Tian Cai’s natural is syrupy and crisp with a soft tea-like character.
This is the first coffee we’ve sourced from China. We were drawn to its resonate, unique qualities. Based in a remote part of Yunnan close to the Laos border this area is renown for its exceptional tea, a characteristic which is reflected in the cup.
With the emerging quality of Chinese coffee production, we are excited to work with more interesting lots like this in the future.
This coffee originates from Shigaoqing and Guiben, an area traditionally famous for its exceptional tea. Based in a remote part of Yunnan, east of Puer City and close to the Laos border, the region is home to many ethnic minorities including Hani, Miao, Dai and others.
The production of this coffee is spearheaded by Mr Tian Cai, who is the Farm Operations Manager of Yunnan Coffee Traders (YCT), with family member Mr Tang managing the farm on a day to day basis. They belong to a small group of farmer families in the Guiben region of Yunnan province.
Cherries are grown by these farms as well as purchased directly from nearby smallholder farmers. Mr Tian Cai and Mr Tang’s principal motivations with the production of specialty coffee are two-fold, bringing sustainable livelihoods to their families and those of the local smallholder farmers in the surrounding area as well as returning the land back to being more biodiverse - many farms focus on one cash crop such as bananas. As a result, they are planting macadamia trees, mangoes, oranges among the tea and coffee fields. Only organic fertiliser is used, supplied by YCT.
Tian Cai is an inspirational and talented coffee producer who is personally invested in both the people and the land. His coffees are quickly becoming renowned as some of the best in China.
Produced by Tang Xiang & Tian Cai
Region - Yunnan
Grown at 1400 - 1630 masl
Varietal - Catimor
Harvest - December 2021
Process - Natural
Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.
We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.