Country: China
Region: Xishuangbanna, Yunnan
Varietal: Catimor
Process: Washed
Altitude: 1,620 MASL
Description: Guiben is a family-owned farm located in Yiwu Xishuangbanna. It was started by Tiancai, one of the leaders at Yunnan Coffee Traders, who started his career as a roaster before moving into farm management. As Tiancai’s knowledge of Specialty Coffee has increased, so has his desire to do something unique with coffee. He works with the farm manager, Mr. Chen, to produce washed, honey and naturals.
Guiben produces 8 tons of coffee per year. Local tribes are employed as pickers in the Xishuangbanna region. At Guiben, the Akha, Dai and Lahu tribes harvest the coffee cherry. Guiben’s washed coffee is pulped and dry-fermented for 18 hours. Next, the coffee is run through density channels and subsequently spread out on patios to dry for approximately 5 to 8 days.
The honey processed, or semi-washed coffee, is first dry-pulped and then spread thinly across raised beds where it dries for 2 to 3 days. Next, the coffee is grouped into thicker layers and left to dry for another 25 days.
Cupping Notes: Lime, Oolong, Marzipan
Country: China
Region: Xishuangbanna, Yunnan
Varietal: Catimor
Process: Washed
Altitude: 1,620 MASL
Description: Guiben is a family-owned farm located in Yiwu Xishuangbanna. It was started by Tiancai, one of the leaders at Yunnan Coffee Traders, who started his career as a roaster before moving into farm management. As Tiancai’s knowledge of Specialty Coffee has increased, so has his desire to do something unique with coffee. He works with the farm manager, Mr. Chen, to produce washed, honey and naturals.
Guiben produces 8 tons of coffee per year. Local tribes are employed as pickers in the Xishuangbanna region. At Guiben, the Akha, Dai and Lahu tribes harvest the coffee cherry. Guiben’s washed coffee is pulped and dry-fermented for 18 hours. Next, the coffee is run through density channels and subsequently spread out on patios to dry for approximately 5 to 8 days.
The honey processed, or semi-washed coffee, is first dry-pulped and then spread thinly across raised beds where it dries for 2 to 3 days. Next, the coffee is grouped into thicker layers and left to dry for another 25 days.
Cupping Notes: Lime, Oolong, Marzipan
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