Gui Ben - China Filter

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.

Geschmacklich landen Rote Traube, Orangenzeste und Zartbitterschokolade in der Tasse.

The Gui Ben - China Filter, 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. As a natural-processed coffee, it undergoes a drying phase that often imparts a distinct sweetness and complexity to the final cup.

In the cup, this coffee presents a profile defined by notes of grape jelly, kumquat, cocoa, red grape, orange zest, and dark chocolate. While natural-processed coffees often lean toward heavier fruit profiles, the specific expression here balances bright citrus acidity with deep, chocolatey undertones. For those looking to better understand these descriptors, consulting a flavor wheel can be a helpful tool for identifying the nuances between the bright zest and the darker cocoa elements found in this particular Yunnan harvest.