Caffelab CHINA Meng Meng
Chiliarch Coffee Plantation, also known as Ou Plantation, of which the micro lot Meng Meng is part of it, was born in 2012 with a passion for organic coffee cultivation and a commitment to producing the highest quality in a sustainable way for the environment.
Mr. David Ou Yang is the owner of this 78-hectare plantation from which he takes his name. Driven by a great passion for coffee, over time he has successfully developed new processing techniques, experimenting with alternative methods of fermentation and drying. Thanks to the high price of high-quality coffee on the market, it aims to help local communities to get out of poverty.
The drupes of this batch, entirely hand-picked, are placed in airtight 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 again placed in airtight containers for the second fermentation of 4/5 days. At the end of the process, the coffee will be 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 such as mango and pineapple and sweet and delicate yellow fruit. In the aftertaste, we discover hints of green tea.
PILLS OF HISTORY
Coffee cultivation in the Yunnan region has changed dramatically in the last 30 years of the 1900s. An intensive development program for coffee cultivation has since been put in place. Today, with the expansion and increase of coffee cultivation and processing techniques, the quality continues to improve more and more, in the pursuit of an organic and sustainable approach.
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