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< Back Y26-0120019 Yunlan Estate Yunnan, China Variety SL34 Flavor Notes Tropical fruits, grapefruit, and plum 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 K25-KB10009 Kangocho Kenya Variety SL28/34 Flavor Notes Blackberry, red apple, floral fragrance 2025 Process Traditional Washed Altitude 1800-2000 Lot Type High Speciality Status Sold Out 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 Kangocho Kangocho Coffee Factory is a high-elevation washing station in Nyeri County, on the western side of Kenya’s Aberdare Range. It operates within the cooperative tradition that has shaped Kenyan coffee for generations, receiving carefully harvested cherries from smallholder farmers whose plots are scattered across the surrounding mountain landscape. For many growers, the factory is more than a processing point. It is where the season’s work is weighed, sorted and transformed into a coffee that can travel far beyond Nyeri. The delivery of ripe cherries, the movement through pulping and grading, and the patient drying of parchment are all part of a shared system in which quality depends on many hands. Kangocho’s character comes from its setting: high altitude, cool mountain conditions and fertile volcanic soils. These conditions help the cherries develop slowly, building the lively acidity, berry-like fruit and clear structure associated with fine Nyeri coffees. The factory’s name has appeared in international coffee trade and historical producer records, connecting this local station with drinkers and roasters around the world. The journey of Kangocho is therefore not a single-farm story, but a collective one. It belongs to the farmers who tend small plots, the cooperative staff who keep the process moving and the community that returns to the factory each harvest. Its coffees carry the particular brightness of the Aberdare foothills—and the quiet strength of a system built together. Previous Next

< Back Y26-0130004 Yunlan Estate Yunnan, China Variety Purple Typica Flavor Notes Blackcurrent,, Nutty Black Tea, Honey Sweatness 2026 Process Traditional Honey Altitude 1600-1800 Lot Type High Speciality Status In Spot About the Coffee Purple Typica Purple typica is the natural local mutation of typica at the land of Yunlan Estate. After first typica species were planed in Yunlan back to 2015, the coffee trees were found to be evolved after 3 years of plantation. The name comes from the unique purple colour of outside hue of the coffee leafs therefore this varietals were re-named as 'Purple Leaf Typica' or nick name as puple typica. Honey Process 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 Y26-0120016 Yunlan Estate Yunnan, China Variety Bando Flavor Notes Red wine, tropical fruits, and tea 2026 Process Traditional Natural Altitude 1600-1800 Lot Type 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 K26-KA20009 Kamavindi Kenya Variety SL28/34 Flavor Notes Red flowers, berries, stone fruits, and creamy nuts 2026 Process Traditional Natural Altitude 1680 Lot Type High Speciality Status In Spot About the Coffee Kenya Natural Process For this natural process, fully ripe coffee cherries are carefully selected and sealed in yellow polyethylene bags, creating an oxygen-limited environment for 72 hours of controlled fermentation. After fermentation, the cherries are removed from the bags and spread evenly on raised drying beds. They are turned regularly and protected from rain and nighttime moisture, then slowly sun-dried for approximately 28 days, depending on weather conditions. This extended drying period allows the fruit sugars to develop fully, producing a sweet, fruit-forward coffee with rich body, layered complexity, and pronounced natural fruit 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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YD Selects: UK/EU Stock - Green coffee bean importer and distributor specialized in high quality coffee from China, Kenya, Ethiopia and Panama Frequently asked questions How can I request coffee samples? You can request green coffee samples through our online sample request form or by emailing info@ydselects.com.Please include your company name, the YD Code of each coffee you would like to try, your approximate required quantity and your delivery address. If you are unsure which coffees suit your needs, tell us your preferred flavour profile, price range and roasting style. We will be happy to recommend suitable lots.Samples are subject to availability. How can I view the full offer list and prices? How do I place an order? Is there a minimum order? Where is your coffee stored? Can you arrange delivery? How long will delivery take? What payment terms do you offer? What is included in the quoted price? Can I reserve coffee that is still in transit? Can you help me choose the right coffee? How do I contact YD Selects?