Ethiopia, the birthplace of coffee, has always drawn the attention of coffee enthusiasts to its Sidamo and Guji regions. This article focuses on the enzyme-washed G1 coffee beans from the Guji Anna Sora estate, analyzing their price, flavor characteristics, and the estate's cultivation scale. The estate covers 250 hectares, of which 150 hectares are dedicated to coffee cultivation, with an additional 100 hectares expanded, and a washing station established relying on the water source of the Turo River. These beans present sweet floral notes, citrus gummy candy sweetness, delicate acidity of lemon and grapefruit, accompanied by a subtle black tea aroma, with a sweet, rich, and full-bodied mouthfeel. Currently, Front Street Coffee offers a roast-to-order service, with half a pound (227g) priced at 105 yuan. [more…]

Yirgacheffe, as one of Ethiopia's most representative specialty coffee regions, has nurtured countless stunning flavors. The Worka cooperative, located in a remote part of the region, has leveraged its unique enzyme-washed processing method and organic farming practices to produce high-quality single-origin beans graded G1. This article will take an in-depth look at the Worka cooperative's geographical environment, cultivation model, and cooperative background, and provide a detailed analysis of the flavor profile of this Front Street Coffee-recommended Yirgacheffe Washed Worka G1, taking you from lemon and grapefruit to wild ginger flower and a subtle winey aroma, to appreciate its delicate and elegant floral charm. [more…]

The flavor of coffee depends to a large extent on how the green beans are processed. Natural, washed, and honey processing, as the three classic methods, each present distinctly different flavor directions. In addition, enzyme processing and anaerobic fermentation have gradually entered the public eye in recent years, adding more possibilities to coffee. Front Street Coffee believes that using such fermentation techniques in moderation to create distinctive flavors is worthy of recognition, but if they are used to mask defects in the coffee beans themselves, that deviates from the original purpose of the processing method. This article will systematically sort out the specific procedures and flavor characteristics of these processing methods, and combine them with representative products on the Front Street coffee list to help coffee lovers build a clearer understanding. [more…]

The processing method of coffee beans directly determines the flavor direction of the final cup. Washed, natural, and honey—the three classic processes—each have different fermentation paths and flavor expressions. The enzyme processing method that has emerged in recent years introduces specific microbial strains for anaerobic fermentation on the basis of washed processing, in order to create more distinctive flavors. How exactly is this processing method carried out? And what are the essential differences between it and the three traditional processing methods? This article will break down the process details of each method one by one, and combine them with a number of representative beans from Front Street Coffee to help readers build a systematic understanding of coffee processing methods. [more…]

Ethiopia, as the birthplace of coffee, has given rise to countless stunning specialty coffees. From the classic natural and washed processes to the enzyme-washed method that has attracted much attention in recent years, different techniques impart entirely different flavor expressions to coffee beans. The Dorothy coffee beans offered by Front Street Coffee are a representative work from the Annasola Estate in the Guji region. Processed using the enzyme-washed method, they present delicate floral notes, rich peach aroma, and an oolong tea-like sweet finish, altogether resembling a cup of white peach oolong tea. This article will provide an in-depth introduction to the background of the Annasola Estate, the processing method of Dorothy, and roasting and brewing suggestions, taking you through a comprehensive understanding of the unique charm of this popular fruit-tea-flavored coffee bean. [more…]

In recent years, the Guji region of Ethiopia has risen to prominence in the specialty coffee world, and its intense floral and fruity aromas have drawn the attention of coffee lovers around the globe. As a young private estate in this region, the Annasora Estate leverages its unique geographical setting and enzyme-washed processing method to craft a coffee flavor reminiscent of white peach oolong tea. This article takes an in-depth look at the Annasora Estate's growing background and processing techniques, as well as how Front Street Coffee brings out this coffee's refined taste through roasting and brewing, offering you a comprehensive understanding of this much-talked-about Guji coffee. [more…]

As the birthplace of coffee, Ethiopia has always held an important place in the global specialty coffee landscape, thanks to its exceptional heirloom variety resources and diverse processing methods. Located in the Guji region, the Annasola Estate, with its high-altitude growing environment of 1,900 to 2,350 meters and innovative enzyme-washed processing method, has crafted these Dorothea coffee beans that combine the flavors of lemon, peach, plum, and oolong tea. This article will guide you through an in-depth understanding of the geographical advantages of the Guji region, the background story of the Annasola Estate, and Front Street Coffee's roasting analysis and brewing suggestions for these beans, fully presenting their unique flavor charm. [more…]

Ethiopia, as the birthplace of coffee, has nurtured many stunning regions and flavors. Among them, the Guji region, after gaining independence from Sidamo in 2010, rose rapidly with champion beans such as Huakui and Huaxu, becoming a focal point in the specialty coffee world. The "Dorothy" recently launched by Front Street Coffee comes from the Anasora Estate in the Guji region, using an enzyme-washed processing method, presenting rich notes of white peach, jasmine, and oolong tea. This article will provide an in-depth analysis of this coffee's regional background, estate story, processing techniques, and brewing parameters, offering a comprehensive understanding of this peach oolong-flavored coffee that overturns the traditional Ethiopian impression. [more…]

In recent years, coffee with floral and fruity notes has become increasingly popular, and an Ethiopian bean with a white peach oolong tea character is especially refreshing. It comes from Ana Sora in the Guji zone of Sidama, a specialty coffee stronghold that was independently demarcated in 2010 and has won numerous awards in recent years. Dorothy on Front Street Coffee's bean list comes from here, processed using enzyme-washed method, at an altitude of 1,900 to 2,350 meters. This article will walk you through the background of Ana Sora Estate, its processing methods, and how to brew that honey-sweet white peach oolong with a Hario V60. [more…]

In recent years, there have been more and more innovative coffee processing methods, and new types of processing such as anaerobic processing, enzyme processing, and carbon dioxide maceration processing have begun to carve out a small niche for themselves. The enzyme-washed processing method that this article will introduce was met with mixed reviews when it first appeared, and now, years later, Front Street will take everyone back to observe this [more…]

In the world of specialty coffee, innovative processing techniques are emerging one after another, with methods such as anaerobic fermentation, enzyme-assisted processing, and carbonic maceration gradually coming to the fore. This article focuses on anaerobic enzyme washed processing, a rather controversial method, analyzing it step by step—from the principles of fermentation, to the classic practice at Colombia's Finca El Diviso, to the botanical characteristics of the Caturra variety, and finally to Front Street Coffee's roasting and brewing approach. Through the representative product Rose Valley, readers can understand how double anaerobic enzyme washed processing affects coffee's acidity, sweetness, and overall flavor balance, and why it delivers a juice-like mouthfeel. [more…]

In recent years, the coffee industry has seen the emergence of numerous innovative processing techniques, including anaerobic fermentation, enzyme addition, and carbon dioxide maceration, which have gradually secured a place in the specialty coffee sector. This article focuses on the enzyme-washed processing method, which has polarized opinions since its introduction. Now, Front Street Coffee will re-examine the unique aspects of this technique. Using the Rose Valley from Colombia's Big Tree Estate as a typical case, the article provides a detailed breakdown of the operational procedures and principles of anaerobic double enzyme washing, while also introducing the characteristics of the Caturra variety. It includes Front Street Coffee's roasting curve and brewing parameters, and finally offers a flavor description of this bean, helping coffee enthusiasts fully understand the origins, development, and tasting key points of this processing method. [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…]

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…]

Colombian coffee is known for its diverse styles and bright fruity notes, and is one of the few single-origin coffees in the world sold under a country name. This article focuses on Front Street Colombia Finca El Arbol Rose Valley, analyzing its cultivation background in the Santander region, Caturra variety, 1,700-meter altitude, anaerobic double enzyme washed processing, and slow drying techniques, breaking down its complex aromas of white peach, strawberry, melon, rose, and champagne, while presenting its creamy toffee-like silky mouthfeel, to give you an understanding of the flavor sources and origin strength of this small-yield star bean. [more…]

Coffee enthusiasts' taste demands are becoming increasingly refined. The original terroir flavors produced by traditional washed and natural processing methods can no longer satisfy diverse expectations, and various specialty processing methods have emerged as a result. From the perspective of Front Street, this article systematically reviews the principles and classifications of anaerobic fermentation processing, compares the differences between natural fermentation and temperature-controlled fermentation, and provides an in-depth analysis of three processing workflows: anaerobic natural, anaerobic washed, and anaerobic enzyme-washed. At the same time, using Front Street Huayueye coffee beans from the Huila region of Colombia and Rose Valley coffee beans from Big Tree Estate as examples, it presents a complete approach from green bean processing to roasting curve selection, and then to pour-over parameter development, helping readers understand how specialty processing methods shape the flavors in the cup. [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…]

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…]

Colombian coffee has long been renowned for its high quality, and in recent years it has continuously experimented with innovative processing methods, bringing astonishing aromatic expressions. The coffee that Front Street Coffee is introducing this time is precisely such a specially processed bean—Front Street Colombia Dashi Estate Rose Valley. It comes from Dashi Farm in the Santander region, uses anaerobic double enzyme washed processing, is of the Caturra variety, and is grown at an altitude of about 1,700 meters. Beyond the ripe fruit notes of peach, strawberry, and honeydew melon, this bean also carries rose floral aromas and champagne-like notes, drinking more like a glass of juice. This article will review its producing region, estate, processing method, and variety background, provide Front Street's roasting recommendations and brewing parameters, and explain its actual flavor performance. [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…]