CHINA YC002 BERGAMOT HONEY PROCESS

A very unique and rare Coffee (only 20KG total available) Sold in reusable 100G Glass Jars.

About the detailed process of YC002

Buddha's hand, also known as "fingered citron" or bergamot, is a type of citrus fruit with many finger-like segments. When fully ripe, it appears bright yellow and is also called "Buddha's hand." This fruit, renowned for its medicinal properties, is one of the most famous in the region of Simao, Yunnan, China.

In this special coffee, enzymes from Buddha's hand are used in the fermentation process as part of the traditional honey processing method. Locally grown Buddha's hand is mixed with water and fermented for 8 days to achieve the ideal Brix and pH levels. This mixture is then added to coffee cherries for over 150 hours of anaerobic fermentation. The dry aroma subtly releases delicate light floral scents, while the wet aroma is characterized by notes of citrus, grapefruit, and a hint of lemongrass. Upon tasting, the lemongrass and grapefruit notes take the lead, showcasing bright citrus acidity reminiscent of green citrus fruits. After swallowing, a slight ginger lily flavor emerges, leaving a long-lasting finish on the palate.

Key information:

Variety: Catimor P3,P4

Altitude: 1300-1500m

Process: Bergamot Enzyme Honey

Flavour: Grapfruit, Lemongrass, Ginger lily

About No Stone Estate – the producer of YC002

Established in 2023 by Lu Sun, No Stone Estate is an innovator in the Yunnan coffee industry. They believe that only through scientific management of the entire coffee production process, combined with modern technology and advanced approaches, can high-quality coffee beans be consistently produced year after year. They are dedicated to sourcing the highest quality coffee beans from various regions of Yunnan and are deeply involved in every aspect of the coffee industry chain, from field management to the selection of green coffee beans.

In the production areas, they provide producers with professional technical guidance, covering all aspects of variety selection, field maintenance, plot analysis, fresh fruit harvesting, and processing methods, always striving for the highest level of coffee quality.

In terms of green bean processing and storage management, they invest significantly, using advanced modern coffee bean processing equipment to delicately hull, sort, and refine different coffee varieties and diverse post-processing methods to produce higher-quality green coffee beans. They implement zoned storage, strictly controlling the temperature and humidity of the warehouse to ensure the moisture content and water activity of the green coffee beans, thereby slowing down their deterioration. Green beans processed by different methods are stored in separate blocks to avoid cross-contamination and prevent external interference with the coffee's flavour. Regular sampling tests on raw materials and finished products are conducted to strictly control the stability of coffee bean quality.