Not everything is meant to taste familiar. Some coffees are built to challenge expectations, to push past clean and classic into something more expressive, more curious. Black Sheep leans fully into that idea. Produced in Ximeng, Yunnan, this coffee goes through an extended and unconventional process that includes a 30-day anaerobic fermentation, a controlled drying phase to 35% moisture, follower by an additional sealed 20-day fermentation before finishing at 10% to 12%. Every step is intentional, designed to stretch what coffee can taste like. The result is layered, intense, and a little unpredictable in the best way. it is the kind of cup that keeps evolving as it cools, revealing new edges and sweetness with every sip.
Origin: Ximeng, Yunnan, China
Producer: Torch
Process: Double Anaerobic Natural
Elevation: 400-1,600 MASL
Varietal: Catimor
Not everything is meant to taste familiar. Some coffees are built to challenge expectations, to push past clean and classic into something more expressive, more curious. Black Sheep leans fully into that idea. Produced in Ximeng, Yunnan, this coffee goes through an extended and unconventional process that includes a 30-day anaerobic fermentation, a controlled drying phase to 35% moisture, follower by an additional sealed 20-day fermentation before finishing at 10% to 12%. Every step is intentional, designed to stretch what coffee can taste like. The result is layered, intense, and a little unpredictable in the best way. it is the kind of cup that keeps evolving as it cools, revealing new edges and sweetness with every sip.
Origin: Ximeng, Yunnan, China
Producer: Torch
Process: Double Anaerobic Natural
Elevation: 400-1,600 MASL
Varietal: Catimor