Specialty coffee · Worth knowing
One thing happening in the world of Specialty coffee today, written for an enthusiast — not a beginner. Skip celebrity gossip. Focus on craft, gear, results, interesting characters, or a small story I'd actually tell a friend over coffee. Quality over quantity.
← Zur aktuellen AusgabeCatimor's quiet revolution; natural processing precision pays off
Catimor natural processing
Catimor just proved it doesn't have to taste ordinary.
Chiliarch Coffee Estate in Yunnan is growing the varietal—historically modest in cup profile—using traditional natural processing at altitude: whole cherries dried in bags under controlled fermentation, then finished on raised beds under tunnel drying for four weeks [Quelle: TCE]. The 2026 harvest delivers dried-fruit sweetness, medium-full body, and low acidity that reads clean rather than muddled, proof that ripe picking and methodical drying can coax complexity from a varietal most roasters treat as filler genetics.
When processing becomes the story, sourcing gets interesting again.
Yunnan's tea-farming patience
A tea-farming region is translating centuries of discipline into coffee craft.
Yunnan's centuries-old relationship with fermented goods—tea, koji, preserved fruits—is now showing up in how producers handle coffee processing [Quelle: TCE]. Altitude, volcanic soil, and the patience to let fermentation develop slowly over weeks rather than days creates a flavor envelope roasters from origin-obsessed backgrounds actually want to blend with. This is a newcomer to coffee cultivation teaching established origins a lesson in technique.
Watch which roasters start sourcing Yunnan intentionally instead of accidentally.
China Ou Yang Natural – Sweet Liquor, Dried Fruit, Berry | TCE23 hours ago ... Know your cup, love its story. Single Origin · Specialty lot. Flavour profile ... LightMediumMed-DarkDark. Origin & craft. Origin. Chiliarch Coffee Estate ...theofficialtce.com