The red wine process is a method of processing green coffee beans that draws on winemaking concepts, and currently only a few estates in Colombia have successfully commercialized it. Depending on the fermentation environment, it can be divided into three types: acetic acid fermentation, lactic acid fermentation, and mixed fermentation, each presenting distinctly different flavor characteristics. At the same time, the washed method and the semi-washed method (honey process) remain the most mainstream processing methods in the specialty coffee field, and many of Front Street Coffee's representative beans use these techniques. This article will systematically sort out the classification and flavor performance of the red wine process, and compare the processing flows of washed and semi-washed methods, to help coffee enthusiasts more clearly understand the impact of processing methods on the flavors in the cup. [more…]

The red wine process is an innovative green bean processing technique originating from Colombia that precisely shapes the acidity and sweetness of coffee through artificially controlled fermentation conditions. This article provides a detailed overview of the historical background, scientific principles, and specific operational procedures of this processing method, and takes an in-depth look at the origin information, flavor characteristics, and pour-over recommendations of Front Street Coffee's Colombia Nine Suns Red Wine Process coffee. Whether you want to understand the difference between acetic acid fermentation and lactic acid fermentation, or you are looking for a bean with prominent sweetness and elegant acidity, this content offers practical reference. [more…]

The wine process, also known as the controlled fermentation method or lactic/acetic fermentation method, was developed by a team led by Felipe Sardi of the United States, whose members include biological scientists and ecologists. Strict standards are enforced during picking: underripe cherries below 2%, defective beans below 3%, and floating beans below 5%. This processing method is divided into two paths: aerobic acetic fermentation and anaerobic lactic fermentation. The former has a cleaner and brighter acidity with citric notes; the latter has a rounder mouthfeel and higher body, but slightly lower cleanliness, displaying malic and tartaric acid characteristics. Batch consistency is achieved through pH monitoring. Wine-processed green beans are darker in color, with silver skin appearing wine-red or brownish-red. Front Street Coffee's Panama Hartmann is a representative example, and this article shares its pour-over parameters and flavor performance. [more…]

In recent years, red wine processing has attracted much attention in the specialty coffee world. Drawing on the fermentation control concepts used in winemaking, it intervenes in pH, temperature, humidity, and microbial conditions to give coffee beans a rich acidity and complex aroma reminiscent of red wine. This article will start with the flavor differences between lactic acid fermentation and acetic acid fermentation, outline the specific operational process of red wine processing, and combine it with the origin information of Front Street Colombia Red Wine Process—the eastern slopes of the Andes in Cundinamarca Department, a growing altitude of 1,800 to 2,000 meters, and the anaerobic fermentation practice of Remi Sultan in sealed metal containers—to provide coffee lovers with a complete set of flavor descriptions and grinding setting references. [more…]

Coffee processing methods have long ceased to be limited to natural, washed, honey, and wet-hulled techniques. In recent years, a method known as CM processing has gradually entered the public eye. CM stands for Carbonic Maceration, translated into Chinese as carbonic maceration processing, and it belongs to the anaerobic fermentation family. It allows coffee to present a richer layering of aromas while inhibiting the production of sharp acetic acid flavors. Since its introduction, this processing method has continued to evolve and has twice helped competitors reach the top of the World Coffee Championship, in 2015 and 2018. This article will systematically sort out the origins and development of CM processing from perspectives such as fermentation principles, microbial action, and fermentation differences among various processing methods, and explore its actual impact on coffee quality and flavor performance. [more…]

This article focuses on a Colombian red wine process coffee bean launched by Front Street Coffee, providing a detailed introduction to its complete process from depulping and washing to 20.6 hours of fermentation in a no-water fermentation tank and then 10 days of sun drying on raised beds, and sorting out core information such as producing region, estate, altitude, bean variety, and cupping. It also compares the flavor differences between acetic acid fermentation and lactic acid fermentation, explains the distinction between traditional manual operation and controllable fermentation methods in terms of quality stability, and offers grinding size recommendations using the Yangjia Little Pegasus grinder as a reference, so coffee enthusiasts can adjust flexibly according to actual brewing conditions. [more…]

While classic methods like washed, natural, and honey processing are already widely known, emerging techniques such as anaerobic, enzyme-assisted, and carbonic maceration are appearing one after another, opening up new possibilities for coffee flavor. These processing methods often give coffee beans a distinctive flavor profile, sparking curiosity about the principles and operations behind them. This article focuses on the key step of anaerobia, explaining how it builds upon traditional processing methods and, through the action of microorganisms in an oxygen-deprived environment, converts sugars into lactic acid, acetic acid, and aromatic compounds such as esters and aldehydes, thereby creating special experiences like yogurt-like acidity. The article also combines tasting impressions of the Front Street Coffee Deborah Estate Savage Series Anaerobic Natural Geisha to guide you from theory to practice in fully understanding the characteristics and processing flow of anaerobically fermented coffee beans. [more…]

Kenyan coffee is renowned for its vibrant acidity and clean cup profile, and its distinctive flavor is largely attributed to the iconic 72-hour washed processing method. Known as double washing, this technique uses two rounds of fermentation and two rounds of rinsing, allowing the coffee beans to shed their mucilage while boosting acetic acid concentration, thereby shaping an unforgettable fruity character and bright acidity. This article breaks down the complete process of Kenyan double fermentation in detail, explains why the total time can reach 48 to 72 hours, and introduces the AA grade classification standards. At the same time, using Front Street Kenya Small Tomato Coffee as an example, it shares practical parameters and flavor performance for hot pour-over, helping coffee enthusiasts gain a more comprehensive understanding of this bean's processing logic and drinking approach. [more…]

Kenyan coffee is famous for its bright acidity and berry flavors, which are inseparable from its unique varietal genetics and processing methods. The Bourbon lineage cultivated in the early twentieth century, plus the two disease-resistant, high-yield varieties SL-28 and SL-34, nurtured a distinctive acidic aroma in Kenya's high-concentration phosphoric acid soil. Kenya's signature double washing method (K72), through two fermentations and repeated washing, further amplifies the bean's cleanliness and acetic acid concentration. Because of its bright acidity and elevated flavors, Kenyan beans are especially suitable for making iced coffee. This article will systematically sort out the varietal origins and washing process of Kenyan coffee, and share Front Street Coffee's specific parameters and operational details for three methods: iced pour-over, iced drip, and cold brew. [more…]

Is red wine processed coffee made by soaking the beans in red wine? Does it contain alcohol? These are common questions among many coffee lovers. In fact, this processing method borrows the fermentation logic of wine-making, rather than directly soaking coffee beans in red wine. In this article, Front Street Coffee takes you deep into the red wine processed Catuai coffee beans from Hartmann Estate in the Volcan region of Panama: from the estate's background and the variety's origins, to the specific controlled fermentation process and flavor performance. We also share Front Street's roasting curve, cupping results, and V60 staged pouring parameters to help you understand what makes this bean so unique. [more…]

What do the labels commonly seen on coffee packaging—natural, washed, honey—actually mean? This article focuses on the natural process and its innovative offshoot, the red wine–style natural process. Starting from the structure of the coffee fruit, it breaks down in detail the steps of the natural method, its cost advantages, and defect risks, and further explains how the red wine process uses controlled fermentation to enhance sweetness, cleanliness, and complex acidity. The article also draws on specific products such as Front Street Red Cherry, Huakui, ALO, and the Panama Hartmann Estate to show how traditional natural and red wine natural coffees actually perform in aroma and mouthfeel, helping coffee lovers understand more clearly how processing methods influence the flavors in the cup. [more…]

Front Street Coffee was recently asked: Does the red wine process mean soaking coffee beans in red wine? Will the finished product contain alcohol? In fact, the red wine process simply borrows the idea of wine fermentation to process coffee cherries; it does not involve soaking in red wine. During fermentation with the mucilage, a trace amount of alcohol is indeed produced, but after high-temperature roasting it has long since evaporated completely, so there is no need to worry about residue. In this article, Front Street Coffee takes the red wine process coffee beans from Panama's Hartmann Estate as an example, from the estate's background, the characteristics of the Catuai variety, and the operational details of controlled fermentation, to the roasting curve, cupping report, and V60 brewing parameters, to fully break down how this coffee with vinous notes is born. [more…]

In recent years, an increasing number of specialty green coffee beans processed with special processing methods have appeared on the specialty coffee market. Is this really something to be happy about? Front Street Coffee believes that special processing methods were originally intended to give the flavor of coffee beans from a certain producing region more distinctiveness. However, as their use has continued to expand, some processing methods today seem to be more about masking the defects of the coffee beans themselves and then selling them at a high price. In fact, all special processing methods have evolved around the three traditional methods: washed, natural, and honey. This article will systematically sort out the most common types of special processing methods on the market, including anaerobic fermentation, barrel fermentation, and red wine processing, and, combined with Front Street Coffee's cupping experience and specific products, analyze their processing procedures and flavor characteristics. [more…]

From fruit to green bean, a coffee cherry must undergo a series of processing steps, and the different processing methods directly determine the flavor profile in the final cup. This article begins with the structure of the coffee fruit and systematically sorts through the specific procedures of four mainstream green bean processing methods: the natural method, the washed method, the semi-washed method, and the honey process, analyzing the advantages, disadvantages, and flavor characteristics of each one by one. Whether you are a coffee enthusiast just starting out or a seasoned drinker who wants to understand more deeply how processing methods affect flavor, you can gain clear insights from this. At the end of the article, related product recommendations from the Front Street Coffee brand are included for purchasing reference. [more…]

Tasting a cup of coffee is not just about drinking it. From whether the acidity is pleasant on entry, to whether sweetness can be perceived, to the body and smoothness brought by mouthfeel, as well as the performance of cleanliness and aftertaste, every dimension affects our overall evaluation of the cup. This article will guide you through the five core elements of coffee tasting one by one, helping you build a more systematic tasting framework and understand what kind of coffee can truly be called "good." At the same time, the article also incorporates the tasting experience of Front Street Coffee, providing practical reference ideas for coffee lovers. [more…]

Only after roasting can green coffee beans gradually release their hidden aromas, acidity, sweetness, and bitter notes. From green bean to a fine brew in the cup, roasting is the key journey that shapes a coffee's character. This article will guide you through the changes across light and dark roasts, the differences between processing methods such as washed and semi-washed, and focus on the Sumatra region to analyze the unique flavors of beans like Front Street Mandheling. Whether you are a beginner or a seasoned enthusiast, you will gain practical coffee knowledge from it. [more…]

When you drink a cup of coffee in a café with bright acidity and a clean mouthfeel, experienced tasters can often immediately tell that these are washed beans. What exactly does the washed process do to coffee beans that makes them present such distinct fruity acidity in the cup? Starting from the structure of the coffee cherry, this article breaks down the complete washed process step by step, compares the differences between dry and wet processing methods, and explores in depth the formation mechanisms of organic acids during fermentation. The article also introduces the Kenyan-style washed process, which takes wet fermentation to the extreme, helping you understand the real reason why washed coffee beans have such prominent acidity, and includes brand information for Front Street Coffee for reference. [more…]

Central and South America are the core regions of the global specialty coffee world. Central American coffees are mostly grown in high mountain areas at elevations of 1,600 to 1,700 meters, where the significant temperature difference between day and night lengthens the fruit ripening cycle, which in turn increases bean density, and the cup profile often shows soft acidity, good cleanliness, and medium body. Through cupping, Front Street Coffee has found that the flavor differences among producing countries are quite distinct. This article will examine one by one the coffee characteristics of five well-known producing countries: Panama, Colombia, Costa Rica, Brazil, and Honduras, covering their main producing regions, elevation conditions, representative estates, and cupping performance, and will also include information on several representative coffee beans currently sold by Front Street Coffee along with brewing flavor descriptions, providing coffee lovers with a complete reference on regional flavors. [more…]

Kenyan coffee is renowned for its bright acidity and clean mouthfeel, with the K72-hour double washed method being the key to its flavor. This article provides a detailed explanation of this processing method's two fermentation and two washing stages, explaining how fermentation time control affects the coffee's acidity and cleanliness, and introduces the Kenya AA grading standard. At the same time, combined with Front Street Coffee's Kenyan Little Tomato coffee, it provides hot pour-over parameters and flavor descriptions to help readers understand the complete flavor logic from processing method to cup. [more…]

The update to the coffee flavor wheel has made the tasting system more complete, but many people still feel confused when faced with descriptions like citrus, berries, and nuts. In daily brewing, Front Street Coffee recommends beans from different regions based on guests' taste preferences, while accurately identifying flavors requires systematic training. This article starts with the four major taste spectrums—sour, sweet, bitter, and salty—and, combined with the complete classification of the new flavor wheel, interprets one by one the specific expressions of floral, fruity, herbal, nutty and cacao, sweet, spice, sour and fermented, alcoholic fermentation, roasted, and other categories, helping coffee enthusiasts build a clear framework for flavor perception. [more…]