Yunnan Typica Coffee Flavor Profile Processing Methods Characteristics Variety Origin Taste Introduction

Yunnan Catimor 1557

Most Yunnan coffee on the market is of the Catimor variety, but actually, Yunnan still has a small amount of Typica variety coffee. For example, FrontStreet Coffee has its own coffee plantation in Lincang, Yunnan, growing Typica variety coffee—FrontStreet Coffee's 2013 Natural Typica Coffee. Of course, FrontStreet Coffee also has Catimor variety coffee, such as the FrontStreet Coffee Washed Yunnan Arabica Coffee and FrontStreet Coffee Natural Catimor Coffee on the bean list.

Yunnan Coffee

Yunnan is the largest coffee-growing region in China. Its unique geographical environment and climatic conditions—low latitude, high altitude, sufficient rainfall, and suitable sunlight—make the area between 15°N and the Tropic of Cancer an ideal coffee-growing zone, forming a golden belt for coffee cultivation and creating a unique flavor profile that is rich but not bitter, fragrant but not intense, with a hint of fruitiness.

Yunnan coffee is also known as Yunnan Xiaoli (small bean), with coffee beans that are uniform and full-bodied, with a moderate mellow taste. FrontStreet Coffee loves Yunnan coffee because this is China's own coffee. FrontStreet Coffee has two Yunnan Xiaoli coffees—one is Catimor, and the other is Typica coffee beans. Xiaoli coffee refers to Arabica coffee beans, which are called small-fruit coffee because their beans are relatively small. Robusta coffee is called medium-fruit coffee, while Liberica belongs to large-fruit coffee.

Morphological Characteristics

Small trees or large shrubs, 5-8 meters tall. The base usually has many branches, with old branches being grayish-white. Nodes are swollen, young branches are hairless. Leaves are thin and leathery, ovate-lanceolate or lanceolate, with long gradually pointed tips, wedge-shaped or slightly blunt bases, entire or shallowly wavy margins, hairless on both surfaces. Several cymes cluster in leaf axils, with white and fragrant corollas. Berries are broadly elliptical when mature, red, 1.2-1.6 cm long, with seeds 0.8-1.0 cm long. Flowering period is March to April.

Yunnan Arabica Coffee

Although China is known as the land of tea, coffee has a long history in China. Yunnan Arabica coffee arrived in mainland China in 1892, and since then, this foreign species has thrived on this magical Eastern land, with over a century of cultivation history.

From initially just satisfying the old missionaries' appetite to now becoming a regional economic crop, coffee in China has experienced more than just a model of adoption and imitation. Through continuous exploration, cultivation, and improvement, coffee cultivation varieties suitable for China's geographical environment have emerged, as well as many coffee roasting methods that suit Chinese tastes. Compared to imported beans, Yunnan coffee beans are relatively fresh. Because imported beans need to cross oceans and undergo long customs inspection procedures, by the time they reach major domestic distributors, more than half a year has passed, making freshness impossible. Domestic coffee can be roasted within days, which absolutely surpasses imported coffee beans. Moreover, the quality of Yunnan coffee beans is getting better and better, so almost all coffee shops now feature Yunnan coffee.

Yunnan Coffee Growing Regions

Yunnan coffee growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and other regions.

Baoshan

The average temperature in Baoshan is 21.5°C, with a maximum of 40.4°C. It is basically frost-free throughout the year and is recognized as the best Arabica coffee growing area. The Arabica coffee cultivated here is famous at home and abroad for being rich but not bitter, fragrant but not intense, with small and uniform beans, mellow and rich fragrance, and a fruity flavor. International coffee organization tasting experts have rated Yunnan coffee as being in the same category as Colombian wet-processed Arabica coffee, making it one of the world's quality coffees. FrontStreet Coffee's Yunnan Arabica Coffee comes from Baoshan, Yunnan.

Lincang

Unique geographical location and climatic conditions have made Lincang a focus of attention for many coffee companies. They have successively established 200-mu and 100-mu high-quality coffee seedling bases in Mengding Town, Gengma Autonomous County, and Xingfu Farm in Lincang, respectively, and have carried out coffee cultivation in Gengma, Zhenkang, Yun County, Cangyuan, and Yongde.

FrontStreet Coffee has established its own estate in the Lincang growing region of Yunnan. FrontStreet Coffee selected and cultivated the Typica variety, which is a pure Arabica variety with superior flavor compared to the Catimor variety currently grown in Yunnan. From seedling to first fruiting takes at least 4-5 years, which is why Yunnan coffee farmers, despite knowing that Catimor has inferior flavor, are unwilling to replant. FrontStreet Coffee's first batch of self-produced Yunnan coffee beans from 2020-21 was named "FrontStreet Coffee 2013" and received unanimous praise.

Yunnan Coffee Varieties

Currently, most coffee grown in Yunnan is of the Catimor variety, but Baoshan still grows a small amount of Typica variety coffee.

Catimor

A combination of Arabica and Robusta varieties. Robusta has good resistance to leaf rust disease and rich oils, high yield, and is easy to cultivate. After hybridizing with Arabica's Typica, Catimor has 25% Robusta genes. It improved resistance to leaf rust disease, retained rich oils, and also has some of the rich flavor of the original Typica variety, so most Yunnan estates began large-scale cultivation of Catimor.

Typica

The most classic high-quality Arabica variety, from which many commercial improved varieties originate. It has excellent flavor expression and is recognized as a specialty coffee variety, but with extremely low yield and susceptibility to rust disease, requiring more human management. Typica coffee originates from Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plant is relatively vigorous but not tolerant to direct sunlight, with higher yields in Hawaii. Typica's top leaves are copper-colored, called red-topped coffee.

Because of this, most Yunnan coffee in the past was used for instant coffee or as commercial beans. However, the quality of Yunnan coffee is continuously improving, and gradually the name of Chinese Yunnan coffee is becoming known worldwide, and Yunnan coffee even appears in specialty coffee.

Coffee Bean Processing Methods

Yunnan coffee uses the washed processing method, although some coffees also use natural processing methods. For example: FrontStreet Coffee Washed Yunnan Arabica Coffee, FrontStreet Coffee Natural Catimor Coffee, and FrontStreet Coffee 2013 Natural Typica Coffee. Both washed and natural processing methods have their own flavor characteristics.

Washed Processing Method

Coffee farmers first pour harvested coffee cherries into large water tanks. Underdeveloped inferior beans will float to the surface, while mature and full fruits will sink to the bottom. At this time, the defective beans (fruits) floating on the surface are scooped out. Then a pulp sieving machine is used to remove the outer skin and pulp of the coffee fruit. At this point, the coffee beans still have a slippery layer of mucilage attached. The coffee beans with mucilage are placed in fermentation tanks for 16-36 hours. During this process, microorganisms decompose the mucilage. After fermentation is complete, large amounts of clean water are used to wash away the mucilage residue on the coffee beans. Finally, the cleaned coffee beans are dried in the sun. The washed processing method achieves a balance of bright and gentle acidity, appropriate body, with sweetness and aromatic spices.

FrontStreet Coffee Brewing Recommendations for FrontStreet Coffee Yunnan Arabica Coffee

FrontStreet Coffee recommends using the V60 conical filter. The V60 has a large opening, and its unique spiral rib design allows air to be discharged more easily, thereby improving extraction quality. The body might not be thick enough, but the fruit acidity and distinct aroma of FrontStreet Coffee's Yunnan coffee brought out by its high concentration are its major characteristics.

Filter: Hario V60, Water Temperature: 88°C, Coffee Amount: 15g, Coffee-to-Water Ratio: 1:15, Grind Size: Medium-fine grind (Chinese standard #20 sieve 75% pass rate)

FrontStreet Coffee 2013 Natural Typica Coffee Flavor: Heavy body, prominent sweet and sour notes, with citrus and berry tones, a hint of fermented wine aroma, caramel-like sweetness, creamy aftertaste, and black tea-like mouthfeel.

FrontStreet Coffee Washed Yunnan Arabica Coffee Flavor: Herbal, nutty aroma, chocolate, caramel.

FrontStreet Coffee Natural Yunnan Catimor Coffee Flavor: Flavor profile: nuts, chocolate, spices, caramel, plum.

FrontStreet Coffee Brewing Suggestions

To brew a good cup of coffee, besides the coffee variety, there's also the freshness of the coffee beans. FrontStreet Coffee believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped by FrontStreet Coffee are all roasted within 5 days because FrontStreet Coffee deeply understands that bean freshness greatly affects flavor. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring that every customer who places an order receives the freshest coffee when it arrives. The coffee degassing period is about 4-7 days, so when customers receive their coffee, it's at its peak flavor.

Of course, some customers need FrontStreet Coffee to grind the beans for them, which is also fine. However, FrontStreet Coffee must remind you: if the coffee beans are ground in advance, there's no need for degassing because during transportation, the pressure from carbon dioxide buildup in the packaging also helps round out the coffee flavor, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly because it oxidizes quickly when exposed to air, meaning the coffee's flavor will dissipate relatively quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee suggests buying whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

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

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Important Notice :

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