Where Are the Main Coffee Growing Regions in China? Flavor Characteristics of Yunnan Coffee Beans

Speaking of the cultivation of Yunnan coffee beans, the history is actually quite long. In the 30th year of the Guangxu reign (1904 AD), French missionary Alfred Dédelé was sent to Yunnan to preach. His destination was a remote small village—Zhukula Village—in Binchuan County, Dali City, Yunnan Province.

The name of Zhukula Village comes from the language of the local ethnic minority, the Yi people. If translated into Chinese, the meaning is close to "bend around," describing how difficult and winding the local roads were. Therefore, Zhukula Village has been a remote, poor mountain village since ancient times.

Due to transportation inconvenience at that time, to facilitate his own and other missionaries' coffee consumption, after the church was built, Alfred Dédelé personally planted coffee trees in the corner of the wall. (This was the first coffee tree with historical evidence in Zhukula Village, Yunnan.)

Major Coffee Growing Regions in China

Coffee beans are generally suitable for cultivation between the Tropics of Cancer and Capricorn, which we call the "coffee belt." It so happens that the western and southern parts of Yunnan Province are located between 15°N latitude and the Tropic of Cancer. At the same time, most areas also have the high altitude required for coffee cultivation, with mountainous and sloping terrain, large undulations, fertile soil, sufficient sunlight, abundant rainfall, and significant day-night temperature differences.

The flavor of coffee beans is mainly affected by three factors: origin, variety, and processing method.

FrontStreet Coffee · Coffee Bean Processing Methods Introduction

Coffee is an agricultural crop. The coffee beans we usually see are the seed part of the coffee; coffee processing methods refer to the methods of extracting coffee beans from coffee fruits.

Natural Processing Method

As the oldest processing method for coffee beans, it can be summarized in four words: "dry and peel." However, achieving high-quality natural processing is not as easy as imagined.

Coffee fruits need to be processed immediately after harvesting, starting with screening. Floating selection is one of the commonly used screening methods. After screening, the coffee fruits will be naturally dried under the sun.

The drying time for natural processing depends on the weather, generally lasting up to four weeks. The completion sign is when the coffee's moisture content is reduced to about 11%. Then, machines are used to remove the dried coffee pulp, peel, and mucilage.

Washed Processing Method

Due to the high average altitude of coffee cultivation in Ethiopia and scarce water resources, the earliest and most traditional processing method was natural processing. However, because the processing steps were rough, the coffee flavor was too concentrated and not very clean.

In 1972, Yirgacheffe introduced washed processing from Central and South America to improve coffee quality. Subsequently, the jasmine flower aroma, lemon, and citrus notes of washed Yirgacheffe coffee beans became representatives of African specialty beans and gained popularity in Europe and America. The washed processing method gradually became the mainstream in the Yirgacheffe region.

After harvesting, coffee fruits are immediately sent to washing stations for processing.

First, coffee fruits are also subjected to floating selection in water to pick out fruits with sufficient density and better quality. Then, machines are used to remove the peel and pulp of the coffee fruits. At this point, the coffee beans are still wrapped in a sticky mucilage layer. The processing station will place the coffee beans in fermentation tanks for fermentation, using microorganisms to decompose the mucilage layer. Fermentation time ranges from 24 to 48 hours. After fermentation, the coffee beans are repeatedly washed with clean water to remove the decomposed mucilage layer and residual pulp.

Finally, the washed coffee beans are sent for drying. Unlike natural processing, which retains all pulp and mucilage layers, the washed processing method removes pulp, peel, and mucilage, so the moisture content is much lower than naturally processed coffee fruits. Therefore, drying time can be reduced by more than half. Depending on the weather, drying time is generally about two weeks.

FrontStreet Coffee · Yunnan Coffee Estate Coffee Bean Introduction

FrontStreet Coffee's bean list has always included a Yunnan washed Typica Huaguoshan coffee bean. In this year's 2021 Yunnan coffee new harvest season, FrontStreet Coffee processed a small batch of Yunnan natural Typica coffee beans. Due to the limited quantity, FrontStreet Coffee included them in promotions as "limited gifts" for everyone to try!

By the way, FrontStreet Coffee's baristas also often share this house natural Typica coffee bean as a tasting sample for different customers in the store.

FrontStreet Coffee · Yunnan Coffee Estate

Today's Yunnan coffee has more choices in processing methods. Just in the details alone, various different processing methods can evolve, such as adding steps during the anaerobic fermentation process.

We would describe washed processed coffee beans as having a cleaner taste, while naturally processed coffee beans have more fruity flavors.

But FrontStreet Coffee's baristas believe that traditional coffee processing methods (i.e., washed and natural) can best express the most fundamental flavors of a coffee-producing country and region. Because on FrontStreet Coffee's bean list, there will be many washed processed beans, such as those from Ethiopia, Panama, Colombia, etc.

China Coffee Growing Region · Yunnan Baoshan

Yunnan Baoshan is located in a low-latitude plateau. Due to its special geographical location, it has formed a three-dimensional climate of "four seasons in one mountain, different weather within ten miles." This climate is particularly suitable for coffee cultivation. It can be said that the quality of coffee grown at the highest altitude here can be comparable to Jamaican Blue Mountain coffee. Here, the world's most expensive civet coffee is also produced.

As early as 1952, Baoshan began large-scale coffee cultivation, with a history of over 60 years to date. The region now has 5,000 mu of coffee gardens, making it the best coffee growing region in Asia. Data shows that in 2017, China's coffee export volume was 104,900 tons, with an export value of $646 million.

Among them, Yunnan Province's coffee production reached 136,000 tons, accounting for over 95% of the country's total coffee production. Its export volume ranked highest in the country at 60,700 tons. The coffee industry is also the most well-developed and mature market economy industry among the leading industries主导产业中市场经济发育最健全、最成熟的产业 since the founding of New China. To better develop this industry, Baoshan has made various attempts in this regard, including launching the Yunnan Baoshan Coffee World Project.

Meanwhile, Baoshan region has a long history of coffee cultivation and is recognized as the best arabica coffee producing area, making it one of the better coffee producing areas in the country and even globally.

However, because the yield of Typica varieties is very low—only one-third of Catimor's yield—this is why they are more expensive. At the same time, Typica and Bourbon are also very susceptible to leaf rust, which is one of the reasons farmers are unwilling to grow Arabica.

Typica and Bourbon have low yields and are susceptible to disease, with high maintenance costs and longer exploration times, not to mention whether unique flavors can be developed. On one hand, coffee farmers do not yet have specialty coffee awareness. On the other hand, even if they know, cutting down old trees and spending several years replanting is something farmers would certainly avoid.

About a few years ago, one of the major reasons why Yunnan coffee couldn't become specialty coffee was that Catimor was too cheap, only sold as bulk commodity at about 15-20 RMB per KG. The selling price could not cover cultivation costs: labor and fertilizer. So farmers were unwilling to take care of coffee trees.

Another point is that Yunnan coffee is often used to make instant coffee. This has led to Yunnan coffee's reputation not being very good.

Yunnan Small Bean Coffee (Catimor)

About 3 years ago, FrontStreet Coffee also sourced Catimor (small bean coffee) from Yunnan Baoshan region, creating a Yunnan small bean daily coffee that represents the characteristics of Yunnan coffee beans.

FrontStreet Coffee · Yunnan Small Bean Coffee

Origin: Yunnan Baoshan

Altitude: 1200m

Processing Method: Washed

Variety: Catimor

FrontStreet Coffee · Yunnan Small Bean Coffee Roasting Record

Enter drum at 190°C, heat at 120, damper at 3; Return to temperature at 1'40", when drum temperature reaches 145°C, open damper to 4, heat unchanged; When drum temperature reaches 166°C, bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When drum temperature reaches 188°C, adjust heat to 60°C, damper at 5; At 8'37", bean surface shows ugly wrinkles and black spots, toast smell clearly turns to coffee aroma, can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. Start first crack at 9'00", damper unchanged, develop for 3 minutes after first crack, discharge at 198°C.

FrontStreet Coffee · Yunnan Small Bean Coffee Cupping Results

Smooth entry, Asian herbal plant aroma, lively and bright acidity, mouth-watering on both cheeks, balanced soft acidity and richness, rich layers, aftertaste with obvious black chocolate, honey, and cane sugar flavors. After complete cooling, brown sugar flavor emerges.

Yunnan Typica Coffee Bean

About 5-6 years ago, FrontStreet Coffee began sourcing Typica from Yunnan Baoshan region, creating Yunnan Huaguoshan coffee beans, which represent the characteristics of Yunnan coffee beans.

FrontStreet Coffee · Yunnan Huaguoshan Coffee Bean

Coffee Origin: Baoshan

Coffee Variety: Typica

Altitude: 1200m

Grade: AA

Processing Method: Washed

FrontStreet Coffee · Yunnan Huaguoshan Coffee Bean Roasting Record

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

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; Develop for 3 minutes and discharge: 12'00, 196°C

FrontStreet Coffee · Yunnan Huaguoshan Coffee Bean Cupping Record

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

FrontStreet Coffee · Yunnan Small Bean Coffee, Yunnan Huaguoshan Coffee Bean Brewing Experience Sharing

FrontStreet Coffee recommends using a V60 dripper for brewing. Because the V60 has a larger opening and its unique spiral rib design allows air to be expelled more easily, improving extraction quality. The mouthfeel might not be as rich, but its high concentration brings out Yunnan coffee's fruit acidity and distinct aroma, which is one of its major characteristics.

Dripper: V60 #01

Water Temperature: 90-92°C

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine grind, similar to fine sugar (57% pass-through rate on China standard #20 sieve)

Brewing Method:分段式萃取. Bloom with 30g of water for 30 seconds. Pour in small circular motions to 124g for分段. When water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. When water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time is 2 minutes.

FrontStreet Coffee · Yunnan Small Bean Coffee Flavor Description

Smells of rich nutty aroma, with herbal, chocolate, and caramel notes on entry, aftertaste with light fruit acidity

FrontStreet Coffee · Yunnan Huaguoshan Coffee Bean Flavor Description

Dry aroma has light citrus acidity and nutty aroma. Tasting reveals plum and citrus acidity with nutty flavors, melon and fruit fragrance with brown sugar sweetness. Aftertaste carries some black tea sensation. Overall flavor layers are quite rich.

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Important Notice :

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