Yunlan Estate Oaked Anaerobic Honey
Josh’s notes:
Very interesting presentation and processing. This coffee tastes like a bright and sweet herbal tea mixed with pineapple juice accompanied by the tang of yogurt. There is a white wine tartness as well, perhaps from the aging in oak barrels that makes me think that. Alternatively, this coffee tastes very similar to pineapple wine. As a nice bonus, it also cools exceptionally well and can be drunk at any temperature. If you are into crazy processing from unexpected origins (in this case, China) then you will most likely really vibe with this one!
Lilo’s notes:
“At MOUNTAIN MOVER, [they are] constantly exploring new processing methods. One of their latest experiments is this Oak Barrel Anaerobic Honey process.
Fresh coffee cherries are placed into oak barrels previously used by winemakers, where they undergo fermentation. Inside the barrels, native microorganisms interact with the cherries, creating a fermentation environment similar to anaerobic conditions.
Staying true to their philosophy, MOUNTAIN MOVER allows natural yeasts and microbes to do the work—resulting in a coffee with complex and exciting flavors reminiscent of white wine, pineapple, and yogurt.”
Roast:
Roasted light by our friends at Lilo Coffee Factory in Osaka, Japan.
Josh’s notes:
Very interesting presentation and processing. This coffee tastes like a bright and sweet herbal tea mixed with pineapple juice accompanied by the tang of yogurt. There is a white wine tartness as well, perhaps from the aging in oak barrels that makes me think that. Alternatively, this coffee tastes very similar to pineapple wine. As a nice bonus, it also cools exceptionally well and can be drunk at any temperature. If you are into crazy processing from unexpected origins (in this case, China) then you will most likely really vibe with this one!
Lilo’s notes:
“At MOUNTAIN MOVER, [they are] constantly exploring new processing methods. One of their latest experiments is this Oak Barrel Anaerobic Honey process.
Fresh coffee cherries are placed into oak barrels previously used by winemakers, where they undergo fermentation. Inside the barrels, native microorganisms interact with the cherries, creating a fermentation environment similar to anaerobic conditions.
Staying true to their philosophy, MOUNTAIN MOVER allows natural yeasts and microbes to do the work—resulting in a coffee with complex and exciting flavors reminiscent of white wine, pineapple, and yogurt.”
Roast:
Roasted light by our friends at Lilo Coffee Factory in Osaka, Japan.
Josh’s notes:
Very interesting presentation and processing. This coffee tastes like a bright and sweet herbal tea mixed with pineapple juice accompanied by the tang of yogurt. There is a white wine tartness as well, perhaps from the aging in oak barrels that makes me think that. Alternatively, this coffee tastes very similar to pineapple wine. As a nice bonus, it also cools exceptionally well and can be drunk at any temperature. If you are into crazy processing from unexpected origins (in this case, China) then you will most likely really vibe with this one!
Lilo’s notes:
“At MOUNTAIN MOVER, [they are] constantly exploring new processing methods. One of their latest experiments is this Oak Barrel Anaerobic Honey process.
Fresh coffee cherries are placed into oak barrels previously used by winemakers, where they undergo fermentation. Inside the barrels, native microorganisms interact with the cherries, creating a fermentation environment similar to anaerobic conditions.
Staying true to their philosophy, MOUNTAIN MOVER allows natural yeasts and microbes to do the work—resulting in a coffee with complex and exciting flavors reminiscent of white wine, pineapple, and yogurt.”
Roast:
Roasted light by our friends at Lilo Coffee Factory in Osaka, Japan.