Thriving in the mist-shrouded hills and fertile valleys of Yunnan’s Pu’er, Baoshan, and Dehong regions, these exceptional coffee beans come from Coffea arabica plants that flourish in a unique highland terroir. Nestled at elevations between 800 and 1,800 meters, the coffee trees soak up ample sunshine—filtered through sparse forest canopies—while benefiting from cool nights and annual rainfall averaging 1,200-1,800 millimeters. The red and yellow laterite soils, rich in organic matter and minerals like potassium and magnesium, infuse the beans with distinctive flavors, while the region’s dramatic temperature variations between day and night slow ripening, allowing complex compounds to develop fully.

Exceptional Flavor Profile

Savor the coffee’s balanced, nuanced character: a bright, fruity base with notes of ripe red berries, stone fruits like peach and apricot, and a hint of caramel sweetness, underpinned by a mild acidity that softens into a smooth, nutty finish. The first sip delivers an immediate “vibrant freshness”—reminiscent of a sunny morning in Yunnan’s coffee groves—with a clean, bright acidity that awakens the palate, followed by a lingering sweetness that coats the tongue. A subtle “earthy depth” emerges mid-sip, blending with whispers of chocolate and dried herbs, while the finish leaves a warm, satisfying richness that feels both invigorating and comforting. When brewed, the liquid shimmers with a deep amber hue, its body medium to full, carrying the concentrated essence of highland-grown coffee in every drop.

Artisanal Craftsmanship

Harvested selectively from November to February, when the cherries ripen to a deep crimson, skilled pickers hand-select only fully mature fruits, ensuring optimal sugar content and flavor development. The cherries undergo careful processing using either the washed method—where skins and pulps are removed before fermentation and drying—or the natural method, where whole cherries dry in the sun to infuse the beans with fruity intensity. For the washed process, the beans ferment for 12-36 hours to break down mucilage, then are rinsed and spread on raised beds to dry slowly under the sun for 7-10 days, with frequent turning to ensure even drying. This meticulous drying reduces moisture to 10-12%, preserving the beans’ delicate flavors. After hulling to remove parchment, the beans are sorted by size and density, with only the finest small to medium-sized beans—typically 15-17 screen size—selected as “Yunnan small beans,” prized for their concentrated flavor.

Cultivation Heritage

Yunnan’s coffee-growing tradition, dating back to the late 19th century, has evolved into a unique blend of traditional and modern practices. Many farms employ shade-grown methods, planting coffee trees alongside fruit trees and native vegetation to maintain biodiversity and regulate microclimates. This eco-friendly approach not only protects soil health but also enhances the beans’ complexity by slowing growth. Some artisanal producers even use organic farming techniques, avoiding synthetic fertilizers and pesticides to let the terroir’s natural character shine through, resulting in beans with exceptional purity of flavor.

Brewing Versatility

Storage and Freshness

Packaged in airtight, valve-sealed bags to release carbon dioxide while preventing oxygen exposure, these beans retain their freshness for up to 6 months when stored in a cool, dark place away from strong odors. For optimal flavor, grind just before brewing, adjusting the grind size to match your method—fine for espresso, medium for pour-over, and coarse for French press.

Let each cup transport you to Yunnan’s lush coffee plantations, where rows of trees climb misty hillsides—where this exceptional coffee captures the vitality of highland sun, the richness of mineral-rich soils, and the dedication of farmers who transform ripe cherries into beans that tell the story of their unique terroir.