MEET THE PRODUCER

Every family has one - the black sheep. A little unpredictable, unconventional, and often the most fun once you get to know them. That’s the spirit behind this lot from Torch Coffee in Ximeng, Yunnan. Coffee from China rarely reaches the US market, making this release all the more special.

TRUST THE PROCESS

This experimental double anaerobic natural is defined by its wild fermentation curve:

• Cherries dried to ~35% moisture.

• Transferred into massive sealed tanks for 20 days of anaerobic fermentation. Temperature and moisture are carefully monitored for uniformity.

• Finished with a final drying stage to 10–12% moisture.

A 30-day fermentation cycle that pushes boundaries, but with remarkable control and balance.

TAKE A SIP

Bold and boozy, but brilliantly drinkable. Cocktail cherries, rum raisin, and pomegranate molasses up front, layered with saturated sweetness. A finish of dark chocolate ties it together. Funky, intense, and unapologetic — the true wild child of the lineup.

THE SPECS

• Origin: Ximeng, Yunnan, China

• Producer: Torch Coffee (Marty Pollack)

• Variety: Catimor

• Elevation: 1,400–1,600 masl

• Process: Double Anaerobic Natural

Tasting Notes: Cocktail Cherry, Pomegranate molasses, Chocolate, Boozy

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.