Is Typica a Variety of Arabica? Flavor Introduction to Yunnan Typica Small-Bean Coffee

FrontStreet Coffee Yunnan Small Bean · Huaguoshan Coffee Introduction

Arabica

Arabica currently accounts for about 70% of the world's total coffee production and is grown globally! Arabica is only suitable for growing in cool, high-altitude tropical regions and is highly susceptible to diseases! They often die from diseases! Additionally, the yield is quite low! Typica, Bourbon, Caturra, Catuai, and others all belong to the Arabica species, which are subspecies within the Arabica category. Arabica has distinct characteristics and unique flavors, making it the mainstay of specialty coffee, primarily used for café operations and high-end coffee market supply.

This is a natural variety originating from Yemen. Currently, Typica is the most common coffee variety worldwide because the Dutch once planted this coffee in Indonesia, and the French later brought it to the Caribbean region, from where it spread throughout Central and South America. Typica coffee has a relatively small yield and is extremely susceptible to leaf rust disease, so most plantations do not cultivate Typica coffee exclusively. Unlike other coffee varieties, Typica coffee fruits are cone-shaped. Typica coffee has extremely high quality, making it very popular among plantations worldwide. When cultivated properly, Typica coffee exhibits high sweetness, pure mouthfeel, and pleasant acidity.

What is Yunnan Small Bean Coffee?

Arabica coffee, also known as small bean coffee, originates from wild coffee produced in Africa. It was later introduced to Europe through Arabia and became widely known, hence its name. It was introduced to Zhukula, Binchuan County, Dali, China in the 1890s, where it took root and developed on mainland China. Yunnan thus became representative of Chinese coffee, and therefore Yunnan coffee is also known as "Yunnan Small Bean Coffee."

Yunnan Small Bean Coffee Varieties

Typica

Typica coffee originates from southeastern Ethiopia and Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are relatively robust but not tolerant to strong sunlight, with higher yields in Hawaii. The top leaves of Typica are reddish-bronze, earning it the name "red-topped coffee." Typica is recognized as a specialty coffee variety, and many current commercial improved varieties originate from this type. It exhibits excellent flavor characteristics but has extremely low yields and is highly susceptible to rust disease, requiring more intensive human management.

Dry Aroma: Pear-like fruits, vanilla-like notes, honey-like sweetness, peach tea, ripe orange, jasmine hints

Wet Aroma: Nutty, milky chocolate, herbal-floral notes

Mouthfeel: Smooth entry, Asian herbal plant aroma, lively and bright acidity, saliva-inducing, balanced acidity and richness, rich layers, distinct aftertaste of dark chocolate, honey, and cane sugar, with brown sugar notes when completely cooled.

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