What Do Pure-Bloodline Washed Yunnan Small Bean Coffee Baoshan Tipica Taste Like? Exactly What Is the Yunnan Flavor Profile?

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What Does Pure-Blooded Washed Yunnan Arabica Typica Taste Like?

What is the true flavor profile of Yunnan coffee?

Based on fundamental factors to determine whether a coffee bean will taste good, they are as follows:

Evaluating Coffee Beans

1. Variety 2. Altitude 3. Processing Method 4. Roasting 5. Extraction

1. Variety: Typica, Heirloom Variety

When evaluating specialty coffee, Blue Mountain and KONA are also Typica varieties. Returning to bloodline theory, we must admit that good bloodline accounts for a large proportion of what makes a coffee bean excellent.

2. Growing Altitude

For Arabica coffee, 1,200 meters is the quality watershed. This Yunnan Baoshan Typica is cultivated at 1,200 meters.

3. Processing Method

Looking at processing methods, there are essentially two directions: one is cleaner, such as washed processing, and the other is more flavorful, such as natural processing.

4. Roasting

FrontStreet Coffee has specialized in roasting for 5 years, using medium roast to express the regional characteristics that Yunnan specialty coffee should have.

Basic Information About This Yunnan Coffee Bean

Here's some basic information about this Yunnan coffee bean, including how to brew it after purchase and what flavors we found in cupping, for your reference:

Yunnan Baoshan Typica

Yunnan Typica

Product Name: Flower Fruit Mountain

Coffee Origin: China, Yunnan, Baoshan

Coffee Variety: Typica

Production Altitude: 1,200M

Quality Grade: AA

Processing Method: Washed

The History of Yunnan Coffee Cultivation

The cultivation history of Yunnan coffee can be traced back to 1892. A French missionary brought coffee seeds into Yunnan from abroad and successfully planted them in a valley in Binchuan County, Yunnan Province. The main variety cultivated was Typica, the so-called small-seed coffee, commonly known as Yunnan small-seed coffee in China.

Yunnan small-seed coffee belongs to the Rubiaceae family, genus Coffea.

A good coffee bean's bloodline accounts for a large proportion of its quality. Choosing the right variety, planting it at appropriate altitude, and after maturity, experimenting with processing methods that can express its unique flavors—Yunnan Typica growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, and Dehong prefectures in Yunnan, China.

The cultivation history of Yunnan coffee can be traced back to 1892. A French missionary brought coffee seeds into Yunnan from abroad and successfully planted them in a valley in Binchuan County, Yunnan Province. The main variety cultivated was Typica, the so-called small-seed coffee, commonly known as Yunnan small-seed coffee in China.

Yunnan small-seed coffee belongs to the Rubiaceae family, genus Coffea.

A good coffee bean's bloodline accounts for a large proportion of its quality. Choosing the right variety, planting it at appropriate altitude, and after maturity, experimenting with processing methods that can express its unique flavors—Yunnan Typica growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, and Dehong prefectures in Yunnan, China.

Identifying Varieties

Looking through the vast sea of Catimor, Typica is actually quite easy to recognize. After careful observation, you'll find that each variety has its own appearance. Catimor leaves droop downward, and the tree shape appears as if wearing a cloak. Typica, however, has branches reaching upward, with new copper-tipped leaves growing at the tree tops.

Growing Altitude

For Arabica coffee, 1,200 meters is the quality watershed. Baoshan's altitude is above 1,200 meters, with an average temperature of 21.5°C, reaching as high as 40.4°C. It's basically frost-free year-round, forming a protective microclimate for coffee growth, and is recognized as an optimal origin for small-seed coffee. The main growing areas are distributed in Lincang, Baoshan, Simao, Xishuangbanna, and Dehong prefectures. The small-seed coffee cultivated here is rich but not bitter, aromatic but not strong, with small, uniform particles, rich mellow aroma, and fruity notes.

Processing Method: Washed

The harvested cherries are processed through a depulping machine to separate most of the fruit flesh from the coffee beans, then the parchment beans are guided to a clean water tank, soaked in water for fermentation to completely remove residual fruit pulp layers. Through washed processing, unripe and defective beans are selected out due to buoyancy differences, and the fermentation process is easier to control. Therefore, unlike natural processed beans which may have impure flavors, washed coffee presents clear fruit acidity, slightly stronger complexity, and a cleaner mouthfeel.

Roasting Analysis

The bean moisture content is 10.9%, so the roasting plan is to charge beans at 200°C, then use high heat and small airflow to accelerate dehydration. After the dehydration phase ends, open medium airflow and medium heat to avoid overly rushed Maillard reaction time, develop for 3 minutes after first crack, then discharge.

Roasting process as follows: HB roaster, 2Kg batch size

Return to temperature: 1 minute 32 seconds, 92.5°C

Yellowing point: 5 minutes 40 seconds, 148.5°C

First crack: 8 minutes 59 seconds, 188.0°C

Development for 3 minutes

Discharge: 12'00, 196°C

Cupping

Cupped 12 hours after roasting: Rich fruit aroma on entry, melon, herbal plant fragrance. Smooth entry, mid-palate shows nuts, milk chocolate. The finish has lively and bright plum acidity, causing salivation on both cheeks. Good balance, medium body with full texture. From hot to warm temperature, you can feel the layered sweet and sour notes—sweet first then sour. Apricot, citrus-toned acidity. The aftertaste is black tea with a hint of brown sugar.

Pour-Over Parameters

Filter Choice: V60, Kalita wave, and cake filters are all suitable

V60 demonstration:

Parameters: 15g coffee, water temperature 90°C

Grind setting 4, water-to-coffee ratio close to 1:15, total time around 2:00

Technique: 25-30g water for bloom, bloom time 30s. First pour to 120g, stop pouring. Use vertical water flow, small water flow with slow circular motion. Second pour to 225g, water flow and circular speed slightly faster to reduce fine particles clogging the filter, which could lead to over-extraction.

Other Extraction Suggestions:

French Press: Grind setting 3.5-4 / Water temperature 90°C

Siphon: Grind setting 4, water temperature: 89°C

AeroPress: Grind setting 2.5, water temperature 88°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473