White Horse Estate Yunnan Natural

Origin: Pu'er, Yunnan, China

Variety: Catimor

Process: Natural

Importer Partner: Torch

Tasting Notes: Strawberry Compote, Cherry Cola, Baker's Chocoloate, Pecan

Lao Dong of the White Horse Estate was selling a large bean variety to large commercial chains in 2013.  After some convincing, he agreed to convert part of his farm to the smaller Catimor variety and allowed Torch(the importer) to conduct a wide array of low-water processing techniques.  This work would become known as the "Mountain Man Project"

From those first-year results, the team discovered mechanical dryers could be used to solve the challenges of drying high-elevation Yunnan coffees in a very cool climate. It was typical to see defects based on excessive water activity in a prolonged drying stage. In his first year, Lao Dong was able to sell his new lot at a 50% higher price and had broken into the Yunnan specialty market.

Processing Stages of White Horse Natural

3-4 day whole fruit fermentation

low temp mechanical drying - 20c

5 day low bacteria controlled fermentation
12 days on drying beds