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Gui Ben

Gui Ben

A refined Chinese coffee from Tian Cai, grown on small hillside plots in Yunnan: rounded sweetness, soft citrus and a cocoa finish.

£18.75
£18.75
Sale Sold out
Volume

Character

We taste kumquat, cacao and grape.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Balance and clarity.

We chose this natural Catimor for its balance and clarity. Careful, slow drying brings a deep sweetness, with notes of dark grape, a citrus character like kumquat, and a soft cacao finish.

Gui Ben Farm is located in a remote part of Yunnan, east of Pu’er and close to the border with Laos. This is a region long known for growing exceptional tea.

Coffee here is grown on steep hillsides, within Hani, Miao and Dai communities where farming follows long-held traditions and the shape of the land.

The Producer

The work is led by Mr Tian Cai, Farm Operations Manager at Yunnan Coffee Traders, with day to day care of the farm managed by his family member, Mr Tang.

Together with a small group of families in the Gui Ben area, they grow their own coffee and also buy ripe cherries from nearby smallholders, keeping the work closely connected to the local community.

Specialty coffee in China is still emerging. Over the past decade, small farms have developed their knowledge and refined how they grow and process coffee, bringing out clearer, more expressive flavours.

Most of this work takes place in Yunnan, a fertile, mountainous region in the south west, which produces over 97% of China’s coffee, much of it centred around Pu’er, a place long known for tea and now gaining recognition for its coffee.

  • Production Data

    Produced by Mr Tian Cai
    Region - Yunnan Province
    Grown at 1400 - 1630 masl
    Varietal - Catimor
    Harvest - November 2025
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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