China from the Latvian roaster Rocket Beanwill pleasantly surprise anyone who has only a vague idea of Chinese coffee. The taste is beautifully sweet, smooth, and accessible, but definitely not boring. The cup reveals notes of dark chocolate, dark cherries, dried fruit, and a slight hint of liqueur sweetness, which gives the coffee depth and an interesting character. The body is fuller, velvety, and pleasantly warming, with a rather mild and rounded acidity, giving the coffee a balanced and calm effect. It is perfect for espresso, where its sweetness and structure stand out, but it also works well with a filter if you like fuller and less acidic cups. It is exactly the type of coffee that does not make you think, but simply tastes good.
The origin of this coffee takes us to Yunnan Province in southwestern China, specifically to the Menglian area, where the Baima Estate is located. Yunnan is now considered the center of Chinese specialty coffee—the high altitude, mountain climate, fog, and slow ripening of the cherries create conditions that can be compared, without exaggeration, to other famous coffee regions of the world. Baima Estate is associated with farmer Laicheng Dong, who has long been committed to improving quality and experimenting with processing. Coffee trees grow here at an altitude of approximately 1,400–1,500 meters above sea level, and the main variety grown here is Catimor, which is resistant to local conditions and, when properly processed, offers a very pleasant flavor profile. Chinese coffee is still something of a rarity, but Baima clearly shows that it has enormous potential.
The processing method— anaerobic natural—also plays a major role in the flavor of this coffee. After being harvested by hand, the whole coffee cherries are sealed in containers without oxygen access, where controlled fermentation takes place. This process enhances the sweetness, fruitiness, and slightly fermented tones of the coffee without making it seem overly wild or heavy. After fermentation, the cherries are dried whole, which gives the coffee a fuller body, roundness, and a slightly liqueur-like character. The result is a cup that is complex but very drinkable—an ideal example of how modern processing can elevate coffee from a less traditional country to a level that can easily stand alongside established producers.