Kenya's Nyeri region, with its volcanic red soil and high-altitude environment, has long been a star origin in the specialty coffee world. This article focuses on the Plamya AA coffee beans produced by the Rugi Cooperative, outlining the origin background, the characteristics of the SL28 and SL34 varieties, the washed processing flow, and the AA grade classification standards, while sharing Front Street Coffee's cupping flavors and three-stage brewing parameters. From dark plum and plum to apricot and a black tea finish, this takes you through a complete understanding of this Kenyan coffee's flavor profile and extraction approach. [more…]

On a scorching summer day, a refreshing glass of ice-cold lemonade should be the perfect way to beat the heat, but Good-Me's recently launched "Preserved Plum Lemonade" has left many consumers frowning with every sip. This new product, described as a "still version of salted lemon Seven-Up," combines perfume lemons, calamansi, and pickled preserved plums to create a sweet-and-sour, ice-cold selling point, and its appearance is indeed refreshing and enticing. Yet once it hits the palate, the saltiness of the preserved plum immediately takes over the taste buds, and after prolonged steeping, the bitterness of the lemon peel layers on top of that, earning it the nickname among netizens as "the rising star of the dark cuisine world." Even more surprisingly, in some delivery orders the preserved plums are packaged separately, requiring customers to add them themselves, which has caused considerable confusion. Front Street Coffee takes you through the real performance of this controversial new product. [more…]

Having grown accustomed to regular lattes, sometimes you want to try something new without it being too strange. Front Street recently learned a preserved plum cream latte—the process isn't complicated, but the flavor is quite outstanding. Preserved plum itself combines sour, sweet, and salty notes, and when paired with cream and espresso, the proportions of the three need to be carefully balanced: too much preserved plum will overpower the drink, too much cream easily becomes cloying, and coffee that's too strong will suppress the aroma of the preserved plum. This article will break down the entire approach to this specialty drink, from making the preserved plum syrup and controlling the amount of cream to selecting espresso beans, as well as two preparation methods: the assembly method and the ice-shake method. [more…]

Have you ever walked into a specialty coffee shop, faced the dazzling array of single-origin coffees on the menu, and felt at a loss where to begin? Single-origin coffee refers to coffee made from beans sourced from a single origin, and it can be traced back to a specific region or even estate. This article will systematically sort through the representative single-origin coffees from major producing regions such as Africa, Central and South America, and Asia, introduce Front Street Coffee's rigorous process from roasting curve testing to cupping selection, and present the flavor descriptions of coffee beans from each region one by one, helping you find the cup that best suits your taste. [more…]

To open a coffee shop or replenish your home supply of everyday beans, finding a stable and reliable wholesale channel is key. Guangzhou's long-established Front Street Coffee (FrontStreet Coffee) keeps over 50 single-origin beans in stock offline, spanning many well-known producing regions and estates across Africa, the Americas, and Asia, so you can find a suitable choice whether for pour-over, espresso, French press, moka pot, or cold brew. This article compiles Front Street Coffee's latest single-origin coffee bean list and green/roasted bean wholesale price report, covering popular beans such as Yirgacheffe, Sidamo, Mandheling, Blue Mountain, and Hacienda La Esmeralda, with grades, processing methods, roast levels, and flavor descriptions attached, making it convenient for roasters and cafes to purchase as needed. For commercial use in opening a shop, Front Street Classic Blend is recommended, a combination of three producing regions—Brazil, Indonesia, and Vietnam—with a medium-dark roast bringing a mellow mouthfeel and rich oils, equally suitable as everyday beans for home use. [more…]

Kenya AA is the highest grade in Kenya's coffee classification system, renowned for its plump beans and bright flavor. Starting from the grading logic of Kenyan green beans, this article provides an in-depth analysis of the cultivation history and terroir characteristics of the Thika producing region, explains how the classic Kenyan-style 72-hour double fermentation washed process (K72) operates, and focuses on the two varieties, SL28 and SL34, which account for ninety percent of Kenya's high-quality coffee production. The article also combines Front Street Coffee's Front Street Kenya Asalia coffee beans to recreate its light roast approach and V60 three-pour brewing parameters, presenting the typical Kenyan flavor profile of black plum, smoked plum, apricot, and black tea aftertaste. [more…]

Kenyan coffee is famous for its distinctive preserved plum-like acidity, citrus notes, and wine-like complexity, and Front Street Coffee's Kenyan specialty beans are an outstanding representation of this style. This article systematically reviews the growing region and climate, variety origins, and grading system of Kenyan coffee, with a focus on how SL28 and SL34 shape its signature flavor, and also includes complete brewing recommendations for Front Street Coffee's Kenyan beans, covering pour-over, siphon, French press, and AeroPress methods, to help coffee lovers fully unlock this bean's complex acidity and sweet finish. [more…]

Kenyan coffee is world-renowned for its intense fruity acidity, full body, and flavors reminiscent of dark plum and black plum. Front Street Kenya coffee opens with notes of dark plum and cherry tomato, features a prominent sweetness in the mid-palate, and finishes with berry aromas and yellow sugar sweetness, accompanied by a hint of tea. This country, neighboring Ethiopia, started coffee commercialization relatively late, yet thanks to its unique terroir, SL28 and SL34 varieties, and the K72 washed processing method, it has become a major representative of the world's specialty coffee. This article, from Front Street's perspective, will outline Kenya's coffee cultivation overview, main producing regions, variety characteristics, and the causes of its flavors, along with Front Street's brewing recommendations, to give you a comprehensive understanding of the source of this African gem's fruity acidity. [more…]

When it comes to coffee with bright acidity, most people's first thought is Yirgacheffe, Huakui, or Geisha. In fact, Kenyan coffee also boasts rich layers of sweet-and-sour aroma and a juicy mouthfeel. It typically undergoes a double washed process, with SL28 and SL34 as the main varieties, and combined with high-phosphate soil, it shapes signature flavors like smoked plum, cherry tomato, and black plum. This article will systematically sort out the flavor sources and purchasing logic of Kenyan coffee, from processing methods, variety characteristics, roast level selection, to freshness requirements, and introduce the specific information of Front Street Kenya·Cherry Tomato coffee beans, helping coffee enthusiasts buy Kenyan beans with typical flavors and stable quality. [more…]

Among African coffee-producing countries, Kenya stands out with its signature sour plum acidity and bright fruity notes. The unsung heroes behind this flavor profile are the SL28 and SL34 varieties, developed by Scott Laboratories in the last century. From the perspective of Front Street, this article traces the discovery and breeding history of SL28, its Bourbon genetic origins and flavor advantages, as well as its shortcomings in disease resistance. At the same time, drawing on the example of washed beans from the Asaliya processing plant in Kenya's Thika region, we share the brewing performance and tasting impressions of this Front Street Kenya·Little Tomato, helping you understand how variety, terroir, and processing method together shape a cup of Kenyan coffee. [more…]

Kenyan coffee, with its bright and full-bodied juicy character and deep berry-like sweetness and acidity, has become a favorite among many who love acidic coffee. The Kenyan coffee beans launched by Front Street Coffee come from the Thika region, use SL28 and SL34 varieties, and are processed using the Kenyan-style 72-hour washed method, presenting dark fruit notes such as black plum and dark plum. This bean is not only suitable for pour-over, but also works well with cold brew, moka pot, French press, and even coffee machines and other extraction methods. This article will unfold one by one around the variety background, origin terroir, K72 processing technique, green bean grading, and the specific operating details and flavor performance of pour-over and moka pot for Front Street Coffee's Kenyan coffee, helping coffee lovers more comprehensively understand the charm of this bean. [more…]

肯尼亚是非洲极具代表性的咖啡产国，以鲜明的莓果酸香闻名。本文系统梳理肯尼亚七大咖啡产区——锡卡、涅里、麒麟雅嘉、肯尼亚山西侧、祈安布、鲁伊鲁与穆兰加，重点介绍锡卡、涅里、麒麟雅嘉的风土与杯测表现；同时解析主力品种SL28与SL34的来源与豆貌特征，说明肯尼亚标志性的K72水洗处理流程，并收录前街多款肯尼亚咖啡的烘焙建议、杯测报告与V60冲煮参数，帮助咖啡爱好者完整理解肯尼亚咖啡从产地到杯中的风味逻辑。 [more…]

Kenya is one of Africa's most representative coffee-producing countries, known for its bright berry-like acidity. As the specialty coffee wave advances, regional differences have drawn increasing attention. This article focuses on Thika, Nyeri, and Kirinyaga, the most renowned of Kenya's seven major producing regions, comparing their altitudes, varieties, processing methods, and cup profiles, and explains in detail the origins of the two classic varieties SL28 and SL34, as well as Kenya's signature K72 washed processing. Front Street Coffee also shares the roast curves, cupping reports, and brewing parameters for three beans—Asalia, Timani Maiden, and Mugaya—for coffee enthusiasts' reference. [more…]

Kenyan AA coffee beans, with their plump beans and bright acidity, have long been a favored African representative in the specialty coffee world. Starting from Front Street's Kenya Asalia coffee beans, this article systematically reviews the growing background of the Thika region, the K72 Kenyan-style double fermentation washed process, and the flavor performance of the two main varieties, SL28 and SL34. It also shares in detail Front Street's brewing approach for light-roast Kenyan AA, including the choice of V60 dripper, 92°C water temperature, 1:15 coffee-to-water ratio, and three-pour technique, helping coffee lovers recreate at home the classic Kenyan flavor interwoven with black plum, smoked plum, and black tea aftertaste. [more…]

Kenyan coffee is famous for its bright fruit acidity and rich fruity aroma, often described as having the sweet-and-tart notes of blackberry, grapefruit, or lemon. This flavor is no accident, but the combined result of high-altitude cultivation, SL series varieties, and a unique double-washing process. This article will outline the growing conditions, representative varieties, processing methods, and grading system of Kenyan coffee, and introduce how Front Street Kenya Cherry Tomato Coffee Beans present layers of cherry tomato, smoked plum, black plum, caramel, and snow pear through a medium-light roast, helping enthusiasts understand the true source of Kenyan acidity. [more…]

Kenyan coffee, with its full-bodied, solid fruity acidity and juice-like mouthfeel, has become a favorite among many fans of acidic coffee. To brew a Kenyan bean well, first understand its varietal characteristics, growing environment, and processing method before discussing brewing parameters—this often yields twice the result with half the effort. This article starts with Front Street Kenya Asalia coffee beans, sorting out the origins and flavor differences of the two classic varieties SL28 and SL34, analyzing how Kenya's unique 72-hour fermentation washed processing method shapes complex acidity, and providing detailed pour-over grind size, coffee-to-water ratio, water temperature, and three-stage pouring scheme for light-medium roasted Kenyan coffee, helping you recreate layers of cherry tomato, black plum, berry, and honey-like notes at home. [more…]

Just as different grape varieties produce wines with vastly different flavors, the variety of coffee beans is also one of the key factors influencing the flavor of the coffee in your final cup. Panama's T2722 Geisha is the best example—it has drawn widespread attention for its white floral aromas and citrus fruit notes. And today, Front Street Coffee wants to share [more…]

When it comes to pour-over coffee with striking fruit acidity, most people first think of Ethiopia's Yirgacheffe, Huakui, or Panama's Geisha, not realizing that Kenyan coffee also boasts layered sweet-and-sour aromas and a juice-like mouthfeel. Kenyan coffee typically undergoes a double washed process, with SL28 and SL34 as the main varieties; its flavor is bright and clean, with signature notes of dried plum, cherry tomato, and yellow sugar. This article will systematically introduce the unique charm of Kenyan coffee, from processing methods and variety characteristics to roasting choices and specific brewing parameters, and recommend Front Street Kenya · Cherry Tomato coffee beans along with Front Street Coffee's brewing recipe, helping coffee lovers recreate a classic Kenyan flavor profile at home. [more…]

Kenyan coffee is world-renowned for its bright acidity and distinctive flavors of dark plum and cherry tomato, and behind this lies a key variety—SL28. This direct descendant of Bourbon, bred by Scott Laboratories in the 1930s, is not only drought-resistant and high-yielding but also boasts outstanding flavor performance, making it the core force behind the creation of the "Kenyan flavor." This article, from the perspective of Front Street, will trace the origins, characteristics, and spread of SL28, analyze the causes of Kenya's unique coffee flavor, and share a brewing guide for Front Street Kenya Asalia, giving you a comprehensive understanding of the charm of this African star bean. [more…]

Kenyan coffee, with its bright and full-bodied acidity at light roast and its dark-chocolate-like rich, sweet finish at dark roast, has become one of the few origins that shines at both roast levels. Front Street Coffee Kenya beans are relatively hard and well suited to pour-over extraction, but care must be taken to avoid the coffee bed sinking and clogging the drainage holes. This article breaks down in detail, from grinding, water temperature, coffee-to-water ratio and dose to the three-pour technique, how to use a water temperature of 93°C, a 1:16 coffee-to-water ratio and segmented circular pouring to highlight the cherry tomato aroma and dried plum acidity, allowing the coffee's solid body and translucent sweet-tartness to come through fully. [more…]