Guiben Natural

$18.25

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Impressions: pineapple, pomegranate, demerara sugar, pear
Roast degree: 2/6
 
Country: China
Province: Yunnan
Region: Guiben

Mill manager: Mr Liu
Altitude: 1500 m
Variety: Catimor

Process: natural
Partner importer: Yunnan Coffee Traders

Naturals from Yunnan, especially from the Guiben region, are quite the experience! It feels like we are drinking all the colors available!

The coffee is very fruity, and make us think of pomegranate, pineapple and pear, with some dark sugar on top.

This is one of two coffees from Guiben this year, and we intend to continue working with those farmers long term. (See the Honey process here)

It's our second time buying a natural from the region, and it's so nice to see how fast they are improving their process because this coffee is clean and juicy.

The Guiben growing region is remote. There is limited public transportation and many locals have never been beyond the edge of the forest. When YCT introduced coffee to the region five years ago, none of the farmers had ever tasted coffee (instant coffee excluded).

After the first harvest in 2019, they brought freshly roasted samples for the farmers to try. They proudly told them, “this is the coffee you produced, its amazing!”

After trying it, they sheepishly responded, “there is something wrong with this coffee, it doesn’t taste bitter at all!” We’ve since spent time discussing the differences between instant coffee and specialty coffee and assured them that the global coffee community loves their coffee!

In 2020, they started sensory and cupping training with the farmers in this region. The farmers are eager to produce greater volumes of higher quality coffee and also excited to learn about the ways that different processing methods can be used to develop different coffee profiles.

Traditionally, Guiben has been a tea growing region. However, about five years ago, falling tea prices alongside increasing competition and decreasing market access forced many farmers to start exploring other crops, including coffee.


Brewing Recipes

Method Input  Ratio Output Time
V60 23 g 1:17  390 g 3:15 to 3:45 min
Chemex 42 g 1:17 710 g 5:00 to 5:30 min
French Press 23 g 1:16.5 390 g 3:30 min
Espresso 18 g 1:2.3 42 g 30 to 36 sec

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