Description
This is season three of working with Torch coffee for some wonderful Yunnan offerings. In the United States, when we think of China, we usually think of tea, but few people have actually tried its coffee. It’s surprising how uncommon it is, considering that it has been cultivated for over 100 years. Most of it is consumed in China and neighboring countries, and only recently have they started offering specialty coffees. This is an origin you shouldn’t overlook in your exploration of the coffee world.
We recently connected with Torch Coffee Labs, a company with deep knowledge of the Chinese coffee scene. They conduct training and offer certification programs throughout Asia, and they recently began sourcing and roasting specialty coffees from different regions of China, which we are pleased to add to our selection. These are very flavorful and unique coffees; this Menglian Red Honey is a wonderful semi-exotic, not over the top like the double ferment, but more character and fruitiness than washed processed coffee.
This lot comes from Menglian (Dai-Lahu-Wa Autonomous County), part of Pu’er City, very close to the Myanmar border. It is a mountainous subtropical region with a large diurnal temperature range and typical altitudes of 1,100–1,600 meters above sea level—ideal conditions for high-quality Arabica coffee. The harvest usually begins around December.
Pu’er is the main coffee-growing region in China. For the 24/25 harvest, Menglian recorded a premium bean rate of 62%, leading the province in specialty coffee for the third year in a row; more than 16,000 households participate in coffee cultivation. The region promotes coffee festivals and routines that strengthen the origin’s identity. Stations like Banka (which buys cherries from the Banka Yi and Banka Er villages) reflect the improvement in quality for both washed and natural processes. Torch has been working “at origin” in Pu’er/Menglian for years through training and projects.
Tasting Notes: Clean, sweet and balanced, this is the Yunnan offerings for most coffee fans. Best at the light to medium roast levels: there is a little crisp citric upfront, a bit more lime than lemon, a hint of red fruit giving a sweet edge. These lovely lighter tones pull some balance with a nutty/chocolate like undertone with a bit of spice, accentuated as you push the roast darker. Medium bodied, medium brightness levels, small hints of red fruit more noticeable as the cup cools. Light roasts themselves are much more citric, good to give a longer setup if shooting light, mellow out the crispness a bit. Turns much more chocolaty at the darker roasts but will introduce potent bitter, semi-sweet chocolate like notes. Medium roasts present the best balance and would qualify as a jazzy daily drinker.
Roasting Notes: Best at light to medium roast levels but works light to dark. A more delicate balanced cup that most coffee heads can appreciate. This is a relatively easy coffee to roast, despite being a little higher chaff levels. Lighter roasts emphasize the acidity and fruitiness; however, for a more balanced cup, a slightly medium/light roast is recommended. A longer roast will soften the cup and increase flavor depth, resulting in a stronger, more chocolatey and spicy flavor. This coffee is ideal to drink 12 hours after roasting, but it is recommended to let it rest for 3 to 7 days to appreciate its full potential.
More Green Coffee Bean Information:
Guide to coffee processing methods
Guide to coffee varieties/cultivars
Guide to coffee regions
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