MEET THE PRODUCER | Founded in 2019, the Yi Nian Yi Su Collective exists to promote Yunnan coffee and turn coffee dreams into a reality for those producing it in a somewhat unlikely place: China. With a focus on sustainability from farm to cup, as well as a knowledge-sharing platform amongst those in the industry, the collective is re-writing the rulebook for coffee production in the country. Legend has it, they originally learned how to process coffee from one of the best in the game – Diego Bermudez, of Colombian specialty coffee fame. Given some of their recent processing experiments—like this one—there certainly seems to be some viability to that rumor! **TRUST THE PROCESS |**We’ve labeled this process as “advanced,” primarily because we don’t have detailed, step-by-step instructions as to how they went about it. What we do know is that the coffee underwent an extended period of anaerobic fermentation in the company of a proprietary yeast blend. After fermentation, the coffee was thoroughly washed before being dried until optimal moisture content was achieved. **TAKE A SIP |**At first sip, you may be surprised to find out this is a Catimor coffee from China—it tastes more like a tinkered-with offering from Colombia (remember the Diego rumors?). Thanks to the careful and extensive processing, the collective was able to mitigate some of the more challenging flavor notes often found in the Catimor variety. Instead, this coffee is expressive and sweet, reminding us of lychee candy and wildflower honey. Stone fruit, like fresh peach, mingles with a sipping experience akin to white tea to give us something like Snapple Peach Tea… only way better. Origin | Licang, Yunnan, China **Producer |**Yi Nian Yi Su Collective Process | Advanced Variety | Catimor Elevation | 1500-1600 MASL

MEET THE PRODUCER | Founded in 2019, the Yi Nian Yi Su Collective exists to promote Yunnan coffee and turn coffee dreams into a reality for those producing it in a somewhat unlikely place: China. With a focus on sustainability from farm to cup, as well as a knowledge-sharing platform amongst those in the industry, the collective is re-writing the rulebook for coffee production in the country. Legend has it, they originally learned how to process coffee from one of the best in the game – Diego Bermudez, of Colombian specialty coffee fame. Given some of their recent processing experiments—like this one—there certainly seems to be some viability to that rumor! **TRUST THE PROCESS |**We’ve labeled this process as “advanced,” primarily because we don’t have detailed, step-by-step instructions as to how they went about it. What we do know is that the coffee underwent an extended period of anaerobic fermentation in the company of a proprietary yeast blend. After fermentation, the coffee was thoroughly washed before being dried until optimal moisture content was achieved. **TAKE A SIP |**At first sip, you may be surprised to find out this is a Catimor coffee from China—it tastes more like a tinkered-with offering from Colombia (remember the Diego rumors?). Thanks to the careful and extensive processing, the collective was able to mitigate some of the more challenging flavor notes often found in the Catimor variety. Instead, this coffee is expressive and sweet, reminding us of lychee candy and wildflower honey. Stone fruit, like fresh peach, mingles with a sipping experience akin to white tea to give us something like Snapple Peach Tea… only way better. Origin | Licang, Yunnan, China **Producer |**Yi Nian Yi Su Collective Process | Advanced Variety | Catimor Elevation | 1500-1600 MASL