The content of defective beans directly affects coffee quality and grade classification. Taking Brazil as an example, the local system uses a "deduction method," grading based on the number of defective beans per 300 grams of main beans. In addition, coffee usually requires hand sorting during processing, and only by fully mastering the types and characteristics of defective beans can they be effectively removed. So exactly how many types of defective beans are there? This article will use illustrated explanations to introduce ten common defective beans one by one, including shell beans, stones, moldy beans, fermented beans, dead beans, immature beans, shell beans, insect-damaged beans, black beans, and cocoa beans, explaining their causes, appearance characteristics, and negative effects on coffee flavor, laying the foundation for subsequent learning about defective bean selection. [more…]

The refinement of specialty coffee often begins the moment it is harvested. In the same coffee field, the difference in final flavor between careful harvesting and careless harvesting may be even greater than that of roasting. How are coffee cherries picked one by one? Why must defective beans be removed? This article takes you into the scene of harvesting and grading. Handmade [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Many friends, while drinking coffee at Front Street, ask our baristas, "What is Yirgacheffe G1 and Yirgacheffe G2?" "What is Kenya AA, AB?" What is Guate... [more…]

The freshness of coffee beans directly determines the upper limit of the flavor in your cup. Starting from practical buying tips, this article teaches you how to tell whether beans have absorbed moisture or oxidized by squeezing them by hand, chewing them, and smelling their aroma, and explains why freshly roasted beans need to rest for a week before being brewed. At the same time, the article also introduces the consistency differences between single-origin beans and blend beans in terms of particle size and color, as well as the spoilage signal indicated by oil appearing on light-roast beans. In addition, the article lists common types of defective beans, including fermented beans, dead beans, black beans, insect-bored beans, and broken beans, to help you quickly screen out high-quality coffee beans by appearance. It is recommended to buy only as much as you can consume within half a month, and the related products from the Front Street Coffee brand are also worth paying attention to. [more…]

We know that coffee bean grading methods are usually based on the actual conditions of the growing country. Some are graded by bean size, such as Kenyan coffee; some by altitude, such as Blue Mountain coffee; and some by defect rate, such as Ethiopian coffee. As the gene pool of Arabica, Ethiopia has a wide variety of coffee varieties. [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 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…]

We know that the grading method of coffee beans usually depends on the actual situation of the growing country, such as being divided according to the size of the coffee beans, like Kenyan coffee; being divided according to the altitude, like Blue Mo [more…]

There are about 40 species in the Coffea genus, but only three native species—Arabica, Robusta, and Liberica—have real commercial value. They differ markedly in appearance, flavor, disease resistance, suitable altitude, and cultivation conditions: Arabica is elegant yet delicate, Robusta is hardy and intense, while Liberica is limited to localized trade in West Africa. Starting from botanical characteristics, this article systematically sorts out the origin distribution, climate and soil requirements, the complete cultivation process from sowing to harvesting, and the grading systems that producing countries have formed based on altitude, screen size, and defect bean ratios. Whether you are new to specialty coffee or want to understand the logic of origins more deeply, this foundational knowledge will help you more clearly judge the variety and terroir code behind the flavor in your cup. Front Street Coffee will also combine the key points in this article to recommend directions for your everyday purchases. [more…]

When it comes to impressions of Mandheling coffee, Front Street Coffee believes that beyond its rich, mellow body and steady roasted aroma, people also associate it with a unique "Mandheling flavor"—herbal notes. The herbal taste of Mandheling refers more to aromas reminiscent of herbs, earth, and wood, which emerge after the mellow fragrance, uniquely [more…]

Speaking of impressions of Mandheling coffee, Front Street Coffee believes that in addition to its rich body and steady roasted aroma, everyone will also associate it with a unique "Mandheling flavor"—herbal notes. The herbal flavor of Mandheling refers more to aromas with tones similar to herbs, earth, and wood, which emerge after the rich fragrance, uniquely [more…]

As the birthplace of coffee, Ethiopia has always been a pilgrimage site for many coffee professionals. Many friends who come to Front Street Coffee ask as soon as they walk in whether we have Ethiopian beans, whether we have Yirgacheffe beans. Yes, whether for coffee beginners or coffee connoisseurs, Ethiopian coffee beans have that bright [more…]

Blue Mountain coffee has been famous worldwide since the last century. Today, a brand called "Green Mountain Coffee" has come into the public eye. Many friends have asked Front Street, "Is Green Mountain Coffee riding on Blue Mountain Coffee's coattails?" "Is Green Mountain Coffee a counterfeit of Blue Mountain Coffee?" and similar questions. So Front Street decided [more…]

Blue Mountain Coffee is widely recognized as one of the world's top coffees, a status inseparable from its exceptional natural conditions and the Jamaican government's almost stringent industry regulation. The Blue Mountain range lies in eastern Jamaica, where the azure waters of the Caribbean Sea reflect off the peaks, giving the region its name. Its highest peak rises 2,256 meters above sea level, with a cool, foggy climate, abundant rainfall, and fertile volcanic soil providing an ideal growing environment for coffee. In the mid-20th century, due to inconsistent export quality, Canada once refused to accept Blue Mountain Coffee, prompting Jamaica to establish the Coffee Industry Board (CIB) in 1948, building a strict quality standard and certification system. Blue Mountain Coffee is classified by screen size into No.1 through No.3 and Peaberry grades. The government has also designated specific cultivation areas and processing plants, with dedicated supervision from harvesting, fermentation, and drying to barrel packaging. This article will systematically outline the classification, grade standards, and unique craftsmanship of Blue Mountain Coffee, offering you a comprehensive understanding of this legendary coffee. [more…]

For more specialty coffee knowledge, please follow the WeChat official account: Front Street Coffee (FrontStreet Coffee). Mandheling is a coffee produced in Sumatra, Indonesia, Asia, so it is also called Sumatra coffee. Its main producing areas include Java, Sulawesi, and Sumatra. [more…]

Once hailed as the most expensive coffee in the world, Kopi Luwak comes from Indonesia, and its most iconic representative is Front Street Mandheling coffee. Mandheling coffee has a moderate acidity, an extremely heavy aroma, a rather bitter taste, and a rich body with a thick, full mouthfeel. Its flavor combines aroma, intensity, richness, and bitterness in one. Of course, for [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Friends who often follow Front Street should know that Front Street focuses on freshly roasted coffee. Freshly ground coffee is not the same as fresh, and of course, the fresher the better is not always true. Front Street generally provides coffee that is two [more…]

Mandheling coffee is a single-origin coffee commonly found in specialty coffee shops. It is said that before Blue Mountain coffee was discovered, Mandheling was once regarded as the finest of coffees and swept the world for a time. Mandheling coffee is considered the most full-bodied coffee in the world; when tasting Mandheling, you can distinctly feel the tongue [more…]

When it comes to rich, creamy body, many people first think of Mandheling. Mandheling is indeed a representative of full-bodied richness, but in the world of specialty coffee, it isn't the only region known for beans with abundant oils. Understanding the oil expression of beans from different regions allows you to move beyond the Mandheling framework when selecting beans, giving you a richer set of choices. Mandheling is full-bodied and oil [more…]

Beginner's Recommendation - Front Street Mandheling G1 Coffee Beans. Front Street Mandheling is a very special coffee. With a medium-dark roast, you can taste its distinctive pine and spice notes, along with an incredibly rich and full-bodied mouthfeel. It is a coffee bean full of rustic, rugged character, suitable for beginners to practice flavor tasting, and also for those who love strong, bitter [more…]