The Gao family is the pioneer of growing coffee in China, their family planted one the the earliest coffee tree in Yunnan in the 1950’s. For years, they have been producing an enormous volume of coffee for massive global brands. Until 2018, the year that I had my first ever specialty graded Chinese coffee, they won the Menglian Specialty Coffee Gold Award. Since then, they started getting more serious about growing specialty coffee in Yunnan. Gao is the earliest coffee farm to adopt modern and digital agricultural methods, including soil testing, organic and targeted fertilization, drone-based pest control, and biological varietal management. 

Gao’s Anaerobic Natural N15 is the first funkier coffee I had from China. The cup experience alone has been mindblowing because of how expressive it is on the palate. The details in the fermentation phase and process of this coffee explain it all: to make this coffee more fruit forward, the producer sealed the whole fruit inside oxygen-deprived tanks for a hyper-controlled fermentation phase. This environment forces intense fruit sugars and complex acids deep into the core of the seed, and the coffee is then slowly and carefully sun-dried on raised beds. Paired with the Catimor variety, the whole structure of the coffee becomes a sweet, all-rounded, fruity, and expressive cup that reminds me of black forest cake.

250g bag. Roasted in Toronto, Ontario.

Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.