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 Lao Xu Zhai Natural is a wild and super different coffee, natural fans only on this one. Strong fermentation and fruity factor. Very reminiscent of wine and/or rum with underlying coffee tones.
Tasting Notes: This is one exotic coffee even for natural fans. The linkage in taste to red wine (lighter roasting) or rum (darker roasting) is pretty wild. We have had “winy” coffees before, but not like this. Best served at the light to medium roast level, but quite interesting darker roasted as well. Lighter roasting accentuated the red wine like attributes, hints of citric with a very fruity edge: sweet, oaky, nutty, a little boozy in the finish. Although I know I was not drinking red wine, it really comes close to tricking the tongue. Medium roasts tame the cup a bit, still plenty winy and fruity but presents a smoother, less wilder version of the lighter roast points. Spice notes clearly pop out in the medium roast level starting to give some spiced rum like tastes in the background. Darker roasts really bring forth the sweet rum like spice notes balanced with a molasses like darker tone and a fuller body.
Roasting Notes: An easier to roast coffee even though it has high chaff levels. Beautiful prep for a ferment natural and very even roasting. Usually with naturals this fruity/wild they roast super uneven, making roasting a bit difficult, but not the case here. One can tell the care that went into this lot just by their excellent screening process. A longer setup will smooth out the cup increase the depth of flavor, but mute up some of the strong winy factor. A fun one to start drinking 12 hours after roasting, but save some for 3-7 days to see the difference.
Lao Xu Zhai Village (lao shoo jai) has partnered with Torch for over ten years, generously sharing their land and livelihood to collaborate at every step of the production chain. A new processing station, nursery, and shared experiments in plant nutrition, harvesting, processing, and even roasting have given rise to rapid gains in consistency, quality and farmer sustainability.
Lao Xu Zhai, traditionally known for producing commercial-grade coffee, is making significant strides in elevating their coffee quality. In collaboration with a local specialty coffee company, the village has been learning advanced techniques to enhance their picking and processing methods. This season marks their debut into the specialty coffee market, showcasing their dedication to producing superior coffee. The transition involves meticulous attention to detail, from selective hand-picking of ripe cherries to implementing refined processing techniques that highlight the beans’ unique characteristics. As the villagers adopt these practices, they are not only improving the quality of their coffee but also gaining valuable skills and knowledge that empower the community. The hard-working community of Lao Xu Zhai is committed to building a reputation for delicious and memorable coffee, aiming to make a notable impact in the specialty coffee industry. Their efforts are paving the way for sustainable development and economic growth, positioning Lao Xu Zhai as a rising star in the world of specialty coffee.
Origin: Lao Xu Zhai Village, Yunnan, China
Elevation: 1263 meters
Processing: Natural
Varietal: Catimor
Elevation | 1263 meters
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