GESHA China — Yunnan

“Each cup of coffee is a mini local chronicle, recording the natural landscapes, seasonal changes, and climate variations of its place of origin. In the moment it touches the tip of your tongue, it leaves not only a mouthful of rich flavor but also the soul and terroir of the origin.” By Mr Hongjun Zhang Owner of the Yunlan Estate.

In 2017, Yunlan imported a batch of Geisha seeds from La Esmeralda Estate in Panama and planted them at an altitude of 1750 meters. During the initial four years of cultivation, Mr. Zhang chose not to process any harvested coffee beans, instead returning them to the land to enhance and refine the coffee species. After five years of relentless effort and experimentation, 2023 marked the first bountiful harvest season for Yunlan’s Geisha. This year, 2024, is the second harvest season for this precious Geisha and finally this lot has achieved 1000kg yield. The Geisha variety from Panama brings classic Geisha flavors to this coffee, such as floral notes, pear..The soil of Yunnan imparts unique flavors to this Geisha, such as white tea and barley tea.

In 1999, Shanghai native Mr Hongjun Zhang began exploring the land in the rainforest valley of Menghai County, Xishuangbanna, Yunnan. As part of the third wave coffee revolutions, they uphold a pure belief to cultivate and pushing Yunnan coffee to the best that it can reach. They believe in the power of the land and the people, hoping to change people’s perception of Yunnan coffee through scientific cultivation, delightful planting, and improving processing techniques, continually bringing surprises to the world. At the same year, Yunlan Estate was established

At an altitude of 1750 meters, more than 20 rare varieties are planted in Yun Lan Estate. All coffee cherry trees are meticulously managed, with 100% of the fully ripe cherries hand-picked in lots. Although the current coffee trend is to use more complex and innovative fermentation methods, Yunlan Coffee adheres to traditional washed, sun-dried, and honey processing methods. They believe that a good cup of coffee not only brings excellent complex flavors but also represents the terroir and soul of its origin.