{"title":"Yunnan","description":"","products":[{"product_id":"crimson-barrel-cimizhu-estate","title":"Crimson Barrel - Cimizhu Estate","description":"\u003cp\u003eRoast: Medium\u003cbr\u003eOrigin Details:\u003cbr\u003eOrigin: Lisuo Township, Ximeng County, Pu'er, Yunnan, China \u003cbr\u003eVariety: Catimor \u003cbr\u003eEstate: Cimizhu Estate\u003cbr\u003eProducer: Po ZHA \u003cbr\u003eAltitude: 1,500m \u003cbr\u003eProcessing Method: Anaerobic Natural \u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes:\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBlueberry,\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Ripe Plum, Orange Peal, Pu’er Tea\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eGreen Cost Landed: $19.67\u003c\/p\u003e\n\u003cp data-end=\"789\" data-start=\"436\"\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003ePo ZHA is the founder of Cimizhu Estate, who left his work from the bank back in 2007 and returned to his hometown to start involvement in the coffee planting industry, selected the site and established Cimizhu Estate in 2009. At first, Po ZHA tried to promote coffee cultivation within the village, but the result was not very desirable because the villagers and farmers didn’t know and understand coffee at all. But Po ZHA chose to persist, he didn’t give up on educating and promoting coffee grow, with his continuous efforts, the villagers gradually engaged in the coffee planting industry, and he pays for the villagers based on the quality of coffee cherries as remuneration, and also offers rewards for high-quality households, which make \u003cbr\u003eCimizhu Estate more capable towards specialty coffee and gradually embarked on it, and has been awarded the 2nd Prize (Unwashed category) in the Best of Yunnan Green Coffee Competition in 2022. As of 2014, Cimizhu Estate has a plantation area of 719 acres and produced 580 tons of coffee cherries that year. At the same time, Cimizhu Estate provides training to villagers to improve their knowledge of coffee pruning, cultivation and harvesting, as well as continuously optimizing the varieties in order to improve the yield and quality of the coffee beans. Po ZHA wishes to lead the villagers to embark on the coffee industry to change the status quo and improve the living conditions of the village, and have a life of happiness and prosperity. \u003c\/p\u003e\n\u003cp data-end=\"789\" data-start=\"436\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003eThe coffee cherries are selectively hand-picked and then pulped. After dry fermentation in the room for 480 hours, depending on the weather conditions, dry the parchment and leave it to rest for 1 month and turn the parchment regularly to ensure they are dried consistently. \u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50846183358785,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/Crimson_Barrel.pdf.png?v=1769755537"},{"product_id":"forest-amber-ruru-estate","title":"Forest Amber - Ruru Estate","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: Pu’er National Forest Reserve, Yunnan, China\u003cbr\u003eVariety: SL28 \u003cbr\u003eEstate: Ruru Estate\u003cbr\u003eProducer: Mr. Liu and Mrs. Ruru Sheng Xu family \u003cbr\u003eAltitude: 1,350 - 1,420m \u003cbr\u003eProcessing Method: Honey \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: Honey, Apple, Fruit Acids Balanced\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eGreen Cost Landed: $20.53\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003eA Specialty Coffee Estate Hidden in the Forest Reserve of Pu’er, Yunnan, China\u003cbr\u003eSurrounded by the pristine forest at 1,350–1,420 meters above sea level, Ruru Estate has been cultivating SL28—a classic Bourbon-line variety from Kenya—since 2010.\u003cbr\u003eIn Yunnan, where more than 95% of coffee farms grow Catimor for its high yield and disease resistance, Ruru’s decision to grow SL28 is rare and remarkable. The decision was based on a local government varietal improvement initiative and detailed soil analysis, which indicated that the fertile, red forest soil was perfectly suited for SL28.\u003cbr\u003eRuru Estate is managed by Mr. Liu and Mrs. Ruru Sheng Xu family, with all coffee processed at the estate’s own station, strict quality control from cherry to green bean. The estate spans 200 mu (13.3 hectares), with 140 mu (9.3 hectares) under coffee. Shade trees—macadamia, Terminalia myriocarpa (Yunnan almond), and Himalayan cherry—are carefully planted between coffee rows to cool the microclimate, reduce pests, and enrich the soil naturally through leaf litter. This prolongs fruit maturation and contributes to the complexity and nuance of SL28’s flavor. Harvesting takes place from late December to late March. The 7 plots of SL28 are hand-picked, with only fully ripe cherries selected. All green beans are screen size16+ and color sorted to ensure consistency.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50862821966145,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/Forest_Amber.pdf_1_ac6a2992-4411-4e90-bced-592fca3471ad.png?v=1770097202"},{"product_id":"blue-iris-project-one-light","title":"Blue Iris - Project One Light","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: \u003cspan\u003eMangshi, Yunnan, China\u003c\/span\u003e\u003cbr\u003eVariety: Catimor \u003cbr\u003eEstate: Project One Light\u003cbr\u003eProducer: \u003cspan\u003eOlina Cai\u003c\/span\u003e \u003cbr\u003eAltitude: 1,300 - 1,500m \u003cbr\u003eProcessing Method: Anaerobic Honey \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: Blue Iris, Lychee, White Flower\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eFounded in 2020 in the heart of Mangshi, Yunnan, China. POL is a specialty coffee processing venture led by Olina Cai, a local with deep roots in the coffee and tea industry. The team includes coffee agriculture and processing experts who prioritize ethics, environmental care, and quality at every step from the farm to the final cup. They hold the conviction that special processing techniques are a means to elevate the inherent qualities of the beans, rather than compensating for any deficiencies. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHarvesting and Cleaning \u003c\/strong\u003e\u003cbr\u003eFully ripened red coffee cherries were selectively harvested. After harvesting,  the cherries were immediately subjected to two successive flotation steps in  clean water. Floating cherries were discarded to maintain uniform ripeness  and stable sugar concentration in the selected cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDepulping and Pre-treatment \u003c\/strong\u003e\u003cbr\u003eThe selected cherries were mechanically depulped to remove the outer skin  while retaining part of the mucilage and pulp. Controlled enzymatic hydrolysis  was optionally applied to promote the partial degradation of the mucilage layer  and enhance microbial activity during fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eYeast Preparation and Inoculation \u003c\/strong\u003e\u003cbr\u003eYeast was prepared according to the required dosage and activated in a 2%  sucrose solution (tenfold the yeast volume) at 34–37 °C for approximately 30 minutes. The activated yeast suspension was uniformly applied to the depulped beans with residual mucilage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation \u003c\/strong\u003e\u003cbr\u003eThe inoculated beans were placed in airtight fermentation tanks filled to approximately 80% of capacity. \u003cbr\u003e●  Early fermentation phase (2–4 days):  tanks were opened  once daily for gentle agitation and limited oxygen exposure. \u003cbr\u003e●  Middle-to-late fermentation phase (7–12 days, depending on ambient temperature, typically 9–14 days):  tanks remained  sealed to ensure anaerobic conditions, allowing stable microbial activity and controlled flavor development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying \u003c\/strong\u003e\u003cbr\u003eFollowing fermentation, the parchment coffee with residual mucilage was spread on raised drying beds. The drying period typically ranged from 15 to 20 days. Direct exposure to strong midday sunlight was avoided, and drying was controlled to preserve sweetness, fruit-like aromatics, and balance in the final flavor profile.\u003cbr\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50876070756673,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/Blue_Iris.pdf.png?v=1764631896"},{"product_id":"white-orchid-slope-coffee-estate","title":"White Orchid - Slope Coffee Estate","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: Xiding, Xishuangbanna\u003cspan\u003e, Yunnan, China\u003c\/span\u003e\u003cbr\u003eVariety: Purple Caturra \u003cbr\u003eEstate: Slope Coffee\u003cbr\u003eProducer: 300 Small Producers\u003cbr\u003eAltitude: 1800m \u003cimg\u003e\u003cbr\u003eProcessing Method: K72 Washed\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: White Floral, Cherry, Sugar Cane, Matcha Finish\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003eSlope Coffee Estate is located in Xiding Township, Menghai County, Xishuangbanna, Yunnan, China, in a village inhabited by the Blang ethnic group. The main coffee variety grown in this region is DR296, a natural mutation of Caturra, developed by the Dehong Tropical Research Institute in Yunnan. The variety is known as \"Purple Leaf\" due to the purplish color of its leaves. The estate is situated at an altitude of 1,800 meters, making it one of the high-altitude coffee-growing regions in Yunnan. After harvesting, this estate is known for its precise K72 washed process, which brings out a bright, clean acidity balanced by layered sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003eAfter picking the ripe coffee cherries, they are poured into a flotation tank and washed with spring water, retaining only the fully ripe cherries. A pulping machine is used to remove the skin while keeping the mucilage intact, followed by 24 hours of fermentation before being washed again in spring water, to remove the mucilage, then undergoes a second fermentation, after which the coffee is carefully dried at low temperatures to lock in its vibrant profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50876139766081,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/White_Orchid_227.png?v=1769755487"},{"product_id":"jasmin-milk-tea-project-one-light","title":"Jasmin Milk Tea - Hybrid Gesha","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: Shuangjiang, Lincang, Yunnan, China\u003cbr\u003eVariety: Hybrid Gesha\u003cbr\u003eEstate: The Nest Manor\u003cbr\u003eProducer: Yao Dexian\u003cbr\u003eAltitude: 1,450 - 1,650m \u003cbr\u003eProcessing Method: Washed \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: Jasmin Milk Tea with Grass Jelly Topping, Apricot and Lemon Acidity\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eRecommended Rest: 4 Weeks\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal Introduction\u003c\/strong\u003e\u003cbr\u003eIn order to enhance yield and develop new varieties better adapted to the local environment, the estate initiated a varietal experiment in the “Xingxing” plot (1,450–1,650 m). By planting pure Geisha alongside Typica, Sarchimor, and Bourbon, and allowing natural cross-pollination and genetic recombination to occur, the nest manor has gradually established a Geisha-centered hybrid population. These plants preserve Geisha’s floral characteristics while expressing improved productivity, resilience, and a\u003cbr\u003ebroader flavor spectrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003eFollowing the selective harvest of fully ripened red cherries, the coffee undergoes flotation to remove immature and defective fruits. The parchment is then processed through a mechanical depulper and de-mucilager to strip away the skin and mucilage, followed by two successive washes to ensure enhanced cleanliness. The parchment coffee is subsequently dried on raised beds under shade for approximately 12 days, until reaching a stable moisture level. Once fully dried, the coffee is sealed and rested in Ecotact multilayer packaging for 10 days to allow for moisture equilibrium and flavor stabilization. Finally, the beans are hulled to obtain clean green coffee for subsequent\u003cbr\u003egrading and storage.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51574920806721,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/JasminMilkTea-HybridGesha.png?v=1775454901"},{"product_id":"peach-oolong-project-one-light","title":"Peach Oolong - Project One Light","description":"\u003cp\u003eRoast: Light\u003c\/p\u003e\n\u003cp\u003eDetails:\u003cbr\u003eName: Peach Oolong\u003cbr\u003eOrigin: Mangshi, Yunnan, China\u003cbr\u003eEstate: Project One Light\u003cbr\u003eVariety: Catimor\u003cbr\u003eProcessing Method: Anaerobic Natural (controlled yeast fermentation)\u003cbr\u003eAltitude: 1,300–1,500m\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: Peach Milk Tea with Peach Jelly Topping, Pu'er tea base\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 3 Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProject One Light (POL) Intro:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003eFounded in 2020 in the heart of Mangshi, Yunnan, China. POL is a specialty coffee processing venture led by Olina Cai, a local with deep roots in the coffee and tea industry. The team includes Q-graders and processing experts who prioritize ethics, environmental care, and quality at every step from the farm to the final cup. They insist on the integrity of specialized processing methods to ensure consistency At POL, mission is to consistently improve and share passion for Yunnan coffee with the world.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Natural Processing Workflow\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvesting and Cleaning\u003cbr\u003e\u003c\/strong\u003eFully ripened red coffee cherries were selectively harvested. After harvesting, the cherries were immediately subjected to two successive flotation steps in clean water. Floating cherries were removed to ensure consistent ripeness and stable sugar concentration in the processed cherries.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePre-treatment\u003c\/strong\u003e\u003cbr\u003eThe selected cherries were subjected to controlled enzymatic hydrolysis to partially degrade the pectin layer, thereby facilitating subsequent microbial fermentation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast Preparation and Inoculation\u003cbr\u003e\u003c\/strong\u003eYeast was prepared according to the required dosage and activated in a 2% sucrose solution (tenfold the yeast volume) at 34–37 °C for approximately 30 minutes. The activated yeast suspension was then evenly incorporated into the coffee cherries.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation\u003cbr\u003e\u003c\/strong\u003eThe inoculated cherries were transferred into airtight fermentation tanks, which were filled to approximately 80% of their capacity.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eEarly fermentation phase (3–5 days): tanks were opened once per \u003cmeta charset=\"utf-8\"\u003eday for gentle agitation and limited oxygen exposure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle-to-late fermentation phase (5–15 days, depending on ambient temperature, typically 10–15 days): tanks remained sealed to maintain anaerobic conditions and to stabilize flavor development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003cbr\u003e\u003c\/strong\u003eAt the end of fermentation, the whole cherries were placed on raised beds for natural sun-drying. The drying period ranged from 15 to 22 days. During drying, exposure to intense midday sunlight was avoided, and drying speed was controlled to ensure uniform dehydration and consistent quality.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51578202620225,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/PeachOolong-ProjectOneLight.png?v=1775456968"}],"url":"https:\/\/pulsenpause.com\/collections\/yunnan.oembed","provider":"Pulse N Pause Coffee","version":"1.0","type":"link"}