China Guiben Catimor – Natural

Grape jelly, kumquat, and cacao nibs shape a cup that stands apart from many more traditional origins. The fruit is ripe and concentrated, kumquat introduces lively citrus with a subtle bitter edge, and cacao nibs add depth and structure to the finish.

Coming from Yunnan, a region historically associated much more closely with tea, this coffee shows how China’s emerging specialty-coffee scene is developing an identity of its own.

Flavor Profile

• Main notes: grape jelly, kumquat, and cacao nibs
• Acidity: medium, citrus-driven, and juicy
• Body: medium, rounded, and slightly dense
• Sweetness: high, ripe, and fruit-driven
• Aftertaste: persistent, with cacao and dark-fruit impressions
• Overall profile: sweet, fruity, citrus-driven, and deep

Grape jelly provides ripe and concentrated fruit sweetness. Kumquat introduces a more complex citrus character, combining freshness, sweetness, and a pleasantly subtle bitterness.

Cacao nibs emerge mainly in the background and finish, providing a drier chocolate structure that balances the fruit.

Origin and Processing

This coffee comes from Guiben, Xishuangbanna, in Yunnan Province, China, east of Pu’er and close to the border with Laos.

Production is led by Tian Cai and Tang Xiang, working alongside a small group of farming families from the surrounding area.

The coffee grows between 1,400 and 1,630 m.a.s.l. in a subtropical landscape characterised by mountains and deep valleys.

Macadamia, mango, and orange trees are grown alongside coffee and tea, creating more diverse vegetation than a conventional monoculture system.

This lot consists of Catimor P3 / P4, a selection adapted to the growing conditions of Yunnan.

After hand picking, the cherries are floated in water to remove underripe and overripe fruit as well as unwanted material.

The selected cherries are then spread whole across raised drying beds, where they dry slowly for approximately 4–5 weeks.

Once drying is complete, the outer layers of the fruit are removed and the coffee is graded and sorted.

Extended contact between fruit and seed during drying encourages concentrated sweetness and contributes significantly to the ripe grape and fruit character of the cup.

Why You’ll Love It

• Unusual origin: an opportunity to explore specialty coffee from China
• Distinctive profile: grape jelly, kumquat, and cacao in one cup
• Slow natural drying: 4–5 weeks on raised beds
• Concentrated sweetness: ripe fruit balanced by lively citrus acidity
• Versatile: performs well as both filter coffee and espresso

Ideal for

• V60: highlights kumquat and improves fruit definition
• Origami: enhances vibrancy and aromatic complexity
• AeroPress: emphasises grape jelly, body, and sweetness
• French press: develops a rounder, more chocolate-driven cup
• Espresso: concentrates fruit, cacao, and sweetness
• Milk espresso: cacao and ripe fruit retain good presence through milk
• Cold brew: creates a sweet, fruit-driven, and distinctive drink

Technical Details

• Origin: China
• Province: Yunnan
• Region: Xishuangbanna
• Area: Guiben
• Producers: Tang Xiang, Tian Cai, and smallholder families from the surrounding area
• Species: Arabica
• Variety: Catimor P3 / P4
• Processing: Natural
• Sorting: water flotation
• Drying: 4–5 weeks on raised beds
• Altitude: 1,400–1,630 m.a.s.l.
• Score: 85.75
• Tasting notes: grape jelly, kumquat, and cacao nibs
• Profile: sweet, fruit-driven, citrusy, and deep

Summary

A natural Catimor from Yunnan with an unusual profile of grape jelly, kumquat, and cacao nibs. Slow drying over 4–5 weeks develops concentrated sweetness and creates a fruity, citrus-driven, and deep cup that offers a distinctive perspective on Asian specialty coffee.