Coffee from China? It may sound unusual, but Red Dragon Estate is proof that this increasingly popular origin can surprise with a cup full of elegance and complexity. This exceptional Catimor coffee from Yunnan province undergoes anaerobic fermentation, which brings out unexpected but fascinating whisky-like notes, complemented by subtle almond tones and caramel sweetness. All this has been masterfully crafted by the roasters at the French roastery Tanat Coffee. Although Tanat recommends preparing this coffee primarily on a filter, they add that with a finer grind, it will also be amazing as an espresso, where its sweet, rounded body will shine through.
The province of Yunnan in southwestern China is known to travelers mainly for its mountain tea gardens, but in recent years, this area has also begun to make a name for itself on the specialty coffee map. Located at an altitude of around 1,300–1,800 meters above sea level, it has a subtropical climate and a significant difference between day and night temperatures—ideal conditions for the slow ripening of coffee cherries. The region also benefits from rich biodiversity and soil diversity, which contributes to the characteristic terroir of the local coffee. China has long been overlooked as a coffee-producing country, but thanks to investments in modern processing methods and farmer training, it is beginning to appear in world competitions and in the portfolios of top roasters. Coffee from Yunnan often stands out for its sweetness, delicate texture, and unusual flavor notes —just like Red Dragon Estate.
Anaerobic fermentation is an innovative method of processing coffee, in which ripe coffee cherries are sealed in airtight containers where they ferment without access to oxygen. This process is slower than traditional methods, allowing for better control over flavor development and significantly influencing the final cup profile. Especially when combined with the Catimor variety, anaerobic fermentation adds an interesting depth to the cup.