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…]

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…]

Coffee processing methods directly influence the flavor direction in the cup. Natural processing, as the most traditional method of green coffee processing, allows the fruit pulp to wrap around the seed and dry slowly, resulting in a broader flavor spectrum and greater sweetness; anaerobic natural processing, on this basis, introduces sealed low-temperature fermentation, which slows pectin decomposition and causes pH to drop more gradually, thereby accumulating more sweet compounds. This article will start from the specific processes of the two methods, analyze their effects on coffee flavor, and use Front Street Colombia Luna Night, which employs anaerobic natural processing, as an example to explain how to adjust grinding, water temperature, and pouring technique for such beans to brew a full fermented sweetness and a rounded mouthfeel. [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…]

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…]

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…]

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…]

Turning coffee cherries into green beans relies on the crucial step of "processing." Different methods of removing the skin, pulp, mucilage, and parchment lead to entirely different flavor directions in the final cup. This article systematically reviews the operational processes and flavor characteristics of common processing methods such as natural, washed, semi-washed (honey), wet-hulled, and anaerobic fermentation, while also explaining the specific performance of beans like Front Street Red Cherry, Fruit Ding Ding, Lintong Mandheling, Sidra, and Big Belly under each processing method, helping coffee enthusiasts understand how processing shapes a cup's acidity, sweetness, and sense of place. [more…]

From the same estate, the same variety, and the same harvested batch of coffee cherries, the flavor in the cup can be as different as two distinct beans—simply because of a different processing method. This is the magic of coffee processing. In the microscopic world, it uses microorganisms and time to perform the alchemy of flavor. The washed method is the oldest mainstream technique, and its logic is "to do [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 presents the Panama Deborah Anaerobic Natural Geisha, from the Savage series in the Volcán region at an altitude of 2,000-2,350 meters, roasted at a medium level to reveal white florals, pineapple, and lactic acidity, with a full and balanced mouthfeel. This article will guide you through this Geisha's unique processing method—first sun-dried on raised beds until raisin-like, then sealed and fermented anaerobically for 36 hours, retaining all the fruit pulp; at the same time, we step into Deborah Estate's high-altitude microclimate and ecological farming philosophy, and analyze the quality pursuit of the Savage coffee project. At the end of the article, we include SCA-recommended pour-over parameters: 15g coffee, 90-93°C, 225ml water, a 1:15 coffee-to-water ratio, to help you fully unlock this Geisha's flavor potential. [more…]

From fruit to green beans, coffee cherries must go through a series of processing steps to remove the skin, pulp, mucilage layer, and parchment. The processing method directly determines the final flavor profile of the coffee. This article systematically reviews the operational procedures and flavor characteristics of common processing methods such as natural (dry), washed (wet), honey (semi-washed), wet-hulled (Giling Basah), and anaerobic fermentation, compares their respective advantages and disadvantages, and explains why washed beans have bright acidity, natural beans are rich in fruity aromas, and wet-hulled beans carry a distinctive woody-spicy note. At the same time, the article combines specific Front Street Coffee products such as Red Cherry Yirgacheffe, Gudingding, Lintong Mandheling, Xizhua, and Daduqi to demonstrate the flavor expression of different processing methods in actual coffee beans, helping readers build a complete understanding from processing method to flavor in the cup. [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…]

In the landscape of East African specialty coffee, Uganda has long been overshadowed by the glow of Kenya and Ethiopia. This landlocked nation, situated at the source of the Nile and endowed with volcanic soil and abundant rainfall, is quietly driving a transformation in specialty coffee. Front Street Coffee introduces Uganda Portuguese Typica, featuring the Elgon Mountain growing region, SL14 and SL28 varieties, and anaerobic fermentation sun-dried processing, presenting a flavor profile interweaving citrus, smoked plum, dried fruit, and caramel. This article starts from the country overview, historical background, growing region distribution, processing methods, and grading system to provide a complete analysis of the varietal characteristics and story of Ugandan coffee, and includes Front Street Coffee's roasting curve and V60 brewing parameters, offering coffee enthusiasts a professional and practical reference. [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…]

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…]

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…]

For coffee cherries to become green beans, they must undergo a series of processing steps to remove the skin, pulp, mucilage layer, and parchment. Different processing methods not only determine the appearance of the green beans but also profoundly shape the final flavor profile in the cup. Traditional natural, washed, semi-washed, and honey processing each have their adherents, while in recent years new methods such as anaerobic fermentation and barrel fermentation have emerged endlessly, bringing more possibilities to coffee flavor. This article will systematically sort out the operational processes, advantages and disadvantages, and flavor characteristics of these processing methods, interspersed with examples of several representative products under the Front Street Coffee brand, to help coffee enthusiasts build a clear cognitive framework for processing methods and have more direction when purchasing and tasting. [more…]

The flavor of coffee depends not only on its origin and variety; the processing method also plays a key role. Nowadays, more and more coffee enthusiasts are paying attention to the processing techniques behind the beans. Front Street Coffee takes this opportunity to systematically review the three main methods—natural, washed, and honey processing—and also introduce Kenya's K72-hour processing, Indonesia's wet-hulling method, and the emerging anaerobic fermentation technology. From fruit picking, fermentation, and drying to hulling, how does each step affect the acidity, sweetness, and body in the final cup? What unique character do different processing methods give to beans such as Yirgacheffe, Mandheling, and the Costa Rica Musician Series? This article will compare everything from operational procedures to flavor performance one by one, helping you make clearer judgments when purchasing and tasting. [more…]

The processing method of coffee directly determines the flavor direction in the cup. Front Street Coffee (FrontStreet Coffee) has found in daily conversations with customers that more and more people are paying attention to coffee bean processing methods, which precisely shows that everyone's understanding of coffee is continuously deepening. This article systematically sorts out mainstream processing techniques such as natural, washed, honey, wet-hulled, and anaerobic fermentation, comparing them item by item from operational processes, flavor performance, bean appearance, to origin suitability conditions, helping coffee enthusiasts build a clear cognitive framework. The article also combines specific beans currently sold by Front Street, such as Yirgacheffe, the Costa Rica Musician series, and Mandheling, to explain how different processing methods shape their respective sweetness, acidity, and aroma characteristics, providing reference for bean selection and brewing. [more…]