china black sheep anaerobic

roast level: light

process: natural double anaerobic

origin: ximeng, yunnan, china

a wildly vibrant cup with notes of chocolate liqueur, pomegranate, and dragonfruit

black sheep is an experimental coffee that features a 30-day anaerobic fermentation, an initial drying period to 35% moisture, an additional sealed 20-day fermentation and a final drying to 10-12% moisture.

this lot of green comes to us from torch coffee. thier pu'er facility in yunnan houses everything: farms, processing mills, a roastery, training lab, specialty cafe, & export operations. thier mountain man project has trained over 400 farmers since 2017, & the team conducts hundreds of fermentation experiments each year. 



curated pour over recipe: v60

water: 200°F

grind size: medium-fine

pour: semi-aggressive until final two pours

0:45s, +60g to 120g. Wait 20s.
1:05, +60g to 180g. Wait 20s.
1:25, +45g, gently, to 225g. Wait 20s.
1:45, +45g, gently, to 270g.
2:40 finish draining.