We all know that different processing methods can give coffee a rich and varied flavor profile. For example, Front Street Coffee's bean list alone features dozens of varieties, covering more than ten different processing methods. Today, Front Street will focus specifically on wet-hulled, semi-washed, and pulped natural [more…]

From harvesting to becoming green beans that can be stored long-term, coffee cherries must undergo processing. The core of processing lies in removing the outer skin and pulp to extract the seeds—typically, 5 kilograms of coffee cherries yield only 1 kilogram of green beans. The mainstream methods fall into three categories: the dry method (natural), the washed method, and the semi-washed method. The natural method is low-cost but depends on weather and is prone to mixing in defective beans; the washed method delivers stable quality but demands strict fermentation management. Different processing methods directly affect the appearance, moisture content, and final flavor of green beans. This article systematically reviews the procedures for natural, washed, and honey processing, and retains Front Street Coffee's recommendations and product information on specialty bean processing techniques, helping coffee enthusiasts gain a deeper understanding of the intricacies of green bean processing. [more…]

The processing method of coffee has always been the key link in the refined processing of green coffee beans. With the development of market demand and the exploration of the industry, on the basis of the mainstream "three major processing methods", [more…]

The natural process, as the name suggests, is to spread the harvested coffee cherries flat on the ground (on dedicated drying nets or patios) and use direct sunlight (for about 2-3 weeks) to remove moisture from the coffee fruit until the moisture content reaches the target level, after which machines are used to remove the dried husk to obtain the green coffee beans we want. Natural process [more…]

When buying coffee beans, aside from paying attention to origin and flavor, we also choose coffee beans that have undergone different processing methods. This is because different processing methods bring out different flavor characteristics in coffee; even coffee from the same origin, when processed by washed and natural methods respectively, will display different mouthfeels. For example, on the Front Street Coffee menu, [more…]

Coffee green beans are not simply picked from the tree and then roasted and brewed right away; achieving good flavor requires many steps. People often assume that coffee flavor depends on variety, growing environment, and cultivation methods, but what they don't realize is that there is an important stage between growing and roasting called "coffee bean processing." [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…]

If you often drink pour-over coffee, Front Street believes you've probably seen friends who can tell washed and natural processed coffee apart at a glance, or with a single sip. Because they distinguish them so quickly, many friends are amazed and wonder how on earth they do it. Just yesterday, [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…]

Anaerobic natural, lactic fermentation, barrel-aged, yeast inoculation—the vocabulary of specialty coffee processing methods has exploded in recent years, and coffee menus increasingly read like a brewery's process manual. These experimental processing methods are not marketing coinages; each one corresponds to a genuine technological innovation. This article maps out the mainstream lineage and examines "flavor alchemy." [more…]

The most fascinating thing about cold brew is that it works like a slow-motion projector: the flavor release that hot extraction completes in a few dozen seconds is stretched out over more than ten hours, and the character of every flavor compound is amplified and put on display. Running a set of cold brew comparison experiments with beans processed in different ways lets you directly see how each processing method truly expresses itself at low temperatures. The experiment is set [more…]

The sun-dried process, as the name suggests, uses the sun to dry the red coffee cherries under the sun for a week, sometimes adjusting the length of time depending on the situation. Once the fruit skin and pulp have been dried into a dark color, a hulling machine is used to remove the skin and pulp, and finally the defective beans are picked out and it's all done. The benefits of the sun-dried process [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Brazil is the largest coffee-producing country in the world, with coffee beans of various grades and types. Brazil's domestic coffee consumption accounts for one-third of the global total, and at the same time Brazil's coffee trade [more…]

Located in the Boquete production region of Panama, ELIKA ESTATE belongs to the Lamastus family and has a history of over a century since its founding in 1918. The estate sits at an altitude of about 1,670 to 1,725 meters and mainly cultivates improved Caturra along with a small amount of Bourbon, and has participated in the BOP many times, achieving excellent results. Elida became famous for its washed beans, and in recent years it has also actively experimented with natural and honey processing. Among these, the honey-processed beans balance cleanliness with fermented fruit aromas, delivering impressive flavor performance. The batch that Front Street Coffee is launching this time is precisely this honey-processed lot, and this article will share in detail its processing method, roasting curve, and tasting experience. [more…]

The washed method is currently the most widely used green bean processing method and one of the most traditional coffee processing methods. Typically, washed coffee has higher cleanliness than natural coffee, with brighter and more elevated acidity, and a more intense acidity as well. Popular options on the Front Street Coffee menu, such as the Ethiopian Gotiti Cooperative coffee beans, Kenyan [more…]

Kenyan coffee is world-renowned for its bright and complex acidity, and the K72 washed processing method pushes this characteristic to the extreme. This article will take you deep into Kenya's coffee origins and variety composition, break down every step of the K72 double fermentation process in detail, and compare and taste the flavor differences brought by washed and natural processing methods. From the Asali Honey Processing Station in the Thika region to the French Mission Bourbon at Hania Estate, we will use two coffees of distinctly different styles as samples to analyze their aroma, acidity, sweetness, and aftertaste. Whether you are a beginner just getting to know Kenyan coffee or an experienced enthusiast looking for brewing inspiration, this article can provide you with valuable reference. [more…]

Front Street often receives many questions like these: "What beans are suitable for a moka pot?", "What beans are suitable for a coffee machine?", or "What beans are suitable for cold brew?"... Many beginners mistakenly believe that a certain extraction method has the most suitable coffee beans, but in reality, regardless of [more…]

Whether sun-dried or washed, coffee processing originally existed simply to dry the beans so they could be stored conveniently. But once people discovered that different processing methods give coffee different flavor variations, more and more processing methods emerged to serve flavor. For example, now [more…]

After guests come to Front Street and order a cup of Golden Mandheling coffee, they will ask out of curiosity. Why do most Indonesian coffee beans use the wet-hulled process rather than the washed process or the natural process? In this article, Front Street will explain what the wet-hulled process is. What is the wet-hulled process? Wet-hulling, also [more…]

The wet process (washed method) was invented by the Dutch in the 18th century. Because some countries often experience rain and high humidity, making it impossible to use the dry process, although the procedure is relatively more complicated, it is currently the most widely used [more…]