Flavor Profile of Yunnan Typica Coffee Beans - Taste Notes

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FrontStreet Coffee - Yunnan Typica Introduction

Typica: The oldest native variety from Ethiopia, originating from southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. It features elegant flavor but weak constitution, poor disease resistance, and low fruit yield. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety. Typica has bronze-colored young leaves, known as red-top coffee, and belongs to the Arabica species.

According to research, the scientific name of small-seed coffee plants is Coffea arabica, also called C-bean, which is a category of coffee with over 100 varieties. Among these, Typica and Bourbon are recognized worldwide as the best varieties within the Arabica species. What Baoshan locals commonly refer to as "old varieties" are actually Typica and Bourbon.

The cultivation of "old varieties" in Baoshan has a history of over 100 years, with documented history spanning more than 60 years. However, no one can provide an answer regarding how the cultivation of Baoshan's old-variety coffee will be continued and developed in the future.

As is well-known in the industry, international mass coffee trading prices have long been primarily influenced by the New York C-bean trading market and the London R-bean trading market. According to Xie Xianwen's introduction: Baoshan small-seed coffee trading prices have been influenced by the New York C-bean market for many years. The widely planted Catimor coffee has consistently maintained a very low price in the international mass trading market because there is no shortage of such coffee beans internationally.

However, at the same time, the development trend in the global coffee industry is: the specialty coffee market characterized by variety, estate cultivation, and direct trade is continuously growing. Looking at the domestic market, specialty coffee is almost entirely imported, and no one uses Catimor coffee for single-cup pour-over (generally only used as raw material or blending), which is also an indisputable fact.

"Rich and fragrant without bitterness, mellow and aromatic without harshness, with harmonious fragrance; rich in oils, with strong fruit acidity and lasting sweet aftertaste; this is the superior grade among coffees." This is the evaluation of domestic and international coffee experts after cupping Baoshan small-seed coffee. Baoshan small-seed coffee possesses light jasmine, citrus blossom, and osmanthus aromas, bringing drinkers a fresh and elegant aromatic experience and an unforgettable wonderful sensation upon entry; gentle bitterness provides a rich taste experience. Baoshan small-seed coffee has refreshing, non-irritating fruit acidity, full mellow flavor, rich and smooth texture, with lasting sweet aftertaste that is captivating.

In Summary

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