Catimor
Anaerobic Yeast Washed "Zhiqiu"
Dehong, Yi Nian Yi Su Collective

Tastes Like: Osmanthus, Passionfruit, Earl Grey Tea

Origin: Yi Nian Yi Su Collective, Dehong, Yunnan, China

Variety: Catimor

Producer: Luo Yuan Chen

Elevation: 1500-1600 masl

Process:  Anaerobic Yeast Washed "知秋 (Zhiqiu)"

Farm and Producer

Zhiqiu is a Catimor selection from the Yi Nian Yi Su Collective in Dehong, Yunnan. Produced by Luo Yuan Chen at 1,500–1,600 meters, it is prepared as an anaerobic yeast washed coffee.

Variety

Catimor describes a family of selections developed from Caturra and Timor Hybrid crosses. These coffees were bred for compact growth and resistance to coffee leaf rust. Because the name covers multiple selections, it does not describe one fixed cup profile.

Processing

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

A yeast culture is introduced during fermentation to guide microbial activity. This gives the producer a way to influence consistency and aromatic development before drying.

In washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.