It has a woody, whisky-like taste, while leaving a prune-like aftertaste in the mouth. Like Dehong, this is a somewhat unusual process from China, but since this coffee is medium-roasted, it offers a contrasting flavor profile.

This lot is a natural-process coffee produced using wine yeast independently selected by MOUNTAIN MOVER, who visited the farm directly. After the cherries are washed, activated yeast is added, and the cherries are sealed in food-grade stainless-steel tanks while immersed in water. Temperature, humidity, and fermentation time are adjusted according to the surrounding environment.

When hot, it offers the rich aroma and sweetness of dried plums. As it cools, a sweet-tart blackcurrant character emerges, followed by a deep, wine-like finish.

Region: Baoshan, northern Yunnan Province
Farm: Cong Gang Coffee Farm
Elevation: 1,700–1,755 m
Variety: Catimor (P4 7963)
Processing Method: Wine Yeast Fermentation Natural
Flavor Notes: Whisky, Cassis, Prune
Roast: Medium