Grown in Baoshan, in western Yunnan, this coffee thrives in a dry, hot valley climate with less than 2,000mm of annual rainfall. The low rainfall concentrates the fruit’s natural sugars, giving Baoshan coffees a higher sugar content than many other regions. Cultivated at over 1,750 MASL, the high altitude brings significant day-night temperature swings and an extended growth cycle which enhances photosynthesis and respiration, and in turn, allows the cherries to accumulate more complex sugars and acids. 

Hand-picked cherries are placed in sterilised stainless-steel buckets for vacuum anaerobic fermentation at 26°C for 168 hours. In such an environment, the natural yeast and lactic acid bacteria convert the fruit’s sugars into lactic and tartaric acids. While the lactic acid enhances the overall sweetness, the tartaric acid introduces a distinct flavour that is not typically found in the Catimor variety.

The post-fermentation process then begins with sun-drying the fermented cherries for seven days. This crucial step rapidly reduces the water content, halts fermentation, and prevents mold development. Following this, the cherries are moved to the shade for 30 days. They then undergo a 90-day rest period, still in parchment and the shade. This meticulous drying regimen ensures uniform moisture levels and stability, ultimately yielding a coffee that presents a clean, balanced cup with expressive fruit and layered sweetness.

Red Sparrow has consistently been chosen by top baristas in competitions including the winner of the 2021 Chinese Barista Competition — Pan Wei, the winner of the 2021 Chinese Coffee Brewing Competition — Zhang Shiyu, and the runner-up of the 2023 China Coffee Brewing Competition — Song Hongyu, among others.