Chinese, Gui-Ben

This coffee originates from Shigaoqing and Guiben, an area traditionally famous for its exceptional tea. Based in a remote part of Yunnan, east of Pu’er City and close to the Laos border, the region is home to many ethnic minorities including Hani, Miao, Dai and others.

The production of this coffee is spearheaded by Mr Tian Cai, who is the Farm Operations Manager for Indochinas origin partners, Yunnan Coffee Traders (YCT), with family member Mr Tang managing the farm on a day to day basis. They belong to a small group of farmer families in the Guiben region of Yunnan province. Cherries are grown by these farms as well as purchased directly from nearby smallholder farmers.

PROCESSING INFORMATION
– Cherries are hand harvested from nearby smallholder farms.
– Cherries are floated in water to remove under / over ripe cherries and foreign materials (e.g. sticks and leaves).
– The cherries are dry pulped to remove the outer skin and pulp of the fruit. The mucilage remains.
– The coffees are spread thinly across raised beds for 2-3 days. Next, the coffee is grouped into thicker layers and left to dry for another 25 days prior to milling.

Country: China
Province: Yunnan
Farmer: Tang Xiang And Tian Cai
Washing station: Guiben
Elevation: 1400 – 1630 masl
Variety: Catimor (P3 / P4)
Process: Honey
Screen size: 17+
Harvest: December – Febuary
Green coffee cupping score: 85+

This coffee and information has been supplied to Bell’s Beans by Indochina Coffee:

How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.

We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO₂ that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.

Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.

Need help on which grind size? Click here

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