family history. Xingang Yanei’s belief is simple and demanding: quality begins with responsibility—to family, to the soil and to the people who make the harvest possible. Its coffees carry the warmth of sunlight and the richness of Menglian, but their deeper character is human. The next ten years can be built from the past, one generation, one drying day and one carefully made coffee at a time. Previous Next

< 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 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

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< Back Y26-0221003 Red Dragon Estate Yunnan, China Variety Typica Flavor Notes Cherry liqueur, cinnamon, and dried apple 2026 Process Anaerobic Natural Altitude 1700-1886 Lot Type Distinctive Speciality Status Sold Out About the Coffee This coffee undergoes the same championship-winning process as the renowned Red Sparrow from Red Dragon Estate. Freshly harvested Typica cherries are grown at an elevation of 1,887 metres and selectively handpicked at full ripeness. The all-red cherries are then carefully sorted using flotation to remove low-density or defective fruit. After selection, the cherries are sealed in a large fermentation tank and fermented at a controlled temperature of 22°C. Once fermentation is complete, they are slowly sun-dried for approximately 30 days, allowing the coffee to develop greater sweetness, complexity and depth while maintaining a clean, balanced cup profile. Therefore, it is given the name Red Sparrow Pro. 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

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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

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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

< Back Y26-0221002 Red Dragon Estate Yunnan, China Variety Catimor Flavor Notes Whisky, berries, and cinnamon 2026 Process Anaerobic Natural Altitude 1700-1886 Lot Type Distinctive Speciality Status Sold Out About the Coffee Only fully ripe, red coffee cherries are selectively handpicked before undergoing a second selection using flotation to remove low-density or defective fruit. The selected cherries are then sealed inside large fermentation tanks and fermented at a controlled temperature of 22°C. Once fermentation is complete, the whole cherries are carefully sun-dried for approximately 30 days, with regular turning to ensure slow and even drying. This controlled process enhances the coffee’s natural sweetness, fruit character and complexity while preserving a clean and balanced cup profile. 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. 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