What Separates the Three Coffee Producing Regions?

The coffee belt runs about 25 degrees north and south of the equator and splits into three main producing regions: Africa, Latin America and Asia-Pacific. Each brings its own varieties, processing methods and cup profiles, from Ethiopia's floral aromatics and Kenya's sharp acidity to Brazil's nutty sweetness.

Average temperatures in the belt sit between 16 and 25°C with 1600 to 2000 mm of annual rainfall, and trees are usually planted from 500 to 2500 meters, with beans above 1500 meters often scoring higher. More than 70 countries grow coffee, which is why region and grade matter when buying.

The coffee belt spans about 25 degrees north and south of the equator, giving rise to three major producing regions: Africa, Latin America, and Asia-Pacific. Each region has its own distinctive varieties, processing methods, and flavors. Front Street Coffee currently offers nearly 50 types of beans. This article will sort through region divisions, representative producing countries, variety characteristics, processing methods, and grading systems one by one, taking you to understand Ethiopia's floral and fruity aromas, Kenya's powerful acidity, Brazil's nutty richness, Panama's Geisha florals, as well as Indonesia Mandheling's herbal and agarwood notes and Yunnan coffee's melon-fruit and tea-like qualities, so you can fully grasp the flavor differences among the three major regions and the key points for purchasing.

Front Street Coffee currently offers about 50 types of coffee beans, but looking globally, the coffee belt can be divided into three major coffee-producing regions: Latin America, Asia-Pacific, and Africa. Today Front Street Coffee will take everyone through the differences among these three major regions in detail.

Regional division: the coffee belt

Coffee is a tropical cash crop, centered on the equator and lying between about 25 degrees north and south latitude, within the tropics of Cancer and Capricorn. This zone is called the "Bean Belt" or "Coffee Belt" (Coffee belt / Coffee zone). The average annual temperature in the coffee belt ranges from 16 to 25°C, with no frost, and annual rainfall of about 1600 to 2000 mm. Coffee trees are mostly planted in highlands or mountains at elevations of 500 to 2500 meters, and beans produced above 1500 meters are usually of better quality. At present, there are more than 70 major coffee-producing countries worldwide, which can be grouped into three major regions: Africa, Latin America, and Asia.

African coffee-producing countries

Coffee beans from the African region

As the birthplace of coffee beans, Africa holds an irreplaceable position in the coffee industry. Although the coffee variety library is now extremely large, those unnamed wild coffee varieties in Africa remain the most precious treasure in the hearts of coffee researchers. Through cupping coffee beans from the African region, Front Street has found that their common flavor profile is rich aroma and alluring fruit acidity, with bright and lively acidity that leaves a deep impression. The shortcoming is that African coffee often has a thinner body, and its sweetness is not prominent enough. Representative producing countries include Ethiopia and Kenya.

1. Ethiopia (Front Street Ethiopian coffee flavor characteristics: rich floral and fruity aromas, lively citrus and berry acidity)

Ethiopia is extremely special among coffee-producing countries. It was never eroded by colonial culture and still retains the most primitive and pure attitude and culture toward coffee. Coffee's status in Ethiopia is like tea in China, a part of daily life. The Ethiopian coffee ceremony involves drinking three rounds of coffee: the first round is called Abol, in which elders say some blessings; the second round is called Tona, when everyone begins to chat; the third round is called Beraka, meaning to joyfully conclude the ceremony. This coffee ceremony is more about promoting interpersonal interaction, just as Chinese people first set out tea utensils when guests visit or when discussing business.

[Ethiopian coffee cultivation systems]

Ethiopian coffee cultivation is divided by scale and model into:

● Forest coffee (8-10%): coffee trees coexist with other crops in primary forests, with no manual management at all, and farmers go regularly to pick coffee cherries.

● Forest-semi-forest coffee (30-35%): coffee-growing areas lie between the forest and the surroundings of farmers' living areas. Like forest coffee, the coffee trees are naturally occurring varieties, but farmers manage the growing areas and plant other cash crops.

● Garden coffee (50-55%): coffee trees are planted around farmers' living areas, mostly coffee cultivated by farmers themselves.

● Plantation coffee (5-6%): large private growers with more processing facilities and production capacity.

[Ethiopian coffee beans]

People who often drink Ethiopian coffee should have heard of the variety Heirloom. Most Ethiopian varieties are named this way. In fact, this is because there are simply too many varieties in Ethiopia. It is like a natural gene bank of Arabica. On the one hand, the varieties are so numerous that identification and classification are difficult; on the other hand, the Ethiopian government, out of protection concerns, is unwilling to disclose information about these varieties, so they are collectively called Heirloom. Precisely because the varieties are so complex, they are mixed-planted and mixed-harvested. Front Street believes this is why Ethiopian beans vary in size.

[Ethiopian coffee bean processing methods]

In many people's memory, Ethiopia has long been a region dominated by washed processing. Front Street believes that Ethiopia's fondness for washed processing is because it highlights Ethiopia's floral aromas and lemon-like acidity, giving everyone a fresh and light feeling. Buy Front Street

In fact, most Ethiopian regions originally used the natural (dry) processing method. In 1972, the Ethiopian government introduced the washed processing method from Central and South America in order to improve coffee quality, which made Ethiopian coffee fresher and more refined, winning the favor of more people. Front Street Coffee believes that washed coffees have more pronounced acidity, better cleanliness, medium body, and the most consistent green bean quality, while natural coffees, compared with washed coffees, have lower acidity, higher sweetness, and clear body, but slightly lower cleanliness. In terms of flavor, they produce more berry-like notes and are also more complex.

[Ethiopian Coffee Bean Grading]

The grade definitions for Ethiopian coffee are relatively complex. Initially, the Ethiopian Ministry of Agriculture had a department called the Cupping and Liquoring Unit (CLU for short), specifically responsible for approving the quality of exported coffee. For washed coffees, the export grades were divided into G1 and G2; for natural coffees, the export grades were G3, G4, and G5, meaning the highest grade for natural coffee was G3. The Ethiopian Commodity Exchange (ECX), established in 2012, redefined the grading. The washed grading remained unchanged, while for natural coffee, G1 appeared for the first time, which is why G1 and G2 natural Ethiopian coffees now appear on the market, while G3 is gradually becoming rarer. Front Street's Gutingding, Front Street's Red Cherry, Front Street's Huakui, and other Ethiopian single-origin coffee beans all belong to the G1 grade.

[Ethiopian Producing Regions]

There are a total of 9 coffee-producing regions in Ethiopia: Sidamo, Yirgacheffe, Harar, Limu, Illubabor, Gimbi, Tepi, Beebeka, and Jimma. Among them, Yirgacheffe, Sidamo, Limu, and Harar are Ethiopia's specialty coffee producing regions. Yirgacheffe and Sidamo are especially famous.

The Yirgacheffe producing region is a small town in Ethiopia, with an altitude of 1,700-2,100 meters. It is one of the highest coffee-producing regions in the world and also synonymous with Ethiopian specialty coffee. In the Rift Valley represented by the Misty Valley, fog lingers all year round, the seasons are like spring, breezes blow gently, and the climate is cool and humid. Thousands of coffee trees thrive and multiply here, nurturing Yirgacheffe's unique terroir with its interwoven and ever-changing floral and fruity aromas. Front Street believes that the so-called Yirgacheffe flavor refers to rich citrus and lemon acidity, a strong jasmine aroma, a light and elegant mouthfeel with a tea-like quality, drinking like a refreshing, clean lemon tea.

The Sidamo producing region (also translated as Xidamo or Xidamo) is a province in Ethiopia and the superior administrative unit of the famous Yirgacheffe. The Sidamo producing region refers to the areas of Sidamo Province outside Yirgacheffe. It is Ethiopia's southernmost coffee-producing region, with an average altitude of 1,400-2,000 meters. The coffee produced here has obvious sweetness and is known as sweet coffee. Front Street believes that natural Sidamo has a light floral aroma and rich berry acidity, along with a fermented note, and a smoother mouthfeel than washed Sidamo.

Front Street Yirgacheffe Gutingding Cooperative Coffee Beans

Region: Yirgacheffe Gedeo Zone producing region

Altitude: 1,900-2,300m

Variety: Heirloom

Processing Method: Natural

Grade: G1

Brewing Flavor: The overall mouthfeel is solid, with prominent fermented aroma and tropical fruit. As the temperature changes, berry and cream flavors emerge, and the lingering citrus sweet-and-sour sensation stays on the lips and teeth for a long time.

Front Street Coffee Roasting Suggestions for Gutingding Coffee Beans

Charge when the drum temperature reaches 175°C, set the airflow damper to 3, and the heat to 120; the turning point is at 1'32". When the drum temperature is 140°C, keep the heat unchanged and open the damper to 4; at this point the bean surface turns yellow, the grassy smell completely disappears, and the drying phase begins. At 166°C, lower the heat to 100, and at 176°C lower the heat to 80, keeping the damper unchanged. At 8'28", ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 9'38", first crack begins. Adjust the damper to 5 (be very careful when adjusting the heat; do not lower it so much that there is no cracking sound). After first crack, develop for 1'30" and drop at 193.5°C.

2. Kenya (Front Street Kenya coffee flavor characteristics: strong acidity, prominent berry and cherry tomato notes)

As is well known, coffee originated in Ethiopia in Africa and was discovered as early as the 9th century. However, neighboring Kenya did not introduce coffee until nearly the 20th century. During this period, coffee had almost traveled all the way around the world before returning to Africa, and at that time the coffee world also began to undergo new changes. Kenya can be said to be a witness to and driver of this transformation.

[Kenyan Coffee Beans]

L-28 and SL-34. These are two of the 40 varieties obtained from a research program led by Guy Gibson of Scott Laboratories, and were cultivated and named by the laboratory in 1930. According to the laboratory's botanists, SL28 and SL34 are genetic variants. They account for the vast majority of Kenya's high-quality coffee production, but these varieties are susceptible to leaf rust. SL34 has French missionary, Bourbon, and more Typica ancestry. With bronze leaf color and broad bean-shaped beans, Front Street finds that this Kenyan variety has excellent sweetness, balance, and complex, ever-changing flavors, along with distinctive citrus and smoked plum characteristics.

[Kenyan Coffee Bean Grading]

Kenya grades coffee by bean size and cupping results. According to bean size, shape, and hardness, from high to low, the grades are AA or AA+, AB, PB, C, E, TT, and T. For AA and AB green coffee beans, an additional special grading based on cupping results is added (not officially recognized by the Kenyan government, but established by exporters), from high to low: TOP, PLUS (+), and FAQ.

[Kenyan Coffee Bean Processing Method]

Kenya adopts a repeated cycle processing method of fermentation followed by washing. The coffee is processed on the day of harvest. The highest-quality coffee cherries are selected, pulped, and fermented for 24 hours, then washed with clean river water after 24 hours. Next, they are fermented again with clean river water for another 24 hours and washed again. After repeating this cycle 3 times, reaching 72 hours, it is called the Kenyan 72-hour fermentation washed processing method, or [K72] for short. Front Street believes that coffee beans processed by the Kenyan 72-hour fermentation washed method undergo long fermentation at low temperatures and finally are sun-dried and dehydrated before completion, giving the beans a brighter, cleaner yet fuller flavor.

[Kenyan Producing Regions]

Kenya has the following 6 major producing regions:

① Nyeri and Murang'a: The bright acidity and full body that most people love are both found here. In addition, because it is not too far from Nairobi, many foreign buyers visit during the harvest season.

② Nyeri: Bright blackberry and full body, plus citrus and even floral aromas. The specialty beans here are also a major contributor to Kenya's international fame.

③ Kirinyaga: The flavor here is also bright fruity acidity, with medium body and delicate sweetness.

④ Embu region: The acidity here is not as strong as in Nyeri, and the flavor is balanced and clear, with mostly good aftertastes.

⑤ Machakos region: This region is on the rise. It is famous for clean fruity acidity and delicate flavor, medium body, and a delicate, refreshing finish, and has attracted many buyers in recent years.

⑥ Western producing region: Its flavor is very different from the central producing regions. It attracts buyers with medium-full sweetness and a milder flavor. Some washing stations in this region lean toward hazelnut and mild fruit flavors, and are also widely favored by buyers who do not like bright acidity.

Front Street Kenya Cherry Tomato Coffee Beans

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1,550-1,750 meters

Grade: AA TOP

Variety: SL28, SL34

Processing Method: Kenyan 72-hour washed

Brewing Flavor: On the palate there are smoked plum and cherry tomato flavors. The acidity is strong and full, with prominent mid-palate sweetness and a juicy feel. The finish has berry aroma and brown sugar sweetness, along with green tea aroma.

How does Front Street Coffee roast Kenyan coffee beans?

Preheat the roaster to 200°C and charge. Set the airflow damper to 3. After 30 seconds, turn on the heat and adjust it to 160, keeping the damper unchanged. The turning point is at 1'34". Keep the heat. At 5'30", the beans turn yellow, the grassy smell disappears, and the drying phase begins. Lower the heat to 130 and reduce heat to enter the Maillard reaction. At 178°C, lower the heat again to extend the Maillard reaction time, and open the damper to 3.5. At 7'45", drying is complete. Lower the heat to 80. At 8'30", wrinkles and dark spots appear on the bean surface, and the toast aroma turns into coffee aroma, signaling the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'52", first crack begins. Open the damper fully to 5 and lower the heat to 50 to reduce the degree of caramelization. When first crack begins, heat absorption is stronger, so it is recommended to maintain heat at this stage to prevent stalling. First crack development takes a relatively long time, which helps reduce acidity and develop flavor. After first crack, develop for 2 minutes 10 seconds and drop at 191.6°C.

Latin American Coffee Producing Countries

Latin American Producing Region Coffee Beans

Latin America refers to the Americas south of the United States, including Mexico (North America), Central America, the West Indies, and South America. Coffee in Latin America originated in the 18th century and is inseparable from Spanish colonial rule at the time. Spanish is also the common language of most Latin American countries, while Brazil mainly uses Portuguese (due to past Portuguese colonial rule). Latin America's fertile volcanic soil, rainy and humid climate, and high altitudes are very suitable for coffee cultivation. Latin American coffee generally uses washed processing and fermentation, and the rigorous processing ensures better coffee bean quality, lower defect rates, and large, complete beans. The overall flavor of Latin American coffee beans is known for balance, usually with cocoa and dark chocolate-like mellow flavors. Representative coffee-producing countries include Brazil, Colombia, Panama, and Costa Rica.

1. Brazil (Front Street Brazil coffee flavor characteristics: low acidity, heavy nutty notes, good body)

Brazil is the world's largest coffee producer and also the world's second-largest coffee consumer (first is the United States). Although Brazil faces natural disasters several times more than other regions, its arable land area is enough to compensate. In 2020, affected by the COVID-19 pandemic, Brazil's progress in harvesting this year's coffee was delayed, but some analyses say this year's export volume is expected to set a new record. (This information comes from a report by Coffee Financial Network.)

[Brazilian Coffee Bean Processing Method]

Before 1990, Brazil almost entirely used the rough natural processing method, which made Brazilian beans prone to acquiring a musty wood or earthy taste, because the coffee cherries had to undergo two to three weeks of sun exposure, and if it rained and they became damp again, they could easily develop mold. In order to change this situation of relying entirely on the weather, in 1990 Brazil took advantage of its relatively dry climate and developed the Pulped Natural method to shorten processing time. In the natural processing method, when removing the coffee skin and pulp, fully ripe pulp is easy to remove, while the skin of immature green cherries is not easy to remove, so a second screening can be carried out to filter out immature fruits and standardize the ripeness of the coffee cherries. Compared with the natural method, Front Street believes that coffee beans selected and processed this way will have improved cleanliness and ripeness, bringing a more uniform-tasting coffee. The introduction of the Pulped Natural method does not mean that all Brazilian producing regions use it. Cerrado, with lower humidity, still mainly uses the natural method, and Pulped Natural is instead a supporting method in Cerrado. However, the Red Bourbon from the Cerrado region that Front Street purchased is processed using the Pulped Natural method.

[Brazilian Producing Regions]

Brazil has 21 states, 17 of which produce coffee, but 7 of them have the largest output, together accounting for 98% of the national total. They are:

São Paulo State (Mogiana, Centro-Oeste)

Paraná State (Norte Pionerio do Paraná)

Bahia State (Planaltoda Bahia, Cerrado da Bahia, Atlantico Baiano)

Espírito Santo State (Montanhas do Espírito Santo, Conilon Capixaba)

Minas Gerais State (Sul de Minas, Cerrado Mineiro, Chapada de Minas, Matas de Minas)

Rondônia State (Rondônia)

Rio de Janeiro State (Rio de Janeiro)

[Brazilian Coffee Bean Grades]

① Grading by defect rate: from high to low, seven levels No2-No8. The grade is distinguished by how many defective beans there are per 300g, using a deduction system. A deduction below 4 can be classified as No2 (No1, with not a single defective bean, is rare and cannot maintain a certain supply volume).

② Grading by bean screen size: 17 screen and 18 screen are the highest grades.

③ Cupping quality grading: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

④ Flavor grading: from high to low, Strictly Soft, Soft, Softish, Hardish, Rioy.

Front Street Brazil Queen Estate Coffee Beans

Region: Mogiana

Altitude: 1,400-1,950m

Variety: Yellow Bourbon

Processing Method: Natural

Brewing Flavor: Sweet bean character, clean. Using Pulped Natural makes its acidity slightly brighter but returns well with sweetness, and some even have tropical fruit aroma.

Front Street Coffee Roasting Suggestions for Queen Estate Coffee Beans

Preheat to 200°C and charge. Adjust the heat to 150, set the airflow damper to 3. The turning point is at 1'30". Keep the heat. At 5'10", the beans turn yellow, the grassy smell disappears, and the drying phase begins. Lower the heat to 125 and open the damper to 3.5. At 8'20", drying is complete. Wrinkles and dark spots appear on the bean surface, and the toast aroma turns into coffee aroma, signaling the prelude to first crack. At 178°C, lower the heat to 80. At this time, listen carefully for the sound of first crack. At 9'14", first crack begins. Open the damper fully to 5. After first crack, develop for 3'00" and drop at 201°C.

2. Colombia (Front Street Colombia coffee flavor characteristics: acidity and berry aroma, with caramel aroma and full sweetness)

Colombia is the world's third-largest coffee producer. It is located in the tropics, and its climate varies with terrain. The southern part of the eastern plains and the Pacific coast have a tropical rainforest climate, the mountainous areas at 1,000-2,000 meters above sea level have a subtropical climate, and the northwest has a tropical savanna climate. Rich topography, low latitude, high altitude, and diverse microclimates give Colombia a place in the specialty coffee world. Through cupping, Front Street Coffee believes that Colombian coffee has a full mouthfeel and a relatively heavy body. It has nutty, chocolate, and caramel aromas and smooth, pleasant fruity acidity.

[Colombian Coffee Bean Processing Method]

Colombian coffee beans are mainly processed by the washed method. With the popularity of special processing methods and Colombian coffee beans being "open to all," more and more special processing methods are being applied to Colombian coffee beans. In the washed method, coffee farmers first pour the harvested coffee cherries into a large water tank. Defective beans that are not fully developed will float to the surface, while ripe, full cherries sink to the bottom. At this point, the defective floating cherries are removed. Then the outer skin and pulp of the coffee cherries are removed with a pulper, and at this time a slippery layer of mucilage still clings to the coffee beans.

The coffee beans with mucilage are placed in a fermentation tank for 16-36 hours, during which microorganisms break down the mucilage. After fermentation is complete, a large amount of clean water is used to remove the remaining mucilage from the coffee beans. Finally, the washed coffee beans are dried.

[Colombian Producing Regions]

Colombia's coffee-growing regions are divided into two parts. One part is located in central Colombia and mainly produces commercial coffee beans, with low altitude, around 1,000m. This region is called MAM. M refers to Medellín, the capital of Antioquia Department; A refers to Armenia, the capital of Quindío; and the other M refers to Manizales, the capital of Caldas Department. Coffee beans produced in the central region have low acidity, full body, and good sweetness, somewhat close to the flavor of Indonesian Mandheling. The other part is located in south-central Colombia, and past SCAA Coffee of the Year winners have come from this region. With many volcanoes, this is a specialty coffee-producing region full of hidden treasures. This region includes Tolima, Cauca, Huila, and Nariño.

Front Street Colombia Huila Coffee Beans

Country: Colombia

Region: Huila

Altitude: 1,500-1,800 meters

Variety: Caturra

Processing Method: Washed

Brewing Flavor: Nuts, dark chocolate, caramel, soft fruity acidity.

Front Street Coffee Roasting Suggestions for Huila Coffee Beans

Yangjia 800N, charge amount: 480g. Charge when the drum temperature reaches 180°C, set the airflow damper to 3, and the heat to 130; the turning point is at 1'42"; when the drum temperature reaches 140°C, open the damper to 4; when the drum temperature reaches 150.6°C, the yellowing point is at 6'20". At this point the bean surface turns yellow, the grassy smell completely disappears, and the drying phase begins. At 180°C, lower the heat to 100, keeping the damper unchanged. At 8'45", ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 10'20", first crack begins. Open the damper fully, develop for 1'50" after first crack, and drop at 196°C.

3. Panama (Front Street Panama coffee flavor characteristics: represented by Geisha, with a uniquely bright acidity)

Panama coffee is famous worldwide because of Geisha. The reason is inseparable from Panama's unique natural geographical conditions and specialized fine-management model. After Panama opened the canal at the end of the 20th century, many American elites went south, partly for work needs and partly to seek business opportunities. It was at this time that coffee developed by leaps and bounds, thus establishing Panama's position in specialty coffee. In 2004, Panama's Geisha coffee first showed its fragrance and repeatedly achieved excellent results, giving this country the name "birthplace of the world's finest Geisha coffee" and making it the new overlord of the specialty coffee world. Through cupping, Front Street Panama Geisha coffee exhibits rich floral aromas, citrus acidity, and a nectar-like clean sweetness.

[Panamanian Coffee Bean Processing Method]

Speaking of Panamanian coffee beans, most are Geisha varieties. Geisha coffee beans are commonly processed using washed and natural methods. The washed method can express Geisha's most original floral and fruity acidity, while the natural method adds richness and sweetness on that basis.

[Panamanian Producing Regions]

There are four main coffee-producing regions in Panama: Boquete, Volcan, Santa Clara, and Piedra de Candela. The Boquete producing region includes well-known estates such as Hacienda La Esmeralda, Elida Estate, and Kotowa Estate.

Front Street Hacienda La Esmeralda Washed Green Label Coffee Beans

Region: Boquete, Panama

Estate: Hacienda La Esmeralda

Altitude: 1,600-1,800m

Variety: Geisha

Processing Method: Washed

Brewing Flavor: Strong jasmine aroma, high sweetness, citrus, berries, juicy feel, cream, green tea, orange peel, cantaloupe. The overall flavor is layered and rich, with a lasting finish of floral and citrus notes.

Front Street Coffee Roasting Suggestions for Green Label Geisha Coffee Beans

Charge at a drum temperature of 190°C, heat 150, airflow damper 3; turning point at 1'36". When the drum temperature is 140°C, open the damper to 4 and lower the heat to 130; when the drum temperature is 150.8°C, the bean surface turns yellow, the grassy smell completely disappears, and the drying phase begins. When the drum temperature reaches 166°C, adjust the heat to 110, keeping the damper unchanged; at 7'55", at 176°C, adjust the heat to 90; ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'30", first crack begins. Open the damper to 5, and at 187°C adjust the heat to 60; after first crack, develop for 1'30" and drop at 193.5°C.

4. Costa Rica (Front Street Costa Rica coffee flavor characteristics: chocolate aroma and nutty flavor, moderate sweet-and-sour balance, aromatic and mellow)

Costa Rica was the first country in Central America to grow coffee and commercially promote it. Later, after Costa Rica broke free from Spanish colonial rule, the local government began to strongly support the coffee industry through a series of policies, promoting the development of private estates. Through cupping, Front Street Coffee found that the country's coffee drinks quite mild and smooth, with acidity, sweetness, and the bittersweet aroma of chocolate and nuts all compatible, and the overall flavor very balanced.

[Costa Rican Coffee Bean Processing Method]

Costa Rican coffee beans mostly use the locally invented honey processing method. Front Street believes that honey-processed coffee has a balance of acidity and sweetness, and because it also undergoes sun drying like the natural method, the coffee bean's own aroma is amplified and the mellow taste is stronger. As honey processing technology matured, people improved it and created raisin honey processing, increasing the difficulty of the honey processing method, but the resulting coffee beans have a stronger fermented note and aroma, and give the coffee a white wine-like mouthfeel and balanced acidity.

[Costa Rican Producing Regions]

Costa Rica mainly has eight major coffee-producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste. Among them, Central Valley, Tarrazu, and Tres Rios are the most famous.

Front Street Costa Rica Baja Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1,950m

Processing Method: Raisin honey processing

Grade: Strictly Hard Bean SHB

Variety: Caturra

Brewing Flavor: Smells like the fermented aroma of rice wine; tastes of ripe tropical fruit and the sweet-and-sourness of berries, with nutty and creamy flavors; the aftertaste has caramel, and the finish has a light floral aroma.

Front Street Roasting Suggestions for Baja Coffee Beans

Preheat to 180°C and charge. Adjust the heat to 130, open the airflow damper to 3. The turning point is at 1'43". Keep the heat; at 140°C, keep the heat unchanged and open the damper to 4. At 6'15", the beans turn yellow, the grassy smell disappears, and the drying phase begins. At 151°C, lower the heat to 100 and keep the damper at 4. At 176°C, adjust the heat to 70, keeping the damper unchanged. At 8'15", drying is complete. Wrinkles and dark spots appear on the bean surface, and the toast aroma turns into coffee aroma, signaling the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'40", first crack begins. Open the damper fully to 5 and keep the heat unchanged. After first crack, develop for 1'45" and drop at 196°C.

Asian Producing Region Coffee Beans

Coffee bean production in Asian producing regions is second only to Latin America, and Vietnam is Asia's largest coffee-producing country. Through cupping, Front Street believes that Asian coffee has a higher body than both Latin American and African coffee, but its acidity is less elegant, with woody, herbal, and spicy notes, and a deep, stuffy aromatic profile higher than the rising fruity acidity. Representative coffee-producing countries include Indonesia and Yunnan, China.

1. Indonesia (Front Street Indonesia coffee flavor characteristics: good body, herbal and agarwood notes)

Indonesia is located in Southeast Asia, and its coffee history dates back to 1696, when Dutch coffee farm owners tried to find broader coffee-growing lands. After extensive exploration, they finally settled on Java Island in Indonesia. Over 30 years, Indonesia had already established a sufficient foundation in the coffee market. However, today Indonesia's coffee representative is actually Mandheling, which is not surprising, because from the beginning most of the Java coffee sold to Europe came from the Sumatra region, and Mandheling comes from Sumatra. Therefore, Sumatra can be said to be an important coffee-producing area in Indonesia.

[Indonesian Coffee Bean Processing Method]

Mandheling mostly uses Sumatra's unique coffee bean processing method—wet hulling. Because the local weather is often rainy, with continuous typhoons, it cannot achieve the good weather required for natural processing, and the local economy is not good either, so it also cannot use the more expensive washed method. Thus the highly local wet-hulling method emerged. In the first stage, the skin and pulp are removed with a wooden pulper, and after 3 hours of fermentation, the beans are dried until the moisture content drops to 30-50%, half dry and half wet. In the second stage, the mucilage and parchment layer are removed, and drying continues for the later stage. The drying process takes 2-4 days, and the moisture content drops to 12-13%.

In addition to the conventional wet-hulling method, there is also an aged wet-hulled method. Coffee beans first undergo ordinary wet-hull processing, then are sealed and stored in a warehouse for 2-3 years. The warehouse environment must be cool and ventilated, and the beans must be turned regularly to prevent mold and spoilage. During this period, the acidity of the coffee beans gradually weakens and turns into sugar, and the color becomes deeper, mostly yellowish-brown or dark brown. Mandheling coffee beans using this processing method are also called Aged Mandheling coffee beans.

[Indonesian Sumatra Producing Region]

Famous coffee-producing regions in Sumatra include the Gayo Mountain area (also the Aceh producing region), Lintong, and Sidikalang. Common Mandheling comes from the Lintong producing region, which best represents the flavor of conventional Mandheling. The premium Mandheling often referred to on the market, namely Golden Mandheling, comes from the Lake Toba producing region (a micro-region of the Gayo Mountain producing region).

Front Street Golden Mandheling Coffee Beans

Region: Gayo Mountain, Aceh, Sumatra

Altitude: 1,100-1,600 meters

Variety: Ateng

Grade: G1, 3 times hand-sorted

Processing Method: Wet-hulled

Brewing Flavor: Herbal, spice, mellow and clean, high balance, rich nutty and caramel aroma, with chocolate notes, and a lasting finish.

Front Street Coffee Roasting Suggestions for Golden Mandheling Coffee Beans

Charge when the drum temperature reaches 200°C, set the airflow damper to 3. After 1 minute, adjust the heat to 160, keeping the damper unchanged. Roast until 5'40", at a temperature of 148°C. The bean surface turns yellow, the grassy smell completely disappears, and drying is complete. Adjust the heat to 140 and change the damper to 4. At 9'40", ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 9'54", first crack begins. Lower the heat to 60, open the damper fully (be very careful when adjusting the heat; do not lower it so much that there is no cracking sound), and drop at 204.5°C.

2. Yunnan, China (Front Street Yunnan coffee flavor characteristics: melon and fruit aroma, nutty aroma, tea-like quality, mellow)

Yunnan has the earliest history of coffee cultivation in China. In 1892 (the 18th year of the Guangxu reign of the Qing Dynasty), French missionary Tian Deneng planted the first coffee tree in Zhugula Village, Binchuan, Dali, opening the prelude to coffee cultivation in mainland China. Over the years, through cupping different Yunnan coffee beans, Front Street believes that they have a fresh melon and fruit aroma, the bright acidity of plums, red sugar sweetness, a nutty finish, obvious sweetness, rich aroma, and a mellow mouthfeel. In Lujiangba, Baoshan, the dry-hot valley climate is very suitable for coffee cultivation, because the coffee gardens backed by the Gaoligong Mountains can reach an altitude of 1,500 meters. In 1952, Baoshan carried out its first trial planting, exactly half of China's century-long coffee history. In the early days, the varieties introduced to the village were all fine Arabica varieties, mainly Typica and Bourbon.

[Yunnan, China Producing Region]

Coffee cultivation in Yunnan is mainly distributed in Lincang, Baoshan, Pu'er, and Dehong. These places have natural resources of low latitude, high altitude, and large temperature differences between day and night, making Yunnan a golden growing region for producing high-quality Arabica (small-bean) coffee. Because Yunnan did not divide regions well at the beginning of coffee bean cultivation, grading and screening became vague.

[Yunnan Coffee Bean Processing Method]

When Front Street visited Yunnan's producing region during the growing season, it truly experienced what the rainy season means. Sunny for a few minutes, raining for half an hour. Because of the perennial rainy season and unstable climate, most Yunnan coffee beans are processed using the washed method. The harvested cherries are pulped with a depulper to separate most of the pulp from the coffee beans, and then the parchment beans are guided into a clean water tank and soaked in water for fermentation to completely remove the remaining mucilage layer. In the past (about five years ago), the washed method was often the first choice for processing good coffee beans. Through water processing, immature beans and defective beans are selected out due to buoyancy, and the fermentation process is also easier to control, so the flavor does not have the off-flavors of natural beans, but instead shows obvious fruity acidity, slightly stronger complexity, and cleaner cup characteristics (without any negative flavors, such as astringency or sharpness).

Front Street 2013 Yunnan Red Cherry Typica Coffee Beans

Coffee Origin: Lincang, Yunnan, China

Coffee Variety: Typica

Production Altitude: 1,200M

Quality Grade: AA

Processing Method: Washed

Front Street Roasting Suggestions for Front Street 2013 Typica Coffee Beans?

Charge when the drum temperature reaches 200°C, set the airflow damper to 3. After 1 minute, adjust the heat to 160. The turning point is at 1'32". Roast until 5'40", turning yellow, at a temperature of 149°C. The grassy smell completely disappears, and drying is complete. Keep the heat unchanged and change the damper to 4. At the 6th minute, adjust the heat to 140. At the 7th minute, adjust the heat again to 120. At the 8th minute, ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 8'37", first crack begins. Adjust the heat to 90, open the damper fully to 5. At the 9th minute, lower the heat to 20. First crack develops for 2'00", and drop at 196°C.

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