Migu Anaerobic Washed - China Filter
Citrus, Plum, Ceylon tee

€63,60 / kg

Whole BeansV60 / KalitaChemexFrench PressAeropress

Li Yiling, coffee farmer from China, has made a wonderful combination of the Catimor and Typica varieties, which she produces in small, high quality batches. This is a light filter coffee with a lemony freshness, pleasant sweetness and a gentle astringent note.

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

The growing region of Menglian is new to coffee, and lies on the border between China and Myanmar. The borderlands are higher than the rest of Yunnan. This means there is a wider temperature fluctuation between day and night, which slows the ripening time of the coffee cherries and lets them develop more flavours. The quality of the Catimor coffees in this region is markedly better than in other, lower-lying parts of Yunnan. The seasons are also milder, without freezing winters or scorching summers, making Menglian a perfect micro-climate for planting, growing and processing coffee.

Li Yiling founded Migu Estate in 2016. She is a young producer who grew up on a coffee farm – her family draws on more than 20 years of experience growing and processing coffee. Li Yiling is know local by her nickname "Banli", which means "chestnut". Her anaerobic natural coffee was used in the winning routine at the 2020 China Yunnan Brewer's Cup Competition.


In 1887, coffee was brought to China by French missionaries. Only 5% of the coffee grown is Robusta, a full 95% is Arabica, grown primarily in Yunnan Province. The cup profile is characterized by a rather full, creamy body, accompanied by subtle acids and natural sweetness. The cup is complemented by well-balanced notes of juicy fruit, as well as subtle hints of nuts, chocolate and caramel.

Suited for

Recommended brewing ratio

16g coffee, 250g water, medium grind, brew time: 2.5 mins

Flavour notes

Citrus, Plum, Ceylon tee



Ceylon tee


A fantastic filter coffee from China

About the coffee

Variety: Typica x Catimor

Processing: Anaerobic Washed

Altitude: 1600 masl

Harvest year: 2021

Harvest time: Dec - April

Processing place: Menglian, Pu'er, Yunnan

About the farm

Farm: Migu Estate

Location: Menglian, Pu'er, Yunnan

Coffee farmer: Li Yiling

Form of Operation: Family run

Age of farm: Since 2016

About the farm: Yiling is very open to trying new processing methods.

Prices: China Yunnan Brewer's Cup Competition 2020

Cooperation: Direct Trade

coffee filter 19grams

Bloody Good Filter

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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