Domestic Coffee Bean Brand Rankings China's Yunnan Most Cost-Effective Typica Small Bean Coffee

The so-called small-grain coffee refers to the Arabica variety. Yunnan small-grain coffee is distinguished from the medium-grain Robusta coffee beans grown in Hainan, China. Currently, Yunnan's small-grain coffee cultivation is dominated by the disease-resistant and high-yielding Catimor variety, with small amounts of Typica and Bourbon varieties still found in Baoshan. The FrontStreet Coffee Yunnan Small-Grain Daily Coffee on FrontStreet Coffee's bean list is selected from the Catimor variety, while another Yunnan coffee "FrontStreet Coffee 2013" is of the Typica variety.

Cultivation of Yunnan Small-Grain Coffee

Since French missionaries planted the first coffee tree in 1904, Yunnan has over a hundred years of coffee history. According to later research, the missionaries planted Typica varieties at that time, while nowadays the vast majority of Yunnan's cultivation is Catimor varieties. Due to the weak disease resistance of Typica coffee plants, which are easily infected with leaf rust, coupled with very low yields, it becomes extremely difficult for farmers to maintain their income if they rely on coffee for their livelihood.

In the 1980s, major coffee-producing regions worldwide suffered from leaf rust damage, and coffee people everywhere began to find ways to solve this problem. In 1990, driven by the foreign multinational Nestlé, Yunnan introduced the more disease-resistant and higher-yielding Catimor variety from Central and South America to replace the "unprofitable" Typica variety coffee trees. Catimor began to be planted on a large scale in Yunnan, with production continuously increasing and breaking through. However, the flavor was not outstanding. Additionally, the local green bean processing technology in Yunnan at that time was not sophisticated enough, so the produced coffee batches were often exported at low prices to Europe to become one of the ingredients for instant coffee.

Characteristics of Catimor Variety Coffee

Genetically, Catimor is a combination of Arabica and Robusta varieties, being a descendant of Caturra and Timor (Robusta variety), carrying 25% Robusta genes. Friends who have some understanding of coffee varieties must know that Robusta beans are "devil's flavor" coffee. Catimor inherits both Robusta and Arabica genes, thus having the characteristics of strong disease resistance and high yield. After roasting, the coffee beans will carry rich oils, and in terms of flavor, they can also have the acidity of native Arabica varieties.

Higher-quality Arabica coffee requires high-altitude, microclimate growing environments. When Yunnan farmers plant Catimor on slopes above 1,200 meters, Yunnan's land provides fertile soil, sufficient sunlight and rainfall, as well as the significant temperature difference brought by high altitude, giving the Catimor plants ideal growing conditions here. Because Catimor carries Robusta genes, while having disease resistance and yield, it also lacks the delicate flavor of pure Arabica beans. Therefore, in cupping, it often fails to receive high-score reviews like varieties such as Caturra and Catuai.

Washed Processing

Washing steps: Pour coffee cherries into a water tank, using the buoyancy of water to remove impurities and unripe berries mixed in. First, use a peeler to remove the outer peel and most of the pulp, then place the coffee beans in a clean water tank for fermentation. The pectin layer ferments to produce acidic substances that separate the pectin layer, then wash with clean water to remove residual pectin, obtaining green beans with the inner peel (parchment). Finally, dry the coffee green beans according to weather conditions (or machine-dry) to reduce moisture content to about 12%, then use a huller to remove the inner peel, obtaining the inner coffee beans.

FrontStreet Coffee has noticed that many Yunnan coffees on the market now use special processing methods to add flavor to the coffee beans, making the aroma more prominent. FrontStreet Coffee believes that to understand Yunnan coffee, one should start with the coffee's inherent flavor rather than covering the original taste with novel processing methods. Therefore, several coffee beans on FrontStreet Coffee's bean list all use traditional washed and natural processing methods. The FrontStreet Coffee Yunnan Small-Grain Daily Coffee representing the Yunnan producing region uses the washed method to present the unique coffee flavor of the producing region. FrontStreet Coffee also has a relatively popular coffee bean "FrontStreet Coffee 2013" - as you can guess from the name, it's FrontStreet Coffee's exclusive product. Produced from FrontStreet Coffee's own estate in Lincang, Yunnan, selected from the elegant-flavored Typica variety, using natural sun-drying processing to make the coffee's sweetness higher.

Flavor Characteristics of Yunnan Small-Grain Coffee

FrontStreet Coffee believes that the flavor tone of Yunnan coffee should be neutral, meaning it has both acidity and rich bitterness. Therefore, FrontStreet Coffee chose medium roasting in terms of roast degree. Through cupping, FrontStreet Coffee tasted "FrontStreet Coffee 2013 Coffee" presenting the sweet and sour taste of plums, with aromas of dried fruit, chocolate, and nuts, all flavors appropriately blended.

In terms of coffee bean selection, FrontStreet Coffee uses freshly roasted Yunnan small-grain coffee. Since coffee enters an optimal tasting period after 4-7 days of resting following roasting, after this period, the coffee aroma will accelerate volatilization, and the flavor and taste will be greatly reduced. To ensure everyone drinks coffee at its best flavor period, FrontStreet Coffee will ship beans roasted within 5 days, so everyone receives coffee beans with optimal aroma.

FrontStreet Coffee Hand-Brew Suggestions

Filter: Hario V60
Bean amount: 15g
Water temperature: 90 degrees Celsius
Grind size: 75% pass-through rate on #20 sieve
Water-to-coffee ratio: 1:15
Three-stage pouring: Use twice the amount of coffee grounds with water to moisten the powder bed, forming a bulge and let it bloom for 30s, then use a small water stream to pour in circles from inside to outside to 125g for segmentation. Wait until the powder bed drops to half the filter cup's position, continue with the same fine water stream to pour the third stage to 225g. Until all coffee liquid is filtered, remove the filter cup, taking about 2 minutes.

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Tel:020 38364473