This coffee originates from Ximeng County in Yunnan Province, China, at an elevation of 1,400-1,600 meters. It features a double anaerobic natural process: a 30-day anaerobic fermentation, initial drying to 35% moisture, a sealed 20-day fermentation, and final drying to 10-12% moisture. The coffee offers notes of Cortland apple, kriek lambic, and tianmian sauce, creating a complex and experimental flavor profile.
Owen Miller founded East Alstead Roasting Co. in April 2020 from his family home in the Monadnock region of New Hampshire, turning to coffee during the early months of the pandemic. Miller had previously worked with L.A. Burdick Chocolate supporting cacao growers in Grenada and trained at Four Barrel Coffee in San Francisco. The micro roastery specializes in light roast single origin coffees, roasted to bring out sweetness and balanced acidity. Packaging features wood engravings of the New Hampshire landscape created by Miller's father, a detail that earned recognition at the 2024 Specialty Coffee Expo in Chicago.
