China YUNNAN

by A Matter of Concrete

4.5(2 votes)
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Roastery
A Matter of Concrete
Coffee Origin
China specialty coffee China
Region
Yunnan
Variety
Purple Leaf Typica
Roast Type
Filter
Process
Natural
Flavour Profile
Black currant, Lemon grass
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

A.M.O.C. brings you a unique purple leaf typica coffee that will enchant you with its complexity and delicacy. This coffee comes from the Yunlan Estate in China's Yunnan region, which is known for its exceptional climate for growing coffee. In the cup , this coffee unfolds a harmonious combination of fruity notes of blackcurrant and refreshing lemongrass, supported by a subtle yet distinctive sweetness. This coffee treasure is the ideal choice for those looking for a coffee with a rich but balanced profile that offers not only fruity freshness but also subtle depth. The coffee is perfect for filter coffee lovers who want to enjoy a clean and refreshing cup with unmistakable fruity notes.

Yunlan Estate, founded in 1999 by Mr. Hongjun Zhang, is one of the pioneers of coffee cultivation in the Yunnan region. Located in Menghai County , Xishuangbanna, it is surrounded by rich biodiversity. More than 20 different coffee varieties are grown on the farm, including the famous Geisha, which was brought from Panama. Yunlan Estate focuses on scientific cultivation, traditional processing methods, and continuous improvement of coffee quality. Purple Leaf Typica coffee is one of their gems, grown and processed with exceptional care to ensure that every sip contains the essence of this amazing region.

This coffee is processed using the natural method, which means that the cherries undergo a slow drying process in the sun, enhancing their sweetness and complexity. Slowly dried coffee retains its purity and delicacy, while tropical notes develop, reflecting the flavor diversity of the Yunnan region. The result is a coffee with a distinctive fruity profile, featuring notes of blackcurrant and refreshing lemongrass. This natural process ensures that the coffee retains its unique flavor nuances and represents the jewel of this region.

  • Altitude: 1 ,750 meters above sea level.

Reviews (2x)

Reviews Total
4.5 / 5
Recommended by
100%
2 out of 2 users
Morgan Verified Customer Show Original September 21, 2025
Recommends
100g
First time trying coffee from China, interesting
intense aroma when breaking the crust
The flavor profile of high-quality dark chocolate. If you've ever had bean-to-bar chocolate, this is exactly that fruity flavor profile. To me, it specifically reminds me of 100% chocolate from Madagascar. The currant and lemongrass notes can be detected once it cools down.
special aroma of the finished infusion - a certain animalistic scent, but not pronounced
Shortly after drinking, you can taste okra on your palate. It's not necessarily a negative thing, but it's something you don't expect.
Recipe
Preparation method: French press Coffee (g): 14 Water (g): 220 Water temperature: 100 Grinder (setting): Fellow Ode 2: 8 Process: Pour, break the crust after 4 minutes, let steep for another 5 minutes
Jiri Verified Customer Show Original September 20, 2025
Recommends
100g
very high quality
excellent taste
seriously, a lot of caffeine
Recipe
Preparation method: Classic ala Coffea Circulor, pour the same amount of water three times, always pour for the same amount of time, wait for the same amount of time. They recommend about 3 minutes. I prefer around 2 to 2:30 minutes.

The coffee has a fairly intense acidity at first, but this subsides after a moment and it starts to taste very good. As it cools, the taste becomes absolutely excellent. One of the best this year (but not the best). Very, very long aftertaste. You can taste the terroir of Yunnan in it. If you've ever had their regular red tea, you'll understand what I mean.

Lots of caffeine, it must be really close to the maximum that Arabica can have, maybe even over. Coffee (g): 10g Water (g): 150g Water temperature: 93°C
Grinder (settings): Fellow Ode level 7, old SSP "multipurpose," set to the lowest level, it's quite a coarse grind. Process: 50g, stir vigorously to mix, wait 40-60 seconds, then repeat twice.

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