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China Gui Ben Lan Hua No. 110

This particular coffee hails from China’s tea growing regions in Yunnan, close to the city of Pu’er. The relatively high altitudes and good soil quality here have produced a coffee as good as any, and the natural process of cherry pulp removal and drying has highlighted the sweet fruit, floral and ripe citrus notes.

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Product Information

  • Tasting Notes
  • Farm Info

Grown: Xishuangbanna, Yunnan

Altitude: 1400 -1630m

Varietals: Catimor

Producers: Tang Xiang and Tian Cai

The natural process of this coffee requires that the freshly picked hand-harvested coffee cherries are dried for up to 4-5 weeks on raised beds. These beds allow for good circulation of air around the coffee, and therefore help prevent over fermentation or the development of moulds. This controlled process encourages enough fruit fermentation to add florals and sweetness to the coffee without becoming unbalanced. China has not long been synonymous with speciality coffee, and is still a way down the list of origin countries that come to mind. However, coffee was first planted here back in the late 1800s! It wasn’t until investment from some well-known corporate giants that commercial volumes were exported - and with that came fringe producers who took further steps to produce some top quality speciality lots. Yunnan is home to over 97% of China’s coffee production. The region is diverse and vast, it is bigger than neighbouring Vietnam which is currently the second largest coffee producer globally! So the potential for Yunnan, and China as a whole, is largely untapped and very exciting.