Characteristics and Brewing Methods of Yunnan Small Bean Catimor Coffee Beans - Flavor Description and Taste Introduction - Is Catimor an Arabica Variety?

Introduction to Coffee Varieties

Actually, the oldest variety in Yunnan is Typica, but Typica has poor disease resistance. To simply increase yield, coffee farmers began cutting down fine-flavored coffee varieties and planting varieties with inferior flavor but very high yields. Initially, the rust-resistant S288 was introduced, and later the higher-yielding Catimor coffee variety was introduced. Now at FrontStreet Coffee, you will find two types of coffee beans: one is Yunnan Typica coffee beans, and the other is Catimor coffee beans. At FrontStreet Coffee, Yunnan Typica is marked as Yunnan specialty coffee, while Yunnan Catimor coffee beans are marked as Yunnan Xiaoli.

Global Catimor Cultivation

In Indonesia's Sumatra island, Ateng (the local name for Catimor coffee beans) and Tim Tim - which is Timor (half Robusta genes) - already account for 70% of exports. The so-called Mandheling is actually a three-way blend of these two hybrid varieties and Typica (one of the Arabica varieties).

Colombia also extensively plants its own Catimor coffee beans (it's said they have been backcrossed for many generations, reducing Robusta genes significantly), naming it "Colombia" after the country, showing its importance, and it has become one of the main export varieties.

In Kenya, the local hybrid of Robusta and Arabica is called Ruiru 11, and there's a trend in commercial export beans to replace traditional varieties SL28/34.

In China's Yunnan, the exports to major international coffee companies like Starbucks and Nestlé are basically all Catimor varieties. After all, high yield and disease resistance bring higher economic benefits to coffee farmers.

Catimor Characteristics

Catimor comes from the hybrid of Timor and Caturra. In 1959, it was developed by the Portuguese Coffee Leaf Rust Research Center CIFC, with research focused on disease resistance and high yield. Catimor coffee beans are characterized by high yield, short plants that can be densely planted, and new leaves that are reddish-brown. Inherited from Timor's Robusta genes, Catimor can better resist coffee berry disease and coffee leaf rust, while also having stronger pest and disease resistance. However, this is also often criticized in cup performance.

Catimor coffee beans are characterized by rapid fruit maturation and high yield, requiring sufficient fertilizer supply and shade. Additionally, Catimor's high yield corresponds to a relatively shorter commercial lifespan, averaging only ten years. When planted at low altitudes, Catimor's cupping performance shows no significant difference from other commercial varieties. When planted above 1200 meters altitude, Catimor's cup flavor is significantly inferior to Bourbon, Caturra, and Catuai.

Asian Coffee Characteristics

When mentioning Asian coffee, coffee enthusiasts' first impression is often richness and stability. Because of the heavy characteristics of Asian coffee, it's very suitable as a base when making espresso blends. Asian coffee green beans are generally processed using wet or semi-wet methods. The green beans are mostly uniform in size, but beans processed by semi-wet methods have darker colors. The general characteristics of Asian coffee are heavy flavor, strong and round sweetness, but aroma and brightness are somewhat plain. Asian coffee: taste characteristics, deep flavor and rich mouthfeel.

Chinese Coffee Growing Regions

China's main coffee growing regions are in Hainan, Yunnan, Guangdong, and Taiwan. The northern part of Hainan Island and the southern part of Yunnan Province are located between 15°N latitude and the Tropic of Cancer. Their coffee is rich but not bitter, fragrant but not strong, very unique, with a bit of fruit flavor, making it top-grade coffee that receives international acclaim. Taiwan is located in the subtropical zone with many mountains and distinct rainy seasons, which is a fairly good growing environment for coffee. Since coffee trees were introduced by the British during the Guangxu period, small-scale cultivation still exists. Famous growing areas include Huichang Farm in Nantou mountain area (over 1000 meters altitude) and Hebao Mountain in Yunlin Gukeng (294 meters altitude).

Yunnan is China's main coffee bean growing region. Yunnan is located south of the Tropic of Cancer in a subtropical mountainous climate zone, with unique plateau red soil that is fertile and loose, and a mild climate, particularly suitable for growing small-seeded coffee varieties. Yunnan coffee was first introduced by French missionaries in 1902, and to this day, 24 coffee trees over 90 years old still grow in Zhukula Township, Binchuan County. In 1914, Jingpo ethnic border people from Ruili introduced it from Myanmar to Nongxian Village. Typica and Bourbon, these two classic high-quality coffee varieties, are the main cultivated varieties in Yunnan. Due to the similar morphology and habits of these two varieties, they are often mixed in cultivation. Bourbon's terminal buds and young leaves are green, called green-top coffee; Typica's terminal leaves are reddish-brown, called red-top coffee.

After examining Yunnan's coffee cultivation and primary processing bases, tasting experts from the International Coffee Organization evaluated Yunnan coffee as being in the same category as Colombian wet-processed small-seeded coffee, among the highest quality coffee in the world. Currently, Yunnan coffee is mainly distributed in 11 prefectures and cities including Baoshan, Simao, Yuxi, and Dehong. Among them, the coffee quality in Baoshan and Simao regions is superior.

The dry-hot valley Lujiangba is Baoshan's "tropical treasure." The average temperature in the basin is 21.5°C, with a maximum of 40.4°C, and basically no frost throughout the year. The small-seeded coffee cultivated here is rich but not bitter, fragrant but not strong, with small and uniform beans, rich mellow aroma, and with fruit flavor. Simao is located in the upper reaches of the Lancang River and is famous for its steep terrain, being one of China's famous Pu'er tea producing areas. At the same time, Simao is also China's largest area for coffee cultivation. The coffee cultivation area is about 150,000 mu, with an output capacity of 22,500 tons. Simao region's altitude ranges between 1000-2000 meters, with mountainous and sloped terrain as the main features, possessing many dry-hot valleys and barren mountains, with fertile soil, sufficient sunlight, abundant rainfall, and large temperature differences between day and night, very suitable for coffee growth.

Coffee quality is determined by various factors including growing environment, climate, and cultivation management techniques. Its optimal growing environment is low latitude, high altitude, sufficient rainfall, and appropriate sunlight. However, other regions in this zone such as Hawaii, USA, and Saudi Arabia either have low altitude or are desert with little rain. Only Simao, Yunnan, located in this zone, possesses all suitable conditions, creating the unique mellow and fragrant taste of Simao coffee.

Yunnan Xiaoli Coffee

Origin: Yunnan Baoshan
Altitude: 1200m
Processing Method: Washed
Variety: Catimor

FrontStreet Coffee Roasting Profile

Preheat roaster to 190°C, set heat to 120, damper at 3; return temperature at 1'40", when roaster reaches 145°C, open damper to 4, heat unchanged; when roaster reaches 166°C, bean surface turns yellow, grassy smell completely disappears, enter dehydration stage. When roaster reaches 188°C, adjust heat to 60°C, damper at 5.

At 8'37", ugly wrinkles and black spots appear on bean surface, toasted bread smell clearly turns to coffee aroma, can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack starts at 9'00", damper unchanged, develop for 3 minutes after first crack, discharge at 198°C.

FrontStreet Coffee Cupping Results

Smooth entry, Asian herbal plant aroma, lively and bright acidity, saliva production on both cheeks, soft acidity, good balance with richness, rich layers, aftertaste with obvious dark chocolate, honey, and cane sugar flavors. After complete cooling, brown sugar flavor emerges.

Frontsteet Brewing Recommendations

Kalita Wave Dripper

First use the Kalita Wave dripper to brew this bean. This trapezoidal dripper has three small holes at the bottom, with many ribs on the cup wall distributed in equally spaced straight lines. Flow rate is relatively slow, mainly immersion extraction.

Parameters & Technique: Grind size EK43 setting 10 (80% pass rate through #20 standard sieve), water temperature 91°C, coffee-to-water ratio 1:15. Bloom with 29g water for 30 seconds, pour to 130g in stages. When water level drops and is about to expose the coffee bed, continue pouring to 229g and stop. When water level drops and is about to expose the coffee bed, remove the dripper. Extraction time from bloom start: 1:40.

Flavor: Aroma of spices, cantaloupe, cream, passion fruit, caramel, nuts, with hazelnut sweetness in aftertaste.

Hario V60

Since the V60 dripper's ribs are distributed in curved patterns from top to bottom with varying lengths, exhaust is relatively smooth during brewing and flow rate is also relatively fast. Because of this, the extracted coffee flavor layers are quite obvious. So FrontStreet Coffee will use V60 to brew a pot of Yunnan Xiaoli, using segmented extraction technique to increase the extraction rate.

Parameters & Technique: Medium-fine grind (80% pass rate through #20 standard sieve), water temperature 91°C, coffee-to-water ratio 1:15. Bloom with 30g water for 30 seconds, stop at 125g pour. When water level drops and is about to expose the coffee bed, continue pouring to 227g. When water level drops and is about to expose the coffee bed, remove the dripper. (Extraction time from bloom start) 1:42.

Flavor: Starfruit, plum, melon, cream, black tea. Overall mouthfeel is relatively smooth with very bright fruit acidity, tea-like aftertaste with a bit of fruit sourness.

Siphon Brewer

The principle of siphon coffee extraction is mainly achieved through pressure difference. First, heat the water in the lower chamber to boiling, then insert the upper chamber, creating high pressure in the lower chamber. Due to the pressure difference between lower and upper chambers, hot water rises to mix with coffee grounds in the upper chamber for extraction. After extraction, remove the heat source from the lower chamber, instantly reducing the pressure difference between upper and lower chambers, causing coffee extract to flow back to the lower chamber. The siphon is mainly immersion-based, so the brewed coffee is more balanced with rich mouthfeel.

Parameters & Technique: 20g coffee/1:10/coarse grind (60% pass rate through China's #20 standard sieve). Put 210g water in lower chamber. When lower chamber water reaches 90°C, insert upper chamber tightly. When upper chamber reaches 90°C, add coffee grounds, stir to ensure full contact between coffee and water. After 30 seconds, stir again to break the crust. At one minute, remove heat source, use dry cloth to wipe lower chamber to accelerate coffee liquid return speed.

Flavor: Cantaloupe, cucumber, cream, citrus, chocolate, almond, sweet orange, with melon sweetness in the finish and passion fruit acidity. Overall flavor layers are quite obvious.

Summary

After comparing the flavors brewed with different equipment, FrontStreet Coffee feels that although the beans are the same, the flavors brewed with different equipment are still quite different! When you usually brew, if you want a cup of coffee with rich flavor layers, you can choose to use fast-flowing drippers like V60 or hollow filters; while if you want a cup of coffee with rich mouthfeel, you can choose immersion-based equipment like siphon brewers or trapezoidal drippers!

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473