Coffee from Yunnan, Pu'er
Sometimes you don't need complexity, you just want a nice, well rounded cup that's loaded with cocoa aromas and tastes.
Don’t drink Yunnan at this level. There isn’t enough fruity acidity to make it interesting and it’ll just taste hollow.
We lean toward the a full-city roast to experience a solid, full-bodied, chocolate coffee.
A very full-bodied, dark chocolate/caramel brew.
The coffee capital of China, Yunnan produces 98% of the country’s premium coffee. This coffee comes and goes in our rotation as some years the quality is just terrible (looking at you, 2018!). Happily these last few years have yielded fantastic beans.
Pu’er coffee is grown at an elevation of approximately 1,000 meters, high up on steeped slopes overlooking lush fields of tea. However don’t confuse this coffee with anything light bodied, Yunnan has the classic coffee profile: full-bodied, rich, and sweet. The coffee from this farm we’re using has a fine balance of rich, dark chocolate notes and no acidity at all. If you like your coffee viscous and strong, Pu’er is your cup of tea – so to speak. Supremely excellent for espresso and drip coffee aficionados.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
Roast: Medium + Dark
Have tried both medium and dark roast. This bean has one purpose and it screams cocoa! Personally, I would suggest medium roast. It is strong enough to drink alone or blend with other beans to your liking. Dark roast, I would give it 3.5*. It’s not bad, just a bit rough on the edges and over dominating.