Yunnan’s coffee cherries are naturally rich in sugars and pectin, with top lots reaching 16–17 °Brix at harvest. This natural advantage has given rise to a regional signature known as the Winey Natural, a method shaped by local terroir and reminiscent of cold maceration in winemaking. It brings a poised, wine-led character to the cup while preserving the clarity of place

Only fully ripe, sugar-dense red cherries are selected and thoroughly washed before undergoing low-temperature natural fermentation in sealed tanks. Under close control, soluble solids are guided from 16–17 °Brix to around 8 °Brix as sugars are transformed via lactic and acetic-acid pathways into layers of esters and fruit-forward aromatics

After fermentation, the cherries are dried with skin and mucilage intact, either continuously or in carefully staged rounds, under the Yunnan sun, concentrating sweetness and stabilising aroma. Following several weeks of drying to a safe moisture level, the parchment is hulled and finished with AI-assisted optical sorting to remove defects and foreign matter, ensuring a clean, consistent expression. Expect a winey bouquet, dried-fruit sweetness, layered acidity, a rounded mouthfeel, and a long, lingering finish that speaks clearly of Yunnan’s terroir