What Do Coffee Staple Beans Mean for New Drinkers?
Staple beans are small 100-gram packs of coffee seeds sold for everyday drinking. They are light, affordable, and cover a range of origins, so a new drinker can sample many regional flavors at low cost before committing to a full bag. Front Street Coffee offers eight such packs from Ethiopia, Honduras, Colombia, Costa Rica, Guatemala, Yunnan, Indonesia, and Brazil.
Each pack highlights the most recognizable flavor of its origin. Ethiopia Yirgacheffe brings citric acidity, Indonesia Mandheling shows herbal notes, and Costa Rica Tarrazu leans toward chocolate and nut aromas. Brewing suggestions come with each origin, so the choice can follow taste preference rather than guesswork about which coffee is worth trying first.
Many people new to coffee have this question: what exactly are "staple beans"? Why are they called that? Simply put, staple beans are small-package coffee beans designed for daily drinking—light in weight, affordably priced, and diverse in flavor. They help beginners sample the characteristics of different origins at low cost while reducing waste from buying the wrong beans. Front Street Coffee has launched eight staple beans for this purpose, covering origins including Ethiopia, Honduras, Colombia, Costa Rica, Guatemala, Yunnan China, Indonesia, and Brazil. Each pack is 100 grams and highlights the most recognizable flavors of each origin. Below, we introduce these eight beans one by one, including origin information, processing methods, and brewing suggestions, so coffee lovers can choose according to their taste preferences.
People new to coffee may ask: what are coffee staple beans? Why are they called staple beans? Front Street will explain what staple beans are.
For beginners who want to drink coffee, choosing coffee is a difficult problem. They don't know which coffee tastes good, how to choose, and they also want to try them all before deciding which flavor they like. Hence the idea of coffee staple beans. Each pack of coffee staple beans is not heavy, the price is affordable, and there are many varieties. For new coffee drinkers, this is a good thing: it is inexpensive and allows them to taste many flavors of coffee, thus avoiding difficult choices and waste.
Therefore, Front Street Coffee has launched coffee "staple beans." They are also the face of Front Street Coffee, because the recognizability of their regional flavors is higher. Front Street selects beans with the most local flavor from major origins and packages them in 100g trial amounts, such as the citric acidity of the most representative famous coffee, Ethiopia Yirgacheffe; the herbal notes of Indonesia Mandheling; the chocolate and nut aromas of Costa Rica Tarrazu, and so on. So far, Front Street has released eight different country origins for everyone to choose from.
Next, Front Street will introduce in detail the characteristics of our eight classic-flavor "Front Street Staple Beans."
[Front Street Washed Yirgacheffe Staple Beans]
Country: Ethiopia
Region: Yirgacheffe
Altitude: 1800-2000m
Variety: Local heirloom varieties
Processing method: Washed processing
Bean appearance: Small-bean type, relatively round in shape, very small bean size
Yirgacheffe coffee is the most representative coffee of Ethiopia and is highly regarded by coffee connoisseurs around the world. Therefore, of course Front Street must share such a good coffee variety with everyone!
Yirgacheffe is located on the east side of the East African Rift Valley. It is a small town in the Sidama Province of Ethiopia. Because of the unique flavor of the coffee it produces, it was separated out as its own region. Its altitude is 1700-2100 meters, making it one of the highest coffee-growing regions in the world and a synonym for Ethiopian specialty coffee.
The mountain villages that produce these coffee cherries are shrouded in mist, with spring-like weather all year round. In summer, gentle breezes blow, cool but not hot, rainy but not damp, and in winter there is no cold damage. Therefore, the floral and citrus or lemony acidity of Yirgacheffe coffee fruit are very obvious; washed beans have a fresh, fragrant taste, bright fruit acidity, and a noticeable tea-like body. Front Street thinks only this kind of geography and climate can nurture such a unique regional flavor of citrus and flowers. At the same time, Yirgacheffe is also the representative coffee bean for those choosing floral and fruity coffee flavors.
[Front Street Brewing Suggestions]
Suggested water temperature: 91°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Jasmine, lemon, citrus, berries
[Front Street Honduras · Sherry]
Country: Honduras
Region: Marcala
Farm: Moca Estate
Altitude: 1500-1700m
Variety: Caturra, Catuai, Pacas
Processing method: Refined washed whisky sherry barrel fermentation
This coffee comes from Honduras in Central America, adjacent to Guatemala, El Salvador, and Nicaragua. A "sherry barrel" is a barrel used for aging by sherry wineries in the whisky industry. Sherry is a famous fortified wine produced in the sunny Jerez region of southern Spain. During the production of sherry, it must go through maturation in the Solera System.
The refined washed whisky sherry barrel fermentation process first involves refined washing of freshly picked coffee cherries, then placing them in whisky oak barrels that previously aged sherry for low-temperature fermentation for 30-40 days (at about 15-20°C), followed by shade drying.
[Front Street Brewing Suggestions]
Suggested brewing method: Pour-over dripper: V60; Water temperature: 88-90°C; Coffee-to-water ratio: 1:15; Grind size: BG 5R (58% passing through China standard No. 20 sieve), i.e. medium-fine grind
Flavor: Smells of vanilla and cream; on the palate, whisky, berries, almond, and dark chocolate notes, with a maple syrup sweetness in the finish.
[Front Street Colombia Huila Staple Beans]
Country: Colombia
Region: Huila
Altitude: 1500-1800m
Variety: Caturra
Processing method: Washed processing
Bean appearance: Uniform screen size, relatively plump bean shape
Colombia is located in the northwest of the South American continent, bordering Panama in Central America. In 1808, a priest first introduced coffee into Colombia from the French Antilles via Venezuela. Today Colombia is the world's third-largest coffee exporter, mainly producing Arabica coffee beans, and is also the country that exports the most Arabica coffee beans. Colombia is rich in resources, and coffee, flowers, gold, and emeralds are known as its "four treasures."
According to Front Street's understanding, the coffee varieties planted in Colombia in the early period were Typica and Bourbon. Caturra is a natural mutation of the Arabica variety Bourbon, and this Front Street coffee bean is exactly the Caturra variety.
[Front Street Brewing Suggestions]
Suggested brewing water temperature: 90°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Nuts, dark chocolate, caramel, soft fruit acidity
[Front Street Costa Rica Tarrazu]
Country: Costa Rica
Region: Tarrazu
Altitude: 1500m
Variety: Caturra, Catuai
Processing method: Washed processing
Bean appearance: Uneven in size
Costa Rica is located in the Central American isthmus and belongs to North America. It is close to Panama, with Nicaragua to the north, the Caribbean Sea to the northeast, and the Pacific Ocean to the south. Influenced by ocean currents such as the Pacific and monsoons, Costa Rica has formed a unique microclimate.
The Tarrazu region is the most representative. It is located south of San José, the capital of Costa Rica, and is the most valued coffee-producing region. Most of Costa Rica's highest-quality coffee comes from sub-regions. Taking the results of this year's 2020 Costa Rica Cup of Excellence as an example, 9 of the top 26 coffees came from the Tarrazu region, and three of them took the top three places respectively. One can imagine that Tarrazu is a veteran in producing high-quality coffee. Costa Rican coffee is also long famous for its balanced flavor, rich chocolate notes, and smooth mouthfeel.
[Front Street Brewing Suggestions]
Suggested water temperature: 90-91°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Sweet orange, honey, toffee, nuts
[Front Street Guatemala Huehuetenango]
Country: Guatemala
Region: Huehuetenango
Altitude: 1500-2000m
Variety: Bourbon, Caturra, Catuai
Processing method: Washed processing
Bean appearance: Relatively uniform bean body
Coffee produced in Guatemala is among the world's top coffees. It mainly consists of Bourbon, Typica, Caturra, and Catuai. The coffee belt is mainly distributed at altitudes above 1500 meters, and with tropical rainforests, volcanic geology, and changeable microclimatic conditions, the coffee beans produced in this region have a unique flavor.
Guatemala produces coffee beans with rich fruity aromas, known for elegant and lively acidity, clean cup with no off-flavors, and distinct layers. For most of the 20th and 21st centuries, it was rated as the largest coffee-producing country in Central America. Guatemala has eight major producing regions in total, and the classification of these eight regions is usually used to describe the highest grade S.H.B. coffee. Among them, the coffees of the five volcanic regions and three non-volcanic regions are all very unique and enjoy a high reputation in the international market.
[Front Street Brewing Suggestions]
Brewing parameters are: V60 dripper, 90°C water temperature, 1:15 coffee-to-water ratio, 15g coffee dose, grind size (80% passing through standard No. 20 sieve)
Flavor: Nuts, lemon peel, berries, citrus
[Front Street Yunnan Small-Bean]
Country: China
Region: Yunnan, Baoshan
Altitude: 1200m
Variety: Catimor
Processing method: Washed processing
Bean appearance: Round and plump
In 1892, a French missionary brought coffee seeds from Vietnam into Yunnan and successfully planted them in a valley in Binchuan County, Yunnan Province. This was the beginning of Yunnan coffee, generally called small-bean coffee, commonly known in China as Yunnan small-bean coffee.
Front Street Coffee has also planted Typica and a small amount of Bourbon on plantations in Yunnan. Of course, Catimor and Typica are not inherently in conflict: one is for mass production, and the other is for specialty quality. The significance of specialty coffee is to improve quality, while the significance of mass production is to increase yield. Yunnan's choice to focus mainly on Catimor also reveals the purpose behind it.
[Front Street Brewing Suggestions]
Suggested water temperature: 88°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Melon-like sweetness, sweet melon, brown sugar, plum acidity, black tea-like body
[Front Street Indonesia Mandheling]
Country: Indonesia
Region: Sumatra, Lintong
Variety: Ateng
Processing method: Wet-hulled process
Bean appearance: Relatively many cracks on the surface
Mandheling is a premium coffee bean grown in highland mountainous areas at altitudes of 750-1500 meters. In Indonesia, which mainly produces Robusta, it is a rare Arabica type. Because of altitude, climate, and various environmental factors, the coffee beans it produces have a rich aroma, full body, and strong taste, with some slight chocolate and syrup notes.
[Front Street Brewing Suggestions]
Suggested water temperature: 87°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Toasted bread, nuts, caramel, pine, herbs
[Front Street Brazil Cerrado]
Country: Brazil
Region: South Minas
Altitude: 1000m
Variety: Red Bourbon
Processing method: Semi-dry (pulped natural)
Bean appearance: Round
This Front Street "Brazil Staple Beans" comes from Minas Gerais. The representative coffee-producing regions of Minas Gerais include Cerrado and South Minas. Both regions are higher-altitude areas with rich terrain, distinct wet and dry seasons, large day-night temperature differences, and abundant microclimates, suitable for cultivating elegant-flavored Red Bourbon and Yellow Bourbon. Since 1999, among the estates winning in Brazil's Cup of Excellence auction, South Minas has had the largest number. Therefore, South Minas has naturally become the main producing region for Brazilian specialty coffee.
[Front Street Brewing Suggestions]
Suggested water temperature: 89°C; Grind size: medium-coarse; Coffee-to-water ratio: 1:15
Flavor: Nuts, chocolate, cream, peanut, caramel
[Front Street Brewing Method Suggestions]
Front Street recommends using the water temperature, coffee-to-water ratio, and grind size recommended for each bean. For the equipment, bloom with 30 grams of water for 30 seconds, pour to 125 grams in stages, and when the water level drops and is about to expose the coffee bed, continue pouring to 225 grams and stop. When the water level drops and is about to expose the coffee bed, remove the dripper. (Start timing from the beginning of the bloom.) The extraction time is about two minutes.
The above is Front Street's introduction to the eight staple bean origins and brewing suggestions, and these are also the eight staple beans currently launched by Front Street Coffee. I believe coffee-loving friends will have gained some understanding of which flavored staple beans suit their taste after reading this. I hope the above content can help beginner coffee lovers understand coffee cherry knowledge to some extent.
The above content is compiled by CoffeeHunters, a coffee news website.
