Single Origin Highlight

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. 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 characterised as being sweeter, and berry-like due to this drying process. The Banka Washing Station in China is home to one of their rst ever micro-lots is known for its sweet and full-bodied single origins.