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Pu’er, Yunnan

RM174.00 MYR

Tasting Notes: Ripe Pineapple, Rum, Cacao Nibs




Torch Coffee Lab


1400-1500 MASL




Double Anaerobic Fermentation

Introducing our first ever Yunnan Coffee! Since arriving in Puer, Yunnan in 2013, Torch Coffee has been constantly experimenting and innovating in the processing of coffee cherry, striving to explore the potential of the Catimor varietal with the aim of changing the market's perception of this variety. Through continuous experimentation, they found that Yunnan Catimor requires a long fermentation process to enhance the fruity flavour of the coffee while reducing the astringency and bitterness of chlorogenic acid.

Therefore, for the first time in relatively large-scale production, we adopted a two-stage fermentation method. The first fermentation begins immediately after harvesting, where the coffee is bagged and undergoes anaerobic fermentation for approximately 10 to 15 days, depending on the degree of fermentation. Upon completion of the first fermentation, the coffee is sun-dried until it reaches a semi-dry state, and then is packaged again for the second fermentation, which lasts for another 10 to 15 days. After the second fermentation, the coffee is dried until the moisture content reaches around 10%, and then it is rested for a month before being hulled.

Through this processing method, the coffee exudes a rich fruity flavor with a strong winey character. Be it espresso or filter, this coffee's profile is both complex and delicate. We hope you enjoy it as much as we do.