Yunnan Triple Fermentation Micro-Lot - Anaerobic

Red Wine, Spice, Guava

Country: China · Yunnan Estate: Chily Altitude: 1650 – 1850 m Variety: Catimor, SCA Score: 84+  dynamic cup profile.

 YUNNAN • TRIPLE FERMENTATION is produced using a Triple Anaerobic Natural Fermentation process. During harvest, only fully ripe deep-red coffee cherries are selected. The cherries then undergo manual sorting and water flotation to remove under-ripe or defective fruits. The selected cherries are first placed into sealed anaerobic fermentation tanks for the first fermentation stage. In this oxygen-free environment, the sugars within the fruit interact with naturally occurring yeasts, initiating slow biochemical reactions that generate complex aromatic precursors. After the first fermentation, the cherries are transferred to raised drying beds for a short period of sun drying, allowing the moisture level to slightly decrease while stabilizing the fermentation structure. The coffee cherries are then returned to sealed tanks for the second and third rounds of anaerobic fermentation. Between each fermentation stage, the cherries undergo controlled sun-drying periods, creating a natural rhythm between fermentation and dehydration. This multi-stage cycle of fermentation and sun drying allows the coffee to: Develop deep aromatic complexity, Enhance sweetness and body, Maintain clarity and structural balance in the cup. The entire processing and drying period typically lasts 20–25 days, after which the beans reach their ideal moisture level before hulling and resting for stabilization.

In the cup, this coffee displays a layered and highly expressive flavour profile. During both the dry and wet aroma stages, distinct fermented fruit notes and wine-like characteristics are already evident. The aromatics are intense yet structured, avoiding any muddiness often associated with over-fermentation. On the first sip, the coffee reveals a rich red-wine-like sweetness, reminiscent of ripe black cherry or red wine. The acidity is soft and rounded, presenting a balanced interplay between sweetness and fruit brightness. As the cup cools, warm spice notes gradually emerge in the mid-palate—evoking impressions of cinnamon, clove, or subtle herbal spices—adding depth and complexity to the overall flavour structure. Toward the finish, the cup develops a tropical guava-like aroma, introducing a lively fruit brightness that complements the deeper fermented tones. Overall Cup Structure Body: Full and round, Acidity: Soft and layered, SCA Score: 84+, Flavour: Pronounced fruit sweetness with complex fermentation notes Finish: Long, clean, and lingering As the coffee temperature gradually decreases, the wine-like sweetness and tropical fruit notes become even more pronounced, revealing a well-evolving and dynamic cup profile.

CHILY ESTATE YUNNAN

Chily Estate is not rooted in a single terroir. Instead, it draws life from two of Yunnan’s most important coffee regions: Lujangba in Longyang District, Baoshan, and Longling County, both nourished by the eastern and southern slopes of the Gaoligong Mountains. On the eastern slope, Lujangba lies within the golden elevation belt of the Nujiang dry-hot valley, at 1,650–1,850 meters above sea level. Abundant sunshine and pronounced diurnal temperature shifts define this landscape. Combined with slightly acidic alluvial dry red soils, rich in organic matter and potassium, these conditions cultivate coffee cherries with dense sweetness, full body, and deep aromatic foundations. Each bean captures the concentrated solar energy unique to this valley ecosystem. On the southern slope, the Longling region extends the estate’s cultivation map into higher altitudes, reaching 1,800–2,000 meters. As one of China’s highest large-scale coffee-growing zones, coffees here develop under cooler mountain winds and a slower maturation cycle. This environment refines the cup profile with elegant acidity, remarkable clarity, and heightened purity. The nurturing presence of high-altitude mist lends the coffee a crystalline texture reminiscent of mountain spring water, along with layered and expressive flavors. These are not two separate estates, but two complementary pieces of a single terroir mosaic. Under the estate’s meticulous agronomic management, the same coffee varieties absorb the sun-driven richness of the eastern slope while embracing the mist-shaped finesse of the southern mountains. Through unified harvesting standards and precise processing methods, the dialogue between both sides of the Nujiang valley is ultimately woven into one cohesive sensory narrative in the cup.

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