Anaerobic fermentation processing is a green bean processing technology that has attracted much attention in the coffee industry in recent years. Since Sasa Sestic, the 2015 WBC champion, brought it to the forefront, it has quickly swept through the specialty coffee world. Inspired by red wine-making techniques, this processing method injects carbon dioxide into a sealed container to expel oxygen, creating an oxygen-free environment that allows precise control of the fermentation process, giving coffee beans higher sweetness and more unique flavor layers. As processing technologies continue to evolve, experimental methods such as anaerobic natural, anaerobic washed, and double anaerobic have emerged one after another, each presenting distinctly different flavor expressions. This article will systematically sort out the principles and origins of anaerobic fermentation, and analyze one by one the process steps and flavor characteristics of these three common anaerobic processing methods, while also explaining them in conjunction with specific Front Street Coffee bean offerings. [more…]

Anaerobic coffee has been appearing on coffee bean lists frequently in recent years. Although many people have tried it, they only have a vague understanding of its specific process, and some even develop an aversion to it due to unfamiliarity. In fact, anaerobic processing is not as complicated as imagined. In most cases, it simply adds an extra anaerobic fermentation step before traditional natural or washed processing. The depth of fermentation is precisely the key that determines the direction of coffee flavor. From the perspective of Front Street, this article sorts out the basic principles of anaerobic processing, common methods, and their connection with traditional processing. Combined with three specific beans, it helps readers understand the flavor differences brought by different anaerobic treatments, so they can find the cup that suits their taste. [more…]

Coffee enthusiasts' taste demands are becoming increasingly refined. The original terroir flavors produced by traditional washed and natural processing methods can no longer satisfy diverse expectations, and various specialty processing methods have emerged as a result. From the perspective of Front Street, this article systematically reviews the principles and classifications of anaerobic fermentation processing, compares the differences between natural fermentation and temperature-controlled fermentation, and provides an in-depth analysis of three processing workflows: anaerobic natural, anaerobic washed, and anaerobic enzyme-washed. At the same time, using Front Street Huayueye coffee beans from the Huila region of Colombia and Rose Valley coffee beans from Big Tree Estate as examples, it presents a complete approach from green bean processing to roasting curve selection, and then to pour-over parameter development, helping readers understand how specialty processing methods shape the flavors in the cup. [more…]

In recent years, the coffee consumer market has continued to expand, and various novel green bean processing methods have emerged one after another. The industry habitually refers to them collectively as special processing methods. These techniques give coffee a more diverse and distinctly individual flavor expression, and also bring richer layers of mouthfeel, thus winning the favor of a large number of enthusiasts. At present, the more mainstream special processing methods include anaerobic washed or natural, enzyme washed, lactic acid fermentation, and barrel-aged processing, among others. Among them, anaerobic fermentation has especially high exposure. This trend can be traced back to 2015, when the WBC World Barista Championship winner that year, Sasa Sestic from Australia, brought anaerobic fermentation processing into the public eye, and discussions around the fermented feel of coffee have not ceased to this day. This article will sort out the development of anaerobic processing, analyze the specific process of anaerobic natural, and introduce anaerobic-processed coffee beans such as Santa Vini currently sold by Front Street. [more…]

Anaerobically processed coffee beans have always been a hot topic among enthusiasts—some are captivated by them, while others find the flavors too unconventional. Compared with traditional methods like natural and washed, the anaerobic fermentation process still feels unfamiliar to many, which makes it prone to misunderstanding and controversy. Today Front Street Coffee will talk about what anaerobic processing is, how it differs from natural and washed, and what characteristics anaerobically fermented coffee beans display. [more…]

This anaerobic dried-fruit natural coffee from Finca El Pino in Antioquia, Colombia, brought to you by Front Street Coffee, is a micro-lot custom-flavored bean from the 2019 harvest. It uses the Castillo variety and, through a refined anaerobic dried-fruit natural process, presents rich layers and extremely high sweetness. This coffee, named "Fruit Brew," is intended to express notes of ripe dried fruit and fruit wine. Front Street designed a well-developed light roast profile for it, striving to maintain a clear and intense flavor expression from high to low temperatures, with excellent smoothness and sweetness. This article will introduce in detail the background of Finca El Pino, the characteristics of the anaerobic dried-fruit natural process, and the flavor profile and roasting approach of this coffee, taking you deeper into the charm of this unique micro-lot coffee. [more…]

In recent years, the processing method descriptions on coffee bean labels have become increasingly long, with various special processing methods, primarily anaerobic, emerging one after another. When many consumers drink anaerobically processed coffee with unique flavors, they wonder whether flavorings were added during roasting. This article sorts out the differences between anaerobic natural and anaerobic washed, explains why special processing methods are mostly led by well-funded estates, and cites the views of world champion Sasa to clarify the essential differences between flavored coffee and the addition of enzymes or yeast fermentation. It also answers questions such as whether anaerobic coffee is equivalent to flavored beans and whether it harms health, helping coffee lovers understand more transparently where the flavors in their cup come from. [more…]

Front Street's Sidra coffee beans come from Finca El Diviso in Colombia, processed using the double anaerobic natural method, with intertwined flavors of grape, passion fruit, and apricot, and they have performed impressively in world competitions. However, many enthusiasts encounter a problem of bland taste and thin body when brewing, which is usually related to under-extraction. This article will focus on the characteristics of the double anaerobic natural process, analyze the reasons for the loose structure of Sidra beans, and explain step by step how to let this champion bean release a suitable and full-bodied flavor, from Front Street's grinding setting, water temperature, coffee-to-water ratio, to the three-stage pouring technique. [more…]

Anaerobic Fermentation has been very popular in the coffee world in recent years, mainly because Sasa Sestic, the Australian competitor who won the 2015 WBC, started this trend, and even in 2018 WB [more…]

As coffee enthusiasts deepen their understanding of coffee, more and more people are paying attention to coffee bean processing methods. As a post-harvest processing method that has attracted much attention in recent years, anaerobic fermentation has brought more possibilities to coffee flavors. This article will analyze in detail the step-by-step processes and flavor and taste differences between anaerobic natural and anaerobic washed processing methods, and share Front Street Coffee's cupping and brewing experience. By comparing the characteristics of washed, natural, and anaerobic processing, it helps readers understand how different processing methods affect the final flavor of coffee. The two anaerobic natural beans, Huayueye and Monster Manor, launched by Front Street Coffee, will also be used as examples to demonstrate their unique charm. Whether you are a beginner or a seasoned enthusiast, you can gain practical references for purchasing and tasting. [more…]

As a veteran famous estate in the Boquete production region of Panama, Elida Estate has won championships in BOP competitions for many years, and its Catuai variety coffee beans have always attracted much attention. This article focuses on the newly listed Elida Estate · Anaerobic Natural Catuai from Front Street, providing a detailed interpretation of the ASD (slow anaerobic natural) processing method, analyzing the flavor performance and roasting approach of this bean, and sharing Front Street's specific parameters and serving experience in pour-over and espresso preparation. Whether you want to understand the tier positioning of this bean or are curious about the unique flavors brought by ASD processing, you can find the answers here. [more…]

Yirgacheffe, as a representative producing region of Ethiopian specialty coffee, is world-renowned for its floral and citrus notes. This article focuses on a Yirgacheffe from Front Street Coffee's Worka Cooperative that uses a non-traditional processing method—neither the ancient natural process nor the traditional washed process, but rather anaerobic natural processing. The article will outline the Worka Cooperative's geographical location, founding background, and organic certification status, explain why Heirloom native varieties have become the collective term for Ethiopian varieties, and detail how the specific steps of anaerobic fermentation give the coffee its strawberry, magnolia, and small Taiwan mango flavor profile, bringing you a comprehensive understanding of what makes this bean unique. [more…]

Where exactly does the flavor of a cup of coffee come from? Beyond the climate of the origin and the variety, the processing method of the coffee beans is also a key variable that shapes the flavor in the cup. From the most common natural and washed processes, to Costa Rica's distinctive honey process, Indonesia's unique wet-hulled method, and the anaerobic fermentation that has been favored in competitions in recent years, each technique quietly reshapes the sweetness, acidity, and body of the coffee. This article will use specific beans such as Yirgacheffe, Mandheling, and the Costa Rica Musician Series as examples to outline the process flow and flavor direction of mainstream processing methods, helping coffee lovers understand the taste differences brought by different processing methods from the same origin, and also explaining the risks and limitations of each processing method. [more…]

The flavor of a cup of coffee depends not only on the terroir and variety of its origin, but also on how the green beans are processed—an equally critical variable. Coffee beans from the same growing region can present entirely different profiles—clean and refreshing, or rich and sweet—simply because of a different processing method. This article systematically reviews common processing techniques such as natural, washed, honey, wet-hulled, and anaerobic fermentation, and, in conjunction with the beans offered by Front Street Coffee, explains the procedural characteristics and flavor tendencies of each method, helping coffee lovers understand how processing shapes the flavor in the cup. [more…]

In coffee tasting, "fermentation" is a term that is often mentioned but easily misunderstood. It does not mean that the coffee contains alcohol; rather, it describes an aroma and mouthfeel reminiscent of ripe fruit or even overripe fruit. Coffee itself is a fermented food, and its flavor is deeply influenced by the way it is processed. This article starts from everyday conversations at Front Street stores and systematically explains the essence and sources of fermenty notes, as well as the differences between aerobic fermentation, anaerobic fermentation, and double anaerobic fermentation. At the same time, we will also explore how the fermentation process shapes coffee's aroma and complexity, and recommend Front Street's natural, honey-processed, and anaerobic-processed coffee beans for different preferences, helping you find the cup that suits you best in your everyday purchases. [more…]

Front Street Coffee takes you on an in-depth look at Hacienda La Esmeralda's anaerobic slow natural process. In 2019, the estate's natural coffee set a new record with 95.25 points, and its washed lot also scored 95 points, both reaching new highs. The Lamastus family uses an anaerobic slow-dry technique, fermenting the coffee beans in oxygen-free tanks for five days, then drying them slowly over five weeks, resulting in intense wine aromas and cocoa notes in the cup. This article not only reviews the details of this breakthrough processing method, but also analyzes its flavor impact on coffees of different altitudes and varieties, especially how Geisha retains its clean and elegant character at high altitudes. [more…]

The flavor of coffee depends to a large extent on how the green beans are processed. Natural, washed, and honey processing, as the three classic methods, each present distinctly different flavor directions. In addition, enzyme processing and anaerobic fermentation have gradually entered the public eye in recent years, adding more possibilities to coffee. Front Street Coffee believes that using such fermentation techniques in moderation to create distinctive flavors is worthy of recognition, but if they are used to mask defects in the coffee beans themselves, that deviates from the original purpose of the processing method. This article will systematically sort out the specific procedures and flavor characteristics of these processing methods, and combine them with representative products on the Front Street coffee list to help coffee lovers build a clearer understanding. [more…]

Nowadays, the names of coffee processing methods are becoming more and more varied, from anaerobic natural to low-temperature slow anaerobic washed, from black honey and red honey to enzyme washed, making one dazzled. Behind this complexity, there are actually two main threads: the birth of early processing methods was the result of the producing region's environment forcing it—for example, Indonesia's humid and rainy climate gave rise to washed and wet-hulled methods; while the evolution of contemporary processing methods stems from the consumer market's dual pursuit of flavor expression and traceability information. This article will sort out the evolution from natural, washed to honey processing and anaerobic fermentation, analyze how different processing techniques affect coffee flavor, and reveal the deeper reasons behind the increasingly refined naming of processing methods. [more…]

When faced with coffee beans processed in different ways, is it necessary to design a separate brewing recipe for each one? Front Street believes that rather than recording tedious parameters one by one and bearing the high cost of trial and error, it is better to categorize beans by processing method or roast level and use a single recipe with a broad coverage range. This article focuses on three processing methods—natural, washed, and anaerobic—explaining the differences in their flavor expression, as well as the targeted adjustments that can be made during brewing, including the thinking behind setting water temperature, coffee-to-water ratio, grind size, and extraction time. The article also specifically explains why anaerobically processed coffee drains faster, and how to ensure full extraction by grinding finer or switching to a slower-flow filter basket. All parameters are based on medium-light roasted beans, with adjustment suggestions for medium-dark roasted beans included. [more…]

Many people assume that only special processes like anaerobic fermentation involve fermentation, but in reality, conventional methods such as natural, washed, and honey processing are equally dependent on fermentation. Fermentation is the process by which microorganisms break down sugars and produce heat and compounds in the presence or absence of oxygen. Coffee cherries are rich in moisture and sugars, so fermentation begins the moment they are picked. Different processing methods correspond to aerobic or anaerobic fermentation pathways, and the duration and intensity of fermentation directly shape the flavor profile of the coffee—prolonged fermentation brings rich layers of dried fruit and fruit preserves, while short fermentation yields bright acidity and a clean mouthfeel. Properly controlled fermentation enhances quality, but once it becomes unbalanced, it produces irreversible negative flavors such as moldiness and rotten fruit. [more…]