White Horse Estate - 12 oz bag

Torch Pu’er met Lao Dong of White Horse Estate in 2013, who at that time was selling a large bean variety to major commercial chains. After some convincing, he agreed to convert part of his farm to the smaller catimor bean and allowed Torch to conduct a wide array of low water processing techniques. This work would become known as the "Mountain Man Project" From those first year results the team discovered mechanical dryers could be used to solve the challenges of drying high altitude Yunnan coffees in a very cool climate, which had a tendency to create defects based on excessive water activity in a prolonged drying stage. In his first year, Lao Dong was able to sell his new lot at 50% higher price and had broken into the Yunnan specialty market.
Processing Stages of White Horse Mountain Natural 3-4 day whole fruit fermentation low temp mechanical drying - 20c 5 day low bacteria controlled anaerobic fermentation 12 days on drying beds