FIELD
FAMILIAR FLAVIOURS.
CAREFULLY CURATED
We began buying this Yunnan coffee when it was run by Li Jiang Rong, a pillar of the local Lahu community. Since his passing, the farm has been run by Lao Zang whilst Mr Li’s son, also named Li Jiang Rong, looks after the washing station at nearby Dongka.
Washed coffees are first pulped and then dry-fermented for 18 hours. Cherries are then run through density channels before being spread out on concrete drying patios for approximately 10 days.
Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
In Yunnan’s mist, the mandarin sun dips below the mountain’s peak. The coffee-black, cocoa-sweet earth is richer than a King and fuller than the moon.
