Differences in Flavor Characteristics Between Yunnan Typica and Jamaica Blue Mountain Coffee

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Typica

Typica is one of the oldest native varieties of Ethiopia. The top leaves of Typica are bronze-colored, and the beans are oval or slender and pointed in shape. It has an elegant flavor but is physically weak, with poor disease resistance and low fruit yield.

Typica is one of the oldest Arabica coffee tree varieties discovered today, along with another variety called Bourbon. Arabica originated in Ethiopia, and this tree species still grows naturally in the local original rainforest highlands today. In the 13th-14th centuries, this species was brought to Yemen. Around 1700, the Typica variety was cultivated at the Hortus Botanicus in Amsterdam. Typica seedlings were the first seedlings brought from the Dutch Royal Gardens to Central and South America and the New World for cultivation. Typica is a precious pure-bred tree species with oval fruits and bronze leaves, offering varied fruity flavors.

Typica is one of the oldest varieties of the Arabica species and has given rise to many other mutant varieties. Typica beans are slender, the trees are tall, the fruits are oval, and the branches are slightly inclined. Typica has four long, spreading branches at an inclination angle of 50-70 degrees. The coffee yield per tree is very low, but cupping scores are very high.

Originally called Arabica Typica, the Scottish regiment brought this variety from Yemen to Kenya, where the leaf color turned copper after planting. Hawaiian Typica was introduced from Guatemala and renamed Kona, with leaf tips showing bronze coloration. Due to geographical reasons, Typica planted in other coffee-growing regions worldwide differs slightly. Typica has genetically evolved, with many mutant varieties better adapted to their surrounding environments, developing new characteristics and often considered new varieties. For example, Mexican Typica differs slightly from Hawaiian Typica, thus having different names: Criollo (South America), Arabigo (America), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), São Bernado & San Ramón (Brazil), Kent and Chickumalgu (India).

Typica tree leaves have a characteristic feature - reddish-brown tips, known as red-topped coffee. The opposite leaves of the coffee tree are long oval, with smooth leaf surfaces. The terminal branches are long with few branches, while the flowers are white, blooming at the base where petioles connect to branches. Mature coffee cherries resemble cherries, appearing bright red with sweet flesh, containing a pair of seeds - coffee beans.

Typica was the first coffee variety planted in the New World. The Typica planted in Java was a gift from the Dutch to honor France's Louis XIV, surviving in Persian gardens. The resulting seeds were brought by the French to the French colony of Martinique in 1720.

Typica is the ancestor of many coffee derivatives. Like other Arabica species, Typica has oval fruits and slightly inclined branches. Typica trees reach 3.5-4 meters in height, with branch inclination angles of 50-70 degrees. Typica yield is very low, but cupping quality is very high.

Typica Cultivars

Java

Java has long fruits and bronze-colored young leaves, believed to be descendants of coffee introduced to Java Island from Yemen. This variety was first brought from Java Island to neighboring islands (Timor), then to East Africa (Cameroon), and began cultivation in 1980. It was introduced to Central America by CIRAD (International Center for Agricultural Research and Development). In Cameroon, this variety is known for moderate yield rates and good resistance to coffee berry disease.

Maragogype

Elephant Bean, a mutant of Typica, first discovered in Brazil in 1870. The fruits are large, long, and slightly twisted, with plants having long internodes and large leaves. Yield is relatively low.

Kent

A tall Typica variety from the Kent region of India. Since 1930, this variety has been widely cultivated in India. There is a variety called K7 within this species, more common in Kenya, which is one of the best rust-resistant coffee bean varieties.

Typica Coffee Beans

Typica: Oval in shape, appearing thin and flat from the side view. Even when cultivated at different altitudes, the thickness difference of raw beans on the side doesn't vary significantly.

Typica was first brought from Ethiopia to Malabar, India by Yemenis, then brought to Indonesia by the Dutch. Later introduced from the West Indies to the French colony of Martinique.

Subsequently grown in other planting regions, it gave rise to many mutant varieties: Criollo (South America), Arabigo (Central America), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kents & Chickumalgu (India).

All of these belong to the Typica variety.

Tasting Notes

Jamaica Blue Mountain (Typica):

Roast Level: Medium-dark roast

Dry Aroma: Roasted peanuts, hazelnuts, melon, chocolate-like

Wet Aroma: Rose tea, caramel, honey, dark chocolate, almond skins, silky mouthfeel, brightness

Flavor: Sweet and rich, light bitterness, well-balanced thickness, rich layers, with obvious aftertaste of dark chocolate, honey, and cane sugar, with a viscous feeling. When completely cooled, there's a strong rose tea aroma, and touching with fingers reveals a caramel syrup stickiness.

Recommended Brewing Method: Pour-over

Grind Size: 4 (Japan Fuji R440)

Water Temperature: 88°C

Other Drip Extraction Suggestions:

French press: recommended grind size 3.5-4 / water temperature 90°C

AeroPress: recommended grind size 2.5, water temperature 88°C

Siphon: grind size 3.5

Yunnan Coffee Bean Huaguoshan (Typica):

Roast Level: Medium roast

Dry Aroma: Pear fruits, vanilla-like, honey-like, peach tea, ripe orange, jasmine hints

Wet Aroma: Nutty, milky chocolate, herbal-floral

Flavor: Smooth entry, Asian herbal plant aroma, lively and bright acidity, mouth-watering on both cheeks, soft acidity, well-balanced thickness, rich layers, with obvious aftertaste of dark chocolate, honey, and cane sugar. When completely cooled, brown sugar flavor emerges.

Recommended Brewing Methods: Siphon, pour-over

Grind Size: 4 (Japan Fuji R440)

Water Temperature: 90°C

Other Drip Extraction Suggestions:

French press: recommended grind size 3.5-4 / water temperature 90°C

AeroPress: recommended grind size 2.5, water temperature 88°C

Pour-over: grind size 3.5, water temperature 89°C

Bird of Paradise (Typica):

Roast Level: Medium-dark roast

Dry Aroma: Nutty, woody, spicy

Wet Aroma: Sugarcane sweetness, hazelnut, toast-like

Flavor: Toast sweetness, nutty sweetness, slight fruit acidity creating a pleasant sweet-sour balance, with a particularly sweet spiced aftertaste

Recommended Brewing Method: Pour-over

Grind Size: 4 (Japan Fuji R440)

Water Temperature: 89°C

Other Drip Extraction Suggestions:

French press: recommended grind size 3.5-4 / water temperature 90°C

AeroPress: recommended grind size 3, water temperature 85°C

Siphon: grind size 4.5, water temperature 91°C

Yunnan Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Yunnan washed Typica Huaguoshan coffee beans offer full guarantees in both brand and quality. More importantly, they offer extremely high value for money - a half-pound (227g) package costs only around 69 yuan. Calculating at 15g per cup, one package can make 15 cups of coffee, costing less than 5 yuan per cup. Compared to coffee shops selling cups for dozens of yuan, this is truly a conscientious recommendation.

More Promotional Activities

Please stay tuned to us closely

Our Taobao store: Coffee Workshop FrontStreet Coffee

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473