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HomeCoffeesChina Fuyan
Menglian Dai, Lahu and Va Autonomous County · China

China Fuyan

Natural Catimor, P3, P4, grown at 1600 masl

Roasted by Kiss the Hippo

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryKiss the Hippo· London, United Kingdom
Washing StationFuyan Washing Station, Menglian Dai, Lahu and Va Autonomous County, China✓
ProducerMr Li and Mrs Na
ProcessNatural✓
HarvestMarch✓
Altitude1600 masl✓
VarietiesCatimor, P3, P4✓
Roast—
Tasting notesCherry Liqueur, Red Grape, Brown Sugar✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Cherry Liqueur
    Fruity › Cherry
  • Red Grape
    Fruity › Grape
  • Brown Sugar
    Sweet › Brown Sugar

Supply Chain

  1. Washing Station

    Fuyan Washing Station, Menglian Dai, Lahu and Va Autonomous County, China

    Grown by Mr Li and Mrs Na

  2. Harvest

    March

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    China Fuyan

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarChina, Aqi BaduChina, KakuChina YunnanRed Dragon - ChinaArchive: China Lao Xu Zhai VillageChina Lao Xu Zhai AnaerobicSame variety, exploredCatimor525P32P42Similar flavour profileCherry Liqueur, Red Grape, Brown Sugar896Same processNatural7627From the same originChina73More from this roasterKiss the Hippo137 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability