Which Arabica Coffee Varieties Matter Most and How Do They Differ?

Arabica coffee varieties sit under one species but branch widely. Typica and Bourbon are the older foundations, Caturra and Catuai are compact mutations bred for yield, Geisha is prized for floral and tea-like character, Kona carries a smooth Hawaiian profile, and SL28 and SL34 are African selections. Each has its own origin story, flavor and preferred growing conditions.

Arabica beans generally offer more acidity and aroma than Robusta, which is why specialty coffee leans on them. Comparing varieties from the same region, then across regions, shows how processing and terroir change one lineage. Cupping and roasting records are the practical way to build that reference: taste the same variety from different origins side by side and note what shifts.

In the world of specialty coffee, Arabica beans are the absolute star. But did you know that under this species, there are many subdivisions such as Typica, Bourbon, Caturra, Catuai, and Geisha? Each has its own origin story, flavor characteristics, and suitable growing environment. Front Street Coffee has long been deeply involved in various producing regions, building a flavor database of varieties through cupping and roasting practice, hoping to help you understand the rich diversity of the Arabica family in an accessible way. This article will start with the legend of coffee's origin, compare the advantages and disadvantages of Arabica and Robusta, then explain representative varieties one by one, including Typica, Bourbon, Caturra, Catuai, Geisha, Kona, and SL28/SL34, and include Front Street Coffee's roasting curves and brewing suggestions, so you can understand the varietal lineage and flavor differences of Arabica coffee all at once.

Whether a cup of coffee is good or not, brewing technique and equipment are certainly important, but Front Street Coffee has always believed that choosing the right coffee beans is fundamental. In recent years, the coffee industry has continuously emphasized the Arabica species, and some brands even use it directly as a name. Nowadays, almost everything discussed and pursued in specialty coffee circles is Arabica. So what exactly is Arabica? Front Street Coffee's goal is to understand the characteristics of each producing region, the differences among varieties within the same region, and the changes brought by different processing methods for the same variety, and to build a flavor database accordingly, while also conducting horizontal comparisons between producing regions. Front Street Coffee hopes to help more coffee lovers enter the world of coffee. Below, we explain the important things about coffee beans in the most straightforward way.

The Discovery of Coffee

It is said that in the sixteenth century, a shepherd in Ethiopia noticed that his flock suddenly became very lively and found it very strange. After careful observation, he discovered that the sheep had eaten a kind of red fruit. After this matter spread, more and more people learned about the stimulating effect of this fruit, and those who ate it felt energized. Later, this fruit was used in long religious ceremonies as a stimulant. This was coffee.

Coffee Varieties on the Market

Coffee belongs to the Rubiaceae family. In terms of varieties, there are mainly two kinds circulating on the market:

Arabica: Higher cultivation cost, better quality, and especially rich aroma. It is mostly grown in high-altitude areas. Latin American countries such as Nicaragua, Costa Rica, and Panama specifically cultivate this variety.

Robusta: Mostly grown in lower-altitude, hot-climate regions. Low-priced brands often use this bean entirely or partially.

Arabica and Robusta together account for almost 100% of the market.

Coffee Varieties Circulating on the Market

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Robusta's Advantages, Disadvantages, and Circulation Methods

Advantages

Adapts to "low-altitude" growing environments, short ripening time, high yield; resistant to leaf rust

Cheap price; the extracted coffee liquid is more viscous and has a heavy mouthfeel

Disadvantages

Has rubber (tire) and musty odors. Lacks acidity and aroma components (therefore not included in the discussion scope of specialty coffee)

Caffeine accounts for about twice the proportion in a coffee bean compared with Arabica

Main circulation/drinking methods

Instant coffee

Blended/composite beans: French/Italian blend coffee (to reduce cost)

Espresso, moka pot brewing (increases viscosity and makes it harder to taste miscellaneous and off-flavors)

The Truth

Most people think espresso has higher caffeine, but the main reason is actually not the brewing method; it is that most espresso blends contain a certain proportion of Robusta (French blend about 50%, Italian blend about 30-40%; not absolute, adjusted according to the roaster's personal style)

In recent years, in places with more advanced coffee civilization such as the United States, Japan, and Europe, some people have begun promoting the use of single-origin Arabica or Arabica blends. Taiwan, China, and other places have not yet seen such an attempt. Robusta (or inferior Arabica) roasted into second crack (medium-dark roast-dark roast-heavy roast) can mask undesirable miscellaneous and off-flavors through caramelization reactions and the carbonized taste of the bean body.

Commercially available flavored coffees such as Latte, Caramel Macchiato, Mocha, and Cappuccino almost all use espresso as the base for flavoring. Only by using dark and heavy roast beans (to date, the vast majority of products from well-known coffee chains or franchise operators are still mainly dark roast beans) can flavored coffee retain coffee flavor.

Arabica's Advantages, Disadvantages, and Circulation Methods

Advantages

Arabica coffee produced in good cultivation and properly managed environments each has different acidity and aroma components. It attracts countless coffee gourmets to cup and evaluate competitively.

Good Arabica has complete flavor, with balanced acidity, sweetness, and saltiness; Arabica has low caffeine content, and under the same conditions has about half the caffeine of Robusta (*Arabica caffeine content varies by variety and origin; but is generally lower than Robusta).

Disadvantages

Strict requirements for the growing environment, long ripening time, low yield per unit; not resistant to leaf rust

Adverse factors in cultivation and harvesting make the price of good Arabica green beans far more expensive than Robusta

Main circulation/drinking methods

Sold as single-origin/original beans/whole beans (Whole Bean)

French/Italian blend coffee adds Arabica beans to enhance flavor (acidity, sweetness)

Pour-over, siphon, French press, and American coffee machines can all brew delicious Arabica coffee (the key lies in grind size, water temperature, extraction time, etc.; see Secrets of Home Coffee Brewing)

The Truth

In addition to origin conditions (volcanic soil, high altitude, day-night temperature difference, rainfall, etc. all suitable), good Arabica green beans also place greater emphasis on the meticulousness of harvesting (manual hand-picking, selecting only ripe fruit) and processing (pulping, fermentation to remove mucilage). Large estates often have thousands or tens of thousands of mu of farmland. Therefore, it is also necessary each year to cup and grade the quality of coffee from different blocks (hills). Finally, a manual production line must be arranged to sort out defective beans in order to truly ensure the quality of green beans in consuming countries.

Coffee's freshness period is very short; see the Overview of Specialty (Top-Quality) Coffee for details. What can generally be seen in shops is dark roast beans poured directly into a grinder or into an open plastic container on a coffee machine. So actually there is no way to tell how long the coffee beans used for the cup delivered to your hands have been sitting?

Chain coffee shops have huge annual demand, and spending heavily to purchase high-grade Arabica green beans is virtually an impossible task. Independent coffee shops or home-roasting coffee shops have also sprung up like bamboo shoots after rain in recent years. Only by carefully choosing shops that truly understand and care about coffee quality can you enjoy high-quality Arabica coffee. Front Street Coffee continuously seeks out coffee beans from around the world, with coffee categories numbering in the hundreds. Front Street Coffee frequently compares different coffee-producing regions, and Front Street Coffee believes that comparison leads to a better understanding of regional flavors. The flavor presentation of coffee beans has a time limit, so Front Street Coffee has always insisted on fresh roasting, and recommends drinking after the beans have rested for 3 days.

Subdivisions of Arabica Varieties

Coffee Varieties

In the world of "Specialty Coffee," currently only Arabica varieties are classified and discussed. The more representative varieties include:

Ancient heirloom varieties: Typica, Bourbon

Well-known Typica variants: Maragogype, Geisha (nicknamed geisha bean because it sounds the same as [geisha])...

Well-known Bourbon variants: Caturra, Pacas...

Well-known hybrid varieties: Pacamara (Pacas + Maragogype = Pacamara)

Aside from the fact that 90% of Arabica coffee from the Ethiopian highlands is self-compatible, all other coffee types are self-incompatible. After several generations of selfing, Arabica coffee's growth vigor and yield are not affected. Arabica coffee has more mutations, possibly because its selfing is easy and recessive mutations readily appear.

All Arabica varieties and hybrids have perfected thousands of years of evolution. In addition to the Ethiopian native lineage, there are two main lineages derived from Yemen: one is Typica, and the other is Bourbon.

Typica Series: Rich layering, smooth flavor

The variety closest to the native species, originally from Kaffa in Ethiopia and Yemen. The ancestor of Arabica varieties, Typica is excellent, showing outstanding cleanliness and body, with citrus-like fruit acidity and a sweet aftertaste. Typica's top leaves are bronze-colored, and the bean body is oval or slender-pointed; the tree is 3-4 meters tall, conical in shape, with the angle between trunk and branches about 50-70 degrees. Leaves are narrow and bronze-colored. Berries are more oval than those of other varieties. In Central America it is called Arabigo or criollo. Its low resistance to leaf rust makes it difficult to care for, the tree's yield is low, and together with a long harvest period, production is small.

Typica has genetically evolved, and many variant varieties are better able to adapt to their surrounding environment and produce new characteristics, usually regarded as new varieties. For example, Mexican Typica differs slightly from Hawaiian Typica, so they have different names; Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kent and Chickumalgu (India) all belong to Typica.

Front Street Coffee selected Typica variety coffee beans from Elida Estate in Panama as the representative for roasting and brewing.

Panama · Elida Estate

Region: Boquete producing region, Panama

Estate: Elida Estate

Altitude: 1850 meters

Variety: Typica

Processing method: Natural

Front Street Coffee selected Typica variety coffee beans from Elida Estate in Panama as the representative because it can very well express Typica's cleanliness and citrus fruit acidity, with a sucrose-like sweetness in the aftertaste.

Roasting Curve

Roaster: Yangjia 600g semi-direct fire

Charge when drum temperature reaches 170°C, set airflow to 3, after 30 seconds adjust heat to 140°C, airflow unchanged, turning point 1'25", adjust heat once at 140°C. At this time the bean surface turns yellow, the grassy smell completely disappears, dehydration is complete, adjust heat to 110°C, adjust airflow to 4;

At 8'45", the bean surface shows ugly wrinkles and dark patches, and the toast smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time you must listen clearly for the sound of the first crack point. At 9'07" first crack begins, reduce heat to 90°C, adjust airflow to 4 (adjusting heat must be very careful, not so low that there is no crackling sound), 1'45" after first crack, discharge at 190°C.

Taste:

Smooth on entry, with obvious flavors of raisins, peaches, oranges, cantaloupe, sucrose, and caramel, a green tea tea-like sensation, and high cleanliness.

Bourbon Series: Solid acidity and aroma, varied flavor profile

A variety mutated from Typica, and together with Typica it is currently the variety closest to the native species. Bourbon spread from southwestern Ethiopia to Yemen, and the bean shape changed from slender-pointed to round. In 1715, France transplanted round-bodied beans from Yemen Mocha to Bourbon Island off the east coast of Africa (renamed Reunion Island after the French Revolution), and only then did it get the name Bourbon. Bourbon round-bodied beans were passed on to Brazil and Central and South America in 1727, and in 1732 Britain transplanted Yemen Mocha to Saint Helena Island (later the place where Napoleon was imprisoned), also Bourbon round-bodied beans. Bourbon is a frequent winner in American specialty coffee cupping. Bourbon produces 20-30% more fruit than Typica.

Characteristics of the Bourbon line: all have obvious flavors of dark chocolate, cocoa, nuts, and caramel, smooth acidity, and low bitterness. Bourbon trees are tall and vigorous, with slightly serrated green leaves that are relatively broad, and the coffee beans they bear are relatively small and densely clustered, so compared with Typica the bean appearance is smaller and rounder. Fruits can be red, yellow, or orange, varying by variant and soil texture, with red fruit being the most common. Although Bourbon has higher yield than Typica, it is still considered a low-yield variety and is highly susceptible to leaf rust, berry disease, and nematode infection. To produce beans with uniquely superior flavor, the ideal growing altitude is 1100 to 2200 meters.

Front Street Coffee uses Brazil Queen Estate coffee for roasting and brewing.

Brazil Queen Estate Yellow Bourbon

Region: Mogiana

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing method: Natural processing

Front Street Coffee selected Yellow Bourbon from Brazil Queen Estate because Brazil's Yellow Bourbon can express the variety's obvious dark chocolate, cocoa, nut, and caramel flavors, smooth acidity, and low bitterness.

Roasting Curve

This bean has low moisture content and a solid texture, which gives the bean a strong heat-absorption capacity, so the roasting time must be controlled steadily and not too hastily. In order to achieve the best flavor expression and bring out its aroma, Front Street Coffee uses a medium roast.

Machine: Yangjia 800N, 550g green beans

Charge temperature: 200°C

First crack point: 9'14", 188.9°C

Development after first crack 1'48", discharge at 197.5°C

Flavor:

Fresh sweetness of sugarcane juice, black tea, a soft and smooth fruit sweetness, obvious nutty flavor, balanced and smooth acidity, faint and clean bitterness, rich chocolate aroma and nutty flavor, bright and refreshing mouthfeel, smooth and delicate texture.

Caturra: Natural Mutation

A naturally mutated dwarf variety of Red Bourbon, with higher yield than Bourbon. It was first discovered in Brazil and began commercial cultivation in Minas Gerais, Brazil, in 1937. In Central America, Colombia, Costa Rica, and Nicaragua perform best. An altitude of 1500-1700 meters can produce the best quality and quantity. Caturra is characterized by bright acidity and low to medium body. It has less clarity and sweetness than its parent Bourbon, cups upper-middle, and has lemon or citrus acidity in the mouth. In sweetness it is inferior to Typica and Bourbon, because Caturra's sweetness depends on the number and dosage of fertilizations by the grower. It has high productivity, but to maintain productivity it must be continuously fertilized and pruned, so the tree is short with many branches and a compact shape. The slightly serrated green leaves are relatively broad. Although productivity is increased, because harvest and care costs are relatively high and it is highly susceptible to leaf rust, berry disease, and nematode infection, production is still somewhat limited. Citric acidity and mild sweetness.

Front Street Coffee chose Costa Rica Pirong Processing Plant coffee for roasting and brewing.

Costa Rica Pirong Processing Plant

Region: Tarrazu

Variety: Caturra

Processing method: Natural processing

Flavor:

Rich fermented wine aroma; when sipped, it has flavors of plum, apple, berries, and red berries, along with almond and nutty notes, and obvious caramel and candied fruit sweetness.

Roasting Suggestions

This Pirong Processing Plant coffee is also SHB extremely hard bean, with relatively hard bean quality and medium moisture content. The yellowing point is at 5 minutes 15 seconds, then reduce heat and open airflow to enter the Maillard reaction. It enters first crack at 8 minutes 30 seconds, at about 183.1°C. At this time open the airflow wider, reduce heat to 80°C, develop for 2 minutes after first crack, and discharge at 194°C.

Catuai

Catuai is a hybrid of Mundo Novo and Caturra, so to speak a second-generation hybrid. It inherits Caturra's advantage of a low tree height and also compensates for Arabica's weakness of delicate fruit. The fruit is firm and not easy to drop even in strong winds. The biggest regret is that its overall flavor is slightly more monotonous than Caturra. Catuai also has red and yellow fruit types, and red fruit is more often awarded than yellow fruit. Catuai, Caturra, Mundo Novo, and Bourbon are together listed as Brazil's four main coffee varieties.

It was bred in 1949 by crossing Yellow Caturra (Bourbon mutation) C476-11 and Mundo Novo (Typica x Bourbon) CP 374-19. It was released in 1972 after pedigree selection in Brazil (continuous single-plant generation selection). It has red and yellow fruits, and also a green variety Ouro Verde; acidity is high, and when yellow beans cool, they have an impure petroleum-like mouthfeel. There are many excellent selections in different countries. In Honduras Catuai accounts for nearly half the planted area. IHCAFE researchers actively seek improvements to Catuai, including hybrid combinations between Catuai and Timor. In Costa Rica Catuai is also important; Yellow Catuai has been widely planted since its release in 1985. Catuai was introduced to Guatemala in 1970 and now accounts for about 20% of national production. Catuai is hardly cultivated in other Central American countries.

Catuai has a soft, smooth body, a warm soft-water sensation down the throat, delicate lingering aftertaste changes, orange fruit sweetness, tropical fruit, raspberry, maple syrup sweetness, juicy feel, faint wine aroma, white bitter melon, baked biscuit aroma, caramel, vanilla, and an elegant and delicate finish, with a long, multi-layered mouthfeel.

Representative coffee bean: Costa Rica Fuego Phoenix Estate Sapphire

Costa Rica Fuego Phoenix Estate Sapphire

Region: Central Valley

Estate: Fuego Phoenix Estate

Altitude: 1600m

Variety: Caturra & Catuai

Grade: SHB

Processing method: Natural

The beans from Fuego Phoenix Estate selected by Front Street Coffee are a blend of two varieties, Caturra and Catuai. They can express the variety's tropical fruit acidity, full berry juice sensation, and honey sweetness.

Roasting Curve

This Costa Rica Fuego Phoenix Sapphire has rich berry and tropical fruit aromas. In order to allow this bean to retain rich fruit flavor and sweetness, Front Street Coffee's roaster uses a medium-heat roasting approach for this bean.

Roaster Yangjia 800N (300g roast batch)

Charge when drum temperature reaches 170°C, set airflow to 3, heat 110, turning point 1'36", 97.9°C; when drum temperature is 140°C, open airflow to 4; at this time the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration stage. When the drum temperature reaches 166°C, adjust heat to 80°C, airflow unchanged;

At 8'17", the bean surface shows ugly wrinkles and dark patches, and the toast smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time you must listen clearly for the sound of the first crack point. At 9'00" first crack begins, adjust airflow to 5 (adjusting heat must be very careful, not so low that there is no crackling sound), develop 2'05" after first crack, discharge at 195°C.

Flavor: The overall mouthfeel is smooth and full-bodied, with strawberry, tropical fruit, and mint on entry, and honey, fermentation aroma, and cocoa in the finish.

Geisha: The Light of Panama

Geisha is a Typica tree species originating from Geisha Mountain in Ethiopia. In 1963 it was introduced to Panama from Costa Rica by Don Pachi (known as the father of Panamanian Geisha), but because of low productivity, no farmer was willing to plant it. Daniel Peterson accidentally discovered this coffee on his own farm, Esmeralda Special Estate, and since 2004 has dominated major international cupping competitions year after year, making it arguably the hottest coffee variety. Its rich citrus notes, floral aroma, and toffee aroma captivate everyone. Panama is the main country producing Geisha coffee.

Representative coffee: Panama Hacienda La Esmeralda Geisha Red Label

Panama Hacienda La Esmeralda Red Label

Region: Boquete producing region

Estate: Hacienda La Esmeralda

Altitude: 1700m

Variety: Geisha

Processing method: Natural processing

Front Street Coffee selected Red Label Geisha from Panama Hacienda La Esmeralda because the estate's high-altitude geography and extreme wind-protected terrain create a Geisha variety here with a sweet and clean aftertaste and distinctive character, with jasmine and peach aromas, bright fruit acidity such as tamarind, mango, and papaya, and a very smooth mouthfeel.

Roasting Curve

Roaster Yangjia 800N (300g roast batch)

Charge at drum temperature 150°C, heat 120, set airflow to 3; turning point 1'36", when drum temperature is 140°C open airflow to 4, heat unchanged; when drum temperature is 147.6°C the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration stage. When the drum temperature reaches 150°C, adjust heat to 100, airflow unchanged;

At 7'38", the bean surface shows ugly wrinkles and dark patches, and the toast smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time you must listen clearly for the sound of the first crack point. At 8'10" first crack begins, open airflow to 4, develop 1'28 after first crack, discharge at 189.5°C.

Flavor: Wet aroma is ginger flower and jasmine; on entry there is lime and citrus acidity, in the middle section bergamot flavor, and in the finish a green tea sensation with sucrose sweetness returning.

Hawaii Kona

The seeds regarded as the origin of American coffee were planted in Hawaii by Brazil in 1825; on the island of Kona along the southwest coast, one of the most famous and most traditional Hawaiian coffees is produced. The only coffee produced in the United States, Kona's coastal volcanic soil nurtures this aromatic, mellow coffee. Kona has a slight wine aroma amid its moderate acidity, with a very rich mouthfeel and an irresistible aroma. Planted at an altitude of several hundred meters, but Kona from the Big Island of Hawaii, blown by gentle sea breezes and combined with fertile volcanic soil, has incomparably clean acidity and sweetness. Compared with the higher-altitude Blue Mountain, it is simply even more impressive.

Front Street Coffee uses Hawaii Kona coffee for roasting.

Hawaii Kona Coffee

Region: Kona, Hawaii

Farm: Queen Estate

Altitude: 1100 meters

Variety: Typica

Processing method: Washed processing

Roasting Suggestions

Kona coffee beans are exceptionally plump, with a rounded bean shape and bright color, truly deserving the title "the most beautiful-looking coffee bean in the world." In order not to damage its beautiful appearance and to highlight its richly layered nectar-like sweet aroma, Front Street Coffee's roaster decided to use a medium roast for this bean.

Machine: Yangjia 800N, 550g green beans charge temperature: 200°C yellowing point: 5'35", 150.1°C

First crack point: 9'30", 187°C development after first crack 1'50", discharge at 193.4°C

Flavor: Balanced and warm nectar sweetness with an elegant, full yet not heavy mouthfeel. The brewed coffee gives off a mulberry aroma that makes one feel sweetly happy. In the aftertaste, a smooth malt-like bittersweetness slips into the throat and then surges back up after exhaling. When cooled, it is like a cup of mulberry tea.

Kenya Kanya Bourbon Hybrid Derivative

Absolutely delicious flavor profile, surprisingly citrusy acidity! The blend of SL28 and SL34, wild and fierce, the brute force of an ancient armored warrior you will not want to miss!

[SL28] and [SL34] - Bourbon hybrid derivatives. Kenya's Scott Laboratories used Bourbon descendants and heirloom to hybridize, producing the new varieties SL28 and SL34, but the parents are unknown. The flavor is excellent with blackcurrant acidity. 90% of the coffee produced in Kenya is SL28 and SL34. SL-28 is extremely drought-tolerant and susceptible to CBD, CLR, or BBC. It failed in its mission to create high yield, but succeeded in creating delicious beans with strong citrus, sweet, balanced, and complex aromas. SL34's flavor characteristics are its complex citric acidity, heavy body, cleanliness, and sweetness. It performs well at medium to high altitudes. SL34 is extremely drought-tolerant and more disease-resistant than SL28.

Representative coffee: Kenya Asali

Kenya Asali Coffee

Region: Thika, Kenya

Processing plant: Asali Honey Processing Plant

Altitude: 1550-1750 meters

Grade: AA TOP

Variety: SL28, SL34

Processing method: Kenya 72-hour washed

Front Street selected SL28 and SL34 from Kenya's Thika producing region because the beans here have high acidity, clean and clear lines, the most solid and rich mouthfeel, and varietal characteristics rich in fruit notes and floral aroma, green plum, hawthorn, smoked plum, temperate fruits (blackberry, cherry), and so on.

Roasting Curve

This bean is full and round in body. In order to fully express its bright and mellow acidity, Front Street Coffee uses a light roast.

Machine: Yangjia 800N, 550g green beans

Charge temperature: 200°C

First crack point: 5'30", 154.3°C

Development after first crack 2'10", discharge at 191.6°C

Flavor: Full juicy sensation of smoked plum and cherry tomato, with the sweet-tartness of plum in the middle and a finish of crisp pear fragrance.

Arabica Coffee - Subdivisions

Main Producing Regions

Main continental types (ordered by annual output): Central America (such as Nicaragua), South America, Asia, East Africa...

Well-known island types: Jamaica, Hawaii, Indonesia Sumatra, Papua New Guinea...

Merchant Selection

1. Direct relationships can purchase green beans directly from origin estates and monitor cupping quality and the entire shipping process

2. Use vacuum preservation for imported high-quality green beans

3. Roast only after ordering, ensuring the coffee received is fresh

4. Provide bags with one-way degassing valve devices for effective preservation

5. Mark the roasting date on the packaging bag

Advice for Coffee Lovers

1. Choose excellent merchants that can provide freshly roasted coffee beans.

2. Store coffee using effective preservation methods and drink it within the best tasting period.

3. Try from dark (roast) to light (roast) to experience and appreciate the taste of good coffee.

For more specialty coffee beans, please add the private WeChat of Front Street Coffee, WeChat ID: kaixinguoguo0925

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