About the bean
This coffee is one close to our hearts. In February 2016, we published a close-up look at the growers behind our Yunnan coffee selection in "China's remarkable coffee," which also gave us a chance to share the rare pleasure of coffee from China with our customers.
Yunnan Province, in the far southwest of China, where our coffee is from, is China's coffee-growing powerhouse, and, thanks to intensive efforts to transition from commodity-grade coffee to specialty coffee, the world is starting to take notice of a region that actually produces as much coffee as Kenya and El Salvador combined.
Referred to by local farmers as 'new seed,' Catimor is a dry-processed variety - a natural arabica-robusta hybrid from Timor and Caturra which combines the disease resistant qualities of the Timor and the sweet and fruity notes of the Caturra.
For our taste test of the Yunnan Catimor, we selected a Full City roast and opted for a French press brew method. Our in-house coffee master, Brian, hit the note right away when he declared the Yunnan Catimor like "an earthy Sumatra". Our test cup proffered a strong but smooth coffee with a lingering aftertaste that paired well with milk, not cream, and struck us as both a good breakfast jolt and an after-dinner meal chaser. We would have opted for a cleaner brew pour-over method for this bean, rather than a French press. Chemex, Aeropress, drip - all good choices for this one. Drink as a standalone or blend - Catimor brings the oomph.
Our Yunnan Catimor was grown at an elevation of 1,200 metres above sea level and comes to us from the Xinzhai Coffee Co-op in Xinzhai Village - China's highest altitude coffee-growing region. With more than a decade of experience, co-op growers compare their most prized bean to the best gourmet coffee in the world.
Roasting Recommendation: Full City+. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Two irresistible flavour forces come together in this divine blend. And, no. We haven't added Lady Godiva chocolate to the brew, just the best beans going.For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart View full product details