Gao’s Coffee Estate Sarchimor Honey comes from Menglian County, Yunnan, China, where the Gao family farms at 1,500–1,700 metres above sea level. This is the estate’s first commercial harvest of Sarchimor, a newly cultivated variety developed alongside experimental plantings of Gesha, Yellow Bourbon, Purple-leaf Typica, CC24, and T8667. To explore the variety’s potential, the 4–5 tonne harvest was divided across Natural, Washed, and Honey processing, with this Honey lot highlighting Sarchimor’s sweetness and balanced acidity.
The coffee follows a traditional honey process, beginning with flotation sorting before the cherries are mechanically depulped to remove part of the mucilage. The parchment is then dried on raised African beds to 11–12% moisture, with shade cloth used during the strongest sunlight and frequent turning to promote even drying. In the cup, citrus and black tea bring brightness and structure, while caramel and nougat add a soft, confectionery sweetness. Recommended for filter brewing, this lot offers a clean and balanced introduction to Sarchimor from Yunnan.
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