Lafu Lot 3: Cherries, raisins, grapes, maple syrup. Juicy and bright.
Lafu Lot 4: Green fruit, light molasses, wine notes.
Lafu is named after the village in which the coffee is grown, located in Paliang, the largest coffee producing region in Menglian Dai, Lahu and Va Autonomous County, Yunnan. A father and son, both called Li JiangRong own the farm and washing station, processing coffee grown by surrounding villages of smallholders and from their own land. Alongside coffee, the farm grows a variety of trees such as camphor tree (used as an essential oil), Tianzhugui (used in traditional Chinese medicine), with Huanghuali (a type of rosewood) grown to provide shade.
This father-son partnership has been growing and processing commercial grade coffee for over 20 years, typically selling to large buyers such as Nestle and Starbucks. The focus on specialty is very recent – in the last two years. Yet the commitment to quality combined with higher than average altitudes mean it is producing some excellent washed lots.
The family are very well respected in the local community, helping many villagers with education and healthcare which is hugely valued in this remote area.
After pulping, the beans are dry fermented for 12-24 hours, and then washed. Drying takes place on patios for roughly 12-16 days.