What is Typica Coffee? Introduction to Flavor Characteristics of Yunnan's Typica Premium Coffee Beans

In "Specialty Coffee Studies," a must-read for coffee enthusiasts, the three essential elements of specialty coffee are defined as variety, altitude, and processing method. Among these, variety refers to Arabica, such as Bourbon and Typica.

When it comes to coffee, many people's most profound impression is probably the Blue Mountain coffee from Hong Kong dramas in the 80s and 90s. Watching adults take just a small sip of coffee, their look of satisfaction and enjoyment left a deep impression on my mind. Not until I grew up and tasted this "truly fragrant" flavor did I become completely captivated. Starting from only drinking imported beans to now strongly supporting China's Yunnan specialty coffee - this journey has been something I never imagined.

Today, Yunnan coffee shines brightly on the international stage, and all Chinese people view it with new respect. Today, FrontStreet Coffee will introduce everyone to Yunnan's renowned small-bean coffee growing regions.

Coffee Growing Regions

As the country vigorously promotes Yunnan small-bean coffee throughout the country, more and more mentions of Yunnan production areas are appearing before the eyes of Chinese people. People now know that Yunnan's Pu'er City has not only tea but surprisingly also coffee; Baoshan's small-bean coffee is also exported overseas and has even received much recognition.

Of course, Yunnan Province has abundant forest resources, fertile soil, plentiful rainfall, complex terrain, slightly higher altitudes, and mild temperatures throughout the year. Located near the Tropic of Cancer, it is a rare treasure land for coffee cultivation in China. Coffee regions within Yunnan Province include not only the well-known Pu'er and Baoshan but also Dehong, Lincang, and others. However, the flavor profile of Yunnan small-bean coffee varies subtly between each region.

[Pu'er]

Pu'er City is divided into nine counties and districts for growing Yunnan small-bean coffee: Simao, Ninger, Mojiang, Jinggu, Jingdong, Zhenyuan, Jiangcheng, Lancang, Menglian, and Ximeng. The average annual temperature ranges from 17°C to 20°C, with cultivation altitudes between 700 and 1,600 meters.

[Baoshan]

Baoshan City includes five counties and districts that grow Baoshan small-bean coffee with geographical indication products: Longyang, Longling, Shidian, Changning, and Tengchong. Cultivation altitudes range from 1,000 to 1,500 meters, with an average annual temperature of 21°C. Lujiang coffee from Baoshan was rated as first-grade in the London market in the late 1950s.

[Dehong]

The Dehong region is one of China's earliest areas for coffee cultivation, introducing small-bean coffee from Myanmar in 1914 and beginning large-scale commercial cultivation in 1953. Lincang has an average annual temperature between 18°C and 20°C, with no severe cold in winter, no extreme heat in summer, large day-night temperature differences, fertile soil, and abundant rainfall. When coffee cherries are still in the ripening stage, such conditions facilitate the formation of proteins, sugars, caffeine, and other substances, giving Dehong coffee a rich flavor profile.

[Lincang]

Lincang City has coffee cultivation in towns such as Gengma, Zhenkang, Yunxian, Cangyuan, and Yongde. Lincang's geographical location is unique, with its western border adjacent to Myanmar. The climate conditions here are exceptionally superior, featuring significant day-night temperature differences, abundant rainfall, and mild average annual temperatures, making Lincang a focus of attention for many coffee companies. FrontStreet Coffee recognized Lincang's potential and established its own coffee plantation in this region, also beginning a history of exclusive specialty coffee cultivation.

Coffee Varieties

Today, most Yunnan coffee bean varieties available on the market are Catimor. In fact, early Yunnan coffee bean varieties were not Catimor but Typica—the most ancient and original variety in the Arabica lineage.

With the country's reform and opening up, some international coffee brands such as Nestlé and Starbucks established Yunnan as one of their raw material sources. To obtain large quantities of raw materials from one region, they promoted the cultivation of Catimor coffee varieties. Because Catimor contains Robusta genes, it not only has stronger resistance to coffee leaf rust than Typica but also produces three times the yield.

Higher production capacity means higher returns. Many local Yunnan coffee farmers don't understand coffee varieties and flavors; their concern is income. Therefore, they reluctantly cut down the elegant-flavored Typica trees and switched to cultivating higher-yielding, less flavorful Catimor.

While mixing Robusta genes brings many benefits, it also brings disadvantages. Robusta coffee beans generally have a bitter taste. Since the Catimor variety has some Robusta genes, Catimor varieties carry a "devil's aftertaste."

FrontStreet Coffee Estate

FrontStreet Coffee has been roasting coffee for 10 years, and our involvement in coffee cultivation began half a year earlier than roasting coffee beans. "Dazhen Coffee," as Frontsteet's predecessor, wanted to grow coffee in a place called Dazhen in Guangdong. When the Catimor seedlings grew to 20 centimeters, we finally understood the relationship and sequence of specialty coffee's three elements: variety, altitude, and processing method. Thus, Frontsteet abandoned its Guangdong cultivation plan and went to Yunnan to deeply study coffee cultivation, finding suitable land through a fortunate opportunity.

That year, Frontsteet chose the most difficult path: selecting high altitude, cultivating Arabica varieties, and implementing rational planting practices.

Yunnan is not a place with four distinct seasons; it only has dry and rainy seasons. In cultivation, Frontsteet adopted extremely high standards, providing a natural and comfortable living environment for coffee trees. Since Typica is more difficult to manage in the field than Catimor and is sensitive to prolonged sun exposure, Frontsteet maintained the diversity of plant species and ecological environment within the estate.

From seedling to harvest requires at least three to four years. Today, the FrontStreet Coffee Estate is entering its second coffee production season. Everything we do is to earn this sentence from coffee connoisseurs: "This is the taste of Yunnan specialty coffee."

The latest batch of coffee beans from Frontsteet uses the most traditional and original post-processing method for green coffee beans—the natural processing method. Whole, perfectly ripe and complete red coffee cherries are evenly spread on drying beds for sun drying. Because the complete fruit skin and pulp layer is retained, the drying process is more complex and requires more time. To avoid excessive fermentation, staff need to frequently turn each red coffee cherry at regular intervals.

FrontStreet Coffee: Frontsteet 2013 Yunnan Natural Process Typica

Origin: Lincang, Yunnan
Estate: FrontStreet Coffee Estate
Altitude: 1,300 meters
Variety: Typica
Processing Method: Natural Process

Due to the natural processing method used, this Frontsteet-produced Frontsteet 2013 Natural Process Typica has extremely rich aromas and prominent sweetness, with preserved fruit-like sweetness, gentle plum acidity, rich nutty notes, and an aftertaste with brown sugar sweetness and tea-like sensations. Many friends who purchase this Frontsteet Yunnan coffee bean ask Frontsteet's baristas how to brew it to best extract its flavor.

If you want to experience the best flavor of this Frontsteet Yunnan coffee bean, Frontsteet suggests using freshly roasted coffee beans for brewing, which maximizes the rich flavors of the coffee. FrontStreet Coffee ships coffee beans roasted within 5 days because Frontsteet deeply understands that coffee bean freshness greatly affects flavor. Frontsteet's roasting philosophy is "Freshly Roasted Good Coffee," ensuring that every customer receives the freshest coffee when their order arrives. The coffee's resting period is about 4-7 days, so when customers receive it, the flavor is at its best.

Dripper: Hario V60
Water Temperature: 90°C
Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: China Standard #20 sieve, 75% pass-through

Pour 30 grams of water for bloom for 30 seconds, then pour from the center with a fine water stream and slowly spiral to 125 grams. When the water level in the dripper drops to just about to expose the coffee bed, continue spiraling to 225 grams. Total extraction time is approximately 2 minutes.

Some friends, after seeing Frontsteet's grinding equipment at FrontStreet Coffee stores, lose confidence in their home grinding equipment and want Frontsteet to grind the beans for them. Of course, Frontsteet provides this service both online and offline, but once coffee beans are ground into powder, their degassing activity becomes more intense, and flavor compounds dissipate faster, so grinding fresh and brewing immediately yields better flavor.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473