Southern Yunnan, with its geographical advantages of low latitude and high altitude, has become the core growing region for domestic Arabica coffee. The small-seed coffee produced locally is mainly Catimor, accounting for as much as 99%, with a clean flavor and fruity acidity. This article focuses on the washed Catimor from the Baoshan production area, starting from the selection logic of Front Street's production-area everyday beans, and outlines the variety composition, processing method, flavor characteristics, and practical pour-over parameters of the coffee beans. Front Street selects Catimor from the Baoshan production area, priced at 25 yuan/100g, with flavors of brown sugar aroma, plum acidity, and black tea notes. The article will also introduce the extraction characteristics of the V60 dripper and provide a complete brewing plan with coffee dose, grind size, coffee-to-water ratio, water temperature, and three-stage pouring, helping coffee enthusiasts reproduce at home a cup of Yunnan pour-over with clear layers and solid sweetness.

To grow top-quality Arabica coffee, two hard geographical conditions must be met: first, it must be within the Tropic of Cancer and Tropic of Capricorn, and second, the altitude must reach above 1,200 meters. In China, the places that can meet both standards are basically concentrated in southern Yunnan.

The coffee produced in Yunnan is small-seed coffee, and small-seed is the customary local term for Arabica, used to distinguish it from the medium-seed Robusta grown in Hainan. Arabica performs in the cup mainly with cleanliness, acidity close to fruity notes, and a relatively smooth entry. At present, 99% of the coffee grown in Yunnan is Catimor, which is a hybrid of Arabica and Robusta, containing about one-quarter Robusta lineage, though it is still classified as Arabica because it is tetraploid and can self-pollinate. After introducing Robusta genes, the Catimor plant is more robust and yields more than pure-blood Arabica, at the cost of somewhat inferior flavor performance.

In the remaining roughly 1% of planted area are Typica, Bourbon, and some experimental plots of Caturra, Geisha, and Yirgacheffe native species. Therefore, if one were to choose a coffee bean sufficient to represent the overall level of the Yunnan production area, the answer can only be Catimor; other varieties may taste better, but they are too scarce in number to reflect Yunnan's average situation.

Front Street's production-area everyday bean series specifically selects representative beans that can reflect the flavors of each production area, priced at 25 yuan/100g. In this series, the one representing Yunnan is precisely the washed Catimor from the Baoshan production area. To the north of Baoshan lies the Gaoligong Mountains, which in winter can block the Siberian cold current moving southward; from June to August each year comes the rainy season, when the weather often clears for a few minutes and then rains for half an hour, surrounded by clouds and mist and dense mountains, forming a microclimate area that protects coffee growth. For this reason, Baoshan coffee beans are relatively outstanding in quality, and washed processing best restores the basic flavor characteristics of the coffee beans.

Front Street Coffee: Yunnan small-seed coffee beans

Production area: Baoshan, Yunnan

Altitude: 1,200 meters

Variety: Catimor

Processing method: Washed

Flavor description: brown sugar aroma, plum acidity, black tea notes

Front Street Coffee brewing suggestions

Front Street recommends using freshly roasted coffee beans for brewing , as this allows you to experience the coffee's rich flavors to the greatest extent . The coffee beans shipped by Front Street Coffee are all within 5 days of the roasting date , because Front Street knows well that the freshness of coffee beans has a great impact on flavor . Front Street's roasting philosophy is " freshly roasted good coffee ," so that every customer who places an order receives the freshest coffee when they get it . The resting period for coffee is about 4-7 days , so when the customer gets it, it is exactly at its best flavor .

As for the dripper, Front Street recommends the V60. The ribs of the V60 are arranged in a curved pattern from top to bottom, and their lengths are not uniform. During brewing, exhaust is smoother and the flow rate is somewhat fast, so the extracted coffee has clearer flavor layers.

Use 15g of coffee powder, grind size comparable to granulated sugar, 78% passing through a No. 20 sieve, coffee-to-water ratio 1:15, water temperature 88°C, using three-stage pouring.

For the first stage, pour 30ml and bloom for 30 seconds;

For the second stage, pour 100ml and wait for the water level to slowly drop until the coffee bed is almost exposed;

For the third stage, pour 95ml, and control the total drip completion time to 2 minutes.

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 the private WeChat of Front Street Coffee, WeChat ID: qjcoffeex

The above content is compiled by CoffeeHunters, a coffee news website.