China — Yunyun Nannan [Catimor]

Tastes Like — 🌹 Rose • 🍈 Lychee • 🍯 Honey • 🍵 Oolong Tea

DETAILS

• Producer: Olina Caicai / Project One Light

• Region: Mangshi, Dehong, Yunnan, China

• Varietal: Catimor

• Process: Anaerobic Yeast Natural

• Altitude: 1,600–1,800 masl

• Harvest: 2025

• Roast Level: Light (Filter)

• Size: 200 g

INTRO — Yunnan’s Floral & Fruit-Driven Anaerobic from TANAT

TANAT is delighted to introduce China — Yunyun Nannan [Catimor], a beautifully expressive single-origin coffee that showcases the evolving specialty character of Yunnan, China. This lot comes from the highlands of Mangshi in Dehong, where ideal elevations and careful farming yield cherries with vibrant sweetness and aromatic depth.

The processing here highlights both terroir and precision — through a lengthy anaerobic yeast natural fermentation, this coffee delivers an elegant, floral-leaning profile that is lively, balanced, and distinctive among Chinese coffees.

THE PRODUCER — Olina Caicai & Project One Light

This coffee is produced by Olina Caicai and her team through Project One Light, an initiative founded in 2021 to elevate Yunnan’s presence in the global specialty coffee scene. The project unites local Q-graders, expert processors, and committed traders in order to champion quality, ethical sourcing, and the voices of small producers who have historically been underrepresented on international markets.

By spotlighting remote micro-terroirs like Nannan and applying meticulous attention to detail at every stage, Project One Light is helping define what premium Chinese coffee can taste like.

THE PROCESS — Anaerobic Yeast Natural with Intention

Yunyun Nannan [Catimor] undergoes a controlled anaerobic natural fermentation — a method where whole cherries ferment without oxygen, guided by a specialized yeast strain to enhance aromatic complexity:

🍒 Careful Cherry Selection — Fully ripe red cherries are hand-picked and float-sorted for uniform quality.
🧪 Seven-Day Anaerobic Fermentation — The cherries ferment in oxygen-limited tanks at ~20 °C with a patented yeast strain that amplifies floral and fruit aromatics.
☀️ Natural Drying on Raised Beds — After fermentation, beans are washed with mountain water and dried slowly on raised beds for 15–30 days to preserve sweetness and clarity.

This extended and precise processing approach yields a coffee that’s transparent in structure yet rich in nuanced flavour.

THE CUP — Floral Elegance with Juicy Fruit Notes

In the cup, Yunyun Nannan is inviting, fragrant, and layered — an excellent example of how innovative processing can highlight terroir and varietal personality.

Flavour Notes

🌹 Rose — delicate floral perfume with refined aromatics
🍈 Lychee — juicy tropical fruit sweetness
🍯 Honey — rounded, mellow sweetness
🍵 Oolong Tea — subtle tea-like depth and elegance

The acidity is medium, and the body is silky — a graceful filter coffee that rewards both careful brewing and simple, mindful sipping.