Ximeng | Yunnan | China
Experimental Anaerobic Natural | Catimor
1600 meters
Ximeng and its neighbor Pu'er have turned out some of the world's most respected and foremost high ferment teas. You can think of this coffee as the younger cousin of that centuries-long tea tradition.
Coffee farmers have wondered what would happen with coffee if they applied some of the extreme techniques they use for their tea. The result is a coffee that is interestingly complex with a heavy and creamy body that almost clings without being cloying or sour.
This experimental coffee undergoes a unique journey, including a 30-day anaerobic fermentation, multiple drying stages, and a final transformation into a complex brew.
Originating from Ximeng, Yunnan, China, at elevations of 1600 meters, this coffee delivers notes of tropical fruits, berries, wine, cocoa, vanilla bean, hard candy, and so much more.
Explore new horizons of flavor with this adventurous coffee.
