Fresh fragrance with notes of dark chocolate, red fruits, panela and marzipan. A winey acidity, an oily body and a refreshing dark chocolate and orange aftertaste.
YuLan is a farm located in the region of Yunnan, one of the main coffee producing regions of China. Yalan Li, its owner, started to work in the coffee industry in 1992, when she joined a company and learnt how to cultivate seedlings. She soon struck out on her own and began to cultivate and sell seedlings and, with the profits, started her own farm and dry and wet mill.
Some years later, a severe frost destroyed her farm. Yalan Li moved her family back to her family village, where she started a new farm, YuLan, which still operates today, and started to produce high-quality coffees to garner higher prices for her lots. Some years later, a severe frost destroyed her farm. Yalan Li moved her family back to her family village, where she started a new farm, YuLan, which still operates today, and started to produce high-quality coffees to garner higher prices for her lots. Together with her sister and daughter, Yalan Li operates DiFan, the family business.
Process
Cherry is handpicked and ripe, red cherry is processed at YuLan’s wet mill. Coffee is fermented for 15 days and then moved to raised beds to dry, being raked frequently to ensure even drying. After 5 days, cherries are moved to mechanical dryers and dried slowly until reaching appropriate humidity levels. Coffee is stored at DiFan’s dry mill in Pu’er for a month before being hulled and prepared for export.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: Origami
Grinder: Felow #4
Recommended mineral water: Naturis 96ºC
We have used 18 grams coffee and 306 grams water.
Add the water in two pours. First pour 54 gr, wait 30 seconds and right after pour the rest of the water until you reach 230gr. The total infusion time should be 2:10 minutes.
