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…]

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…]

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…]

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…]

In recent years, specialty-process coffee beans have attracted considerable attention in the specialty coffee world. This article focuses on two star products from Colombia—Rose Valley and Flower Moon Night, both selected by Front Street Coffee. Both use the Caturra variety, but they come respectively from the Santander Finca El Diviso and the Huila Finca Astorga, and their processing methods use double anaerobic enzyme wash and anaerobic natural, respectively. The article will break down in detail their origin backgrounds, variety characteristics, and processing differences, helping coffee lovers understand how these factors shape the strikingly different flavor expressions in the cup. [more…]

Finca El Paraiso is a family-run coffee estate in Colombia's Cauca region, renowned for its innovative processing methods. Its anaerobic natural coffee beans, with their pronounced fermented character and sweetness, have become a favorite among many coffee enthusiasts. In this article, Front Street Coffee will take you deep into this bean's regional background, varietal characteristics, and processing techniques, and share a complete set of insights ranging from the roasting curve to cupping flavors, all the way to V60 brewing and SOE extraction. Whether you're a pour-over enthusiast or an espresso player, you'll find practical reference parameters and key operating points here. [more…]

Colombia, as the world's second-largest coffee-producing country, has given rise to countless unforgettable specialty coffees thanks to its superior natural conditions and its relentless pursuit of quality. Among them, the Huila region is renowned for its balanced and full-bodied flavors, while Front Street Coffee's Flower Moon Night, with its double anaerobic natural processing method, brings intense strawberry aromas and winey chocolate notes, making it a popular choice among specialty processing methods. This article will systematically sort through the industrial background of Colombian coffee, the terroir advantages of the Huila region, the necessity of manual picking, and the processing techniques and brewing parameters of Flower Moon Night, taking you deep into the story behind this unforgettable coffee. [more…]

Some coffee beans release an intense floral and fruity aroma the moment you open the bag, making it hard not to wonder whether flavoring has been added. Front Street Coffee's Colombia Rose Valley is one that gets asked about often—does its rose aroma come from natural processing or artificial additives? This article starts with the principles of anaerobic fermentation, explains the specific process of double anaerobic enzyme fermentation, and takes a deep dive into the cultivation and processing details of Finca El Arbol in Colombia's Santander region. It also analyzes the characteristics of the Caturra variety, and finally answers the question of whether specialty processed coffee beans affect health, helping you build a basic framework for identifying flavored beans. [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…]

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…]

Colombia, with its high mountains and flowing water, volcanic fertile soil, and abundant rainfall, is regarded as a natural treasure trove for coffee cultivation. Between 2008 and 2011, the country's coffee won the championship four years in a row at the SCAA Cup of Excellence competition, a record that even surpassed Panama Geisha's BOP three-peat. This article will take an in-depth look at the terroir characteristics of Colombia's major specialty coffee regions, covering Huila, Tolima, Cauca, and Nariño, and will focus on key varieties such as Caturra, Colombia, and Castillo. At the same time, Front Street Coffee will use a practical comparison of Flower Moon Night and Rose Valley to help you understand the specific effects of washed, anaerobic natural, and double anaerobic enzyme-washed processing methods on flavor direction. [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…]

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…]

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…]

Colombian coffee is renowned for its diverse styles, offering both fresh fruity notes and rich chocolate tones, much like the Champagne region in combining consistency with distinct character. Since the 2008 volcanic eruption in Huila, the southern specialty coffee regions have gradually come to prominence, with volcanic ash soil providing abundant nutrients for coffee plants and creating delicate floral and fruity flavors. Currently, Front Street Coffee offers four Colombian specialty beans: Washed Huila, Anaerobic Natural Flower Moon Night, Double Anaerobic Natural Sidra, and Double Anaerobic Washed Sakura, all roasted to a medium level to balance acidity and sweetness. This article will guide you through the regional characteristics of these beans and provide a complete medium-roast Colombian coffee pour-over procedure, explaining everything from grind size and water temperature to pouring rhythm, helping you brew a fragrant cup of excellent coffee at home. [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…]

Almost all coffee beans undergo fermentation before roasting, and different processing methods—washed, natural, honey, anaerobic, and so on—shape the coffee's aroma precisely by regulating the degree of fermentation. Natural and honey processes ferment more deeply, yielding richer flavors; washed coffees ferment less, giving a cleaner, purer cup; anaerobic or double anaerobic methods bring intense fruity and vinous notes. But processing mainly affects aroma—the acidity and bitterness of coffee are ultimately determined by the roast level. This article explains the differences among the various processing methods in detail and recommends the corresponding beans from Front Street Coffee's flagship store, helping you choose precisely according to your preferences. [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…]