Taste Profile of Yunnan Arabica Coffee and Why Pour-Over Coffee Tastes Weak

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FrontStreet Coffee - Yunnan Typica Coffee & Pour-Over Coffee Flavor Knowledge Sharing

Yunnan coffee, thanks to its unique geographical environment and climate conditions, has developed a distinctive flavor that is rich but not bitter, aromatic but not strong, with a hint of fruitiness. World-class coffee experts have evaluated it as among the finest coffees globally, with cultivation techniques and yields that are also world-class. Yunnan coffee belongs to the Arabica original species' variation, cultivated through long-term domestication, generally known as Yunnan small-grain coffee. It's an evergreen small shrub with relatively small beans, thick fruit skin, sweet pulp, and mellow products. With lower caffeine content, it's also called light coffee and is one of the world's main cultivated varieties.

Its ideal growing environment features low latitude, high altitude, sufficient rainfall, and appropriate sunlight. Therefore, the area between 15°N latitude and the Tropic of Cancer is the ideal growing zone for coffee. Our company's plantation base in Yunnan is located at 23°N latitude and 99°E longitude, with elevations ranging from 1,230 to 1,540 meters, a height difference of 310 meters. The terrain consists mainly of mountains and slopes with significant variations, fertile soil, abundant sunlight, rich rainfall, and large temperature differences between day and night. These unique natural conditions create the special taste profile of Yunnan coffee—rich but not bitter, aromatic but not strong, with a slight fruity flavor.

Yunnan Huaguoshan

Region: Baoshan, Yunnan

Variety: Typica

Altitude: 1200m

Processing: Washed

Brewing Parameters

Yunnan Huaguoshan: V60 dripper, 88°C, 15g coffee grounds, 1:15 coffee-to-water ratio, grind size BG 6W (64% pass-through rate on Chinese standard #20 sieve), 25-125-227g water, 30-second bloom, first segment with small water flow to 125g, second segment with slightly larger water flow to 225g, total time 2:05 seconds

Flavor Profile

Smooth entry with Asian herbal plant aromas, lively and bright acidity, mouth-watering sensation on both cheeks, well-balanced soft acidity and rich body, rich layers, with distinct dark chocolate, honey, and cane sugar notes in the aftertaste. When completely cooled, brown sugar flavors emerge.

Pour-Over Coffee Knowledge

Pour-over coffee operates on the drip principle without pressure, extracting only 30-40% of coffee substances. Coffee machines use pressure extraction, achieving 90% extraction of coffee substances. Therefore, pour-over coffee is relatively lighter while espresso is stronger. However, the advantage of pour-over is that the extracted 30-40% consists of the finest substances, suitable for single-origin coffee. Meanwhile, coffee machines extract everything, making them suitable for espresso and as a base for specialty coffee drinks.

Knowledge Extension

The pour-over kettle's design, wide at the bottom and narrow at the top, with the spout starting at the kettle body's bottom layer, prevents inconsistent water flow during pouring due to the starting point being higher than the water surface. The kettle's capacity is around one liter, ensuring sufficient water flow when brewing larger quantities of coffee.

Important Notice :

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