YUNNAN | Laga ASD Natural

A vibrant and refreshing cup with the lively acidity of Prosecco, the delicate fermented character of sake, and the crisp, sparkling sweetness of 7-UP. Clean, bright, and effervescent with a refreshing finish.

Tasting Notes: 

Prosecco | Sake | 7-UP

Characteristics:

Origin: Yunnan

Region:  Lafu, Dazhai

Process: Anaerobic Slow Drying (ASD) Natural

Variety: Catimor

Elevation: 1600m

More about this coffee:

As a region that is best suitable for coffee and tea growing, Mr. Wang’s main business used to be and still is Pu'er tea, his farm is covering an area of 2,000 acres, with an altitude above 1,500 meters. His coffee growing journey started 7 years ago and slowly growing in scale, now his annual yield separated into three categories:

1. Traditional Washed Process: Limited by the provincial environmental regulations on waste water treatment, the annual production is around 50 tons coffee. The coffee is washed with spring water from Lafu Reservoir, ensuring cleanliness and uniformity. It is grown in an area with an altitude of 1,100 to 1,300 meters, covering 475 acres of volcanic red soil.

2. Commercial Anaerobic Sun-Dried Process: The red fruit rate accounts for 90%. This coffee is mainly grown at altitudes between 1,350 and 1,800 meters, divided into three lots: Fu'e, Lafu Zhongxiaozhai, and Lafu Dazhai. Currently, the primary lot is Fu'e, where the trees are about 10 years old, and the soil consists of red and black soils. The annual production is around 20 tons.

3. Specialty grade ASD Natural and Honey Processing: The annual output is 10 tons, with altitudes mostly above 1,400 meters, primarily over 1,500 meters. The main areas are around Lafu Reservoir and the original forest region of Lafu Daheshan, which is also the lot for growing Geisha (Micro-lot).

LaGa is the from the specialty grade ASD Natural processing lot. The coffee cherry is hand-selected (Brix reading above 20), and then going through Anaerobic fermentation for 10 days. The coffee then being moved to the raised bed for shaded drying over the extend of 30-45 days until the moisture reach to the desired level. Then the coffee is hulled and bagged for reposo prior shipping.