Olina Cai: China • Yeast Fermentation • Catimor

An absolute peach of a coffee, from one of the most exciting, up-and-coming regions in the world.

At her local washing station in Dehong, Olina Cai leads Project One Light, a specialised sourcing and processing initiative aiming to bring the distinct flavours of Yunnan to the world. Olina established the project in 2021 and has built herself a team of experienced Q-Graders, processing experts, and traders with a core mission of sustainably improving the quality of Yunnan coffee. With people at the heart of the business, they empower local farmers who have long produced exceptional coffee, yet have remained unseen in the international market. This coffee represents the culmination of Olina’s work over the last 4 years and, as one of our favourites this year, truly showcases the harmony of exceptional farming and exceptional processing. 

Sitting on China's south-western border, the Yunnan province is steeped in history. The province boasts the largest diversity of plant life in China, benefiting from a tropical but temperate climate, mountainous terrain, as well as distinct wet and dry seasons. Therefore, Yunnan provides the ideal conditions for growing high-quality coffee and is responsible for 95 percent of China’s coffee production. However, despite being grown here for over 150 years, it is only recently that the international boom in specialty coffee has driven a new generation of producers to seek high-quality production. Traditionally, most coffee grown is either washed or naturally processed, but thanks to initiatives such as Project One Light, farmers are being given a platform for experimentation and innovation.

Grown in the highlands of Mangshi, 1300 to 1500 meters above sea level, cherries are carefully handpicked at peak ripeness during the harvest season. After harvesting, the cherries are sent to Olina and her processing team at their washing station in Dehong. Here, the cherries are placed into anaerobic fermentation tanks, where a patented yeast strain is introduced to guide flavor development. The cherries ferment for 30 days at a controlled temperature of 12°C, allowing the yeast to interact gently with the natural sugars and enhance the coffee’s complexity. Once fermentation is complete, the beans are thoroughly washed in fresh mountain water to remove any remaining mucilage. They are then sun-dried on raised beds for 15 to 30 days.


Traceability: Olina Cai < Dehong < Yunnan < China

Process: Yeast Fermentation

Varietal: Catimor

Tasting Notes: Peach, Pear Drops, Oolong Tea

Brew Guide

18g Coffee - 300g Water

70g Bloom for 30s
50g Spiral Pour, 10s Pause
90g Circular Pour, 15s Pause
90g Circular Pour, Drain

Total Brew Time - 2:45s