This coffee is from the highlands of Mangshi in Dehong, Yunnan, China, grown at 1,600 to 1,800 meters above sea level. Red coffee cherries are harvested at perfect ripeness and carefully sorted by hand. The cherries undergo anaerobic fermentation for 7 days at 20°C with a patented yeast strain to enrich the aromatic profile. Following fermentation, the cherries are washed with mountain water and slowly dried on raised beds for 15 to 30 days. The coffee is produced by Olina Caicai and her team as part of Project One Light, an initiative dedicated to promoting Yunnan coffee.
Dayglow is not just a roastery but a highly curated coffee subscription service and cafe with locations in the US. They are known for featuring a "glow-in-the-dark" selection of the most exciting and innovative roasters from around the globe. Their own roasting is often experimental, pushing the boundaries of what coffee can be.
