A super unique Chinese coffee from the KillBean team. Sourced from the mountains of Lancang in China’s Yunnan region.

This one brings flavour we’ve never tried in coffee before. Don’t be put off by that cheese tasting note; these beans have an intensely creamy, buttery body that’s like baked caramel cheesecake or silky mascarpone.

To achieve these results, the coffee was first traditionally washed then placed into sealed bags with butter to anaerobically ferment for 3 days. The coffee chemically reacts with the lipid enzymes which are preserved in the final cup.

With milk, there’s a real cookies and cream cheesecake vibe, and black the caramel sweetness really carries the cup.