YUNNAN • ORANGE CAT Micro-Lot - Honey Process

Yellow sugar, wax apple, green tea. In the cup, YUNNAN • ORANGE CAT 1.0 presents a clean, gentle flavour profile supported by a well-balanced sweetness. At the fragrance stage, warm and delicate aromas reminiscent of yellow sugar emerge. On the first sip, the cup reveals a refreshing fruit sweetness similar to wax apple, offering a light and delicate texture accompanied by soft, balanced acidity, creating a clear and transparent flavour experience. As the temperature gradually cools, the coffee develops a green-tea-like freshness and refined texture, bringing a smooth and gentle transition across the palate and maintaining a stable, harmonious cup profile. Overall Cup Structure Body: Light to Medium Acidity: Balanced and Soft Structure: Clean and Transparent. The finish is smooth and lingering, leaving a gentle, lasting sweetness accompanied by a subtle tea-like note, giving the coffee a clean, refined, and highly approachable drinking experience.

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.

YUNNAN • ORANGE CAT 1.0

produced using the Yellow Honey Process. Coffee cherries are selectively hand-picked at peak ripeness, ensuring that only fully mature fruits are harvested. After picking, the cherries undergo clean-water flotation to remove under-ripe, insect-damaged, and low-density defective cherries. The selected cherries are then gently depulped using professional pulping equipment. During Flavor Profile: Red Wine · Spice · Guava Country: China · Yunnan Estate: Chily Altitude: 1650 – 1850 m Variety: Catimor this step, the outer skin is removed while a controlled amount of the sugar-rich mucilage layer is intentionally retained. This mucilage plays a key role in developing the sweetness and body characteristic of honey-processed coffees. After depulping, the beans are evenly spread on raised drying beds. Throughout the drying stage, the estate team carefully manages the process through regular turning, shading control, and ventilation management, ensuring a stable drying rhythm. Under the combined influence of sunlight and the valley’s natural mountain breeze, the beans dehydrate slowly and evenly. The entire drying process typically lasts 15–18 days. During this time, the remaining mucilage gradually breaks down and is absorbed, contributing to the coffee’s soft sweetness, clean structure, and smooth mouthfeel. Positioned between washed and natural processing styles, the Yellow Honey Process preserves the sweetness and roundness typical of honey processing while maintaining the clarity and transparency valued in washed coffees.

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