London micro-roastery KillBean are pros at sourcing unique Chinese coffee beans. This ‘winey natural’ makes use of the seriously sweet beans from this region, which have undergone anaerobic fermentation and an extended drying process to bring out that intense, wine-like flavour. Lots of complexity but a super balanced cup, with delicate grapefruit acidity and jackfruit sweetness.

This coffee comes from the Tianhao Estate in the mountains of Lancang County where Ms Wei Yunhua has been growing coffee near the city of Pu'er for two decades. She has consistently focused on producing sustainable, organic grown coffee using her own homemade fertilisers. The estate features an on-site processing facility where she oversees production from seedling to green bean.