Gui Ben - China Espresso

Tief in den Bergen Yunnans, nahe der Grenze zu Laos, treffen Teetradition und Kaffee-Innovation aufeinander. In Gui Ben bauen Tang Xiang und Tian Cai mit ihrer Gemeinschaft Catimor-Kirschen an, die natürlich aufbereitet kräftige Aromen von Traubengelee, Kumquat und Kakao entfalten – eine süße, runde Tasse, die Chinas Kaffeepotenzial beweist.

The Gui Ben - China Espresso, sourced from the Yunnan region by producers Tang Xiang and Tian Cai, represents the evolving landscape of Chinese specialty coffee. Roasted by 19grams, this lot utilizes the Catimor varietal, a hybrid widely cultivated for its resilience and productivity. Because this coffee undergoes a natural process, it often exhibits a distinct profile compared to washed counterparts, frequently highlighting intensified sweetness and complex acidity.

In the cup, the roaster identifies notes of grape jelly, kumquat, and cocoa. When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize these specific fruit and confectionary characteristics. As Yunnan continues to establish its reputation on the global stage, this espresso serves as a compelling example of how regional terroir and careful post-harvest handling can shape the final experience, offering a unique perspective on the potential of Catimor when processed with precision.