Pu’er, renowned for its eponymous fermented tea, also boasts a burgeoning coffee industry. The region’s lower elevation and subtropical climate yield coffee beans with full-bodied profiles, often showcasing chocolatey and nutty notes with a smooth, lingering finish. A reliable all-rounder suited to espresso, plunger and filter.
Flavours:
- Dark Chocolate, Toasted Hazelnut, Brown Sugar, Black Tea, Almond, Soft Cherry.
- Smooth body with gentle acidity.
- Excellent black coffee — balanced and comforting.
- In milk it leans toward cocoa, caramel and malt tones without bitterness.
Origin:
Pu’er sits in southern Yunnan near Laos and Myanmar, typically grown around 1200–1700m altitude in red volcanic soils and humid mountain climate — conditions ideal for Arabica.
Coffee production in Yunnan expanded in the late 20th century, and the region now produces the majority of China’s specialty coffee. The profile often reflects the local tea heritage — softer acidity, rounded sweetness and a clean finish.
Most farms are smallholder plots, with cherries hand-picked and processed at local mills.
This GR1 lot is washed processed: pulped, fermented, washed and sun-dried before milling, giving a clearer cup and balanced body.
Yunnan coffees are commonly Catimor varieties — hardy high-altitude plants descended partly from the Timor Hybrid — providing good sweetness, body and reliability in roasting.
The result is a smooth, approachable coffee known for chocolate-nut sweetness, gentle acidity and a subtle tea-like character suited to everyday drinking.