Catimor, Anaerobic Yeast Washed, Yi Nian Yi Su Collective

Details:

• Origin: China 🇨🇳 — Dehong, Yunnan

• Producer: Yi Nian Yi Su Collective (a young, forward‑thinking coffee collective)

• Varietal: Catimor

• Process: Anaerobic Yeast Washed ('宝莲 Baolian')

• Elevation: ~1,500–1,600 m above sea level

• Roast: Medium Light

• Bag Size: 227g

• Tasting Notes: White Peach - Lychee - Oolong

Intro:

Hydrangea is excited to present an Anaerobic Yeast Washed Catimor from the Yi Nian Yi Su Collective — an expressive coffee from Dehong, Yunnan. This lot combines experimental anaerobic fermentation with a refined washed profile, producing a cup that’s bright, floral, and fruit forward, with captivating aromatic complexity that rewards careful filter brewing.

The Producer:

This coffee is sourced from the Yi Nian Yi Su Collective, a young and ambitious group based in Dehong, Yunnan that’s deeply engaged in advancing the region’s specialty coffee scene. Founded in 2019, the collective works closely with farmers and processors to refine quality and bring Yunnan coffees to wider markets. Their philosophy balances hands‑on experimentation, feedback from competitions, and sustainable cultivation practices — all aimed at growing compelling coffees that tell the story of China’s high‑altitude terroir.

The Process:

This lot is crafted using an anaerobic yeast‑enhanced fermentation followed by a careful washed finish. After harvest, ripe cherries are sealed in low‑oxygen conditions with selected yeasts, promoting controlled development of fruit esters and aromatic compounds. After the anaerobic phase, the beans are washed to remove mucilage and dried, highlighting both clarity and complexity in the cup. This hybrid approach brings out intensity and precision in both flavour and structure.

The Cup:

In the cup, this coffee is bright, nuanced, and aromatic. Delicate osmanthus 🌸 florals provide an elegant fragrance, followed by juicy passionfruit 🍍 sweetness that carries through the mid‑palate. A refined Earl Grey‑like tea 🍵 quality rounds out the profile, offering complexity without heaviness — perfect for those who enjoy expressive and layered filter brews.

Overall:

This exotic coffee stands as a vibrant and experimental one that showcases the potential of Yunnan’s specialty scene. With its floral aromatics, tropical fruit brightness, and tea‑like elegance, this lot offers an engaging and refined filter experience that celebrates both innovative processing and thoughtful cultivation from a rising collective.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!