CINA MENG MENG
Caffè LabThis product can be purchased only by Bank Transfer, and must be purchased in a separate 'cart session' from other products
This product can be purchased only by Bank Transfer, and must be purchased in a separate 'cart session' from other products
In the southern part of the province of Yunnan, on the border with Vietnam and Laos, there is the Ou Yang plantation which covers an area of 78 hectares and takes its name from its owner. Driven by a great passion for coffee and for all the people involved in coffee processing, Mr Ou aims to produce high quality beans that, thanks to the highest price on the market, can help local communities to get out of the range of poverty.
Mr Ou has successfully developed new coffee processing techniques, experimenting with alternative methods of fermentation and drying. The drupes of this batch, entirely hand-picked, are placed in hermetic containers for fermentation for 2/3 days, during which the mucilage separates more quickly from the grains.
They are then dried in the sun on raised beds until they reach 40% humidity. At this point they are placed again in airtight containers for a second fermentation of 4/5 days. At the end, the coffee is spread again on raised beds for another 28 days of drying. This technique, called "double fermentation" requires very careful monitoring given the high risk of excessive fermentation and mold.
In the cup it looks like a very particular coffee, with a mix of tropical fruit and sweet and yellow fruit. Hints of green tea in the aftertaste.
Caffè Lab
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