Yunyun Nannan

Grown between 1850 and 2050 meters, this Catimor is produced using a natural process with yeast inoculation. The ripe cherries are selected and then fermented in anaerobic tanks with inoculated yeast, before slow drying on raised beds. 

In the cup, the profile clearly plays the aromatic card; dried fig, violet and blueberry, with a dense sweetness and a lively acidity.

An interesting coffee, especially for what it says about current Yunnan: far from simply exotic profiles, here we find a real search for precision in fermentation, transparency and floral complexity, with the terroir and Catimor as raw material rather than as a simple support for the process.

The Yunyun Nannan, sourced from the Yunnan region of China and roasted by Dayglow, offers a compelling look at the evolving landscape of Chinese specialty coffee. This lot utilizes the Catimor varietal, a hybrid known for its resilience and productivity, which is widely cultivated across the region. By employing a natural process, the producers have encouraged a distinct flavor profile that highlights notes of dried fig, violet, and blueberry.

While natural-processed coffees often exhibit heavier fruit-forward characteristics and increased sweetness, the specific expression of these traits can vary significantly based on local climate and drying techniques. To better understand how these specific descriptors align with broader sensory categories, readers may find it helpful to consult the flavor wheel. This coffee serves as a prime example of how careful post-harvest handling can elevate the profile of established varietals, providing a unique experience for those exploring the diverse output of Yunnan’s high-altitude farms.