The Difference Between Yunnan Typica and Catimor: Yunnan Coffee Bean Varieties, Origins, and Flavor Characteristics

Regarding Yunnan coffee, FrontStreet Coffee has two varieties: one is the Catimor variety - FrontStreet Coffee's washed Yunnan Arabica and FrontStreet Coffee's natural Catimor, and the other is FrontStreet Coffee's 2013 natural Typica. Regarding these two coffees, some people might ask, which one tastes better? Actually, FrontStreet Coffee believes both are delicious, because everyone has different taste preferences. It's possible that you think Typica coffee tastes better, while others prefer the flavor profile of the Catimor variety.

However, overall, Catimor variety coffee never quite matches the excellent taste of Typica variety. Why is this? Because Typica belongs to the oldest Arabica varieties and has the best flavor profile, while Catimor is a hybrid of Arabica and Robusta species. Robusta doesn't match the excellent taste and cleanliness of Arabica varieties.

Actually, Yunnan Arabica originally referred to the Typica variety planted early in Yunnan. Small-grain coffee is also called small-grain Arabica, so Yunnan coffee was originally of the Arabica variety. Arabica itself has many different sub-varieties, among which the oldest coffee varieties are undoubtedly Typica and Bourbon. Typica is Ethiopia's oldest native variety, and almost all current Arabica coffee bean varieties are derived from Typica. Later, when Nestlé entered Yunnan, due to Typica's poor disease resistance and to increase coffee bean yield, coffee farmers were asked to cut down the flavorful Typica coffee trees and plant varieties with inferior flavor but better disease resistance and higher yield. Initially, the leaf rust-resistant S288 was introduced, followed by the higher-yielding Catimor. This means that the coffee trees currently planted in Yunnan are mainly Catimor varieties.

Typica has an elegant flavor but weak constitution, low disease resistance, and is susceptible to leaf rust disease. Coffee bean yield is low, making it difficult to meet economic benefits. In recent years, Typica in Central and South America has gradually been replaced by Caturra and Catuai. Therefore, Typica is becoming increasingly rare. Although Typica has an elegant flavor, it is not as widespread as Bourbon.

The most prominent characteristic of Typica coffee trees is their bronze-colored young leaves, which some people call "red-top coffee." With environmental changes, Typica has genetically evolved, with many variant varieties better adapting to surrounding environments and developing new characteristics, usually considered new varieties. The well-known FrontStreet Coffee's Indonesian Mandheling coffee, FrontStreet Coffee's Jamaican Blue Mountain coffee, FrontStreet Coffee's Hawaiian Kona coffee, FrontStreet Coffee's Yunnan Arabica, and others are all Typica variant varieties.

The Catimor coffee bean variety inherits characteristics from both parent plants through hybridization; particularly notable is its resistance to coffee leaf rust (due to its Robusta coffee bean genes) and its small, compact size, making large-scale cultivation easier. Due to its Robusta genes, Catimor not only has stronger resistance to coffee leaf rust than Typica but its yield is also three times that of Typica. It is precisely because of these two characteristics that Catimor coffee has become the preferred variety in Yunnan. However, it's worth noting that due to its early maturity and very high yield, it generally exceeds the yield of other commercial coffee varieties.

Catimor T-8667 descendants have relatively small stature but larger coffee fruits and seeds. The Catimor series T-5269 has high intensity and can adapt well to low-altitude areas between 600-900 meters with annual rainfall exceeding 3,000 millimeters. T-5175 is very efficient and sturdy but may have problems at very high or very low altitudes. In low-altitude areas, there's almost no difference in cup quality between Catimor and other commercial coffee varieties, but at altitudes above 1200 meters, Bourbon, Caturra, and Catuai have better cup quality.

The western and southern parts of Yunnan Province are located between 15°N and the Tropic of Cancer. Most areas have elevations between 1000-2000 meters, with mountainous and sloped terrain. The unique natural conditions—fertile soil, abundant sunshine, rich rainfall, and large temperature differences between day and night—create the special characteristics of Yunnan Arabica coffee: rich but not bitter, fragrant but not intense, with a slight fruity note.

Yunnan Arabica is a short-day plant. Coffee has multiple flowering phenomena and concentrated flowering periods. Arabica in Yunnan flowers from February to July, with peak flowering from March to May. Coffee flowering is greatly influenced by climate, particularly rainfall and temperature. Coffee flowers have a short lifespan of only 2-3 days. Arabica generally begins to bloom between 3-5 AM and reaches full bloom between 5-7 AM. Coffee fruit development takes a long time. Arabica fruit takes 8-10 months to mature, generally maturing from October to December of the same year. Rainfall greatly affects fruit development, and climate conditions directly impact the fruit.

Yunnan Coffee Major Growing Regions

Yunnan growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other regions.

Baoshan

Baoshan has an average temperature of 21.5°C, reaching up to 40.4°C, with basically no frost year-round, making it a recognized best Arabica coffee growing area. The Arabica cultivated here is famous both domestically and internationally for being rich but not bitter, fragrant but not intense, with small, uniform beans, rich mellow flavor, and fruity notes. International Coffee Organization tasting experts have rated Yunnan coffee as Class 1 among Colombian wet-processed Arabica, ranking it among the world's highest-quality coffees.

Pu'er

Pu'er City is famous for tea, with a coffee planting area of 789,000 mu, coffee bean production of 586,600 tons, and a total output value of 2.469 billion yuan. It has become Yunnan's largest coffee growing base. Its climate, geography, and soil conditions provide unique advantages for coffee cultivation. It has become mainland China's largest coffee-producing region, with the largest planting area, highest production, and most premium coffee trade distribution center.

Lincang

Lincang City is located in southwestern Yunnan Province. The Tropic of Cancer passes through its southern part. It borders Pu'er to the east, Dali to the north, Baoshan to the west, and Myanmar to the southwest. Therefore, it is also known as Lancang River, a shining pearl on China's southwestern border. Lincang City's average annual temperature ranges between 16.8-17.2°C. The dry and wet seasons are distinct, with abundant sunshine.

Yunnan Lincang has also established a plantation specializing in Typica variety coffee and a small number of Bourbon variety coffee trees, aiming to let everyone experience the charm of Yunnan coffee beans. Because Typica is one of the oldest Arabica-derived varieties, its flavor expression is naturally the most primitive and best, which is why FrontStreet Coffee chose it.

FrontStreet Coffee selected and bred Typica, a pure Arabica variety with superior flavor to the Catimor currently planted in Yunnan. From seedling to first fruiting takes at least 4-5 years, which is why Yunnan's coffee farmers, knowing that Catimor has inferior flavor, are unwilling to replant. FrontStreet Coffee's first batch of self-produced Yunnan coffee beans in 2020-21 was named "FrontStreet Coffee 2013" and received unanimous praise. In February 2022, FrontStreet Coffee's new seasonal FrontStreet Coffee 2013 was finally available to the public again.

Yunnan Coffee Bean Processing Methods

Most Yunnan coffee sold on the market today is mainly Catimor coffee. To improve some undesirable flavors of the Catimor variety itself, many use special processing methods to change the coffee beans' original flavor. However, FrontStreet Coffee believes that changing coffee flavor through processing methods is not a long-term solution; everyone tries special processing methods out of curiosity, while traditional processing methods remain the true favorite. Applying traditional processing methods to Catimor can reveal pleasant flavors when brewed.

Yunnan coffee beans use the most traditional washed and natural processing methods. FrontStreet Coffee has washed FrontStreet Coffee Yunnan Arabica, FrontStreet Coffee natural Catimor, and FrontStreet Coffee 2013 natural Typica. FrontStreet Coffee believes washed processing offers cleaner flavor, while natural processing provides fuller body and better sweetness.

FrontStreet Coffee Brewing Parameters for Yunnan Coffee

To preserve the acidity, sweetness, and tea-like characteristics of FrontStreet Coffee's Yunnan coffee, FrontStreet Coffee applies medium roast. When brewing, you can use a V60 dripper, 1:15 coffee-to-water ratio, medium grind (about coarse sugar size/75% retention rate on China #20 standard sieve), and 88°C water temperature.

Using segmented extraction, bloom with twice the amount of water as coffee grounds (i.e., 30g water for 30 seconds). The blooming process is necessary to allow the coffee grounds to release internal carbon dioxide gas, thereby making the subsequent extraction more stable. With small circular pours, pour to 125g, then continue pouring to 225g and stop. Wait until the water finishes dripping from the dripper, then remove it. Timing from the start of pouring, the extraction time is 2'00". Next, pick up the entire coffee pot and shake it well, then pour into cups for tasting.

[FrontStreet Coffee Washed Yunnan Arabica Flavor]: Herbal, nutty aroma, chocolate, caramel.

[FrontStreet Coffee Yunnan Natural Catimor Flavor]: Nuts, chocolate, spices, caramel, plum.

FrontStreet Coffee Brewing Recommendations:

Regarding coffee brewing, FrontStreet Coffee has always believed that the freshness of coffee beans greatly affects coffee flavor. Therefore, FrontStreet Coffee ships coffee beans roasted within 5 days. FrontStreet Coffee's roasting philosophy is "freshly roasted good coffee," ensuring that every customer who places an order receives the freshest coffee. Coffee's resting period is about 4-7 days, so when customers receive it, the flavor is at its best.

For friends who need ground coffee, FrontStreet Coffee kindly reminds: if coffee beans are ground in advance, there's no need for a resting period, because during transportation, the pressure from carbon dioxide in the package can also make the coffee flavor more rounded, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly, because coffee powder oxidizes quickly after contact with air, meaning the flavor will dissipate relatively quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

FrontStreet Coffee believes that regarding what flavor and variety coffee has, each has its own advantages, depending entirely on personal preference. Different varieties will certainly have different flavors—this is fundamental; different growing regions also produce different flavors. FrontStreet Coffee has over fifty different single-origin coffees from various regions, with many different varieties, and everyone is welcome to taste them.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

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Important Notice :

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