Simao
Buddha’s hand Enzyme Anaerobic Honey
Light roast

Flavors: Bergamot, Lemongrass, Peach, Ginger lily
Terroir: Simao, Yunnan, China
Producer: No Stone Estate
Variety: Catimor
Altitude: 1450 – 1600 m
Process: Buddha’s hand Enzyme Anaerobic Honey
Harvest: 2025
Roasting: Light
Net Weight : 220g

PRODUCER: Established in 2023 by Lu Sun, No Stone Estate is a forward-thinking force in Yunnan’s specialty coffee scene. By combining scientific farm management, modern technology, and hands-on involvement across the entire supply chain, they aim to produce consistently high-quality coffees year after year.

ORIGIN & FARM: Working across multiple regions of Yunnan, with a strong focus on Simao, No Stone Estate collaborates closely with local producers, offering professional guidance on variety selection, plot analysis, field maintenance, harvesting, and quality control. The Simao area is known for its high-altitude landscapes, stable temperatures, and rich soils, making it one of Yunnan’s most important coffee-growing zones.

PROCESS: In this special coffee, enzymes from Buddha’s hand, a celebrated citrus from Simao, are used in the fermentation process as part of the traditional honey processing method. Locally grown Buddha’s hand is mixed with water and fermented for 8 days to achieve the ideal Brix and pH levels. This mixture is then added to coffee cherries for over 150 hours of anaerobic fermentation.

The CUP PROFILE offer a light floral aromas lead into vibrant citrus and lemongrass. The cup is bright and precise, with crisp green-citrus acidity on the palate, balanced sweetness of peach, and a refined, lingering finish marked by delicate ginger lily notes.

Minimum 7 days resting period after roasting date.
We strive to provide coffee that’s both fresh and properly rested, so it’s ready to enjoy as soon as it arrives. Typically, the coffee we ship is between 1 to 15 days old. If you love ultra-fresh beans, just mention it in the order notes at checkout. Our coffee reaches peak flavor between 1 to 8 weeks after roasting, but when vacuum-sealed or frozen, it can stay delicious for 5-6 months or longer.