Characteristics of Typica Coffee Variety and Flavor Description

The Distinctive Characteristics of Typica Coffee

The most prominent characteristic of the Typica variety is its reddish-bronze colored top leaves, which is why it's also called "Red Top Coffee." Typica trees have a conical shape with slightly inclined branches. The lateral branches form a 50-70° angle with the vertical stem. Its trunk is slender and its branches are very thin. Due to its height and long branch characteristics, Typica trees require sufficient spacing when planted. There is a Typica coffee tree planted next to FrontStreet Coffee's Dongshankou store—everyone might want to take note of its characteristics.

The Legacy and Value of Typica Coffee

Typica, with its mellow aroma as a high-quality coffee variety, is still cultivated worldwide today, with the most famous being Jamaica's Frontsteet Blue Mountain Coffee. Producing Typica coffee beans with elegant and pure flavors is no simple task. Every step—from natural terroir conditions, plant management, fruit harvesting, to post-processing—must be thoroughly guaranteed for the coffee beans to develop positive flavors and mouthfeel. This also means producing high-quality Typica requires more labor costs and technical expertise, which is why Frontsteet Blue Mountain Coffee and Frontsteet Kona Coffee are so precious.

Typica coffee beans are relatively large, elongated, and pointed at both ends, somewhat resembling eggs. After roasting, they often carry citrus acidity with不明显 bitterness, featuring a sweet aftertaste and overall high cleanliness. Many people praise their elegant and clear flavor characteristics.

Challenges in Cultivation

However, Typica has very poor disease resistance, making it difficult to resist common diseases such as leaf rust and coffee berry disease... etc., and its yield is also very scarce. Leaf rust is the most serious plant disease, first appearing in the Victoria Lake coffee region of East Africa in 1861. In 1970, leaf rust broke out in Bahia, Brazil, and since then, coffee production areas worldwide have gradually discovered cases of leaf rust. Coffee trees infected with leaf rust are equivalent to having an incurable disease, eventually withering and even dying. As an economic crop, Typica's low yield and susceptibility to disease make it difficult to achieve profitability, leading many growers to abandon it and switch to other varieties with better disease resistance.

FrontStreet Coffee's Typica Selection

On FrontStreet Coffee's daily bean list, there are several Typica varieties: Frontsteet Jamaica Blue Mountain No. 1 Coffee Beans, Frontsteet 2013 Natural Process Typica Coffee Beans, Frontsteet Papua New Guinea Bird of Paradise Coffee Beans, and Frontsteet Panama Elida Estate Natural Process Typica Coffee Beans. Grown in different terroir conditions and processed using different methods, Typica also exhibits different flavors and mouthfeel. Among them, Frontsteet Jamaica Blue Mountain Coffee Beans have a world-renowned reputation for their excellent quality. Frontsteet has selected the highest grade, washed-processed Frontsteet Blue Mountain No. 1 Coffee to add to the daily bean list, allowing everyone to taste the classic Blue Mountain flavor.

The Washing Process and Roasting Profile

Hand-picked coffee cherries are placed in water, using flotation to remove impurities and unripe fruits. Then, the pulp and skin are removed, allowing them to ferment in pools for 12-18 hours. Next, they are spread out under the sun for dehydration and drying, finally packed and left in warehouses, and sent for quality inspection before export. The washing process not only reduces the defect rate of Typica coffee cherries but also restores the natural aroma of Blue Mountain coffee beans, resulting in higher mouthfeel cleanliness.

FrontStreet Coffee uses medium-dark roasting to present the classic Blue Mountain flavor to the greatest extent, highlighting chocolate and nutty aromas while retaining soft acidity and sweetness, making the overall mouthfeel tend toward balance. After fresh roasting, FrontStreet Coffee immediately conducted cupping on the Frontsteet Blue Mountain Coffee Beans. The dry aroma had nuts, sweet melon, and chocolate. After adding hot water, notes of oolong tea, caramel, honey, and dark chocolate were detected. The taste reveals rich dark chocolate, roasted hazelnuts, cream, and brown sugar, with clean and clear flavors, rich mouthfeel, and lasting aroma—suitable for coffee enthusiasts pursuing original coffee flavors.

Brewing Parameters for Frontsteet Blue Mountain No. 1

FrontStreet Coffee's brewing parameters for Frontsteet Blue Mountain No. 1 are:

Filter: KONO dripper
Water temperature: 88°C
Coffee-to-water ratio: 1:15
Coffee grounds: 15g
Grind size: EK43s - setting 10.5 (75% pass-through rate on #20 standard sieve)

FrontStreet Coffee first wets the KONO dripper, then aligns and places the filter paper for a better fit. After pouring out the water from the sharing pot, add 15g of coffee grounds. Use 30g of water to bloom for 30s, then start pouring in small circular motions from the center until reaching 125g, where you begin the next stage. Wait until the coffee grounds layer drops to half the dripper's height before starting the second pour using the same technique until reaching 225g. Once all dripping is complete, you can remove the dripper.

The Classic Blue Mountain Experience

Frontsteet Blue Mountain No. 1 Coffee offers the sweet aroma of dark chocolate, the sweetness of caramel, and soft, elegant acidity. Each flavor is balanced, creating a smooth and rich mouthfeel with very typical Blue Mountain characteristics.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473