China Yunnan Lincang Qiu Po Double Fermentation Natural

First Place at the 2025 Gems of Yunnan, Fermented Twice

Catimor grown above 1,650m in Lincang, western Yunnan, sealed and anaerobically fermented for 48 hours — then put through the whole cycle a second time.

Coffee Information

• Country: China
• Region: Lincang, Yunnan
• Farm: Qiu Po (秋珀) Coffee Farm
• Altitude: 1,650–1,750 m
• Variety: Catimor
• Process: Double anaerobic fermentation, natural
• Screen: ≥14
• Moisture: 11.8%
• Award: 1st place — 2025 Gems of Yunnan

A Mountain That Makes Its Own Weather

Lincang sits in the west of Yunnan on terrain broken enough that each mountain generates its own microclimate. Heavy fog and rainfall keep the soil wet while the slopes still take strong sun — the combination that lets cherry ripen slowly and build sugar. Qiu Po farms between 1,650 and 1,750m there, and in 2025 took first place at the Gems of Yunnan, the Cup of Excellence pilot competition for the region. This lot is a separate microlot from that same farm.

Twice Through, Nothing Added

The method is deliberately plain. Whole cherry goes into a sealed tank and ferments without oxygen for 48 hours — then the entire cycle is repeated a second time before the coffee is dried as a natural. No inoculated cultures, no fruit additives, no infusion. The intensity comes from doubling the time rather than from putting anything into the tank, and from using only cherry picked above 1,650m, where the sugar is already high.

Flavor Profile

• 🍓 Strawberry
• 🍒 Dark cherry liqueur
• 🍷 Winey while hot
• 🥃 Rum
• 🍬 Sweet-tart as it cools