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What Are the Best Recommended Specialty Coffee Beans - Yunnan Baoshan Anaerobic Natural 'Niang Hongzhuang' Micro-batch Introduction

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information available at Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee introduces the Yunnan Anaerobic Natural 'Niang Hongzhuang' micro-batch. Beyond anaerobic processing, Red Dragon Estate has also been experimenting with yellow honey and black honey processing methods. Before this, it was difficult to find coffee processing methods other than washed processing in Yunnan Baoshan. Now, with

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Yunnan Anaerobic Natural "Niang Hong Zhuang" Micro Batch Introduction

In addition to anaerobic processing, Honglong Manor has also been experimenting with yellow honey, black honey, and other processing methods. Before this, it was difficult for us to see coffee processing methods other than washed coffee in Baoshan, Yunnan.

Today, looking across the entire Yunnan region, in coffee-producing areas like Baoshan and Pu'er, emerging coffee estates like Honglong Manor are actually becoming more numerous. These specialty coffees with unique estate characteristics are writing a more interesting and diverse Yunnan flavor profile.

"Niang Hong Zhuang" Anaerobic Natural:

Every sip is full of tropical fruit aroma

"Niang Hong Zhuang" Anaerobic Natural is Honglong Manor's most representative work this year, and has received unanimous recognition from coffee subscription planner Zhao Xin and the discerning roaster Li Zhen (for the legendary story of roaster Li Zhen, click here). It's enough to change your stereotypical impression of Yunnan coffee.

The growing altitude of "Niang Hong Zhuang" reaches 1650-1880m, currently the highest coffee cultivation altitude in Yunnan. The growth period of coffee cherries is therefore extended by nearly a quarter. After the coffee cherries mature, coffee farmers also conduct meticulous fully red cherry harvesting. The rich organic matter accumulation makes the coffee beans exceptionally sweet.

In terms of processing, "Niang Hong Zhuang" underwent 48 hours of anaerobic dry fermentation and approximately 30 days of slow natural drying, resulting in diverse and outstanding tropical fruit aromas. "Niang Hong Zhuang" during anaerobic natural drying... Therefore, this "Niang Hong Zhuang" has full, ripe fruit aromas with well-balanced acidity, rich and multi-layered. It feels like taking a bite of sweet, rich jackfruit, followed by a light bite of crisp, juicy green apple. Every sip is full of fruit aroma.

Yunnan Anaerobic Natural Niang Hong Zhuang

Region: Baoshan, Yunnan

Altitude: 1650-1750m

Variety: Catimor

Grade: Micro Batch

Processing: Anaerobic Natural

Flavor Notes: Jackfruit, Green Apple, Honey, Dark Chocolate

Knowledge Point: What truly spread coffee throughout the Yunnan land was the opening of the Yunnan-Vietnam Railway.

In Brief: FrontStreet Coffee is a coffee research center that enjoys sharing coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past 6 years!