Flavor Characteristics and Brewing Methods for Yunnan Sun-Dried Catimor Coffee Beans | Major Coffee Growing Regions in China

The typical layout of coffee farms in southwestern Yunnan features 5,000 coffee trees per hectare, growing in sunny plantation-style conditions. Catimor is the preferred variety among farmers in this region, selected for its low susceptibility to disease and higher, faster yields. Farmers use washed harvesting methods, which in recent years have included mechanical mucilage removers.

Yunnan has long been renowned for its fertile highlands that produce some of China's most exquisite and delicious teas. Now, producers have begun to harness these lush green mountains to create rich and complex coffees with subtle nutty and honey notes.

Coffee's history in China is relatively young. French missionaries first planted coffee in the late 19th century, but production did not take off for nearly 100 years, despite a government initiative in the 1960s. It wasn't until 1988, with assistance from the United Nations Development Programme and the World Bank as part of another government-led project, that coffee began large-scale commercial development. The vast majority of coffee produced here is commercial grade; prices over the past decade have been affected by market fluctuations as well as frost and other environmental factors. Despite growing production levels and increasing popularity of coffee consumption, significant amounts of coffee are still imported into China. Instant coffee remains China's largest coffee segment, with extensive use of robusta coffee. Vietnam, one of Asia's largest robusta producers, accounts for over 50% of China's total coffee imports.

As production levels continue to grow, export levels have also increased. The Chinese government has increasingly encouraged companies to export coffee, offering significant incentives that have driven substantial growth in exports. In just 20 years, China's coffee exports increased from 3.48 million kilograms (1994-1995) to 72 million kilograms (2013-2014). According to the ICO, the vast majority of Chinese exports are unprocessed raw coffee, with only 4% being roasted or soluble products.

Coffee is primarily grown in three regions of China: Yunnan, Fujian, and Hainan Island. Fujian and Hainan Island are known for growing robusta and account for only about 5% of total national production. Yunnan dominates in other markets, primarily producing arabica plants. Yunnan province borders Vietnam, Laos, and Myanmar, adding to its diversity. With an average altitude of 2,000 meters, catimor (a caturra-timor hybrid) is the preferred variety for most farmers due to its high yield, full body, and rust resistance.

A New Era of Chinese Coffee

This paradigm-shifting choice from one of the world's most beautiful agricultural centers has positioned China as a sophisticated and dynamic coffee-producing nation. Producer Li Guangyun and his wife Nano achieved this incredible breakthrough by adopting strict quality control methods and working closely with harvesters to ensure only ripe and delicious cherries are produced. The resulting cup presents a dynamic honey-like sweetness, balanced with earthy tea notes and subtle fruit flavors. A brand new coffee drinking experience marks the beginning of a new era for Chinese coffee.

When lightly roasted, the entire coffee presents bright citrus flavors that are very rich.

Of course, if you want to visit FrontStreet Coffee to taste Yunnan beans, you have multiple choices. Today we recommend this Yunnan Catimor, grown at an altitude of 1450-1550 meters and sun-processed. FrontStreet Coffee uses cinnamon roasting, resulting in a coffee full of nutty, chocolate, and spiced caramel flavors.

Brewing Recommendations

Recommended brewing method: Pour-over

Filter cone: KONO filter cone

Water temperature: 87-88°C

Coffee dose: 15 grams

Coffee-to-water ratio: 1:15

Grind size: Medium grind (78% pass-through rate on standard #20 sieve)

Brewing technique: Segmented extraction

Use 30 grams of water for blooming, with a blooming time of approximately 30 seconds. Using a small water stream, pour in a circular motion around the center until reaching 125 grams of water, then pause. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 225 grams total. Remove the filter cone when the water level drops and is about to expose the coffee bed. (Timing starts from the beginning of blooming) Total extraction time: 2'00".

Important Notice :

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