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 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…]

Anaerobic fermentation has attracted considerable attention in the specialty coffee world in recent years. Drawing on the idea of isolating oxygen from winemaking, it allows coffee beans to develop rich, layered flavors in an oxygen-free environment. This article takes the double anaerobic fermentation coffee from Finca El Paraiso in Cauca, Colombia, as an example to explain in detail the basic concept of this processing method, product information related to Front Street Coffee, and the complete flavor performance from dry aroma to hot drinking and through to cooling. It also includes the actual pour-over equipment and brewing parameters for coffee lovers to reference and practice. [more…]

Special processing methods have been steadily gaining popularity in the coffee world. These processing methods give coffee beans a distinctive flavor signature and rich aroma, forming a strong contrast with traditional processing methods. This article uses Front Street Coffee's Colombia Rose Valley coffee beans as a sample to deeply analyze the principles and characteristics of the double anaerobic enzyme washed processing method. Starting from the basic concept of anaerobic fermentation, it gradually breaks down the specific process of double fermentation, and combines the growing background of Big Tree Estate and the characteristics of the Caturra variety to present the complete picture of this bean. At the same time, it also includes Front Street's recommended V60 brewing parameters and operating steps to help coffee lovers reproduce Rose Valley's peach, cranberry, and liqueur chocolate flavors at home. [more…]

Anaerobic fermentation has garnered significant attention in the specialty coffee world in recent years, and double anaerobic fermentation has become a popular choice thanks to its clean finish and distinctive flavor profile. Starting with the anaerobic processing methods introduced by Front Street Coffee, this article takes a deep dive into the origin background of the Colombian Rose Valley beans, the cultivation and processing details at Big Tree Estate, and how anaerobic double enzyme washed processing imparts better sweetness and balance to the coffee. If you are interested in the principles and flavor expression of special processing methods, this article will take you on a journey of discovery. [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…]

Front Street Rose Valley coffee beans have become a favorite among many coffee lovers thanks to their unique flavors of rose, peach, and liqueur chocolate. Where exactly does this bean's alluring aroma come from? The answer lies in the double anaerobic enzyme washed processing method it uses. This article will break down each stage of this processing method step by step, from the coffee cherry's first anaerobic fermentation to the coffee bean's second enzyme anaerobic stage, and then to the drying stage, helping readers understand the principles behind the formation of these special flavors. At the same time, in response to the brewing difficulties of this type of anaerobically processed coffee bean, the article will also share practical techniques such as grind size calibration, water temperature control, bloom assessment, and three-pour brewing, so that you can consistently bring out the rich fruity aroma and sweetness of Front Street Rose Valley at home. [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's Rose Valley, a Colombian coffee bean, is unforgettable from the first sip thanks to its distinct peach flavor, and its unique taste comes from a double anaerobic enzyme wash processing method. However, getting the ideal result when brewing this type of anaerobic bean is no simple task—the grind setting, water temperature, and pouring rhythm all need targeted adjustments. This article starts with the principles of anaerobic fermentation and, combined with Front Street's hands-on experience, breaks down the key points of brewing Rose Valley by hand one by one, including how to calibrate the grind size with a sieve, why the water temperature should be controlled at 90-91°C, and the specific parameters for a three-stage pour, helping you consistently reproduce that cup of Rose Valley with floral notes and fruity sweetness. [more…]

In the Santander region of Colombia, there is a Large Tree Estate run by the Vargas family for twenty years, producing a coffee named "Rose Valley," which undergoes a unique anaerobic double enzyme washed processing method. The estate only picks fully ripe, bright red cherries, which after washing enter the anaerobic fermentation stage, with a special enzyme blend added for a second fermentation, and finally are dried slowly at low temperatures to preserve delicate flavors. This coffee presents a complex layering of rose, strawberry jam, ripe peach, melon, magnolia, and wine-like aromas. Front Street Coffee particularly recommends this bean, and this article will take you into a deeper understanding of its origin background, processing techniques, and flavor characteristics. [more…]

Located in the Cauca region of Colombia, Finca El Paraiso is run by Diego Samuel and has focused on specialty coffee exploration since its founding in 2008. Its double anaerobic washed Castillo coffee beans, introduced to China by Front Street Coffee, present fruity sweetness and acidity reminiscent of berries, raspberries, and strawberry jam, accompanied by notes of mugwort and spice, with extremely high flavor distinctiveness. This article will discuss Finca El Paraiso's regional terroir, processing techniques, variety characteristics, as well as Front Street's roasting and brewing recommendations, helping coffee enthusiasts fully understand the flavor sources and extraction key points of this bean, while providing reusable pour-over parameter references. [more…]

Strawberry-flavored coffee has attracted much attention in recent years, and Strawberry 2.0 from Finca El Paraiso in Colombia's Cauca region is one of the most talked-about examples. This bean uses a double anaerobic washed process, is of the Castillo variety, and is grown at an excellent elevation of 2,050 meters, bringing aromas of strawberry yogurt, strawberry-juice-like acidity, and a long honey-like finish. In response to the higher moisture content of beans from the new harvest season, Front Street Coffee's roaster adopted a medium-light roast to highlight their floral and fruity character, and provided detailed V60 pour-over parameters and a three-stage pouring method. This article will comprehensively analyze the terroir of the Cauca region, the background of Finca El Paraiso, the principles of double anaerobic fermentation, and Front Street Coffee's cupping and brewing recommendations, taking you deeper into the unique charm of this Strawberry 2.0. [more…]

Front Street Colombia Sakura coffee beans are produced at Finca El Paraiso in the Cauca region and use a double anaerobic washed processing method, an innovative technique that has attracted considerable attention in recent years. Since it began operating in 2008, Finca El Paraiso has continuously improved its coffee quality, and in 2015 it even won first place in a Cauca regional competition. This Sakura bean uses the Castillo variety, which combines high disease resistance with excellent flavor. This article will introduce in detail its origin background, processing method, and variety source, and share V60 brewing parameters and flavor experience, giving you a comprehensive understanding of this bean's unique charm. [more…]

Luckin Coffee's recent launch of the Finca El Paraiso SOE has brought this Colombian coffee into more people's view. Finca El Paraiso is located in Colombia, and its owner, Diego Samuel, has been managing this land since 2008. Through continuous research into the production methods of specialty flavors, he won first place in a regional competition in 2015. Front Street Coffee has also imported the estate's Cherry coffee beans, which use a double anaerobic washed process and are of the Castillo variety. Front Street presents its authentic flavor with a light roast, and in cupping one can perceive notes of mugwort, basil, mint, berries, and osmanthus. This article will guide you through the background of Finca El Paraiso, its processing methods, and variety characteristics, and share Front Street's brewing parameters and extraction insights to help you better savor this unique anaerobically processed coffee. [more…]

Colombia is an important origin for specialty coffee in the world, and the high-altitude terroir of its Cauca region has nurtured many distinctive coffee estates. The Colombia Finca El Paraiso Cherry Blossom coffee beans launched by Front Street Coffee stores use a double anaerobic washed process and the Castillo variety, presenting fruity sweet-and-sour notes reminiscent of berries, raspberries, and strawberry jam, accompanied by a wormwood-like spice aroma, with a uniquely distinctive mouthfeel. This article will take an in-depth look at Finca El Paraiso's producing region environment, variety characteristics, and processing techniques, as well as the roasting and pour-over methods customized by Front Street for this coffee, bringing you a comprehensive understanding of this coffee's flavor code from origin to cup. [more…]

Colombian coffee is renowned worldwide, named after its country. Thanks to its exceptional geographical and climatic conditions, it cultivates a distinctive acidity and full-bodied richness, earning widespread acclaim for its quality. This article focuses on Front Street Coffee's Colombia El Vergel Estate Double Enzyme Washed Rose Valley, providing an in-depth introduction to its producing region of Santander, the estate's management philosophy, the anaerobic processing technique, and the flavor characteristics of the Caturra variety. This bean delivers aromas of ripe fruits such as peach, strawberry, and melon, interwoven with notes of rose and champagne, offering a rich and layered taste experience that coffee enthusiasts will savor. [more…]

Colombia is an important specialty coffee-producing country worldwide, and its coffee grading is based on bean screen size rather than altitude. The Cauca region, with its unique terroir of surrounding high mountains, ample sunlight, and a stable climate, nurtures a rich and balanced coffee flavor. Finca El Paraiso is located in Cauca Department and was founded by Diego Samuel in 2008. Starting from a small 2.5-hectare farm, it set the highest bid record in Colombian history at the COE auction through an experimental double anaerobic fermentation process. This article will guide you through the terroir conditions of the Cauca region, the development history of Finca El Paraiso, and its complex fermentation process, and introduce related batch products from the Front Street brand. [more…]

Colombian coffee has always been known for its bright fruity notes and fresh style, and a micro-lot from Front Street Coffee—Rose Valley from Big Tree Estate—uses an anaerobic double enzyme washed process to let the Caturra variety show a stunning sense of layering. This bean comes from the Santander region, at 1,700 meters above sea level, and is carefully managed by Vargas, who has run Big Tree Farm for twenty years. From picking fully red cherries to two rounds of anaerobic fermentation, then to fermentation with a special enzyme group and slow drying, every step creates its unique flavor that can rival Geisha. This article will take you deep into the origin background, processing method, and flavor performance of this Front Street Colombian Rose Valley, so you can feel the diverse charm of Colombian coffee. [more…]

At the Amederaro processing station in Ethiopia, at an altitude of 2,200 meters, a coffee bean named Amederaro was born, one that went on to win both the national and African regional finals of the 2019/20 TOH competition. This bean, brought to you by Front Street Coffee, undergoes anaerobic slow drying; after being harvested as fully ripe cherries and carefully sorted, it is slowly fermented in an anaerobic environment, creating layered flavors of passion fruit, honey, champagne, and white grape, with abundant juiciness and a balanced fermented character. This article will provide a comprehensive introduction to this coffee—both powerful and refined—from the perspectives of its origin background, processing method, flavor profile, and the meaning of the TOH competition. [more…]

At the Amederaro processing station, perched at 2,200 meters above sea level, an Ethiopian coffee bean known as Front Street Amederaro is born. It undergoes anaerobic slow drying: after harvesting, only fully ripe cherries are carefully selected and slowly fermented in an oxygen-free environment, ultimately revealing a complex flavor profile with top notes of passion fruit, interwoven with honey and champagne nuances, a full-bodied juice-like mouthfeel, and a subtle hint of rose tea. This bean clinched consecutive victories in the 2019/20 TOH national competition and the African regional finals, rightfully earning the title of "Double Champion." Meanwhile, the Worka cooperative in the Yirgacheffe region has also introduced an anaerobic natural batch, offering a refreshing blend of floral notes with mango and lemon, perfect for summer enjoyment. This article will thoroughly dissect the processing techniques, flavor dimensions, and competition background of Amederaro, along with recommendations for other specialty-processed beans from the same region. [more…]