Producer - No Stone Estate Origin - China Process - Bergamot Enzyme Honey Varietal - Catimor P3 P4 Altitude - 1300-1500 MASL Flavour Notes - Grapefruit, Lemongrass and Ginger Lily Process Buddha’s Hand, also known as "fingered citron," is a citrus fruit with finger-like segments, turning bright yellow when ripe. Celebrated for its medicinal properties, it’s especially known in the Simao region of Yunnan, China. In this unique coffee, enzymes from Buddha’s Hand are used in the fermentation process, combined with the traditional honey method. The fruit is fermented for 8 days, then mixed with coffee cherries for over 150 hours of anaerobic fermentation. The dry aroma offers delicate floral notes, while the wet aroma brings citrus, grapefruit, and lemongrass. On tasting, lemongrass and grapefruit dominate, with vibrant citrus acidity, followed by a lingering ginger lily finish.