Migu Anaerobic Natural - China Espresso
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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.
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Cultivated with love by great farmers. 100% Arabica coffee, harvested when ripe and carefully processed. Sustainable and fairly traded.
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Our standard bags contain 250g and are 100% recyclable. No mixed materials.
Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.
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Coffee is a fruit which is naturally acidic and contains many sugars. We roast our filter coffees to bring out this acidity and develop the natural sweetness.
In developing a profile for a filter roast, our roasting team takes a light-handed approach, roasting much more gently than in an espresso roast. Here, the aim is to respect and highlight the natural flavours of the coffee itself, and to let its terroir shine through.
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