Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery

China, Fuyan

China, Fuyan - Main image
$16 $83 In stock

Category: Coffee

Producer Mr Li and Mrs Na
Farm/Mill

Fuyan Washing Station
Cultivar Catimor, P3, P4
Process Natural
Location Menglian Dai, Lahu and Va Autonomous County, Yunnan
Altitude

1,600 masl
Harvest March

 

 

Expect notes of Cherry Liqueur, Red Grape, Brown Sugar.

Carbon negative coffee



Fuyan Washing Station is operated by Mr Li and Mrs Na in the province of Yunnan – this is also the home province of Pu’er tea, which they also grow. Yunnan is in southern China, bordering Vietnam, Laos and Myanmar. With the right temperature, and highlands hitting 1,600-2,000 metres above sea level, the province provides China’s best chance at growing high quality Arabica coffee.

Fuyan have naturally processed this coffee, so the cherries are picked by hand and dried in the sun like big raisins, which imparts fruitiness and sweetness to the seeds inside (what we call coffee “beans”), before further processing to break the fruit away.

This farm has consistently placed in the top three in the “Best of Yunnan” competition, with this year’s coffee a perfect example of this expertise. It’s a very fruit-forward cup, so expect lots of red and dark fruit flavours with a sweet brown sugar finish.

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Customer Reviews (4.6 / 5 · 17 reviews)

Abigail ★★★★★

The natural process really lets the Catimor and P3/P4 cultivars shine—there's a deep, fruity sweetness that carries through every cup. Even as a pour-over, it’s remarkably smooth for the altitude. I’ve already brewed two bags this week and it’s consistently impressive.

Benjamin J. ★★★★★

At 1,600 meters, these natural-process Yunnan beans have a deep sweetness that carries through every brew—the Catimor and P3/P4 mix gives it a real character. I'd buy from Mr Li and Mrs Na's washing station again in a heartbeat.

Grace H. ★★★★★

The altitude and natural process really show through here — it’s got that heavy, fruity body without any harsh bite. I brewed it in my pour-over at 1,600 meters and the sweetness carried all the way to a cool cup.