FLAVOUR PROFILE
Nashi Pear, Apricot, Macadamia, Honey
REGION
Xishuangbanna, Yunnan, Southern China
PARTNERSHIP
Since 2024
ELEVATION
1500-1600m
PROCESS
Honey
VARIETY
Catimor
YUNNAN - GUIBEN HONEY
Filter Roast
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A BIT ABOUT THIS COFFEE
A beautifully sweet and well-balanced honey-processed coffee from a hidden pocket of Southern Yunnan. Nestled close to the border with Laos, this remote region offers ideal growing conditions shaped by rolling mountains and lush forests. At Guiben farm, Mr. Tian Cai and his cousin Tanxiang are producing stellar microlots that showcase the unique character of Xishuangbanna and its emerging quality potential.
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WHY YOU'LL LOVE IT
A well-balanced, sweet, and smooth coffee. The cup offers a harmonious mix of flavours, with well-integrated acidity and a soft mouthfeel, evoking impressions of golden-coloured apples and pears, stonefruit, macadamia, and a honey-like richness.
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HOW TO BREW
We recommend a 1:15 brew ratio.
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THE STORY
Mr. Tian Cai and his cousin Mr. Tanxiang have worked closely to develop a farm that truly demonstrates the potential of specialty coffee from this corner of Yunnan. Their vision has always been to produce high-quality coffee organically and sustainably. The farm also engages directly with the broader community, creating meaningful social impact through employment, training, and a reliable source of income.
This part of Xishuangbanna is forested, mountainous, and beautifully remote, home to minority groups including the Hani, Miao, Yao, and Dai peoples. Beyond coffee, the farm also grows avocados and mangoes, and regularly experiments with alternative varieties to Catimor—such as Geisha, Yellow Bourbon, and Pacamara.
The farm’s name, Guiben, means “to return to origin” or “to return home,” a philosophy reflected not only in its vision but also in daily practices: soil regeneration, biodiversity, and strong local relationships. Old Quarter works closely with our local partners, Yunnan Coffee Traders (YCT), to bring you these high-quality and rare coffees from this exciting and emerging origin.
