Black Sheep

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, followed 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.

Tasting Notes: Intense aromatics of dark chocolate, with notes of vanilla, kiwi, and a crisp McIntosh apple.

Origin: Ximeng, Yunnan, China

Producer: Torch

Process: Double Anaerobic Natural

Elevation: 400-1,600 MASL

Varietal: Catimor