The Scarlet Finch lot is grown in the dry-hot valleys of Baoshan, western Yunnan—an area with annual rainfall under 2,000mm. The low moisture environment reduces dilution in the cherries, leading to naturally higher sugar concentrations. At over 1,750m altitude, sharp day–night temperature swings extend the growth cycle, boosting sugar and acid development through intensified photosynthesis and respiration. This lot, a Catimor variety, reaches peak sugar levels of up to 24% (average 20%) at harvest—exceptionally high for the region. Elevated sugar content directly enhances fermentation potential, supporting deeper, more complex flavour development while maintaining clarity and balance.

Process: Anaerobic Natural

After harvest, cherries are vacuum-sealed and fermented anaerobically for 168 hours in sterilized stainless steel tanks at a steady 26°C. The controlled environment encourages native yeasts and lactobacilli to flourish, producing high levels of lactic and tartaric acid—lactic for body and structure, tartaric for a distinctive brightness uncommon in Catimor. Fermentation is halted via sun-drying over 7 days, followed by 30 days of slow shade drying to 11.5% moisture. The coffee is then rested in parchment for 90 days to stabilise and unify flavour before milling.

Flavour Notes: Pineapple, Berries, Winey

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 8-12 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). 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.