Coffee Description
The area surrounding Ximeng (where the coffee is from) has turned out some of the world's most respected and foremost high ferment teas. Pu'erh (or Pu'er) tea is renowned for its distinctive complexity, longevity and diverse flavor experience. You can think of this coffee as the younger cousin of that centuries-long tea tradition. There are always multiple experiments happening and this is the result of seeing what would happen if fermentation times were taken to the extreme. The result is a coffee that is interestingly complex with a heavy and creamy body that almost clings without being cloying or sour. We're proud of this coffee, proud to be from Yunnan and looking forward to the future.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Catimor
Process
Anaerobic
Elevation
1400-1600 masl
Region
Yunnan
About Torch Coffee of China
This coffee comes from our pals at Torch. It's an experimental natural process grown in Ximeng, a lush mountainous area located in the southwest of Yunnan, near the borders of Myanmar and Laos. What makes this coffee unique is the experimental process it undergoes. After harvest, the cherries start with a 30-day anaerobic fermentation, an initial drying to 35% moisture, followed by an additional sealed 20-day fermentation before finally drying to 10-12%.
Yunnan, China
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
