Blue Iris - Project One Light

Roast: Light
 Details:
Origin: Mangshi, Yunnan, China
Variety: Catimor 
Estate: Project One Light
Producer: Olina Cai 
Altitude: 1,300 - 1,500m 
Processing Method: Anaerobic Honey 

Tasting Notes: Blue Iris, Lychee, White Flower

Recommended Rest: 2+ Weeks

Sourced by : Yunnan Coffee LLC

Farm Info:
Founded 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. 

Harvesting and Cleaning 
Fully 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.

Depulping and Pre-treatment 
The 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.

Yeast Preparation and Inoculation 
Yeast 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.

Fermentation 
The inoculated beans were placed in airtight fermentation tanks filled to approximately 80% of capacity. 
●  Early fermentation phase (2–4 days):  tanks were opened  once daily for gentle agitation and limited oxygen exposure. 
●  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.

Drying 
Following 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.