China — Lao Xu Zhai Anaerobic

Tastes Like — 🥭 Mango • 🍫 Dark Chocolate • 🍇 Blackberry • 🌿 Tamarind

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DETAILS

• Origin: Lao Xu Zhai Village, Yunnan, China

• Varietal: Catimor

• Process: Anaerobic Natural

• Altitude: ~1263 masl

• Roast Level: Expressive Light (Filter)

• Size: 10z / 284g 

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INTRO — A Rare Chinese Anaerobic from Onyx Coffee Lab

Onyx Coffee Lab is thrilled to bring China — Lao Xu Zhai Anaerobic to your cup, a truly distinctive single-origin that highlights the growing specialty coffee scene of Yunnan, China. Sourced from the smallholder community of Lao Xu Zhai Village in Pu’er Prefecture, this lot exemplifies the creativity and collaborative spirit that define Onyx’s global sourcing approach.

Through a decade-long partnership between local producers and specialists like Torch, this coffee has become a standout with its anaerobic natural processing — a style that pushes fruit intensity and ferment-driven complexity to exciting new levels. This release is perfect for filter brewing, delivering depth and intrigue in every sip.

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THE PRODUCER — Lao Xu Zhai’s Emerging Coffee Community

Though coffee production in China is relatively young compared to classic origins, the Yunnan region has rapidly carved a reputation for quality, driven by passionate smallholders and innovation. The Lao Xu Zhai community, nestled in Pu’er’s rolling hills, has cultivated coffee as both tradition and experiment — combining local know-how with specialty best practices.

Onyx’s collaboration with these growers represents a shared journey toward clarity and expression in coffee — rooted in trust, transparency, and ongoing refinement. The result is a lot that stands confidently alongside offerings from more established regions, while showcasing China’s unique terroir.

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THE PROCESS — Anaerobic Natural Innovation

What makes Lao Xu Zhai Anaerobic distinct is its anaerobic natural processing — fermenting whole cherries with very limited oxygen before drying. This process accentuates fruit character and produces nuanced layers of sweetness and complexity:

🍒 Selective Harvesting — Only ripe cherries from Lao Xu Zhai are accepted
🫙 Anaerobic Fermentation — Cherries are fermented in oxygen-restricted conditions to push fermentation compounds
☀️ Natural Drying — Beans are dried with the fruit intact, deepening sweetness and aromatic depth
🔁 Raised Bed Management — Even airflow ensures balanced drying and development

The result is a coffee with profound fruit influence and a layered profile that rewards exploration.

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THE CUP — Fruit-Forward, Deeply Expressive

In the cup, China — Lao Xu Zhai Anaerobic is vivid and richly flavored — a tapestry where tropical fruit meets dark, deeper notes.

Flavour Notes

🥭 Mango — lush, tropical sweetness
🍫 Dark Chocolate — rich, cocoa-like depth
🍇 Blackberry — juicy, vibrant berry tones
🌿 Tamarind — tangy and herbal complexity

The body is juicy with a forward fruit drive and expressive acidity, balanced by weight and sweet-spice undertones. It’s a compelling example of how anaerobic processing can expand the flavour potential of specialty coffee — especially from emerging regions like China.

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.