Tanat - Yunyun Nannan [Yeast Natural – Blue Iris]

Tanat - Yunyun Nannan [Yeast Natural – Blue Iris]

Dried Fig • Violet • Blueberry
$29
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Grown between 1,850 and 2,050 metres, this Catimor is processed as a natural with yeast inoculation. Ripe cherries are selected, then fermented in an anaerobic tank with an inoculated yeast, before slow drying on raised beds. In the cup, the profile clearly plays the aromatic card: dried fig, violet and blueberry, with dense sweetness and lively acidity. An interesting coffee above all for what it says about Yunnan today: far from simply exotic profiles, here you find a real pursuit of precision in fermentation, of transparency and floral complexity, with the terroir and the Catimor as raw material rather than a mere vehicle for the process.

Country China
Region Yunnan
Farm N/A
Producer Olina Caicai, Yunyun Nannan
Altitude 1850 MASL
Variety Catimor
Process Yeast Natural
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Hover over a compound to see what it tastes like.
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Tap a compound to see what it tastes like.
RETENTION TIME →
  1. 01
    Ethyl Acetate 30%
    Fermented Lift
  2. 02
    Isoamyl Acetate 44%
    Yeast Ferment
  3. 03
    Ethyl Butanoate 60%
    Blueberry
  4. 04
    beta-Ionone 70%
    Violet
  5. 05
    beta-Damascenone 82%
    Dried Fig
The acids most likely behind the acidity you'll taste, estimated the same way.
The acids most likely behind the acidity you'll taste, estimated the same way.
RETENTION TIME →
  1. 01
    Citric Acid 64%
    Lively Brightness
  2. 02
    Tartaric Acid 50%
    Dried Fruit Depth
  3. 03
    Malic Acid 70%
    Blueberry Tartness
  4. 04
    Lactic Acid 52%
    Dense Roundness
  5. 05
    Acetic Acid 30%
    Fermented Lift