CHINA Yunnan SILANJIA Triple Fermentation Natural

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Size: 50g

Grind: Whole Bean

【Cupping comment】 

① A rich flavor of blackberry with sweetness

② The fragrance of red wine or miso, with the sweetness of molasses

③ An interesting aftertaste reminiscent of juniper berries 



【Region】 Puer, Yunnan

【Farm】SILANJIA Coffee Farm


【Variety】 Catimor, Typica, Bourbon

【Process】Triple Fermentation Natural

【Roast Level】  4 Dark Roast 

Flavor】 blackberry, red wine, molasses, miso, juniper 


【From Barista】

Rich red wine and blackberry flavors with great impact. It has a complex, boozy aroma that is not overshadowed by its dark roasted body.

This coffee is recommended for those who like dark roast and want to enjoy it with a different taste than usual. 


【Recommended brewing method】

Espresso・V60 · Cold Brew・American Press・AeroPress

We ship coffee beans within 7 days of roasting.  

About the beans, stickers and flavor illustrations that arrive




◉インポーターについて|MOUNTAIN MOVER




Specializing in specialty coffees from Yunnan Province, China.

Through more than a dozen Q graders in Japan and locally, we ensure quality control and deliver to Japan high-quality specialty coffees from Yunnan Province, which are not yet distributed in the Japanese coffee market, through direct transactions with the farms.





Production area|Pu'er City, Yunnan Province
Yunnan Province is located on the southwestern frontier of China and is home to the largest ethnic minority population in the country. Bordered by Vietnam, Laos, and Myanmar in the south, with an average elevation of around 1500m-2200m, and Tibet Autonomous Region in the northwest, the average elevation is between 3000m-4000m. The overall topography is complex, with large temperature differences between day and night, and a diverse climate, resulting in a very rich flora and fauna, the largest number in the country.

Pu'er City is located in the southwestern part of Yunnan Province and has a warm and humid climate with abundant rainfall and mild temperatures. It is currently the largest coffee-producing region in Yunnan Province. 



◉生産処理について|Triple fermentation natural 




Processing|Triple fermentation natural

After the ripe coffee cherries are washed and sorted, they undergo anaerobic fermentation for 48 hours. Finally, after the third anaerobic fermentation is completed, the formal drying procedure begins.

Because of the multiple layers of anaerobic fermentation, there are many different microorganisms involved in the fermentation process, resulting in complex flavors.

Beginning with the 2022 lot, the beans are further sorted more finely to reduce the number of defects.