This coffee was produced and processed by Tang Xiang and Tian Cai, part of a small group of farmer families in Guiben, a remote part of Yunnan close to the Laos border. This province is traditionally associated with exceptional tea, but more recently it has gained significant attention for complex coffees with fruity, bright profiles. Guided by a dual mission of creating sustainable livelihoods and restoring biodiversity to the land, Tang and Tian intercrop their coffee and tea fields with macadamia, mango, and orange trees. Their meticulous care reflects their deep commitment to quality, people and place.
The coffee is grown on the family farm, with Tian Cai serving as Operations Manager and Tang Xiang managing the farm. The cherries are harvested by hand, floated for density, sorted and then dried on raised beds for 4-5 weeks. The dried cherries are then hulled and carefully graded at the Gui Ben Washing Station before being bagged and exported. This natural lot is expressive and juicy, with bright fruit notes and clarity that showcase the unique terroir of Yunnan. Tang and Tian Cai’s personal investment in quality, sustainability, and community ensures every cup carries the character of both the land and the people behind it.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
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