What Varieties are Yunnan Coffee Beans? Introduction to Yunnan Typica Coffee Beans

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FrontStreet Coffee - Introduction to Yunnan Typica

Typica is one of the oldest varieties of Arabica coffee species discovered to date, with another variety called Bourbon. In the misty Blue Mountains of Jamaica, the Typica subspecies coffee growing at altitudes above 1,000 meters is what we know as the coveted "Blue Mountain Coffee."

In 1892, Father Tian from France longed to drink coffee. He paced slowly in front of the church entrance in a remote mountain village—Zhukula Village—in Dali. After a while, he took out the coffee beans he had brought with him, dug up a piece of ground in front of the church, and carefully placed them inside. Then, these little beans that had traveled across the ocean grew into Yunnan's first coffee tree.

Baoshan City began large-scale coffee cultivation in 1952 and now has a 66-year history. Baoshan's small-grain coffee is renowned worldwide. As early as 1958, it was rated as a first-class product at the London International Coffee Tasting Conference, earning the beautiful name "Lujiang No. 1." At the 1980 National Coffee Conference, it was recognized as "the Crown of National Coffee" and was listed by the State Council as one of the national coffee production bases. Lujiangba's small-grain coffee became a coffee variety that supported fine seeds nationwide. Today, its "descendants" have spread throughout the country.

To the north of Baoshan stands the Gaoligong Mountains, which block the Siberian cold currents that sweep down in winter. The numerous mountains form favorable microclimates for coffee growth. For Arabica, an altitude of 1,200 meters is the quality watershed.

In a favorable natural environment, the delicate Typica exhibits extremely high sweetness and a pure taste:

It enters the mouth smoothly, with Asian herbal plant aromas. The acidity is lively and bright, causing salivation in the cheeks. The soft acidity and rich body are well-balanced, with rich layers. The aftertaste prominently features black chocolate, honey, and sucrose flavors. When completely cooled, it presents brown sugar flavors.

In Summary

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