How Does Coffee Growth Differ Across Africa, Latin America, and Asia?

Coffee growth concentrates in three regions, and origin shapes flavor. African beans, led by Ethiopia and Kenya, show bright fruit acidity and a refreshing mouthfeel. Latin American beans build on nutty and cocoa notes. Asian beans, including Indonesia, tend toward herbal and spicy aromas. Ethiopia, Brazil, and Indonesia are the reference points for comparing growing conditions, varieties, and processing methods.

Altitude, rainfall, and processing choices drive these differences. Ethiopia's highlands favor heirloom varieties and washed or natural lots; Brazil's lower, flatter terrain supports large-scale cultivation coffee and mostly natural and pulped-natural processing; Indonesia's humid climate pushed growers toward wet-hulling. Tasting across the three regions, as with Front Street Huakui, Yirgacheffe, Queen's Estate, or Mandheling, lets drinkers match a cup to their preference.

Coffee enthusiasts often feel overwhelmed by the dazzling array of single-origin beans, but in fact, different flavor profiles are often directly linked to their place of origin. Global coffee cultivation is mainly concentrated in three major regions: Africa, Latin America, and Asia. Africa is known for its bright fruit acidity and refreshing mouthfeel, Latin America features nutty and cocoa notes as its base, while Asia tends to present herbal and spicy aromas. Front Street Coffee carries over 50 kinds of coffee beans from around the world. This article will take Ethiopia, Brazil, and Indonesia as representatives to systematically sort out the differences in growing conditions, variety characteristics, and processing methods among the three major regions, and combine specific products such as Front Street Huakui, Yirgacheffe, Queen's Estate, and Mandheling to help coffee lovers quickly pinpoint the cup that suits their taste preferences.

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When coffee novices walk into a Front Street store for the first time and face more than fifty single-origin beans from around the world on the menu, they often don't know where to start. Staff usually ask first: would you like something on the acidic side, or do you prefer a non-acidic, full-bodied type? In fact, these flavor orientations are closely related to the origin of the coffee beans. Global coffee cultivation can be roughly divided into three major regions: Africa, Latin America, and Asia. Single-origin beans from Asia often carry unique herbal and spicy notes, Latin America uses nutty and cocoa notes as its flavor backbone, and African beans are known for bright fruit acidity and a refreshing mouthfeel. Below, Front Street will guide everyone through the regional characteristics of these three major regions one by one.

African Coffee Bean Producing Regions

As Front Street mentioned above, the flavor signature of the African region is pleasant bright fruit acidity and a refreshing texture. Among them, the most representative single-origin producing countries are the specialty coffee powerhouse Ethiopia and its neighbor Kenya. These two countries almost single-handedly support the entire African coffee industry landscape.

Africa is also the birthplace of coffee, with a history spanning hundreds of years, and to this day there are still many undiscovered wild coffee varieties. Next, Front Street will start with Ethiopia, a well-known African producing region.

Ethiopian Coffee Bean Growing Conditions

Since the first coffee tree was discovered in Ethiopia, the local history of coffee cultivation began. Coffee has long been integrated into Ethiopians' daily lives, not only as an indispensable part but also as a major source of income, with specialty coffee output in rich abundance. For example, Front Street Coffee's Front Street Ethiopia Yirgacheffe coffee beans, Front Street Sidamo Arsi coffee beans, and Front Street Sidamo Huakui coffee beans all come from here, each with distinctive flavors that are anything but alike, capturing the hearts of a large number of coffee lovers.

Ethiopia is located in East Africa and is currently Africa's largest coffee producer, but only about 60% of its coffee beans are used for export sales, while the rest are used in various ceremonial forms. For example, at weddings people make mixtures of coffee beans and coffee cherry pulp, coffee with honey, and various herbs to create a potion for driving away bad luck. This shows how inseparable coffee is from local life.

The reason Ethiopian coffee has outstanding flavor lies in the country's high altitude and mild temperatures, which are very suitable for coffee growth. Front Street's previous articles have also mentioned that coffee beans produced in higher-altitude areas have better flavor and richer acidity, which is the main reason Ethiopian coffee has such pleasant acidity.

Ethiopian Coffee Varieties

As Front Street said above, Ethiopia, as the birthplace of coffee, still has a large number of varieties yet to be discovered, and local coffee varieties are collectively referred to as heirloom varieties, that is, Heirloom (also known as longberry heirloom). Main Producing Regions of Ethiopian Coffee Beans

Ethiopia's Sidamo producing region is the country's most famous coffee region and also holds a place on the international stage. The relatively well-known Front Street Huakui coffee and Arsi coffee beans both come from here. This includes one of the coffee beans most loved by coffee enthusiasts in Front Street stores in recent years—Front Street Yirgacheffe coffee beans. It is itself within the Sidamo producing region, but because its flavor is so unique and can be easily distinguished from Sidamo region coffee, Yirgacheffe was separated out to become a single producing region and also became a representative of a flavor profile. This is enough to show that the Sidamo producing region is highly suitable for producing high-quality specialty coffee.

Sidamo Coffee Producing Region

The Sidama producing region is located in southern Ethiopia and is an important producing region in southern Ethiopia, with a cultivation altitude of 1,400-2,200 meters. The local terrain is diverse, and the microclimate plus fertile nutrients and different soil types create a unique coffee flavor. Sidamo coffee's flavor is similar to Yirgacheffe, famous for its floral and orange aromas.

Front Street Coffee Ethiopia Sidamo Huakui Coffee Beans

Country: Ethiopia Region: Sidamo Altitude: 2250-2350m Variety: Local heirloom Processing Method: Natural processing Flavor: Berries, floral tea, honey, lemon, black tea

This Front Street Huakui coffee won first place in the natural group of the 2017 African TOH coffee competition, hence the name Huakui. It also comes from Sidamo, but not all coffee beans in Sidamo can be casually called Huakui, because this champion bean specifically refers to coffee beans produced in 2017 by the Buku processing station in the Guji Hambela producing area of Sidamo. Only those produced by the Buku processing station can be called Huakui. Depending on annual climate changes, coffee flavor will also change more or less, so it is very normal for Front Street Huakui's flavor to differ from year to year.

Yirgacheffe Producing Region

Yirgacheffe is affiliated with the Sidamo producing region and was separated out because of its unique flavor. In addition to the small town of Yirgacheffe, it also includes the surrounding three sub-regions of Wenago, Kochere, Gelena, and Abaya. The so-called Yirgacheffe flavor refers to rich jasmine floral aroma, lemon aroma, sweet peach and almond notes, and tea aroma. Traditionally, Yirgacheffe used the oldest natural processing method, but in 1972 Ethiopia introduced washed processing technology from Central and South America to improve coffee quality, making Yirgacheffe's jasmine floral and citrus aromas clearer and more transparent. Front Street Coffee believes that the most essential difference between washed and natural processing is: washed processing presents coffee's most basic flavor and can most directly reflect the special flavor of the producing region, while natural processing adds sweetness and fermented notes on top of this basic flavor.

It was precisely because of the introduction of washed processing that Yirgacheffe leaped to become a representative of the world's specialty coffee. After the 1970s, this region was mainly washed, becoming Ethiopia's most thriving washed-bean producing region. However, in the 21st century, coffee merchant Baghi, because he missed the traditional natural-bean flavor and could not bear to see natural processing gradually replaced by washed processing, improved the natural bean processing method, enhancing flavor and reducing the defect rate. So now the coffee market also sees quite a few naturally processed Yirgacheffes. For example, the Front Street Yirgacheffe natural coffee beans launched by Front Street Coffee have the unique aroma and fermented feel of natural processing, which also gives coffee-loving friends more choices.

Front Street Coffee Ethiopia Gutingting Coffee Beans

Country: Ethiopia Region: Yirgacheffe Altitude: 1900-2300m Variety: Local heirloom Processing Method: Washed processing Flavor: Tropical fruit, cream, honey, berries, citrus

The Gutingting Cooperative is located in the Worka producing area at the southeastern end of Yirgacheffe. According to Front Street's understanding, it was originally part of the Worka Cooperative under the Yirgacheffe Coffee Farmers Cooperative Union YCFCU.

But later, as people pursued traceability of green coffee beans, independent "single producing regions" were discovered one after another, so in 2012, Gutingting, with about 300 farmers, independently established the "Gutingting Cooperative."

At the same time, Gutingting Village was also the earliest village area to be independently separated. Many small farmers were also members of the original Worka Cooperative, so their coffee production techniques are naturally excellent.

Front Street Ethiopia Yirgacheffe Natural Red Cherry

Country: Ethiopia Region: Yirgacheffe Altitude: 2300m Variety: Local heirloom Processing Method: Natural processing Flavor: Berries, lemon, strawberry, fermented wine aroma

The so-called Red Cherry coffee beans actually refer to the Red Cherry project, jointly initiated by the Dutch trader Trabocca and local farmers, aiming to improve the quality of small-scale farms. When picking coffee cherries, not only must fully red, highly ripe fruit be selected, but harvesting must also be entirely by hand. However, this is only the most basic requirement. There are also corresponding requirements for coffee bean processing methods.

The Red Cherry project makes coffee farmers put more thought into the process of sorting and selecting beans, so the prices of these coffees are also relatively high. Moreover, the unique term Red Cherry coffee belongs exclusively to Ethiopia; only when producing Red Cherry coffee is the English name of the Trabocca company printed on the burlap sacks.

The above is the relevant content about Ethiopia, the most famous producing country in the African region. Next, Front Street will introduce the coffee beans of the Latin American region.

Latin American Coffee Bean Producing Regions

As Front Street said above, Latin American coffee flavor is mainly based on nutty and cocoa notes, which is also caused by Latin America's climate. Latin America is the world's hottest and most humid continent. Lower-altitude areas are hot and humid, while higher-altitude areas are relatively drier, so it is still very suitable for growing coffee.

Latin America's coffee history began in the 18th century and was deeply influenced by Spanish colonial rule at the time, so many Latin American countries today still use Spanish. But because of the colonial and colonized relationship, even though coffee cultivation in the colonized Latin American countries increased substantially, there were major deficiencies in quality. It was not until the later emergence of the specialty coffee concept that Latin American coffee-producing countries began to focus on refined output.

In terms of flavor, as Front Street said above, Latin American producing regions are distributed very fragmentarily, and high-altitude and low-altitude areas present different coffee flavors. Therefore, Latin American coffee flavor is often known for balance. In addition to nutty and cocoa flavors, almost all coffee flavors can be found in Latin America, and because these are American countries, good processing also makes the coffee beans of this continent more uniform in shape and lower in defect rate.

For example, the Brazilian coffee beans in Front Street Coffee stores present a pure American nutty and cocoa flavor, while Costa Rican coffee is relatively mild and smooth, rich in nutty and sweet aromas. These are enough to prove that Latin American flavors are varied and, by comparison, balanced in character. Next, Front Street will introduce these two relatively famous Latin American coffee producing regions.

Brazilian Coffee Bean Producing Region

The characteristics of coffee beans from Brazilian producing regions are lower acidity, heavy nutty chocolate notes, and good body. Therefore, Front Street suggests that coffee lovers who enjoy full-bodied nutty and cocoa-flavored coffee might as well choose Brazilian coffee beans; they will definitely not disappoint. Brazil is also currently the world's number one coffee producer and the world's second-largest coffee consumer.

History of Brazilian Coffee Bean Cultivation

Coffee was introduced to Brazil after the 18th century. In 1727, coffee was introduced from Guyana to the port of Belem in Brazil, and from then on it settled in Brazil, mainly distributed in Brazil's southeastern coastal areas, namely the four states of Sao Paulo, Parana, Espirito Santo, and Minas Gerais.

From the late 18th century to the 1920s was the peak period of Brazilian coffee production. Brazil's coffee output once accounted for 75% of total world production. Over a long period, coffee exports accounted for two-thirds of Brazil's total export revenue, making Brazil a well-deserved "Coffee Kingdom." But the economic crisis that broke out in 1929 sharply reduced world coffee consumption, dealing a heavy blow to Brazil's coffee economy.

Afterward, the proportion of Brazilian coffee production in export revenue fell sharply. In the past 30 years, with the rise and development of Brazil's modern industries, especially steel, shipbuilding, automobiles, and aircraft manufacturing, coffee's position in the national economy has declined year by year, but it is still one of Brazil's economic pillars, and Brazil remains the world's largest coffee producer and exporter. Brazilian Coffee Bean Growing Conditions

Compared with other Latin American countries, Brazil has lower altitudes, lacks microclimates, and is accustomed to planting coffee trees without shade trees, which has led to Brazilian coffee being somewhat flat in flavor with nothing particularly striking. For this reason, Brazil is very committed to improving coffee bean quality, continuously improving Arabica coffee varieties, and also putting great effort into research on processing methods.

Brazilian Coffee Bean Processing Methods

According to Front Street's understanding, the most commonly used processing methods in Brazil at present include natural processing, semi-natural processing, semi-washed processing, and washed processing. Among them, washed processing started relatively late in Brazil, and market acceptance is not yet high.

Natural processing method procedure: screen highly ripe coffee cherries, place them directly under the sun to dry, turning the coffee cherries from time to time so they dry evenly under heat, until the moisture content reaches 12%, then remove the peel and pulp.

Semi-natural processing method procedure: after screening suitable coffee cherries, remove the peel, pulp, and part of the mucilage, then dry them with a small amount of mucilage remaining, until the moisture content reaches 12%.

Semi-washed processing method procedure: unlike semi-natural processing, this method completely removes the mucilage cleanly before drying, until the moisture content reaches 12%.

Washed processing method procedure: likewise screen suitable coffee cherries, remove the peel and pulp, and use soaking and fermentation in water to remove the mucilage. This process can cause the coffee beans to develop acidity, after which they are dried until the moisture content reaches 12%. Semi-natural processing and semi-washed processing directly remove mucilage mechanically, which is different from washed processing.

Among them, Front Street believes that the coffee bean that best represents the flavor characteristics of the Brazilian coffee producing region is none other than this Front Street Brazil Queen's Estate coffee bean.

Front Street Coffee Brazil Queen's Estate Coffee Beans

Country: Brazil Region: Mogiana Altitude: 1400-1950 Variety: Yellow Bourbon Processing Method: Semi-natural Flavor: Nuts, creamy peanut, fermented fruit, cane sugar

This coffee from Front Street comes from Queen's Estate in Brazil's Mogiana producing region. The estate covers 280 mu and is located in Vale da Grama, an ancient volcanic valley in Brazil.

In 2011, the estate won the championship in Brazil's COE competition. Queen's Estate belongs to the renowned and respected Carvalho Dias family. The four major estates under Carvalho Dias have won awards every year since the first Brazilian COE competition in 1999. Over seven years they won more than 12 times, and in 2004 they even swept first place, ninth place, eleventh place, and so on. This is enough to prove the estate's strength and also helped vindicate Brazilian coffee.

The estate is a member of a medium-scale farm organization in the local Grama Valley and mainly exports specialty coffee of the Bourbon variety. Environmental protection is quite thorough. Because of the higher terrain and non-plains topography, machines cannot be used for harvesting, so the fruit is harvested entirely by hand. It also cultivates low-yield, high-quality Bourbon varieties as the essence of Brazil's high-quality coffee. Therefore, Front Street believes that this estate's coffee best embodies Brazil's high-quality coffee.

Costa Rican Coffee Producing Region

Costa Rica was the first country in Latin America to introduce coffee cultivation, so its coffee organizations and sales systems are very complete. In addition, because Costa Rica is located in the Central American isthmus, it has good drainage, abundant volcanic soil, a mild and suitable climate, and stable rainfall. Therefore, coffee from Costa Rica has a very pure flavor and pleasant aroma, with a good balance in both acidity and mouthfeel. Coffee lovers who come to Front Street to taste Costa Rican coffee also express their fondness for it.

Costa Rican Coffee Bean Varieties

As Front Street said above, Costa Rica is very suitable for growing Arabica coffee, so Costa Rica cultivates quite a few coffee varieties, including Bourbon, Caturra, Catuai, Villa Sarchi, Villalobos, and others.

But the more common one is still Caturra variety coffee beans. For example, the Musician Series coffee beans from Front Street Costa Rica Canet Estate in Front Street stores are almost all produced using Caturra variety coffee beans.

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Its productivity and disease resistance are both better than Bourbon, and the tree is shorter, making harvesting convenient. Unfortunately, like Bourbon, it has a cyclical problem of fluctuating productivity every two years. Caturra's flavor is comparable to or slightly inferior to Bourbon beans. More importantly, it has super strong adaptability and does not need shade trees; it can thrive even under direct bright sunlight, commonly known as sun-grown coffee. It can adapt to high-density planting, but requires more fertilizer, increasing costs, so early coffee farmers did not accept it very readily. It is suitable for planting from low altitudes of 700 meters to high altitudes of 1,700 meters, with strong altitude adaptability, but the higher the altitude, the better the flavor, and productivity relatively decreases. Costa Rican Coffee Bean Processing Methods

Coffee lovers who often come to Front Street stores know that Costa Rican coffee beans are mostly honey-processed. According to Front Street's understanding, this is because most Costa Rican coffee is grown in mountainous areas, where it is difficult to drive harvesting vehicles up, and coffee left unpicked for a long time also causes waste. Bean buyers also could not pay coffee farmers the compensation they deserved, so local coffee farmers developed honey processing to solve this problem.

The flavor of honey processing is, as its name suggests, high in sweetness. The difference from washed processing is that it retains the sugary mucilage layer on the coffee beans, so honey-processed coffee beans are sweeter in flavor than washed coffee beans.

Honey processing method procedure: This processing method removes the peel and pulp of the coffee cherry while retaining the mucilage outside the coffee bean, then places the mucilage-covered coffee beans outdoors to dry in the sun. Because the mucilage part is relatively sticky and smooth and has a high sugar content, during processing the mucilage wraps around the green coffee beans like honey. Because the pulp liquid contains fairly high sweetness and unique enzymes, the processed parchment beans contain richer taste and very complex positive flavors, with higher sweetness. Therefore, people vividly call this layer of coffee mucilage "honey," and the entire processing procedure is called "honey processing."

Tarrazu Coffee Producing Region

Next, Front Street must mention Tarrazu, Costa Rica's most famous producing region. For example, Front Street Coffee's Front Street Costa Rica Tarrazu daily beans and Front Street Costa Rica Canet Estate Musician Series coffee beans both come from here.

Tarrazu is located south of the capital San Jose, at an altitude of 1,200-1,700 meters, with fertile soil and good drainage. The coffee season is from December to March of the following year. The main feature of its coffee beans is the incomparably complete mouthfeel created by the high-altitude producing region, with a smooth mouthfeel, hard and plump beans, and rich aroma.

Front Street Coffee Costa Rica Tarrazu Coffee Beans

Country: Costa Rica Region: Tarrazu Altitude: 1950m Variety: Caturra Processing Method: Washed Flavor: Sweet orange, nuts, honey

Front Street Coffee Costa Rica Beethoven Coffee Beans

Country: Costa Rica Region: Tarrazu Altitude: 1800-1950 m Variety: Caturra, Catuai Processing Method: Washed processing Flavor: Citrus, berries, floral aroma, light fermented wine aroma

Moreover, according to Front Street's understanding, Tarrazu is extremely famous in the specialty coffee world and is one of the world's main coffee producing regions. In the 2014 COE competition, among the 23 winning beans, 17 came from the Tarrazu producing region. Tarrazu is located in the fertile volcanic region of Central America, with a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forests providing natural shade, offering a uniquely favorable growing environment for coffee. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of the coffee beans produced in the high mountains of Tarrazu belong to Strictly Hard Bean (SHB), generally grown above 1,500 meters. Asian Coffee Producing Regions

The flavor characteristics of Asian coffee are full body with herbal and spicy flavors, so it is also especially suitable as a base for espresso. Among the more famous Asian coffee producing regions, Indonesia is one of them. For example, Front Street coffee lovers should all be familiar with Indonesian Mandheling. Next, Front Street will talk about the Indonesian coffee producing region. Indonesian Coffee Bean Producing Regions

Indonesia is located in Southeast Asia and has a typical tropical rainforest climate, with an average annual temperature of 25-27°C, no distinction between the four seasons, and annual rainfall of 1,600-2,200 mm. Indonesia lies in a volcanic belt, with fertile soil rich in minerals, which is conducive to coffee bean cultivation and growth. Indonesia's altitude ranges from 900-2,100 meters, and the main coffee bean growing areas are concentrated around 1,200 meters. Therefore, it is also a very suitable producing region for coffee cultivation.

Indonesian Coffee Bean Varieties There are mainly three categories: Arabica coffee beans, Robusta coffee beans, and Liberica coffee beans. Among them, there are more than 20 main subdivided varieties, commonly including Caturra, Catimor, Timor, Typica, S288, S795, Sidikalong, and others.

But according to Front Street's understanding, Indonesia's total Arabica production accounts for only about 10%. This is because in 1877, leaf rust swept through Indonesia and infected almost all coffee trees. Arabica coffee beans were almost completely wiped out, causing heavy losses. Later, Indonesia introduced Robusta coffee beans from Africa. Robusta coffee beans have strong disease resistance, making up for the economic losses caused by Arabica coffee beans' weak disease resistance.

Now Indonesia is the world's most important producer of Robusta coffee beans. Robusta coffee beans are concentrated in southern Sumatra, Indonesia, while Arabica coffee beans are in northern Sumatra, Indonesia. Although Arabica coffee beans account for only about 10% of Indonesia's total coffee beans, that is already enough to attract and be loved by the world, including the Mandheling coffee well known to coffee lovers.

Indonesian Coffee Bean Processing Methods

As Front Street said above, Indonesian Mandheling coffee mostly presents herbal and spicy flavors. This actually comes down to Indonesia's local wet-hulling processing method. The reason this processing method appeared is that Indonesia's climate is very humid, so natural processing is very difficult to make work there, and Indonesia's water resources are also very limited, so wet hulling was developed. This processing method also gives Indonesian Mandheling coffee a distinctive flavor deeply loved by a broad range of coffee enthusiasts. Next, Front Street will explain how wet hulling is carried out.

The specific steps of wet hulling can be divided into the following two stages: In the first stage, a wooden depulper is used to remove the peel and pulp. After fermenting for 3 hours, the beans are dried until the moisture content drops to 30-50%, which is semi-dry and semi-wet. In the second stage, the mucilage and parchment layer are removed, and drying continues in the later stage. The drying process takes 2-4 days, and the moisture content drops to 12-13%. Besides conventional wet hulling, there is also an aged wet-hulling method. Coffee beans first undergo ordinary wet-hulling 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 slowly weakens and turns into sugar, and the color also becomes deeper, mostly yellowish brown or dark brown. The Mandheling coffee beans using this processing method on Front Street Coffee's bean list are called Front Street Aged Mandheling Coffee Beans .

Main Producing Regions of Indonesian Coffee Beans

According to Front Street's understanding, Indonesia's main coffee producing areas include Sumatra, Java, and Sulawesi, among which " Mandheling " produced on Sumatra is the most famous. Mandheling is also called "Sumatra coffee." Most of what is produced in North Sumatra is Gayo, mainly the Ateng (Catimor) variety. In the northern part, Lake Tawar can be called Aceh coffee or Lake Tawar coffee. The Lintong and Lake Toba areas of South Sumatra can be called Mandheling. The Lintong area is the Mandheling producing region. Mandheling is produced in the mountainous areas around Lake Toba. This lake is located north of Medan, the provincial capital of Sumatra, and is a highland freshwater lake. Its average altitude is about 900 meters.

Front Street Coffee Aged Mandheling Coffee Beans

Country: Indonesia Region: Sumatra Altitude: 1500m Variety: Caturra, Catuai Processing Method: Wet hulling Flavor: Ripe pu'er, caramel, herbs, chocolate, relatively low acidity.

Front Street Coffee Lintong Mandheling Coffee Beans

Country: Indonesia Region: Sumatra (Lintong) Altitude: 1100-1600m Variety: Typica, Caturra Processing Method: Wet hulling Flavor: Toasted bread, nuts, caramel, pine wood, herbs

The above is Front Street's compilation of relevant content on the flavor characteristics of coffee beans from the world's three major coffee producing regions. It is hoped that this can help coffee-loving friends better understand coffee-related knowledge so they can choose coffee beans that suit their own taste.

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