This coffee is produced by Hachi Project at The Nest Estate in Yunnan, China, at an altitude of 1450–1600 meters. It features the Syrina variety and is processed using the Enzyflow Honey Process, an enzyme-assisted immersion fermentation method. This technique stabilizes mucilage breakdown to enhance sweetness and floral clarity while maintaining a clean, transparent cup profile. The coffee is characterized by a refined structure with notes of white flowers, citrus, aloe, and rock sugar, offering a luminous and elegant finish.
Founded by Yanyi Xu, a micro roastery based in North London. Known for a gentle roasting style that preserves origin characteristics, with a strong focus on Ethiopian micro lots (floral, jasmine, bergamot profiles) and, unusually for the UK, one of the largest selections of Chinese Yunnan micro lots.
