Introduction to Yunnan Coffee Manor-how about double sunbathing Katim coffee in Zebra Manor?

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The positioning of Yunnan coffee is always a bit awkward. Unlike East African coffee, it does not have a clear flower and fruit aroma and lively acidity, nor does it have the rich nutty, fruity aroma and full taste of American coffee. But for the Yunnan coffee harvested this year, I just want to say that it is really different!

Yunnan International Coffee Trading Center (YCE) was established in Pu'er, Yunnan Province in 2014. after three years of efforts, sca formally approved YCE's application and identified China as the theme portrait of the 30th SCA boutique Coffee Expo in 2018. )

We tested a lot of Yunnan beans this year, and what surprised us most was the double fermented Katim of this zebra manor, which scored 84.9375 points and won the second place in the third Yunnan Coffee Raw Bean Competition in 2018. This time the bean gave me the impression of strong wine and dark chocolate flavor as well as dark fruit series flavor.

It is produced in Mangxin Town, Menglian County, Pu'er City, Yunnan Province, China. It is located in the southeast of Menglian County, Pu'er City, Yunnan Province. It is connected with Nuofu Township, Lancang County in the east, Mengma Town in the west, WA State in Myanmar in the south, and Nayun Town and Jingxin Township in the north. The total area is 354 square kilometers. The border is 27.85km long, the terrain is high from east to west, the middle is low, the highest altitude is 2264 meters, the lowest altitude is 920m, it is located in low latitudes, the annual average temperature is 19.6 ℃, the climate belongs to subtropical monsoon climate, the dry and wet seasons are distinct, the heat is abundant, the rainfall is abundant, and the annual rainfall is 1500 mm. Zebra Manor, established in mid-2017, now has a coffee planting area of more than 3000 mu (including 1200 mu of alternative cultivation abroad) and an altitude of 1300 Murray 1600m above sea level. the farm environment is pollution-free and the forest vegetation is in a primitive and undamaged state.

Double fermentation and sun treatment: after the process of flotation and color separation, the coffee fruit is fermented anhydrous and finally exposed to the sun on the sun platform for about 30-35 days.

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