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

FrontStreet Coffee Yunnan Natural Catimor Introduction

The natural process is the most primitive and ancient of all coffee processing methods. It is also the method with the most complete fermentation, the hardest to control precisely — and the one that generates the greatest number of aromatic compounds from fermentation.

Processing Method

After harvesting ripe coffee cherries, they undergo [① floating selection] to remove floating dry fruits, then are drained and sent directly to drying beds for [② drying] until moisture content reaches 12%, followed by [③ collection and bagging] for hulling. Because the cherries continue fermenting throughout drying (internal fermentation within the fresh fruit) until moisture drops to 12%, drying time is the longest and fermentation degree the highest of any method, producing more complex flavors and intense aromas. The flip side: with such long drying times and each cherry fermenting individually, it is one of the most difficult methods to control, 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 at 16#-18# screen size or above. 2. Flavor: aromas of cantaloupe, banana, jackfruit and other fruits, as well as red wine.

Growing Environment: Grown at high altitudes of 1500-1700 meters.

The selected cherries are fully red fruits of uniform ripeness that received adequate sunlight. The controllability of this dry process comes from back-pressure hot-air-assisted drying technology: hot air penetrates the wet beans directly, effectively improving drying efficiency so the beans are no longer dependent on traditional sun-drying alone.

Recommended Roasting Level

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

2. Medium-Dark Roast: Rich caramel and chocolate aromas, creamy smooth texture, fine and abundant oils — 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 undergone further breeding and adaptability research, producing many generations of Catimor hybrids and Can-mor derived varieties. Some show good botanical characteristics and resistance to known rust physiological races, while others serve only as breeding material. Among the coffees grown in Yunnan, Catimor is a main variety with a large planting scale and area.

Knowledge Point

Coffee is a short-day plant, with the characteristic of multiple flowering episodes and concentrated flowering periods.

FrontStreet Coffee Recommendation

Curious about what careful natural processing can do for Yunnan Catimor? Start with the FrontStreet Yunnan Natural Catimor from Boshang, Lincang — high-altitude lots at 1500-1700 meters, dried with back-pressure hot air to 12% moisture, with cantaloupe, banana, and jackfruit aromatics over a red-wine note. At a medium roast it shows bright lemon acidity, honey-like sweetness, and a smooth, lasting aftertaste; push it to medium-dark for caramel, chocolate, and creamy oils that anchor an espresso base. For a cleaner cup, the washed FrontStreet Yunnan Small-Seed from Baoshan offers soft nuts, chocolate sweetness, and light plum acidity. Brew either on a V60 at 88-89°C with a 1:15 ratio and a medium-fine grind, blooming 30g of water for 30 seconds and finishing in about 2'00".