What are the Flavor Characteristics of Yunnan Catimor Sun-Dried Beans and Where Do Catimor Coffee Beans Originate?

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FrontStreet Coffee Yunnan Natural Catimor Introduction

The most original coffee processing method, with the most complete fermentation and the most difficult to precisely control the results, producing the most aromatic compounds from fermentation.

The natural processing method is the most primitive and ancient coffee processing method.

Processing Method

After harvesting ripe coffee cherries, they undergo [① floating selection] to remove floating dry fruits, then drain water and go directly to drying beds for [② drying] until moisture content reaches 12%, then [③ collection and bagging] for hulling. Because the cherries continue to ferment during the drying process (internal fermentation in fresh cherries) until the moisture content reaches 12%, the drying time is longest and fermentation degree is highest, resulting in more complex flavors and intense aromas. However, due to the long drying time and individual fermentation of cherries, it's also one of the most difficult methods to control processing results and prone to flavor defects.

Yunnan Catimor

Name: High-altitude premium natural processed

Variety: Catimor

Altitude: 1500-1700 meters

Origin: Lincang, Yunnan

Growing Region: Boshang, Lincang

Processing Method: Natural process, back-pressure mechanical hot air drying

Green Bean Characteristics: 1. Appearance: Light green color, bright seed grooves, uniform and plump beans, selected 16#-18# screen size or above. 2. Flavor: Aromas of cantaloupe, banana, jackfruit and other fruits, as well as red wine.

Growing Environment: Grown in high-altitude regions of 1500-1700 meters.

Selected coffee cherries are fully red fruits with uniform ripeness and adequate sunlight. The controllability of dry processing uses back-pressure hot air assisted drying technology, utilizing hot air for direct penetrating drying of coffee wet beans, effectively improving drying efficiency. No longer dependent on traditional sun-drying methods for coffee beans.

Recommended Roasting Level

1. Medium Roast: Aromas of citrus, strawberry, red wine, and jackfruit, with bright lemon acidity, smooth and full-bodied mouthfeel, high complexity, smooth and lasting aftertaste, honey-like sweetness, and high richness.

2. Medium-Dark Roast: Rich caramel and chocolate aromas, creamy smooth texture, fine and rich oils, making it an excellent base for specialty coffee drinks.

Catimor

Catimor, a variety of Coffea arabica, is a general term for hybrid varieties developed by the Portugal International Coffee Rust Research Center (CIFC) using Caturra19/IXHDT832/1 (HW26) and Caturra19/IXHDT832/2 (H.6). It has now spread to most coffee-producing countries and has undergone further breeding and adaptability research, producing many different generations of Catimor hybrids and Can-mor derived varieties. Some show good botanical characteristics and resistance to known rust physiological races, while others are used only as breeding materials. Among coffees grown in Yunnan, Catimor is a main variety with large planting scale and area.

Knowledge Point

Coffee is a short-day plant. Coffee has the characteristic of multiple flowering phenomena and concentrated flowering periods.

Conclusion

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