Introduction to Yunnan Coffee 86+ Project Yunnan 86+ Project washing Katim Xiaoyega Coffee Flavor characteristics

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2017-2018 This is the first season of the 86+ program.

After two seasons of production in Yunnan in-depth understanding of production areas,

And a whole year of preparation,

With anxiety and anticipation, we carefully started the 86+ plan attempt.

We would like to begin by thanking all those who listened and paid attention to us, and it was your encouragement that gave us, the insignificant part of the coffee industry, the courage to make this seemingly naive plan a reality.

We are just ordinary baristas and roasters, but when we went to Yunnan to understand the plight of Yunnan farmers, we felt an inexplicable urge to do something for them.

Because Yunnan coffee is our coffee, Yunnan coffee farmers are our own family.

At the end of last year, at the beginning of the production season, we came to Yunnan production area again with 4 tons of orders from crowdfunding to try the first cooperation between 86+ plan and manor.

4000 kilograms of raw beans was a huge amount for many coffee shops, but it could only satisfy one or two batches of processing in the manor.

Our orders must reach the level of agricultural production in order to really promote technological innovation among farmers, otherwise they can only produce "micro-batches" with high cost, few quantities and uncertain market prospects.

We approached many estates and finally chose Zaoyuan in Baoshan to fulfill the main orders of 86+ this season.

Baoshan has a unique dry and hot valley climate in Yunnan Province. The higher average temperature allows coffee trees to grow healthily at higher altitudes. The long sunny weather in the middle of the growing season can effectively avoid the influence of rain during the drying process of coffee, thus obtaining stable and clean quality.

Brother Fan Qi Zuo Fan is the owner of Zuo Garden. He has been planting coffee for nearly 30 years. He is the first batch of people in Yunnan to try to process and produce fine coffee.

After years of continuous research on quality, Brother Fan has accumulated a lot of processing experience, and knows the microclimate and coffee characteristics of his manor well, and summarizes a set of effective production rules.

The 86+ project seeks to break through and improve the quality of coffee, which requires more complex and demanding processing processes, and Brother Fan and his garden are able to meet this strict requirement.

So we know that

The 86+ project finally encountered soil that could take root and sprout.

The seed, named "86+," was sown in Baoshan, Yunnan Province in the winter of 2017.

In the spring of 2018, we harvested our own coffee.

He gave it a nice name,"Little Yega."

Little Yejia is not really Yejia Xuefei from Ethiopia, it is just ordinary Yunnan washed katim, but in its body, we can not find a trace of once belonged to Yunnan katim "devil tail rhyme", but is charming like washed Yejia general citrus acid throughout.

When we drank it at the cupping table, all three Q-Graders jumped up in surprise, and this is what we've been looking for, a whole new change in processing.

The fresh fruit of Xiaoyejia uses the whole red fruit growing at an altitude of about 1200 meters in Gaoligong Mountain. Big Brother Fan adopts more detailed and controllable "anaerobic fermentation" in the processing process, and at the same time takes advantage of the lower temperature in Gaoligong Mountain during the Spring Festival to ferment the "citrus" flavor spectrum we hope.

After the fermentation process is complete, the washed raw beans are quickly transported to the lower elevation of the Lujiang River, where they are spread out on drying racks and dried rapidly in the intense sun, during which they are frequently turned to dry evenly and avoid further fermentation.

When lightly toasted, it has a distinct nectar aroma, accompanied by bright crisp citrus acids, while when toasted to medium, citrus and nectar transform into honey grapefruit tea flavors, while full caramelization produces creamy chocolate flavors, which turn into liqueur chocolate when the temperature drops.

We were so surprised that we couldn't resist our excitement and wanted to share it with everyone.

We are delighted that Yunnan can produce such clean, pure and unmistakable coffee. This proves that the idea we have been waiting for to make Yunnan Katim better through improved processing methods can be realized.

We invited dozens of Q-Graders to conduct a cup test on Xiaoyejia based on procurement purposes and standards, and the scores basically met our expectations.

But that's not enough. We wish more people could drink it and give it a score. This can be a rigorous cup score based on SCA criteria or a relaxed "like/dislike" score based on your preferences.

We hope that Xiaoyejia can be an opportunity for more people to put aside their past prejudices against Yunnan coffee and look at Yunnan coffee farmers 'efforts in technological progress in recent years with new eyes.

I also hope that Xiaoyejia can make more people have more confidence in the future of Yunnan coffee, pay more attention and be more patient.

For those Yunnan good coffee can not be buried in the huge and cheap goods, sold at a low price but did not bring enough returns to coffee farmers.

We have so many expectations for the future of Yunnan coffee, only because:

Yunnan coffee is our coffee.

END