Description
Been a long time since we found some awesome Chinese coffees. Here in the USA, its easy to think of tea from China but few have had their coffee. On the rare side even though they have been growing it for 100+ years! Mostly purchased by domestic and closer markets, with only a recent emphasis on specialty offerings. An origin you should not overlook on your drinking journey around the globe & through your roaster.
We recently befriended Torch Coffee Labs, who is about as connected to Chinese coffee as you can get. They run education and coffee certification labs throughout Asia and have recently begun putting together specialty regional chops in China which we are proud to slap on our list. Some very tasty and unique coffees, this Little Juzi Washed being the most traditional tasting.
Meng Lian, named by the small Dai tribe meaning “beautiful place I found,” is renowned for its exceptional coffee cherries. These cherries are plucked by various tribes in the region, each contributing their unique expertise and care to the process. Hailing from an area situated at 1400 to 1600 meters, Meng Lian’s coffee benefits from the high altitude, which fosters slower bean development and results in more complex flavors. The collaborative efforts of the local tribes and the region’s favorable growing conditions culminate in a coffee that is rich, flavorful, and distinctively memorable.
Tasting Notes: Beautiful prep on the beans & a good cup from light to dark. Our favorite was right in the middle, a nice medium roast won everyone over. A good daily drinker with an exotic spin. Lighter roasts will show some crisp lemony acidity, a sweet edge and will pull a little balance with an herbal/spice chocolate note. Medium roasts (our favorite) were smooth and rich, a bit fuller bodied, just a spec of that sweet citrus upfront, low acidity with predominantly chocolate/malt like tastes, a little spice pokes out in the aftertaste. Dark roasts cut out all the citric but will still taste sweet, a bit roasty, but it compliments the dark chocolate and spice in the cup nicely.
Roasting Notes: Easy bean to roast, even roasting with medium to low chaff levels. We liked to get some development past first crack but by no mean needs to be shiny or oily coming out of the roaster. Letting it setup a couple days really improved the smoothness of the cup.
Origin | Meng Lian, Yunnan, China
Elevation | 1400-1600 meters
Processing | Washed
Notes | Orange Zest, Brown Sugar, Lemon Tea, Sweet, Juicy
100% Arabica
Gus –
Catimor is a 1/4 Robusta, but its taste is completely Arabica. It’s a very pleasant cup, if a little mellow or weak. Otherwise I would rate it 5 stars. Medium roast, semi-auto espresso machine.
Gilbert Pitkoff (verified owner) –
I waited till I completed a full city then Vienna roast before posting. The lighter roast we were not fond of either in a mocha pot or fr press. The darker roast was surprisingly good. A 1:1 mix of both light and dark in the mocha pot very enjoyable. I thought they only grew tea. Who knew? Will get again.
Chester (verified owner) –
Maybe it’s the power of suggestion. The coffee reminds me of aged Puerh tea – mellow. 4.5 stars.
MAMurphy (verified owner) –
Drinkable but ho-hum. My brother asked what I coffee was drinking and over-the-phone I told him it was, “Chinese and I’m not impressed with it’s lack of character.” Would give it 3 stars but that would be like saying it was barely “ok”. Roasted this batch a little darker, maybe City+, and seems slightly less acidic but not smokey either. Probably a good coffee for those who add flavoring to their cups.