Quality or Quantity? Yunnan’s Typica, Bourbon and Catimor

Before 1991, Yunnan primarily cultivated two classic and high-quality coffee varieties: Typica and Bourbon. The older generation of coffee estates owners and coffee growers called it the ‘old varieties’ (老品种). These were first introduced into Yunnan by French missionary in late 19th century.

For almost ten decades, Yunnan coffee was incredibly rare due to the low amount of production from individual and private estates, where industrialisation was yet to be developed.

In late 20th century, the introduction of the Catimor from Kenya brought significant changes to Yunnan's coffee landscape. Catimor, a variant of the Arabica species was a suitable choice due to its similarities in form and habit with the old varieties, allowing for mixed cultivation. Most importantly, it is a variety with stronger virus resistance and higher yields. This is the turning point where the awareness of Yunnan coffee starts to rise, domestically in China, branded as Yunnan Small-bean Coffee(云南小粒咖啡).

Typica

High-quality | Low-yielding | High-pricing

Yunnan Typica belongs to the Arabica species, and it is also one of the closest varieties to the original Arabica. Globally, Typica was once widely planted in Central and South America, and it is suitable for mixed cultivation.

Currently, Typica is extensively grown in Baoshan. Despite being the lowest-yielding and comparatively expensive variety, it is known for its mild flavour and lingering aftertaste. Among all varieties that Yunnan has to offer, Typica is a premium coffee variety with unique flavours and aromas.

Bourbon

Bourbon is a derivative of Typica, thriving at altitudes between 1,200 and 2,000 meters. Its fruits possess excellent aroma and rich flavors, making it a popular choice. Bourbon is also a variant of the Arabica species, and due to its similar form and habits, it is often mixed with Typica for cultivation.

Typica and Bourbon, the “old varieties”, however, had lower disease resistance and yield, required more labor-intensive management, and did not offer significant advantages in market competition. Consequently, many coffee farmers have switched to the newer Catimor variety, the game changer in both good and bad ways.

Catimor

Research shows that 99% of the Yunnan coffee beans, both green beans and roasted bean, available in the UK market are Catimor. It is the most accessible variant from this region in the global market, but not the best one, according to local roasters, coffee shop owners and coffee enthusiasts. It is not purely of Arabica lineage. It is a hybrid of the Timor varietal (from the Robusta species) and Caturra (a variant of Bourbon), resulting in Catimor having 25% Robusta heritage. This Robusta lineage influences its flavor profile, often leading to less rich aroma, stronger bitterness, astringency, and sometimes a more pronounced moldy taste. In Yunnan's Pu'er region, Catimor is the predominant variety grown.

Today, Catimor is the most widely cultivated coffee variety in Yunnan. Although all these varieties fall under the broader Arabica category, they each have distinct differences in their essential characteristics.

Controversy

There will always be arguments around any issue: quality or quantity? Micro-growing varieties with better quality but low commercial potential, verses massively cultivated, commercial-oriented coffee beans but with lower quality and flavour, which one is the better approach for the local coffee industry, and which one is more sustainable if we think about this industry moving forward?

The bloom of Yunnan coffee industry should be credited to the introduction of Catimor - with no doubt. Each variety—Typica, Bourbon, and Catimor—offers unique attributes shaped by their genetic makeup and growing conditions. However, the future and the real potential to bring Yunnan coffee to the world, IMHO, should always be the best-quality, best-flavour ones.

In recent years, more varieties such as Caturra and Gesha, have been grown and are currently under development each and every year. Will this region achieve the balance quality and quantity? Will more high-quality green beans be available for a wider scale of international buyers and coffee lovers? It is something exciting and worthy looking forward to.

Author: Shai