Located at 1,500–1,700 masl in Menglian County, Yunnan, Gao’s Coffee Estate is a boutique producer managing over 82 acres of direct farmland while supporting over 100 neighbouring smallholders across an additional 165 acres. As the earliest estate in Menglian to adopt modern and digital agriculture, Gao’s Coffee Estate leads in sustainable development, varietal development, and soil nutrition improvement. It utilizes precision techniques—such as soil testing, targeted organic fertilization, drone-based pest control, and biological varietal management—to maintain long-term ecosystem vitality. While primary production centers on Catimor (P3/4), the farm actively develops experimental varieties including Gesha, Yellow Bourbon, Purple-leaf Typica, Sarchimor, CC24, and T8667. With a total annual yield of 80–100 tons, the estate applies advanced processing techniques—such as K72 washed protocols, double anaerobic-aerobic fermentations, and raised African-bed drying. Now entering its fourth harvest year, this newly cultivated Sarchimor crop yields its very first commercial production lot. To showcase the variety's potential, the producer split the 4–5 tonne harvest across three experimental processing methods—Natural, Washed, and Honey. For this release, we are featuring the Honey Process, which highlights the lot's natural sweetness and balanced acidity. ABOUT THE PROCESS: Using a traditional honey method, ripe cherries are first sorted in a flotation tank before undergoing mechanical depulped processing to remove a portion of the mucilage. The coffee is then transferred directly to raised African beds for drying until it reaches a stable 11–12% moisture content. To ensure even drying, workers cover the beds with shade cloth during peak sun hours (from morning until 2:00 PM), uncovering them in the afternoon, while constantly turning the parchment throughout the day. 200g Origin: Menglian, Yunnan, China Producer: Gao Family Varieties: Sarchimor Process: Honey Elevation: 1,500-1,700 masl Harvest: 2026 Recommended Brew: Filter Aroma: Caramel, Nougat Flavour: Citrus, Caramel, Black Tea, Nougat

Located at 1,500–1,700 masl in Menglian County, Yunnan, Gao’s Coffee Estate is a boutique producer managing over 82 acres of direct farmland while supporting over 100 neighbouring smallholders across an additional 165 acres. As the earliest estate in Menglian to adopt modern and digital agriculture, Gao’s Coffee Estate leads in sustainable development, varietal development, and soil nutrition improvement. It utilizes precision techniques—such as soil testing, targeted organic fertilization, drone-based pest control, and biological varietal management—to maintain long-term ecosystem vitality. While primary production centers on Catimor (P3/4), the farm actively develops experimental varieties including Gesha, Yellow Bourbon, Purple-leaf Typica, Sarchimor, CC24, and T8667. With a total annual yield of 80–100 tons, the estate applies advanced processing techniques—such as K72 washed protocols, double anaerobic-aerobic fermentations, and raised African-bed drying. Now entering its fourth harvest year, this newly cultivated Sarchimor crop yields its very first commercial production lot. To showcase the variety's potential, the producer split the 4–5 tonne harvest across three experimental processing methods—Natural, Washed, and Honey. For this release, we are featuring the Honey Process, which highlights the lot's natural sweetness and balanced acidity. ABOUT THE PROCESS: Using a traditional honey method, ripe cherries are first sorted in a flotation tank before undergoing mechanical depulped processing to remove a portion of the mucilage. The coffee is then transferred directly to raised African beds for drying until it reaches a stable 11–12% moisture content. To ensure even drying, workers cover the beds with shade cloth during peak sun hours (from morning until 2:00 PM), uncovering them in the afternoon, while constantly turning the parchment throughout the day. 200g Origin: Menglian, Yunnan, China Producer: Gao Family Varieties: Sarchimor Process: Honey Elevation: 1,500-1,700 masl Harvest: 2026 Recommended Brew: Filter Aroma: Caramel, Nougat Flavour: Citrus, Caramel, Black Tea, Nougat