About the Coffee
Fully ripe cherries are handpicked and floated in a mountain spring water tank to remove leaves, branches, unripe cherries, and overripe dried cherries.The cherries are then thoroughly washed and depulped, with the mucilage layer left intact. The beans undergo 24 hours of dry fermentation (without water) in inner fermentation bags. On the second day, the beans are rinsed with spring water to remove mucilage and are repeatedly washed in a U-shaped tank. They then undergo secondary fermentation with dry fermentation during the day and wet fermentation at night, monitored carefully to maintain optimal humidity and achieve a pH of 4–4.1. The total fermentation time is 72 hours, enhancing the coffee’s bright acidity and clean profile. After fermentation, the beans are thoroughly cleaned and placed on raised beds with shade nets for 7 days of slow, low-temperature drying.
This extended fermentation and repeated washing result in a smoother, cleaner, and more refined coffee compared to traditional washed methods.

About
Xiding Washing Station
About Xiding Washing station
This coffee is sourced from Xiding, a village in Menghai County, Xishuangbanna, home to the Blang ethnic group. This custom batch is made from cherries grown exclusively at 1700–1850m, a prime altitude range for exceptional quality. This is the only varietal cultivated in this beautiful land therefore had made the name ‘K72 wash purple leaf Caturra’ bonded with the special terroir of Xiding among coffee drinkers in China and worldwide.
About the Variety
Caturra is a single-gene mutation of the Bourbon variety, first discovered in Brazil. Its genetic mutation results in a shorter plant with larger, wavy-edged leaves. Compared to traditional varieties like Bourbon and Typica, Caturra is hardier and higher-yielding, thriving even under direct sunlight.
The "Purple-Leaf" trait refers to young leaves with a distinctive purple hue. This variety, identified during the 2012 Colombian leaf rust epidemic, is valued for its unique flavor, high disease resistance, and pronounced sweetness. Also known as Derui 296, it was developed by the Dehong Tropical Crops Research Institute (hence the name "296") based in Yunnan. Since discovered, this varietal has become one of the most popular coffee in coffee roaster society in China. The 2024 world roasting champion Taiyang Liu had chosen this special Caturra produced in Xiding as one of his best selling coffee under his coffee brand Pincle’
