This coffee is a single-origin lot from the Baoshan region of Yunnan, China. It is produced using Hachi’s unique Symbiotic Process, a fermentation method that utilizes active cultures from previous coffee batches to guide development without external ingredients. The resulting cup is characterized by a bright, energetic profile with juicy acidity, layered sweetness, and exceptional cleanliness. Tasting notes include yellow fruits, floral aromatics, citrus, and brown sugar.
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.
