At a time when anaerobic processing has become widely popular — often producing bold, almost aggressive fermentation-driven flavors that are easy to recognize and market — a different approach to fermentation emerged from China.

When I first tasted it at SCAJ, I was surprised by how transparent and clean it felt while still carrying an intense aromatic presence.

It’s easy to understand why it has so many fans; people often come in asking, “Do you have that coffee from China?”

Located in northern Yunnan Province, Dehong is home to YUAN YI YUAN Coffee Farm, which developed this unique honey-processed coffee in collaboration with the Dehong Tropical Crop Research Institute. What sets this process apart is its use of yeast fermentation: parchment coffee with mucilage is combined with coffee-specific yeast and coffee pulp—normally discarded after washing—in fermentation tanks for 150 hours. After fermentation, the coffee is dried directly without washing.

Thanks to the yeast fermentation, the cup profile highlights a pronounced peach-like flavor, while changes in temperature reveal layers of lychee sweetness and a toasty aroma reminiscent of Dong Ding (Tong Ting) oolong tea. The result is a delicate, refreshing coffee with remarkable complexity.