Marking the second year of showcasing a coffee from China, Xingang is an intriguing natural with bold flavours of lychee, cherry and a creamy chocolate truffle mouthfeel.
Producer ZHAO MEI & YE NAI
Variety CATIMOR P3/P4
Altitude 1600 MASL
Coming to us from the Menglian Dai, Lahu in the southwest of Yunnan province, China, is an intriguing naturally processed coffee from the Xingang Tea and Coffee Farm. Owned by the Wa family, the operations are managed by Ye Nai and her eldest daughter Zhao Mei. Xingang, a well-established farm has been producing tea and commercial-grade coffee for over twenty years. Placing second in the 2019 Menglian Coffee Competition, it’s hard to imagine these bold producers are new to speciality coffee. Using a process called double fermentation, sugar development and fermentation is stimulated, reaching aromas similar to red wine. Placed in bags, the picked cherry is left to rest and ferment for three days, followed by 48 hours of drying before going back into bags for further fermentation. Once this fermentation is complete, the coffee is laid out to dry for roughly a month on raised beds. The results? An eccentric cup that opens the spectrum of speciality coffee.