Purple-leaf Catuai from Xishuangbanna, YunnanCoffee Bean Intro:

Xishuangbanna, located in southern Yunnan, is an autonomous prefecture themed around tropical rainforest ecosystems. The local farmers primarily involved in coffee cultivation are mainly ethnic minorities, predominantly the Wa and Lahu peoples. Coffee trees are mostly grown in mountainous areas at altitudes of 1600–1800 meters. The warm and humid climate, abundant rainfall, and ample sunlight provide an ideal growing environment for coffee trees.

This coffee variety is Purple-leaf Catuai, also known as "DTARI 296," a purple-leaf mutant variety discovered by the Dehong Tropical Agricultural Research Institute (DTARI) in Yunnan’s Dehong Prefecture within a coffee plantation.

DTARI 296 (belonging to the purple-leaf gene pool) features a conical shape, medium-short shrub stature, compact plant structure, multiple branches, short fruit nodes, thick and curled leaves with purple-hued young leaves, and pink coffee flowers. The fruits are large and flat, turning dark red when ripe, with stable genetic traits and strong resistance to coffee leaf rust. In cupping, DTARI 296 coffee exhibits good fruity acidity, rounded sweetness, and a clean aftertaste.

 The Purple-leaf Catuai coffee sourced by PTPH Coffee was processed using the K72 washed method. Unlike conventional washed processing, K72 washing—also known as the Kenyan-style washed process—involves repeatedly washing the fermented green coffee beans until the outer layer is completely removed.  

After harvesting, the fresh coffee cherries are poured into a water tank, where defective floaters are removed, followed by pulping. The beans are then placed in a tank for 24 hours of continuous fermentation, washed with clean water, and transferred to another clean tank for another 24-hour fermentation before being washed again. This process is repeated three times, totaling 72 hours—hence the name Kenyan-style 72-hour fermented washed process, abbreviated as K72.

The Purple-leaf Catuai coffee, processed through multiple washes, boasts bright and vibrant fruity acidity. PTPH Coffee used a medium roast to preserve more of the fruit aromas in the coffee.