An Introduction to Yunnan Coffee | Yunnan Arabica Coffee Beans from Baoshan with Melon Aroma, Fruity Acidity, and Tea-like Notes

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FrontStreet Coffee - Introduction to Yunnan Baoshan Typica Coffee

When classified biologically, coffee varieties can be divided into Arabica, Robusta, and Liberica. The main varieties consumed worldwide are Arabica and Robusta. Generally, Arabica is primarily used for single-origin or specialty coffee, while Robusta is used to make instant coffee. From both coffee culture and genetic perspectives, Bourbon and Typica are the two most important branches of Arabica coffee.

Typica: The most classic high-quality Arabica variety, from which many commercial improved varieties are derived. It has excellent flavor characteristics and is recognized as a specialty coffee variety, but its yield is extremely low and it is susceptible to rust disease, requiring more intensive labor management. Typica coffee originated in Ethiopia and southeastern 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, giving it the name "red-topped coffee."

Baoshan City introduced Typica and Bourbon varieties as early as the 1950s, which locals call "old varieties." Because these old varieties have relatively low disease and pest resistance and yield, and require more labor-intensive management, from a botanical coffee perspective, Yunnan small-bean coffee shares genetic similarities with the world-renowned Jamaica Blue Mountain and Hawaii Kona.

Unlike other coffee varieties, Typica coffee cherries are conical in shape. Typica coffee has extremely high quality and is therefore very popular among plantations worldwide. When properly cultivated, Typica coffee has high sweetness, a clean taste, and pleasant acidity. Yunnan Typica offers Asian herbal plant aroma, lively and bright acidity, mouth-watering sensations, balanced soft acidity and rich body, rich flavor layers, with distinct black chocolate, honey, and sucrose notes in the aftertaste. When completely cooled, it reveals brown sugar flavors.

Yunnan Huaguoshan

Region: Baoshan

Variety: Typica

Altitude: 1300m

Processing: Washed

Pour-over parameters: 15g coffee, Kono filter cup, water temperature 87°C, coffee-to-water ratio 1:15, grind size BG 6W (58% pass-through rate on China standard #20 sieve).

Technique: Use 30g of water for bloom for 30 seconds, pour with small, even water flow to 120g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 220g, then cut off the water. Remove the filter cup when the coffee drip extraction is complete. Extraction time from bloom start is approximately 1 minute 50 seconds.

Yunnan Huaguoshan has a light citrus acidity and nutty aroma in its dry fragrance. When tasted, it reveals plum and citrus acidity with nutty flavors, melon and fruit notes, and brown sugar sweetness. The aftertaste carries some black tea characteristics. The overall flavor layers are quite rich.

Knowledge Extension

In 1959, Portuguese people moved the Bourbon mutant variety Catuai from Brazil to East Timor, where it was hybridized with Timor, which has Robusta ancestry. They successfully cultivated Catimor, which has superior disease resistance and productivity.

Conclusion

In short, FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. We hold three high-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for six years!

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