Crimson Barrel - Cimizhu Estate

Roast: Medium
Origin Details:
Origin: Lisuo Township, Ximeng County, Pu'er, Yunnan, China 
Variety: Catimor 
Estate: Cimizhu Estate
Producer: Po ZHA 
Altitude: 1,500m 
Processing Method: Anaerobic Natural 

Tasting Notes:

Blueberry, Ripe Plum, Orange Peal, Pu’er Tea. 

Recommended Rest: 2+ Weeks

Sourced by : Yunnan Coffee LLC

Green Cost Landed: $19.67

Farm Info:
Po 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 
Cimizhu 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. 

Processing:
The 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.