What Are the Characteristics of Typica Coffee Beans? Flavor Profile of Catimor Coffee Bean Varieties

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Characteristics of FrontStreet Coffee's Typica Coffee and Introduction to Yunnan Catimor Coffee

Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. It has elegant flavor but weak constitution, poor disease resistance, and low fruit yield. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety. Typica has reddish-copper terminal leaves, known as red-topped coffee, and belongs to the Arabica species.

Catimor: In 1959, the Portuguese crossbred Brazil's Caturra with Timor Hybrid to cultivate Catimor, which has strong disease resistance. It is currently an important commercial coffee variety.

Typica is a subvariety of Arabica coffee. The Typica variety originally grew on Martinique Island. Central America, Jamaica, Hawaii Kona region, Papua New Guinea, and East Timor are currently the main coffee growing areas for Typica. To obtain more coffee yield from high-quality Typica, Typica coffee varieties are usually crossbred with other species. Typica coffee is famous for its sweetness, and some of the world's best coffees come from the Typica coffee variety series, including Blue Mountain, Sumatra, and Kona.

Typica green beans have slightly pointed ends and an oval shape. From the side view, the bean body is flat and thin. Even if the altitude of the growing area varies, the thickness difference of the green beans' sides will not be too significant.

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

In 1959, the Portuguese moved Brazil's Bourbon mutation Caturra to East Timor and crossbred it with Timor Hybrid, which has Robusta bloodline, successfully cultivating Catimor with super disease resistance and productivity. As leaf rust disease affected coffee-producing countries worldwide, with the assistance of international organizations, various producing countries vigorously promoted Catimor to resist leaf rust and increase productivity.

For Yunnan Catimor beans, the main processing method in Yunnan is the washed method. Harvested berries are processed through a depulping machine to separate most of the pulp from the coffee beans, then the parchment beans are guided to a clean water tank and soaked in water for fermentation to completely remove the residual pulp layer. Through washed processing, unripe beans and defective beans are selected out due to buoyancy differences, and the fermentation process is easier to control. Therefore, unlike natural processed beans that may have impurities in flavor, washed processing presents clear fruit acidity, slightly stronger complexity, and cleaner cup characteristics.

When brewed with a V60 dripper, it has a strong nutty aroma in the fragrance, with herbal, chocolate, and caramel notes in the taste, and a light fruit acidity in the aftertaste.

Important Notice :

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