MENGLIAN Anaerobic Fermentation Natural

Highlights

“From Menglian, Yunnan, China at 1500m altitude. Catimor variety processed with anaerobic fermentation natural method with oak barrel influence. The texture is pleasantly transparent like yogurt, with an aftertaste of blackberry, red plum, and fig. It evokes the flavor of sweet sake lees, showcasing the high quality of Yunnan coffee.”