China - Meng Meng - Natural - Filter (Catimor P3 & P4)
China - Meng Meng - Natural - Filter (Catimor P3 & P4) China - Meng Meng - Natural - Filter (Catimor P3 & P4) China - Meng Meng - Natural - Filter (Catimor P3 & P4)
Meng Meng is our first ever Chinese coffee, and it's proved to be a real find.

Chinese speciality coffee has begun to become more common amongst the usual offerings on speciality lists, and we have begun to see how diverse an origin it has become and the quality it has to offer.

Meng Meng is a natural processed coffee of the Catimor varietal - the controversial coffee bean (More on that later).  The name Meng Meng simply means 'dream'.

As a guide, expect a very sweet and somewhat refreshing cup. It has an initial pear flavour, with a greengage plum sweetness and an acidity / fermented feel akin to sauvignon blanc. For a natural it's quire refined with good clarity and not so intense or one dimensional as many naturals out there.

Meng Meng is a beautiful coffee with a very tasty and moreish profile that we are extremely please to have found. Chinese coffee excellence.

Tasting notes:


How you can brew this coffee:
V60, Chemex, Kalita, Syphon, Cafetiere, Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

The farm:

Ou Yang farm is named after the owner himself, Mr Ou, and is located in Jiangcheng Hani and Yi Autonomous County of Southern Yunnan, right by China’s border with Vietnam and Laos. Ou Yang farm is spread over 78 hectares – of a size to provide meaningful employment to the diverse ethnic groups within the local area. Mr Ou is passionate about coffee and the communities engaged in its cultivation and processing. He sees coffee farming and the prices he can access by producing high-quality beans as a way for him to help lift the members of the local hill tribes he works with out of poverty.

By working on pruning techniques, fertiliser schedules and processing techniques at an agricultural level, as well as technical improvements and market access strategies on the management side, Ou Yang has a vision and commitment to create a sustainable coffee industry for his community.


Mr Ou has successfully developed his own processing techniques, experimenting with fermentation, drying stages and timings. Cherries are hand-picked and then bagged for 2-3 days accelerating the chemical reactions that help breakdown the mucilage, before being spread out to dry in the sun. At 40 % moisture the coffees are then bagged again for another 4-5 days.

After the second fermentation, the coffee is spread out onto raised drying beds in a parabolic dryer for another 28 days. This technique is known as a ‘double-fermentation’ and requires very careful monitoring given the high risks of over fermentation and mould.


Menglian Dai, Lahu and Va Autonomous County. This is located in the south of the country in the Yunnan Province.

Want to read more about Catimor? See the TAB called 'Controversy' below >


Your coffee will be roasted within 5-10 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.
    • Farm: Ou Yang
    • Varietal: Catimor P3 & P4
    • Process: Natural (Double fermentation)
    • Elevation: 1350 MASL
    • Weight: 250g / 1KG
    • Roast: Filter
  • If you are interested in serving this coffee in your business, please get in touch on either or call us on 0131 656 9565
  • Despite the increasingly wide array of Arabica varieties being grown across Southeast Asian coffee-producing countries, one still crops up time and again: Catimor.

    There are a number of eminently sensible reasons why Catimor has long been favoured by farmers and producers in this part of the world: the fact that it’s a hardy, disease-resistant and high-yielding plant certainly helps.

    On the downside, however, the shrubs have a habit of not living for very long and the coffee’s final taste – the proof in the cup – is sometimes considered disappointing.

    When Catimor is referred to in specialty coffee circles, the word ‘controversial’ is often not too far away. So maligned and misunderstood is this unfortunate variety that producers, exporters and importers of Southeast Asian coffees to this day still have a habit of glossing over or playing down the presence of Catimor in their offerings.

    Why The Controversy?

    Like many of the great tasting and fascinating varieties so beloved by the specialty coffee world – such as Pacamara and SL28 – Catimor is a cultivar that was, rather unromantically, created in a lab.

    On one side of its family tree lies Caturra, the highly-rated Bourbon natural mutation from Brazil. On the other side lies Hibrido de Timor (or ‘Timor Hybrid’ or ‘Tim Tim’), the somewhat bizarre result of the only known natural mating of a Canephora (Robusta) plant with an Arabica plant, taking place in the early 1900s on the island of Timor in Southeast Asia.

    The supposed taint of Robusta has led some to dismiss Catimor out of hand as a potential specialty coffee variety. While we’re here to tell you this is well off the mark when grown in Southeast Asia, there does seem to be some substance to this assertion when it’s grown in other parts of the world. For example, Brazil’s ill-fated experiments with Catimor in the 1970s still linger in some people’s minds, when the quality coming out of those (since uprooted and scrapped) plants was perversely hindered by its ideal conditions for growing Arabica.

    More recently, World Coffee Research’s ground-breaking Marsellesa F1 hybrid which also shares Timor Hybrid in its parental lineage has received rave reviews in international cupping.

    Catimor seems to do best when grown at altitudes lower than 1650 masl and where there is more rainfall. Due to the higher protein contained in Canephora’s chemical structure, when grown outside of these conditions Catimor can result in a vegetal, astringent cup.