Strawberry Purée

Roast: Light
 Details:
Origin: Yunnan, China
Variety: Catimor
Producer: Luo Yuan Chen, YiNianYiSu Collective
Altitude: 1,500-1,600m 
Processing Method: Anaerobic Washed, Yeast Fermentation 

Tasting Notes: Strawberry, Rose, Peach, Strawberry Shortcake

Recommended Rest: 2+ Weeks

Green Cost Landed: $18.80

Producer:

Yi Nian Yi Su is a young coffee collective founded in 2019, dedicated to improving and promoting Yunnan specialty coffee. By refining processing methods and learning through competitions and industry exchange, the team now supplies over 40 tons of high-quality coffee annually to roasters in China and selected overseas markets.

Their goal is to build a sustainable farm-to-cup ecosystem—growing better coffee, preserving its unique flavors, and sharing practical knowledge from cultivation to roasting.

Processing Method

1. Harvest only fully ripe red coffee cherries. After picking, wash and float-sort them twice in clean water. Remove and discard any floating cherries. (Control cherry sugar content/Brix level.)
2. Depulp the selected cherries after washing and float sorting, then remove the mucilage and rinse thoroughly.
3. Add yeast at a dosage of ** mg per kg of depulped coffee, and yeast nutrient at ** mg per kg of depulped coffee.
4. Activate the yeast using warm water at approximately 10 times the weight of the yeast. Maintain the water temperature at 34–37°C.
5. Dissolve the yeast nutrient in approximately 10 times its amount of water, then combine the dissolved nutrient solution with the activated yeast solution.
6. Place the coffee and the prepared yeast mixture evenly into a fermentation tank with a good airtight seal.
7. Fill the fermentation tank to approximately 80% capacity. During the early stage of fermentation, allow an appropriate amount of oxygen into the tank. During the middle and later stages, keep the tank tightly sealed and minimize oxygen exposure as much as possible.
8. Once fermentation is complete, remove the coffee and begin drying. The drying period should be approximately 10–15 days.
9. During drying, avoid intense direct sunlight around midday and maintain a controlled, moderate drying rate.