How to Brew Yunnan Small Bean Coffee & Flavor Profile Introduction

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FrontStreet Coffee - Yunnan Small Bean Coffee Brewing Guide

Catimor is widely cultivated in Yunnan Province's coffee-growing regions, including Dehong, Baoshan, Pu'er, Xishuangbanna, Lincang, Wenshan, and Yuxi.

In 1959, the Portuguese transplanted Brazil's Bourbon mutation variety Caturra to East Timor, where it was crossbred with Timor hybrid, which carries Robusta bloodline. They successfully cultivated Catimor, a variety with exceptional disease resistance and productivity. As leaf rust devastated coffee-producing countries worldwide, international organizations assisted various producing nations in vigorously promoting Catimor to resist leaf rust and increase yields.

Processing Method

This coffee bean is wet-processed.

Sorting coffee cherries — removing pulp — fermentation — washing — drying — hulling

Coffee farmers use depulping machines to separate most of the pulp from the coffee beans, then guide the parchment beans to clean water tanks for soaking and fermentation to thoroughly remove residual pulp layers. Through wet processing, the coffee presents distinct fruit acidity and a cleaner taste.

FrontStreet Coffee Yunnan Catimor Brewing Guide

Recommended brewing method: Pour-over

Filter: V60

Water temperature: 90-92°C

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind, similar to fine sugar granularity (VARIO 50: 57% pass-through rate on China standard #20 sieve)

Brewing technique: Segmented extraction. Use 30g of water for blooming for 30 seconds. When pouring with small circular motions to 124g, create a segment. Continue pouring to 227g when the water level drops and is about to expose the coffee bed. Remove the filter when the water level drops and is about to expose the coffee bed (timing starts from blooming). Extraction time is 2 minutes.

When brewing with a V60 filter, it has a strong nutty aroma. The entry reveals herbal, chocolate, and caramel notes, with a finish carrying light fruit acidity.