2026 Lincang Anaerobic

Lincang sits a long drive from anywhere, on ridges where tea has been farmed for a thousand years and coffee for barely forty. The catimor here used to be an apology; a new generation of producers is making it an argument. This lot spends seventy-two hours in sealed tanks before drying — a slow, cool anaerobic ferment that trades the variety's old harshness for dried fruit and a wine-like depth. It is coffee from a landscape that thinks in tea: patient, low, unhurried. We buy in Yunnan every year because the story is still being written, and lots like this are why.