All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Coffee thrives in western Yunnan, along the border with Myanmar, at elevations ranging from 900-1,750 MASL. The Xishuangbanna, Yunnan region is a tropical, humid area south of the Tropic of Cancer, perfectly within the ‘coffee zone’ of the world. Guiben is a family-owned farm in Yiwu Xishuangbanna, founded by Tiancai of Yunnan Coffee Traders. With a passion for Specialty Coffee, Tiancai collaborates with farm manager Mr. Chen to produce washed, honey, and natural coffees, yielding 8 tons annually.

The coffee we drink is the seed of the fruit. The beginning process of harvesting a coffee bean is removing the layers of the seed. Different types of processing involve removing the layers of the fruit in different ways at different times of the processing cycle. This single origin is processed natural, meaning the coffee is dried whole and no layers or ‘skin’ is taken off before the drying process. Natural coffees are often characterized as being sweeter, and berry-like due to this drying process. The Banka Washing Station in China is home to one of their first ever micro-lots, known for its sweet and full-bodied single origins.

Variety: Catimor
Process: Natural
Region: Xishuangbanna
Altitude: 1,620 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take