RED DRAGON ESTATE, CHINA

This release comes from Red Dragon Estate in Baoshan, Yunnan, a region that has become one of the most important centres of China’s growing specialty coffee movement. The lot reflects the long term work of Lao Wang and his All Red Cherry Plan, a commitment to using only fully ripe cherries and refining processing techniques to lift the potential of local varieties. This lot is produced entirely from Catimor and processed through a controlled anaerobic natural method.

Red Sparrow first rose to prominence during the 2021 Chinese barista competition season, when champion barista Pan Wei selected it for his routine. At a time when Catimor was still widely dismissed for its earthy profile, this lot delivered clean fruit and a distinct, boozy sweetness that surprised judges and competitors. Its success played a key role in shifting perceptions of what Yunnan coffee can be and established Red Dragon Estate as one of the region’s leading innovators.

IMPORTER

Yundian works primarily with Chinese producers and complements its offering with selected Ethiopian and Kenyan coffees. Their work with Red Dragon Estate supports the estate’s focus on experimental processing, strict cherry selection and long term improvement of Yunnan’s coffee quality.

FARM

Red Dragon Estate is situated in the mountainous region of Baoshan, Yunnan. Lao Wang established the farm after touring Baoshan to understand the land’s potential, which is shaped by cool nights, mixed agriculture and smallholder communities. Since then he has invested heavily in seedlings, processing methods and farmer training, while remaining committed to using only fully ripe cherries. This approach has become central to the identity and quality of coffees from Red Dragon Estate.

VARIETY

At Red Dragon Estate the variety used for Red Sparrow is Catimor, a cultivar widely planted throughout Yunnan. Although Catimor has often been associated with heavier or earthy profiles, the team here treats it with a level of care that allows it to show a very different side. Fully ripe cherry selection, clean agricultural practices and careful processing help draw out sweetness, fruit character and balance. This approach has played a key role in changing the perception of the variety across China.

PROCESS

The processing method follows a restrained anaerobic natural approach that Red Dragon Estate has refined over several seasons. Only fully ripe cherries are chosen, first by hand and then again through flotation to remove any underripe fruit. The cherries are sealed in tanks at around 22 degrees Celsius for a controlled fermentation before being moved to raised beds to dry slowly in the sun for roughly 30 days. This extended, carefully managed process is designed to build sweetness, reduce earthiness and create the clean, boozy fruit character that defines this lot.

ROAST PROFILE

The roast is designed to support the natural sweetness and depth created during processing. Development is kept quite short to preserve clarity while allowing the pineapple and chocolate notes to settle into a balanced structure. The aim is to highlight the clean boozy character without pushing the cup too far toward heaviness, keeping it suitable for both filter brews and longer yield espresso.

ESPRESSO RECIPE

DOSE

18 g in
45 -50g out

TIME

32-34 seconds

Flavour: Chocolatey body with pineapple brightness

OREA RECIPE

DOSE

12g coffee to 200g water

TIME

2 - 2.5 minutes

Bloom with 30 g water for 25 seconds. Pour steadily to 120 g. Finish with a final pour to 200 g.

Aim for an even bed and smooth drawdown.

Flavour: Expect a clean cup with pineapple sweetness, gentle chocolate depth and a subtle boozy warmth.