This wonderfully complex coffee is sourced from Xiding, a village high in the rolling mountains of Menghai County, Yunnan, China. The beans undergo a two stage fermentation process, which enhances their bright acidity and clean, tea-like flavour profile. 

Purple Rain is named after the ‘Purple-Leaf’ Caturra, the varietal renown for it’s exceptional quality in Xiding. This refers to the young leaves on the coffee plant that have a rich purple hue! Also everyone knows Purple Rain is a banger...

About the process:

Fully ripe cherries are handpicked and floated in a mountain spring water tank to remove leaves, branches, unripe cherries, and overripe dried cherries. The cherries are then thoroughly washed and depulped, with the mucilage layer left intact. The beans undergo 24 hours of dry fermentation (without water) in inner fermentation bags. On the second day, the beans are rinsed with spring water to remove mucilage and are repeatedly washed in a U-shaped tank. They then undergo secondary fermentation, with dry fermentation during the day and wet fermentation at night, monitored carefully to maintain optimal humidity and achieve a pH of 4–4.1. The total fermentation time is 72 hours, enhancing the coffee’s bright acidity and clean profile. After fermentation, the beans are thoroughly cleaned and placed on raised beds with shade nets for 7 days of slow, low-temperature drying.

This extended fermentation and repeated washing result in a more complex, cleaner and more refined coffee compared to traditional washed methods.