Xiding [Anaerobic Washed]

China — Xiding Washing Station — Catuai, Caturra (Anaerobic Washed)

Tastes Like — 🍋 Citrus • 🫐 Blueberry Liqueur • 🍫 Milk Chocolate

DETAILS

• Producer: Xiding Washing Station
• Farm/Station: Xiding Village, Menghai County
• Region: Yunnan, China
• Varietal: Catuai, Caturra
• Process: Anaerobic Washed (Double Fermentation, 72h)
• Score: 87
• Harvest: 2025
• Size: 200g

INTRO

China's coffee story has long been underestimated, but Yunnan's Menghai County is increasingly producing lots that demand serious attention. This Xiding lot, sourced from the village of the same name, combines two classic varieties — Catuai and Caturra — with a rigorous double anaerobic fermentation protocol that produces an espresso of striking intensity and character.

The result is a syrupy, funky espresso with blueberry liqueur depth, lively citrus brightness, and a rich milk chocolate finish.

THE PRODUCER

Xiding village sits in the heart of Menghai County in Yunnan — one of China's highest-altitude and most quality-focused coffee zones. The Xiding Washing Station collects cherry from smallholder producers in the surrounding area and processes them using controlled, precision methods that reflect the best of modern specialty coffee practice.

The commitment to anaerobic fermentation at Xiding is part of a broader movement in Yunnan to demonstrate that Chinese coffee can compete with the world's finest. With careful pH monitoring, temperature control, and meticulous drying, this station is helping rewrite the narrative around Chinese coffee quality.

THE PROCESS

The double anaerobic fermentation at Xiding involves:

• 🍒 Harvest & Sorting — Cherries sorted by natural spring water floatation
• 🧪 First Fermentation — 24-hour dry anaerobic phase
• 🧪 Second Fermentation — Alternating dry (day) and wet (night) anaerobic fermentation under strict pH control
• 💧 Washing — Full wash to remove all fruit and mucilage
• ☀️ Slow Drying — 7 days under shade nets for even, controlled drying

The double fermentation protocol — with alternating dry and wet anaerobic phases — creates the syrupy body and intense fruit character that makes this espresso so distinctive.

THE CUP

As an espresso, Xiding is an explosion of character. The prolonged fermentation delivers a syrupy texture and concentrated blueberry liqueur depth, whilst citrus brightness cuts through for balance. Milk chocolate rounds everything out into a rich, satisfying finish that lingers. A genuinely exciting and unusual espresso from an origin you won't find on many UK shelves.

Flavour Notes

• 🍋 Citrus
• 🫐 Blueberry Liqueur
• 🍫 Milk Chocolate