Migu Anaerobic Natural - China Espresso

This espresso from the Migu Estate in China has to be tried to be believed - it just melts on the tongue. It was roasted to bring out notes of nougat, rum and raisin, giving a warm and full cup profile. 

About the coffee

The average altitude of the Migu Estate is between 1450 and 1600 meters above sea level. Most of the crops are of the Catimor variety, as well as a small amount of Typica, and the focus is on producing high quality specialty coffee. The mix of Typica and Catimor was originally a mistake – Yiling had wanted to pick the cherries from the two types of trees separately. Unfortunately, she can't speak the local minority language, so there was a misunderstanding with the pickers, and all the cherries ended up in the same pile. Luckily, after the cherries were processed, the result was a uniquely delicious coffee. 

The uniqueness of this coffee form Migu Manor also stems from the anaerobic fermentation. Just the skins and a small amount of the fruit flesh are removed by a machine, so that the beans lose as little moisture as possible before being filled into fermentation tanks. The oxygen is then removed for a 32-48 hour anaerobic fermentation. Li is very open to using new processing methods, and she is one of very few producers in Yunnan using anaerobic fermentation.

About the farm

We have been working with Li Yiling from Migu Farm in China for several years. If you want to learn more, read more.

Li Yiling's anaerobic-natural coffee won the China Yunnan Brewer's Cup Competition 2020.