Yunnan Pu'er Coffee Beans | Dakaihe Linrun Estate Introduction Double Fermentation Premium Washed

Quality Excellence Through Premium Processing

By paying growers double the market rate for fresh cherries, the estate has raised the share of fully red cherries from 65% to 95%. Combined with 18 days of natural drying on raised beds and meticulous hand sorting, this yields premium washed green beans. The washing here is not the conventional kind, either: the estate uses a double wet-fermentation wash, soaking the beans in water for 48 hours to build body and soften the acidity.

Puer Dakahe Coffee Professional Cooperative / Linrun Estate

Location: Donggualin Community, Dakahe Village, Nanping Town, Simao District, Puer City, Yunnan Province, China

The tranquil village of Dakahe borders the Sun River National Forest Park, where linked mountain ranges and waterways give it a distinctive ecological advantage. What makes this small village lovelier still — and more fragrant — are the coffee plantations blanketing its hills. Dakahe sits at the edge of the golden coffee belt, between 22°02'-24°50'N and 99°09'-102°19'E, with the Tropic of Cancer passing through. At an average altitude of 1,100-1,500 meters, its low latitude and high elevation, humid rainy seasons, and plentiful sunshine during harvest create a plateau climate dominated by a humid south Asian tropical mountain monsoon.

Cooperative Excellence and an Organic Vision

The Dakahe Village Coffee Professional Cooperative was founded in 2009 with 50 member households farming 7,000 mu of coffee, all Arabica (Catimor P3/P4). Hua Honglin, the village's party secretary, went on to establish Linrun Economic and Trade Co., Ltd. and adopted a "company + base + farmers" model to build the thousand-mu "Simao District Organic Coffee Estate," of which one thousand mu earned EU organic certification in January 2018, dedicated to cultivating and producing premium coffee.

Organic Commitment and Quality Processing

The estate stays firmly organic: it works to improve the growing environment, weeds by hand, applies organic fertilizers, and maintains excellent coffee fields. In 2015 it began overhauling traditional processing, building professional harvesting teams and lifting the fully red cherry rate from 65% to 95% to guarantee top-grade raw material. It also runs complete fresh-cherry processing stations and a dry-hulling plant. The processing station sits at the center of the estate with abundant water, so cherries received each day are processed without delay, while the hulling plant stands beside the drying field with ample storage and two color sorters, keeping green bean quality consistent year after year.

Innovation and Dedication to Quality

2015 marked a turning point for the Dakahe Cooperative and Linrun. Meizi, the company founder's daughter, returned after graduating from university and poured her persistence, passion, and youthful energy into the endless coffee fields. She assembled a professional post-harvest team that runs extensive processing experiments ahead of each November harvest — logging cherry sweetness, fermentation pH, and the temperature and humidity of the drying environment — to find the processing methods best suited to Puer, Yunnan. The estate invites buyers to join its quality control, reach consensus together, and supply premium coffee shops with high-quality Yunnan coffee year after year.

FrontStreet Coffee Recommendation

Yunnan coffee is often called "Yunnan small-bean" coffee — simply another name for Arabica, whose beans are the smallest of the three great coffee species. The story traces back to 1904, when the French missionary Tian Deneng carried Typica seeds from Vietnam into Yunnan and planted the region's first coffee tree in Zhugula Village, Binchuan County. FrontStreet's own Yunnan small-bean coffee comes from the Baoshan region, washed and medium roasted, delivering gentle nutty and chocolate notes with a touch of plum acidity at a friendly price — an ideal first taste of Yunnan coffee.

For a clearer picture of what Yunnan can do, step up to FrontStreet's 2013 natural Typica, grown on FrontStreet's own estate using the most traditional post-harvest method. Typica is among the oldest and purest Arabica varieties, and after natural drying this coffee shows a fuller body with more pronounced sweet-sour structure: dark berry and citrus tones, a whisper of fermented winey aroma, caramel sweetness, and a creamy finish that lingers like black tea. If you enjoy Yunnan flavors in espresso, the FrontStreet Dark Cocoa Blend — Yunnan small-bean combined with Brazil Cerrado — brews a balanced americano with nutty, brown-sugar sweetness and a latte with the smoothness of almond and cream, making it a great choice for beginners.