Flavour: Wax Apple, Dried Tangerine Skin, Orange Blossom
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Producer: Red Dragon Estate
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Region: Baoshan, Yunnan
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Process Method: Honey
- Varietal: Catimor
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Altitude: 1650-1750 masl
Roaster's Comment: This coffee comes from the same farm we featured previously, Red Dragon Estate. It has a unique wax apple character that truly comes through after roasting. Its tea like body, combined with bright citrus notes, reminds me of the dried tangerine peel my mum uses in her hot soups. I find it both unique and playful, yet surprisingly easy to enjoy.
Red Dragon Estate is a high-elevation farm in Yunnan’s Gaoligong Mountains, founded by Lao Wang. Known for its precise processing and bold profiles, the estate works with Catimor and Typica varietals, specialising in anaerobic fermentation.
Honey Process
After harvest, the coffee cherries are floated in water tanks to select only fully ripe fruit. The cherries are then depulped, with about 80 percent of the mucilage left intact for drying. Retaining the sugars in the mucilage enhances the coffee’s flavour complexity.
*As the cherry skins dry under the sun, they turn a yellow brown colour with patterns resembling those of an ginger cat, which is why this lot is named “Ginger Cat.”
