[Rested] Catimor - Anaerobic Honey - Gaosanlin Coffee Farm
Tastes Like: Valencia Orange, Dried Apricot, Black Tea Origin: Gaosanlin Coffee Farm, Menglian County, Yunnan, China Variety: Catimor Producer: Mīyánhǎntǎ (咪岩罕塔) Elevation: 1,400–1,600 masl Process: Anaerobic Honey About the Coffee This citrus-led cup moves from Valencia orange into the concentrated sweetness of dried apricot, finishing with a structured black-tea character. The profile combines ripe fruit sweetness with an articulate, tea-like finish. About Gaosanlin Gaosanlin Coffee Farm is located in Shangxia Laogaozhai, Mangxin Town, within Yunnan’s Menglian County. The farm occupies a connected section of mountain terrain rather than a collection of widely dispersed plots, with morning fog regularly settling over coffee grown between 1,400 and 1,600 meters. Mīyánhǎntǎ began managing Gaosanlin after the death of her husband, who had originally established the farm as part of an effort to develop coffee production with the surrounding community. The land was developed for coffee beginning in 2010 and entered production in 2013. She later pursued specialty production through training, selective cherry harvesting, and processing experiments, with honey-processed lots becoming an important part of the farm’s work. Variety Catimor is not one individual cultivar but a broad family of related coffee selections descended from crosses between Caturra and Timor Hybrid lines. These selections were originally developed to combine productivity and a compact plant structure with resistance to coffee leaf rust. Because the name covers multiple selections, Catimor does not have one fixed flavor profile. In this lot, the farm’s elevation and honey processing contribute to an expression centered on citrus, dried fruit, and black-tea structure.