the coffee
A single-origin Sarchimor 402 & 399 from Menglian, Pu’er, Yunnan, China. This coffee was produced as part of the All Blue Project by Mobydick Coffee Roasters.
It showcases the vibrant fruit character and clean sweetness that have made Yunnan specialty coffee increasingly recognised around the world.
In the cup: juicy jabuticaba (a Brazilian grape-like fruit), fresh guava and ripe peach. A lively acidity is balanced by a silky sweetness. The result is a bright, fruit-forward coffee with excellent clarity.
the roaster
Mobydick Coffee Roasters is a specialty coffee roaster based in Shanghai, China. Founded in 2015, they have become one of the pioneers of China’s modern specialty coffee scene.
Their philosophy is centred on respect for time, nature and the natural character of coffee. Rather than overpowering the bean, they aim to let each coffee express its origin and unique flavour profile.
Mobydick roasts coffees from a wide range of origins and processing methods. Their selection includes competition-level microlots, exceptional estate coffees and carefully sourced everyday filter coffees.
the farm
Mr. Li Xiaoke cultivates this coffee in Menglian, Yunnan. The farm sits at an altitude of approximately 1,750 metres.
He grows the Sarchimor 399 and 402 varieties, which are well suited to Yunnan’s high-altitude environment.
After harvest, Li Xiaoke sends the cherries to the Mangmang Village Processing Station. There, each lot is carefully processed to enhance sweetness, stability and flavour clarity.
Yunnan’s high altitude, mild climate and rich soils create ideal conditions for producing exceptional specialty coffee. Combined with innovative processing, they result in coffees with vibrant fruit flavours and remarkable consistency.
the process
This coffee is processed using an anaerobic natural method. First, the ripe coffee cherries undergo indoor anaerobic fermentation for seven days. Afterwards, they are dried on shaded raised beds for three days.
The coffee is then transferred to a climate-controlled drying room. There, continuous airflow and careful dehumidification allow the beans to dry slowly over approximately 62 days.
This extended drying process enhances sweetness, mouthfeel and flavour clarity. At the same time, it helps develop the vibrant fruit character that defines this coffee.
our current recipe
Hario Neo Switch + Cafec Abaca paper
14,5 gram coffee beans
90° remineralised water ppm +- 90
regular filter grind size
00:00 open switch + 60 ml bloom
00:30 close switch + 240 ml circular strong pour
02:00 open switch
03:00 finished
tds +- 1,32
