Strawberry, pineapple, jackfruit. Smooth, creamy body
Ou Yang farm is named after the owner himself, Mr Ou, and is located in the Jiangcheng Hani and Yi Autonomous County of Southern Yunnan, right by China’s border with Vietnam and Laos.
Ou Yang farm is spread across 78 hectares – of a size to provide meaningful employment to the diverse ethnic groups within the local area. Twenty people work full time, and there is seasonal work available throughout the year to help sustain extended families and networks.
Mr Ou is passionate about coffee and the communities engaged in its cultivation and processing. He sees coffee farming and the prices he can access by producing high-quality beans as a way for him to help lift the members of the local hill tribes he works with out of poverty.
This is the second year that we are bringing in this standout ‘fruit bomb’ of a coffee, being impressed by Mr Ou’s focus on quality as well as his commitment to support the diverse hill tribe communities in the local area.
Mr Ou has successfully developed his own processing techniques, experimenting with fermentation, drying stages and timings.
Cherries are hand-picked and then bagged for 2-3 days accelerating the chemical reactions that help breakdown the mucilage, before being spread out to dry in the sun. At 40 % moisture the coffees are then bagged again for another 4-5 days. After the second fermentation, the coffee is spread out onto raised drying beds in a parabolic dryer for another 28 days.