China Simao Strawberry Co-fermentation with selected yeast | Puer Yunnan (Single Origin Espresso)

About This Single Origin 

China Simao Strawberry Co-fermentation with selected yeast | Puer Yunnan

ROAST:  Espresso Roast
PROCESS:  Strawberry Co-fermentation with selected yeast

REGION: Puer Yunnan

ELEVATION: 1200-1600

VARIETAL:  Catimor

CUP: Strawberry Liqueur, Boozy Cherry, Blackcurrant

This Catimor from Nandaohe Village in Pu’er, Yunnan, showcases expressive berry flavours developed through carefully managed strawberry co-fermentation with selected yeast. Notes of boozy cherry, strawberry liqueur, and blackcurrant create a rich, fruit-forward cup. Generous berry sweetness is balanced by lively acidity, while a rounded, wine-like character adds depth.

The process begins with a strawberry mixture inoculated with selected yeast and fermented separately for eight days. During this stage, the culture develops until it reaches the target Brix and pH levels, ready to be introduced to the coffee.

Once the strawberry culture is added, the coffee undergoes anaerobic fermentation in sealed tanks for more than 150 hours. Throughout this stage, the producer closely monitors Brix and pH, keeping readings at or above 6 °Brix and pH 4. These measurements help guide the process towards the desired balance between the strawberry character and the coffee’s inherent flavours.

The aim is to develop a distinct yet well-integrated strawberry expression that complements the underlying coffee. The resulting cup is juicy and layered, combining ripe fruit sweetness with a bright blackcurrant tang and a lingering impression of cherry and strawberry liqueur.