Introduction to Washed Yunnan Peaberry Coffee Beans: Baoshan Typica Characteristics, Taste, and Flavor Profile

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What is the flavor of pure pedigree washed Yunnan small bean coffee - Baoshan Typica? How does Yunnan coffee actually taste?

Based on basic factors to determine whether a bean will taste good, it's as follows:

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

1. Look at the variety: Typica, original species. We are commenting on specialty coffee. Blue Mountain, KONA are also Typica varieties. Returning to pedigree theory, we have to admit that good pedigree accounts for a large proportion of a good bean.

2. Look at the planting altitude: For Arabica, 1200 meters is the quality watershed. This Yunnan Baoshan Typica is planted at 1200 meters.

3. Look at the processing method: Looking at processing methods, there are only two directions: one is cleaner, such as washed processing; the other is richer flavor, such as natural processing.

4. Look at the roasting: FrontStreet Coffee has focused on roasting for 5 years, using medium roast to express the regional flavors that Yunnan specialty coffee should have.

Let's popularize some basic information about this Yunnan bean, how everyone should brew it after buying it back, what flavors we found in cupping, so everyone can understand.

Yunnan Baoshan Typica

Yunnan Typica

Product Name: Flower Fruit Mountain

Coffee Origin: China, Yunnan, Baoshan

Coffee Variety: Typica

Production Altitude: 1200M

Quality Grade: AA

Processing Method: Washed

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

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

Good pedigree accounts for a large proportion of a good bean. Choose the right variety, plant it at the appropriate altitude, and after maturity, experiment with processing methods that can express unique flavors. The main planting areas of Yunnan Typica are distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures in Yunnan, China.

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

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

Good pedigree accounts for a large proportion of a good bean. Choose the right variety, plant it at the appropriate altitude, and after maturity, experiment with processing methods that can express unique flavors. The main planting areas of Yunnan Typica are distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures in Yunnan, China.

Looking along the way, it's actually easy to recognize among the vast Catimor. After careful observation, you'll find that each variety has its own appearance. Catimor's leaves all droop downward, and the tree shape looks like it's wearing a cloak. Typica, on the other hand, has branches pointing upward, with new copper-tipped leaves growing at the treetop.

Planting Altitude

For Arabica, 1200 meters is the quality watershed. Baoshan has an altitude of over 1200 meters, with an average temperature of 21.5°C, reaching up to 40.4°C at its highest. There is basically no frost throughout the year, forming a protective microclimate for coffee growth, and it is recognized as the best small bean coffee producing area. The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The small bean coffee cultivated here is rich but not bitter, fragrant but not strong, with small and evenly shaped beans, mellow and rich flavor, with fruity notes.

Processing Method: Washed

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

Roasting Analysis

The bean's moisture content is 10.9%, so the roasting plan is to charge beans at 200°C, then use high heat and small air damper to speed up dehydration. After the dehydration stage ends, open the medium air damper and medium heat to avoid rushing the Maillard reaction time. Develop for 3 minutes after first crack and then discharge.

Roasting process is as follows: HB roaster, 2Kg charge weight.

Return point: 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

Cupping 12 hours after roasting: Rich fruit aroma on entry, melon, herbal plant aroma, smooth entry, nuts in the middle section, milk chocolate, lively and bright plum acidity in the finish, mouth-watering on both cheeks, good balance, medium body, full body. From hot to warm temperature, you can feel the layers of sweet and sour, first sweet then sour, apricot, citrus-toned acidity, black tea aftertaste, with some brown sugar.

Pour-over Parameters

Dripper selection: V60, Kalita wave, and cake drippers are all suitable

V60 demonstration

Parameters: 15g powder, water temperature 90°C

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

Technique: 25-30g water for bloom, bloom time 30s, first pour to 120g then stop, vertical water flow, small water flow slow circular motion; second pour to 225g, water flow and circular motion speed slightly faster to reduce powder particles clogging the dripper, causing over-extraction.

Other Extraction Recommendations:

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

Siphon: Grind 4, Water temperature: 89°C

AeroPress, Grind 2.5, Water temperature 88°C

Related recommendations: Yunnan small bean coffee 2018 dark horse variety - How is Baoshan Gaoligongshan S288 variety coffee bean

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473