Tianhao

Tianhao Estate lies in Yunnan’s Lancang Mountains, where Ms. Wei Yunhua began planting coffee in 2006. Today, the 2.67-million-square-metre estate grows varieties including Catimor and Geisha using ecological methods, with no pesticides and organic fertilisers.

The estate handles both cultivation and processing on-site, allowing each lot to retain its sense of origin. Tianhao is particularly known for its “Winey Natural” process, inspired by winemaking. Only ripe, sugar-rich cherries are selected and fermented at low temperatures in airtight tanks before being naturally dried in the Yunnan sun.

The result is a clean, sweet and complex cup with distinctive wine-like and fruity notes. After drying, the coffee is hulled and AI-assisted optical sorting is used to remove defects and ensure consistency.