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Single-origin, specialty coffee, exclusively imported by Awashan ltd for A'wa Coffee.
Roasted weekly, packed to order!
Green apple, Orange
Dose: 12g
Water: 200g
Temp: 83–85°C
Grind: Medium–fine
Time: 2:50–3:10
Bloom 30g : 30s
Pour to 120g by 1:20–1:30
Finish at 200g by 2:10–2:20
From Pu’er, Yunnan, this bright and crisp medium roast brings out fruity notes with a clean, refreshing finish.
Notes: Fresh Pressed Orange Juice, Red Apples
This is a subtle on the palate, well-rounded cup - with notes of fresh pressed citrus and red apple. Delicious without milk or sugar. We recommend this light bodied but fragrant coffee to occasional coffee drinkers.
Region: Menglian, Pu’er, Yunnan, China
Farm: Dagu 达古庄园
Varietal: Catimor
Altitude: 1,200 - 1,400 masl
Process: Washed
Roast: Medium
Roasting Facility: KillBean London
Molasses, Blackberries, Dark chocolate
Dose: 12g
Water: 190g
Temp: 83–85°C
Grind: Medium
Time: 3:10–3:30
Method:
Bloom 30g : 30s
Pour to 130g by 1:30
Finish at 190g by 2:10–2:20
Tang is a captivating coffee that blends bold richness with nuanced sweetness - offering a complex and velvety mouth feel. It pairs beautifully with dark chocolate.
Notes: molasses, blackberries, dark chocolate.
Region: Dehong, Yunnan, China
Farm: Hujian Farm 户简
Varietal: Catimor
Altitude: 1,200 - 1,400 masl
Process: Washed
Roast: Medium Dark
Roasting Facility: KillBean London
Yunnan’s reputation as the birthplace of tea is well known, yet the province is also rapidly becoming an exciting “new” origin for specialty coffee production. Natural elements allow beans to enjoy a slower maturation process and therefore produce increased sweetness and complexity in the cup. This is also supported by the dedication of local smallholder communities that support a vibrant landscape of coffee cultivation—showcasing the beauty and character of the region.
The coffee farms we work with are located near the border of Myanmar and along the slopes of the culturally significant A’wa mountain. The family-run farm and washing station is run by Guo Jun and his small but dedicated team who carefully hand-pick each and every batch of coffee cherries before they’re processed with fresh water from local springs.
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