Unique Single Origin

chocolate dates & holiday spices

• Origin - China

• Region - Xishuangbanna, Yunnan

• Producer - Tiancai

• Process - Honey

• Variety - Catimor

• Altitude - 1620 meters

Tiancai began his career as a roaster before transitioning into farm management. His farm is located in the Xishuangbanna area at an altitude of 1,620 meters above sea level and produces only 8 tons of coffee per year. The Guiben coffees are harvested between November and February. As Tiancai has gained knowledge about specialty coffee, he has developed a desire to create something unique with the coffee grown on his family's land in Yiwu, Xishuangbanna. To achieve this, he works closely with Mr. Chen, the farm manager, to produce washed, honey, and natural processed coffees. The natural coffees are dried on raised African-style drying beds for 4 to 5 weeks. For honey coffees, the cherries are first dry-pulped and then spread out thinly on raised beds for 2 to 3 days. After this initial drying, the coffee is grouped into thicker layers and left to dry for an additional 25 days. Washed coffees undergo a different process: they are pulped and then dry-fermented for 18 hours. Following fermentation, the cherries are sorted using density channels before being spread out on drying patios for approximately 5 to 8 days. Like all of our Yunnan coffees, Guiben consistently produces a high-quality cup that can be relied upon each harvest season. The coffee pickers in the Xishuangbanna region are local tribes, including the Akha, Dai, and Lahu.