What Are the Best Coffee Brands from Yunnan Origin - A Guide to Yunnan Small Bean Coffee Grades and Flavor Profiles

Although Yunnan coffee has become well-known, there are many producing areas and brands. Which brand of Yunnan coffee tastes the best? At FrontStreet Coffee, we have two varieties of Yunnan coffee: one is the washed Yunnan Arabica coffee and natural processed Catimor, and the other is FrontStreet Coffee's natural processed Typica coffee.

Coffee Varieties

At FrontStreet Coffee, Yunnan Typica is labeled as Yunnan specialty coffee, while Yunnan Catimor is labeled accordingly as Yunnan Arabica following market conventions. Today, most Yunnan coffee beans available on the market are of the Catimor variety. In fact, the earlier Yunnan coffee beans were not Catimor, but Typica—the oldest and most primitive variety in the Arabica lineage.

Yunnan Arabica was originally named after Typica because Typica is indeed the Arabica small-seed variety. The oldest coffee variety in Yunnan is Typica. Later, when Nestlé entered Yunnan, due to Typica's poor disease resistance and to increase coffee bean yield, coffee farmers were asked to cut down the flavorful Typica coffee trees and plant varieties with poorer flavor but better disease resistance and higher yield. Initially, the rust-resistant S288 was introduced, and later the higher-yielding Catimor was introduced. This means that the coffee trees currently planted in Yunnan are mainly Catimor. Catimor, having Robusta genes, is not only more resistant to coffee leaf rust than Typica, but its yield is also three times that of Typica.

Compared to the Typica variety, Catimor coffee may have some deficiencies in flavor. However, with the promotion of specialty coffee culture, Catimor coffee in the Yunnan region has now received more scientific cultivation and planting, and its flavor and quality have been greatly improved. Robusta coffee beans generally have a bitter taste. Since the Catimor variety has some Robusta genes, it also has a "devil's aftertaste."

The western and southern parts of Yunnan Province are located between 15°N latitude and the Tropic of Cancer. Most areas have an altitude of 1000-2000 meters, with mountainous and sloped terrain that has significant relief, fertile soil, abundant sunlight, rich rainfall, and large day-night temperature differences. These unique natural conditions create the special characteristics of Yunnan Arabica coffee—rich without bitterness, aromatic without intensity, with a slight fruitiness.

Yunnan Coffee Bean Grading

Currently, Yunnan coffee generally uses particle size + defect rate for grading. Particle size is based on international standard mesh numbers. At the same time, factors such as international defect bean point standards, bean appearance and color, cleanliness, aroma, moisture content, etc. are also referenced.

International Coffee Common Grading Standards:

Coffee beans are graded by size using round-hole grading screens. The international practice for Arabica coffee sizing includes grades 10-20, where the numbers represent the screen hole diameter as a fraction with that number as the numerator and 64 as the denominator, in inches. For example: 14 refers to green coffee beans that can pass through a screen with 14/64 inch diameter holes, and 19 refers to green coffee 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 grades according to sieve holes of 6.5, 6.0, 5.5, 5.0 mm.

Grade 1: Above 6.5 mm, full and complete particles.

Grade 2: 6.0-6.4 mm, full, relatively uniform.

Grade 3: 5.3-5.9 mm, relatively full, slightly lacking uniformity.

Grade 4: 5.0-5.4 mm, with incomplete particles, complete particles accounting for more than 75%.

Grade 5: Below 5.0 mm, with incomplete particles, complete particles accounting for more than 30%.

International Standards for Defect Inspection of Arabica Coffee:

Grading is based on the amount of defects, often determined by how many defects are present in a certain amount of coffee beans. According to the coffee bean impurity and defect bean identification methods specified by the International Organization for Standardization, 300-gram coffee bean samples are randomly selected to calculate the impurities and defect beans for grading.

Coffee Growing Regions

The coffee growing regions within Yunnan Province include not only the well-known Pu'er and Baoshan, but also Dehong, Lincang, and others. However, the taste of Yunnan coffee from each growing region has subtle differences.

[Pu'er]

Pu'er City is divided into: Simao, Ning'er, Mojiang, Jinggu, Jingdong, Zhenyuan, Jiangcheng, Lancang, Menglian, Ximeng and other 9 counties and districts that grow Yunnan Arabica coffee. The annual average temperature is between 17°C and 20°C, and the planting altitude is between 700 meters and 1600 meters.

[Baoshan]

Baoshan City has: Longyang, Longling, Shidian, Changning, Tengchong and other five counties and districts that grow Baoshan Arabica coffee with geographical indication products. The planting altitude is between 1000 meters and 1500 meters, with an annual average temperature of 21°C. Lujiang coffee produced in Baoshan was rated as first-class in the London market in the late 1950s.

[Dehong]

The Dehong region is one of the earliest areas in China to introduce coffee cultivation. In 1914, Arabica coffee was introduced from Myanmar, and large-scale commercial cultivation began in 1953. The annual average temperature in Lincang is 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 fruits are still in the ripening stage, such conditions facilitate the formation of proteins, sugars, caffeine and other substances, giving Dehong coffee a full flavor.

[Lincang]

Lincang City has towns such as Gengma, Zhenkang, Yun County, Cangyuan, Yongde that have started coffee cultivation. Lincang has a unique geographical location, bordering Myanmar to the west; the climate conditions here are excellent, with significant day-night temperature differences, abundant rainfall, and mild annual average temperatures, making Lincang a focus of attention for many coffee companies.

FrontStreet Coffee saw the potential in Lincang and established its own coffee plantation estate in this region.

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. As the predecessor of FrontStreet Coffee, "Dazhen Coffee" wanted to grow coffee in a place called Dazhen in Guangdong. When the Catimor seedlings grew to 20 cm, we finally understood the relationship and sequence between coffee varieties, altitude, and processing methods for specialty coffee. Thus, FrontStreet Coffee abandoned its planting plan in Guangdong and went to Yunnan to deeply study coffee cultivation, and by chance, found suitable land for planting.

That year, FrontStreet Coffee chose the most difficult path: selecting high altitude, cultivating Arabica varieties, and reasonable planting.

Yunnan is not a place with four distinct seasons; here there are only dry seasons and rainy seasons. In terms of cultivation, FrontStreet Coffee has adopted extremely high standards to provide 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 sunlight exposure, FrontStreet Coffee has maintained the diversity of plant species and ecological environment within the estate.

From seedling to harvest, it takes at least three to four years. Today, FrontStreet Coffee Estate is welcoming its second coffee production season. Everything we do is to hear from coffee connoisseurs: "This is the taste of Yunnan specialty coffee."

Coffee Bean Processing Methods

FrontStreet Coffee's latest batch of coffee beans uses the most traditional and primitive post-processing method for green coffee beans, namely natural processing. The whole ripe and complete coffee cherries are evenly spread on drying beds for sun drying. Since 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 coffee cherry on time.

FrontStreet Coffee's natural processed Typica, due to the use of natural processing, has very strong aroma and outstanding sweetness, with preserved fruit-like sweetness, soft plum acidity, rich nutty notes, and aftertaste with brown sugar sweetness and tea sensation. Many friends who purchase FrontStreet Coffee's coffee beans will ask FrontStreet Coffee's baristas how to brew it to best bring out its flavor. FrontStreet Coffee's natural processed Typica is aromatic without intensity, rich without bitterness, possessing the traditional Yunnan Arabica coffee taste.

FrontStreet Coffee believes that the flavor of Yunnan Arabica belongs to a neutral and balanced tone, meaning it has acidity, sweetness, and bitterness. Therefore, FrontStreet Coffee's Yunnan coffee is all medium-roasted to highlight the roasted aroma of chocolate and nuts while retaining some acidity. From cupping, FrontStreet Coffee tastes that Yunnan Arabica daily beans present nuts, herbal, brown sugar aroma, melon and fruit sweetness, and plum acidity, with a balanced mouthfeel. Natural processed Typica presents chocolate, baked bread, fermented tropical fruits, and black tea aftertaste.

FrontStreet Coffee Brewing Parameters for FrontStreet Coffee Natural Processed Typica:

To preserve the acidity and tea characteristics of Yunnan coffee, FrontStreet Coffee uses medium roasting. When brewing, you can use a V60 dripper, 1:15 coffee-to-water ratio, medium grind (approximately raw sugar size/China No. 20 standard sieve pass rate 80%), and 91°C water temperature.

Use segmented extraction, bloom with 2 times the amount of water as the coffee grounds, i.e., bloom with 30g of water for 30 seconds. The reason for needing the blooming process is to allow the coffee grounds to release internal carbon dioxide gas, thereby making the later extraction more stable. With a small water flow, pour in a circular motion until 125g, then continue pouring until 225g and stop. When the water in the dripper has finished dripping, remove the dripper. Time from the start of pouring, extraction time is 2'00". Next, pick up the entire cup of coffee and shake it evenly, then pour into a cup for tasting.

[FrontStreet Coffee 2013 Natural Processed Typica Coffee Flavor]

Heavy mouthfeel, prominent acidity and sweetness, with citrus and berry notes, a hint of fermented wine aroma, caramel-like sweetness, creamy aftertaste, and black tea sensation.

FrontStreet Coffee Brewing Suggestions:

Regarding coffee brewing, FrontStreet Coffee has always believed that the freshness of coffee beans greatly affects the flavor of coffee. Therefore, the coffee beans shipped by FrontStreet Coffee are all roasted within 5 days. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," so that every customer who places an order receives the freshest coffee when they receive it. The coffee resting period is about 4-7 days, so when customers receive it, it is at the peak of its flavor.

For friends who need ground coffee, FrontStreet Coffee kindly reminds you: if the coffee beans are ground in advance, there is no need for a resting period, because during transportation, the pressure from carbon dioxide in the package can also make the coffee flavor more rounded, so you can brew a cup immediately upon receiving the coffee powder. However, ground coffee needs to be brewed promptly, because ground coffee oxidizes relatively quickly after contact with air, meaning the coffee flavor will dissipate relatively quickly, and the coffee flavor will not be as good. Therefore, FrontStreet Coffee suggests purchasing whole beans and grinding fresh before brewing to better taste the coffee's flavor.

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

For more specialty coffee beans, please add FrontStreet Coffee's 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