Simao
Buddha’s hand Enzyme Anaerobic Honey
Light roast

€19,00

In this special coffee, enzymes from Buddha’s hand are used in the fermentation process as part of the traditional honey processing method, unlocking bold lemongrass freshness, juicy grapefruit acidity, sweetness of peach and soft floral aromatics. Clean, vibrant, and seriously expressive, this is Simao coffee turned all the way up. We love it!

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BergamotLemongrassPeachGinger lily

Origin

China

Terroir

Simao, Yunnan, China

Producer

No Stone Estate

Process

Buddha’s hand Enzyme Anaerobic Honey

Species

Arabica

Varietal

Catimor

Altitude

1450 – 1600 m

Roasting

Light

From Yunnan, a floral and precise cup

Producer

No Stone Estate

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

Simao, Yunnan, China

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

Buddha’s hand Enzyme Anaerobic Honey

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

Bergamot, lemongrass, peach

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.

Why we love it

“A floral, citrus-driven cup that shows just how experimental Yunnan coffee has become.”

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Ships fresh, roasted to order in Belgium.

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Minimum 7 days resting period after roasting date
We strive to provide coffee that’s both fresh and properly rested. Our coffee reaches peak flavour between 1 and 8 weeks after roasting, and stays delicious for 3 months or longer when vacuum-sealed or frozen.

Weight	0,250 kg
Grind	Whole beans, French Press, V60, Automatic Dripper, Moka Pot, Espresso
Weight	1kg, 220g

Simao
Buddha’s hand Enzyme Anaerobic Honey
Light roast