Please Don't Say Yunnan Small Beans Are Catim Coffee Beans_Reasons Why Catim Coffee Beans Are Low-Priced

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Exploring Yunnan's Coffee Varieties

Throughout my journey, I've observed that most coffee grown in Yunnan today is Catimor. This variety is a hybrid between Caturra (a Bourbon lineage within Arabica) and Robusta species. The reason for cultivating this variety is that Catimor coffee beans possess Robusta genetics, making them more disease-resistant compared to older pure varieties, while also yielding higher production. Compared to delicate heirloom varieties with poor disease resistance and low yields, farmers naturally prefer growing Catimor. Consequently, Yunnan has witnessed a surge in Catimor coffee bean cultivation. But can it truly be considered specialty coffee? I have serious reservations about this variety.

Identifying Typica Coffee Trees

The coffee tree in the image above shows new leaves at the branch tips with a copper coloration - this is characteristic of Typica coffee trees. Typica is an heirloom variety within the Arabica species. The well-known Hawaiian Kona is actually also a Typica variety. Amidst the vast sea of Catimor, it's actually quite easy to identify. Upon careful observation, you'll discover that each variety has its own appearance. Catimor leaves droop downward, giving the tree a cloak-like shape. In contrast, Typica features upward-reaching branches with copper-colored new leaves at the tips.

Harvesting and Processing at Different Altitudes

Finally, we selectively harvested Typica coffee cherries from three different altitude ranges: 800, 1200, and 1500 meters. I initially thought that crossing mountains to pick beans would be exhausting, but the subsequent processing work proved to be the most challenging. From removing the fruit pulp, soaking and cleaning, sun-drying, and then hulling - everything was done manually. My fingers were completely worn out... All this hard work was merely to experiment with comparing the flavors that Typica exhibits at different altitudes, as well as how this pure Arabica heirloom variety performs in Yunnan's soil. A few days ago, I had already roasted two of the processed batches. If you have time, you're welcome to visit our shop and try them.

Natural Processing Challenges

Additionally, I had originally wanted to experiment with natural processing, but Guangzhou's weather has been consistently poor - continuous light rain and very humid conditions. Fortunately, the sun has reappeared these past two days. I'm not quite sure what the final natural-processed result will turn out like. Interested friends are also welcome to come and try them when they're ready.

Reflections on Yunnan's Coffee Potential

For me, this Yunnan trip wasn't just about understanding different varieties - I also wanted to take a closer look at Yunnan's land itself. Can we really cultivate high-quality specialty coffee like other coffee-producing countries? In reality, the hardware conditions are completely suitable: sufficient altitude, good soil, and adequate climate. The only significant challenge might be variety cultivation. Which varieties are truly suitable for this soil? What kind of varieties can truly shine here? Unlike roasting experiments where you can simply pour in green beans, roast for about 10 minutes, then cup and immediately understand the flavors, cultivation experiments are entirely different. A seed takes at least 3 years to bear coffee fruit, followed by harvesting, processing, roasting, and only then can you know the results. I realize that once you step into this mystery, it truly becomes a lifelong pursuit. But if one can truly master and perfect a single thing in their lifetime, perhaps that can be considered a life well lived.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. We also provide online shop services. https://shop104210103.taobao.com

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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