We’re proud to introduce a sophisticated new addition to our offerings.

Founded in 2023 by Lu Sun, No Stone Estate is a pioneering force in Yunnan’s coffee industry. The company is driven by the belief that consistently producing high-quality coffee requires scientific oversight across the entire production process, paired with modern technology and advanced methodologies. Committed to excellence, they source premium coffee beans from diverse regions throughout Yunnan and are actively engaged in every stage of the coffee value chain—from field cultivation to green bean selection.

In coffee-growing regions, No Stone Estate offers expert technical support to producers, encompassing everything from varietal selection and field maintenance to plot analysis, cherry harvesting, and processing techniques—all with the aim of achieving the highest possible quality in every cup.

No Stone Estate invests heavily in advanced processing equipment to carefully hull, sort, and refine coffee beans using diverse post-harvest methods. Their storage system is zoned and climate-controlled to preserve bean quality, with separate areas for different processing types to prevent cross-contamination. Regular testing ensures consistent quality and flavor integrity.

No Stone Estate employs a honey process enhanced by co-fermentation with Buddha’s hand citrus enzymes. Buddha’s hand, also known as fingered citron or bergamot, is a citrus fruit characterized by its multiple finger-like segments. When fully ripe, it turns a vibrant yellow and takes on its distinctive name. Celebrated for its medicinal benefits.

Enzymes from locally grown Buddha’s hand are used in traditional honey processing. The fruit is mixed with water and fermented for 8 days to reach optimal Brix and pH levels. This enzymatic solution is then combined with Catimor coffee cherries for over 150 hours of anaerobic fermentation.

In the cup: The dry aroma reveals delicate floral notes, while the wet aroma opens with citrus, grapefruit, and a touch of lemongrass. On the palate, bright citrus acidity shines alongside lemongrass and bergamot, followed by a finish of ginger lily and toffee sweetness, leaving a long-lasting, elegant aftertaste.

Minimum resting period: 8 days for filter roast.