Introduction to 2019 Harvest Yunnan SHB Rocky Polar Premium Coffee Wine Aroma Processing Method

FrontStreet Coffee - Yunnan SHB Wine-Processed Specialty Coffee

The Baoshan small-grain coffee growing area has a dry-hot valley climate: distinct dry and wet seasons, rain and heat arriving together, winters free of cold, and cool summers. From October to April comes the dry season, with low humidity, few clouds, many sunny days, high daytime temperatures, and a big swing between day and night. From May to September comes the wet season, with more water vapor, more clouds, more overcast days, lower daytime temperatures, and a smaller day-night difference. These conditions are highly favorable for coffee growth.

Baoshan began large-scale coffee cultivation in 1952 and now has more than 60 years of history. In short, Baoshan produces good coffee thanks to the combined effect of altitude, geography, climate, and planting experience, along with factors such as soil and environment.

Baoshan mainly grows Typica, Bourbon, and Catimor. Typica and Bourbon belong to the small-grain Arabica species, while Catimor is a medium-grain hybrid of Arabica and Robusta.

Typica has poor resistance to disease, pests, and drought. Those trees with withered coffee fruits at their treetops are Typica. Catimor, by contrast, looks more vigorous, the leaves at the treetops stay on, and it generally does not show this withering.

Yunnan's highest-altitude polar coffee, Catimor and Caturra, grows in harsh high mountains with rocky, sandy soil rich in minerals, producing hard beans.

Yunnan SHB Rocky Land

Region: Baoshan

Variety: Catimor, Caturra

Processing: Wine Honey Process

Altitude: 2000m

Roast Level: Medium Roast

Flavor: Wine aroma, roasted almonds, milky fragrance, lime, fruit sweetness and acidity, stone fruit.

FrontStreet Coffee Recommendation

For the entry point into Yunnan's terroir, FrontStreet Yunnan Small Bean comes from the Baoshan region and uses the washed method with a medium roast. The washed process removes the pectin layer through fermentation and rinsing before drying, letting the cup show the region's characteristic tones: gentle nut and chocolate sweetness with a light plum acidity, all at a friendly price that has made it many drinkers' first Yunnan coffee.

To taste a clearer, more layered Yunnan flavor, FrontStreet 2013 Natural Typica is the step up. Typica is one of the oldest and purest Arabica varieties, carried into Yunnan by French missionaries, and FrontStreet planted its own estate in 2013 to chase that original regional taste. Only fully ripe red cherries are used, dried in the natural process and given a medium roast for balance. The result is a fuller body, more pronounced sweet-tart character, citrus and berry notes, a touch of fermented wine aroma, caramel sweetness, and a creamy finish.

If you want to enjoy Yunnan flavor as espresso, FrontStreet Black Cocoa Blend pairs Yunnan small bean with Brazil Cerrado. Brazil supplies the mixed-nut aroma and balanced body, while Yunnan plays the role of chocolate and citrus, so an Americano balances acidity, sweetness, and bitterness with nutty and brown sugar sweetness, and a latte turns smooth and creamy with almond.