GLITCH - DEHONG YUAN YI YUAN

GLITCH
TOKYO, JAPAN

DEHONG YUAN YI YUAN

OOLONG TEA
LYCHEE
PEACH
TEA LIKE
SMOOTH

ORIGIN: CHINA – YUNNAN (DEHONG)
FARM: YUAN YI YUAN COFFEE FARM
ALTITUDE: 1400–1580 M
VARIETY: CATIMOR P4 (7963)
PROCESS: YEAST FERMENTATION HONEY

ROAST DATE: JANUARY 16, 2026

FROM THE ROASTER

YUAN YI YUAN COFFEE FARM IS LOCATED IN THE DEHONG AREA OF YUNNAN PROVINCE. ALTHOUGH SITUATED RELATIVELY NORTH WITHIN THE PROVINCE, THE AREA IS SURROUNDED BY MOUNTAINS, CREATING A UNIQUE BASIN CLIMATE THAT IS IDEAL FOR COFFEE CULTIVATION.

THIS BATCH IS PRODUCED IN COLLABORATION WITH THE DEHONG TROPICAL CROP RESEARCH INSTITUTE, UTILIZING A HONEY PROCESS WITH COFFEE SPECIFIC YEAST FOR FERMENTATION.

DURING THE REFINING PROCESS, RIPE COFFEE CHERRIES ARE HARVESTED AND WASHED BEFORE THE COFFEE PULP IS REMOVED. TYPICALLY, THE REMOVED PULP IS USED AS FERTILIZER OR FOR MAKING CASCARA TEA, BUT IN THIS PROCESS, THE PULP IS COLLECTED AND PLACED BACK INTO A WATER FILLED TANK ALONG WITH THE MUCILAGE COVERED PARCHMENT COFFEE.

COFFEE SPECIFIC YEAST IS THEN ADDED, AND THE MIXTURE IS FERMENTED FOR 150 HOURS. AFTER FERMENTATION, THE BEANS MOVE DIRECTLY TO THE DRYING STAGE WITHOUT BEING WASHED.

THIS UNIQUE PROCESS RESULTS IN A COFFEE WITH A REFRESHING SWEETNESS REMINISCENT OF PEACH AND LYCHEE, AND A CLEAN, CRISP FINISH SIMILAR TO OOLONG TEA.

GIVEN THAT CHINA IS STILL PREDOMINANTLY ASSOCIATED WITH TEA, THIS IS A PERFECT OPPORTUNITY TO EXPERIENCE A DIFFERENT EXPRESSION OF CHINESE AGRICULTURE THROUGH COFFEE.