Yunnan Small Bean Coffee Baoshan Old Variety Typica Coffee Brewing Recommendations_Which Brand of Yunnan Small Beans is Best

Yunnan Small Bean Coffee

Yunnan's coffee story goes back to 1892, when a French missionary carried coffee seeds from abroad into the province and successfully planted them in a valley in Binchuan County.

The main variety grown is Arabica -- the so-called small bean coffee, known throughout China as Yunnan small bean coffee.

Yunnan small bean coffee belongs to the Rubiaceae family, genus Coffea. The growing areas are concentrated in Lincang, Baoshan, Simao, Xishuangbanna and Dehong.

Baoshan sees an average temperature of 21.5°C, with highs reaching 40.4°C, and is essentially frost-free all year, which is why it is recognized as a small bean producing area. Coffee grown here is rich without being bitter and fragrant without being heavy, with small, evenly sized beans and a mellow, full aroma.

This particular lot is built on Typica, the classic high-quality variety. Typica originated in Ethiopia and southeastern Sudan and is the most widely planted coffee variety in the Western Hemisphere. Its top leaves are copper-colored, which earns it the nickname red-top coffee.

After harvest, the cherries pass through a pulper to strip away most of the pulp, and the parchment beans are then guided into a clean water tank, where they soak and ferment until the remaining mucilage is completely removed.

That washed process delivers distinct fruit acidity and a cleaner cup.

So what does a pure-blooded washed Yunnan Baoshan Typica from 1,200 meters actually taste like? Is Yunnan coffee really good to drink?

Judging whether a bean will be good comes down to a few basics:

Look at the bean: 1. Variety 2. Altitude 3. Processing method 4. Roasting 5. Extraction.

1. Look at the variety: Typica, a native variety

This is specialty coffee we are talking about. Blue Mountain and Kona are Typica too. Bloodline matters, and there is no point pretending otherwise -- a good bloodline accounts for a large share of what makes a bean good.

2. Look at the growing altitude

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

3. Look at the processing method

Processing basically runs in two directions: cleaner profiles such as washed, and richer, more complex profiles such as natural.

4. Look at the roast

FrontStreet Coffee has focused on roasting for five years, and uses a medium roast to express the regional flavor that Yunnan specialty coffee ought to show.

Cupping Report

Smooth on entry, with an Asian herbal, plant-like aroma and a lively, bright acidity. Both cheeks water, the acidity is soft, richness and balance are good, and the layers are deep. Honey and sugarcane are obvious, and once the cup cools fully a brown sugar note emerges.

Yunnan Small Bean Coffee Brewing Method

Filter: V60 dripper

Dose: about 15 g

Brewing: coffee-to-water ratio 1:15

Water temperature: 90-91°C

Grind size: medium-fine (slightly larger than fine sugar)

Roast Level

Medium roast

FrontStreet Coffee Recommendation

To taste this washed Baoshan profile for yourself, start with FrontStreet Coffee's Yunnan Small Bean. It comes from the Baoshan region and is washed and medium-roasted, giving soft nut and chocolate sweetness with a light plum acidity at a very approachable price -- for many drinkers it is their first real encounter with Yunnan coffee.

If you want to go a step deeper into the region, FrontStreet Coffee's 2013 Sun-Dried Typica is the obvious next stop. FrontStreet planted its own Typica plot in 2013 and picks only fully ripe red cherries, then dries them naturally and roasts to a medium level for balance. The cup shows dark berry notes alongside caramel sweetness, chocolate and a hint of dried apricot, with a black tea finish.