CHINA - Gao's Anaerobic Natural - Coffee Wallas (Toronto, Ontario)

Name: CHINA - Gao's Anaerobic Natural - Coffee Wallas (Toronto, Ontario)
Brand: Coffee Wallas
SKU: CW_CHN_GAOS
Price: 27.0 CAD
Availability: InStock

$27.00 CAD

By Coffee Wallas

Tropical Fruit

Rosé

Fresh Apple

Apple Jam

Quantity

Description

Gao’s Estate has been pioneering modern coffee farming in Yunnan’s Menglian County, operating at 1,500 to 1,700 MASL and supporting over 100 neighbouring farm households. Known for adopting digital and data driven agricultural practices, from soil testing to drone based pest control, Gao’s represents the future of specialty coffee in China.

This lot is processed using a layered anaerobic natural method, combining anaerobic whole cherry fermentation with a secondary aerobic stage to build sweetness, body, and vibrant fruit character.

In the cup, expect tropical fruit, rosé, fresh apple, and apple jam, with a crisp light body and a silky finish, especially expressive as a pour over.

250g bag, roasted in Toronto.

Product Details

Origin	China
Roast Level	Light
Tasting Notes	Tropical Fruit, Rosé, Fresh Apple, Apple Jam
Process	Anaerobic Natural
Altitude	1500-1700
Weight	250g

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More details

Toronto, ON

Coffee Wallas

Coffee Wallas was started by co-founder Suneal Pabari and Director of Coffee Dustin Ryan Yu, who are on a mission to put Asian specialty coffee on the map. Sparked by a shared curiosity for underexplored origins, they wanted to shine a light on places that get overlooked, whether it’s because of tricky logistics, inconsistent quality, or just the extra effort involved. Their belief: with patience, partnership, and a little risk, these coffees can stand shoulder-to-shoulder with (or even outshine) the industry’s go-to origins. The name “Coffee Wallas” is a playful nod to India’s chaiwallas, who are synonymous with tea and found on every street corner; it roughly translates to “People of Tea.” “People of Coffee” felt perfect for Suneal and Dustin, capturing not just their obsession with coffee, but the passion of the producers and exporters they work with—everyone doing something challenging, sometimes illogical, all for love of coffee.