Pu’er Coffee

 In the past, whenever I shared knowledge about different coffee origins, it seemed that if you searched using the keyword “Madagascar,” you could actually find quite a lot of information. Yet deep down, I always felt a bit regretful—I had never tasted coffee from there myself, and I didn’t know when I would finally get the chance. Not long ago, a friend of mine went café hopping and happened to come across a washed Red/Yellow Bourbon from the Haute Matsiatra region of Madagascar, roasted by Qima Café. Among coffee enthusiasts, there’s always this natural habit of sharing and exploring together. Since beans from such a rare origin are hard to come by, my friend kindly saved a portion for me. And that’s how today’s article came to life. Through the flavor evaluation of this coffee, I’d like to talk with you about the unique terroir and charm of Madagascar coffee. Before diving into Madagascar itself, I’d like to briefly talk about Qima Café. This isn’t the first time it has appear...

 In a gold washed coffee, I tasted unmistakable notes of lemongrass and ginger. A few days ago, I shared a dedicated introduction to what gold washed processing is—a relatively new method that combines the strengths of both washed and natural processing. The first time I encountered a gold washed coffee was last November at the Shanghai Coffee Expo. At the booth of Direct Coffee from Kyoto, this particular coffee immediately caught my eye. That moment marked the beginning of a flavor experience that completely amazed me—one that has stayed with me ever since. I placed an order for the beans on the spot. This coffee is a Gold Washed Red Bourbon from Popayán, Cauca, Colombia. The barista at the booth was also the roaster of this very coffee, and the way he presented its flavors was incredibly impressive. It was the first time I had ever tasted such distinctly clean and vivid lemongrass and ginger notes in a Colombian coffee built on an innovative twist of traditional processing met...