Bai Ma
“Bai Ma,” the Chinese term for “white horse,” is a farm belonging to Laicheng Dong. Their coffee undergoes a distinct pre-fermentation process for 10 days within an anaerobic environment, elevating the coffee with intricate tropical fruit and winey notes. Following this step, the coffee is meticulously dried on raised beds for over 14 days, resulting in a coffee with a rich body and delightful sweetness.
Flavor Notes
- raisin
- prune
- milk chocolate
Offering size – 10 oz
Elevation
1350
Processing
Anaerobic Natural
Region
Menglian, Pu'er
