Understanding the Overall Flavor Profile and Quality of Yunnan Coffee Beans - Introduction to the Main Characteristics of Coffee Varieties Cultivated in Yunnan

The story of Yunnan coffee begins with its fascinating history. In the mid-19th century, after France's influence stabilized in the Indochinese Peninsula, they turned their gaze northward toward the beautiful mountains and waters of Yunnan. Following the conclusion of the Sino-French War, in October 1887, the Qing court was forced to open Mengzi in Yunnan as a trading port, allowing French influence to enter the region.

Father Alfred Tientcheu, dispatched by the Dali Catholic mission, came to Zhukula Village in Pingchuan Town, today's Bingchuan County, Dali, to spread Christianity and build a Catholic church. Father Tientcheu had a habit of drinking coffee, so he introduced an Arabica coffee tree of uncertain origin—some say it was brought from Vietnam, though this cannot be confirmed. He planted it beside the church, thus becoming the ancestor of Yunnan coffee. Today, there are still four coffee trees over 90 years old in Zhukula Village.

In the primeval forests near the Myanmar border in Yunnan's Lincang region, FrontStreet Coffee has its own coffee plantation. Since 2013, FrontStreet Coffee has been cultivating coffee beans in Yunnan, planting the excellent Typica coffee variety. Through years of harvesting mature beans, the coffee flavor has improved year by year. The overall flavor profile—featuring brown sugar-like sweetness, rich chocolate body, and a clean, clear mouthfeel—has been highly praised by coffee enthusiasts, refreshing their perception of Yunnan coffee beans.

Current Yunnan Coffee Varieties

Currently, the main coffee varieties that can be mass-produced in Yunnan include Catimor, Typica, and Bourbon. However, the majority of Yunnan coffee production still consists mainly of Catimor. The overall flavor profile of Yunnan coffee is mellow and aromatic without bitterness, featuring notes of nuts, brown sugar, and rich fragrance. Due to the Catimor variety, it also carries slight woody notes.

Yunnan Typica Coffee

The cultivation of Yunnan Typica began in 1904 when French missionary Father Tientcheu successfully cultivated coffee in Zhukula, Bingchuan County, Yunnan. This marked the beginning of Yunnan coffee, generally referred to as small-seed coffee, commonly known in China as Yunnan small-seed coffee.

After 1930, the renowned overseas Chinese leader Mr. Liang Jinshan brought coffee to Pu Piao and Luoming for cultivation, continuing until the founding of New China. After 1952, large-scale coffee cultivation began in areas like Lujiang, with nearly 60 years of large-scale planting history to date. Most of the Yunnan Typica we can taste today originates from plantings started during this period. As mentioned earlier, FrontStreet Coffee planted Typica varieties in 2013, producing excellent flavors.

Yunnan Catimor Coffee

In 1959, Portuguese growers moved the Bourbon mutant variety Caturra from Brazil to East Timor, where it was crossed with Timor Hybrid (which carries Robusta genetic material), successfully creating the highly disease-resistant and productive Catimor variety. As leaf rust plagued coffee-producing countries worldwide, various nations promoted Catimor extensively with international organization assistance to resist leaf rust and increase production.

Starting in 1992, Nestlé established a coffee agriculture department specifically to guide and research the improvement and cultivation of Yunnan coffee, introducing the high-yield, disease-resistant Catimor variety and purchasing coffee at prices based on the U.S. spot market. Catimor is not purely of Arabica descent—it's a hybrid between Timor Hybrid (an Arabica-Robusta cross) and Caturra (a Bourbon variant), meaning Catimor has 25% Robusta genetic material. This Robusta heritage determines its flavor shortcomings: less complex aroma, predominantly bitter taste, and tendencies toward astringency and stimulating musty flavors.

Yunnan Bourbon Coffee

In 1952, experts from the Yunnan Academy of Agricultural Sciences distributed 80kg of coffee seeds (Typica and Bourbon) to farmers in Baoshan's Lujiangba. Several years later, they provided large-scale guidance for cultivation, leading to the swaying coffee trees along the Burma Road. Due to the huge demand for supply to the Soviet Union, Yunnan's coffee cultivation experienced rapid development. In Professor Ma Xijin's 1981 survey of the ancient coffee forest in Zhugula Village, Typica accounted for 31% and Bourbon for 69%.

Bourbon is a natural mutation of Typica, traceable to the round-bean Mocha coffee of Yemen, which was expanded after being planted by the French in 1708 on Bourbon Island (now Réunion). Bourbon also possesses excellent aroma and rich flavors, with higher yield and growth vigor than Typica, suitable for cultivation at altitudes of 1200-2000 meters. However, it has weaker disease and pest resistance and is more sensitive to strong winds and heavy rainfall. Bourbon coffee is the second-best variant after Typica among small-seed coffees. The main branches initially grow upward at a 45-degree angle from the trunk, drooping as fruit loads increase. Lateral branch nodes are denser, producing more fruit and higher yields. However, the berries are smaller and mature more slowly. Bourbon terminal buds and young leaves are green, earning it the name "green-topped coffee."

Yunnan Coffee Grading System

International Common Grading Standards:

Coffee beans are graded by size using round-hole grading screens. The international standard for small-seed coffee sizes ranges from grades 10-20, where the number represents a fraction with that number as the numerator and 64 as the denominator, measured in inches. For example: grade 14 refers to green coffee beans that can pass through a screen with 14/64-inch diameter holes, while grade 19 refers to beans that can pass through a screen with 19/64-inch diameter holes. (1 inch ≈ 2.54 cm)

Domestic Coffee Common Grading Standards:

Divided into five levels based on screen hole diameters of 6.5, 6.0, 5.5, and 5.0 mm.

• Grade 1: Above 6.5mm, plump and complete beans.
• Grade 2: 6.0-6.4mm, plump and relatively uniform.
• Grade 3: 5.3-5.9mm, relatively plump, slightly less uniform.
• Grade 4: 5.0-5.4mm, with some incomplete beans, complete beans accounting for over 75%.
• Grade 5: Below 5.0mm, with incomplete beans, complete beans accounting for over 30%.

FrontStreet Coffee's own plantation coffee beans, the Frontsteet 2013, are graded according to domestic coffee common grading standards and meet Grade 1 standards, reaching 17-18 mesh or above.

Yunnan Coffee Growth Period

Yunnan small-seed coffee begins bearing fruit after 3-4 years of growth. FrontStreet Coffee's own plantation Typica coffee, planted in 2013, did not produce coffee cherries until 2019. Coffee is a short-daylight plant with the characteristics of multiple flowering periods and concentrated blooming. Small-seed coffee in Yunnan flowers from February to July, with peak blooming 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. Small-seed coffee typically begins blooming between 3-5 AM and reaches full bloom from 5-7 AM.

Coffee fruit development requires a long time. Small-seed coffee cherries typically take 8-10 months to mature, generally ripening between October and December of the same year. Rainfall significantly affects fruit development, and climatic conditions directly influence fruit maturation.

Yunnan Coffee Brewing Flavors

Small-seed coffee is typically processed using the washed method, although FrontStreet Coffee also offers natural processed Yunnan beans. Let's see how FrontStreet Coffee brews washed processed Yunnan small-seed coffee beans and what flavors they present.

FrontStreet Coffee Brewing Suggestions

Each bag of specialty coffee from FrontStreet Coffee comes with detailed information and brewing parameter suggestions. The brewing recommendation is to use the reference parameters to create a bowl shape with the coffee grounds to ensure full extraction. Water level higher than the coffee bed will cause some water to flow directly down along the filter cup edge, while too low a water level will prevent some coffee grounds from participating in extraction, resulting in a weaker taste.

Filter cup: V60 Water temperature: 88-89°C Dose: 15g Ratio: 1:15 Grind: Medium-fine (80% pass-through rate on China standard #20 sieve)

Brewing method: Three-stage extraction. Use 30g of water for blooming for 30 seconds. Using a small water flow, pour in a circular motion to 125g, then segment. When the water level drops to just expose the coffee bed, continue pouring to 225g and stop. Wait until the water level drops to just expose the coffee bed, then remove the filter cup. (Timing starts from blooming) Extraction time is 2'00".

Choosing V60 brewing for Yunnan small-seed coffee results in final flavors of plum acidity, melon fruits, cream, and black tea. Overall, the mouthfeel is relatively smooth with bright fruit acidity, a tea-like finish, and a hint of fruit sourness.

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

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473