The rare variety Sidra came into the public eye thanks to its selection by two World Barista Championship winners. It originally comes from Pichincha Province, Ecuador, and genetic research shows it is related to Ethiopian native varieties. It is currently grown mainly in Ecuador and Colombia. The anaerobically fermented Sidra lot from Finca El Diviso in the Huila region of Colombia, selected by 2022 WBC champion Anthony Douglas, has further driven the estate and the variety's rising popularity. This article will sort out Sidra's origins, plant characteristics, and flavor profile, and introduce the Sidra coffee beans from Finca El Diviso brought in by Front Street Coffee, along with brewing suggestions, providing a complete reference for coffee lovers. [more…]

In the world of specialty coffee, there are always some rare varieties that burst into the public eye with their unique flavor expressions. Ombligon is a rising star that has attracted much attention in recent years—it originates from Finca El Diviso in the Huila region of Colombia, and is named for the navel-like shape at the bottom of the fruit. From the 2023 WBC finals to the Chicago WBrC, this bean has frequently appeared on the international competition stage, conquering judges and coffee lovers with its rich and varied juicy feel and fermented wine aroma. This article will give you a comprehensive understanding of the variety origin of Ombligon, its flavor characteristics, the background of Finca El Diviso, and its meticulous double anaerobic natural processing flow, along with Front Street Coffee's pour-over parameter suggestions, so that you can recreate the bean's captivating layers at home. [more…]

Colombia, as the world's third-largest coffee producer and the largest exporter of Arabica, has given rise to numerous specialty coffee regions thanks to the high altitudes, volcanic soils, and diverse microclimates of the Andes. Huila is one of the most representative specialty regions, and Finca El Diviso is located there. The estate rose to fame after the 2022 WBC champion chose its Sidra coffee beans. This article introduces Colombia's coffee-growing conditions, the terroir of the Huila region, the background of Finca El Diviso, and the origins, cultivation characteristics, and Front Street Coffee's brewing performance of the Sidra variety, giving you a comprehensive understanding of the appeal of this rare variety. [more…]

On the stages of the 2023 WBC finals and the WBrC in Chicago, a Colombian coffee variety named "Ombligon" appeared frequently, drawing industry attention. It comes from Finca El Diviso in the Huila region; its fruit resembles a papaya with a small ring at the bottom, and its name derives precisely from this. Genetic research shows it is related to Ethiopian landraces, yet it is a unique variety formed through natural mutation in Colombia. Finca El Diviso has tailored a processing protocol for Ombligon that includes hot-water flotation, sealed fermentation, and sugar-solution-activated yeast—known in the industry as "thermal shock fermentation"—allowing this bean to display layered fruit flavors reminiscent of grapes, oranges, blueberries, and pineapple juice. In this article, Front Street Coffee will guide you through a comprehensive understanding of Ombligon's varietal characteristics, estate background, processing details, and pour-over recommendations. [more…]

At the 2022 World Barista Championship, Anthony Douglas claimed the crown with a Sidra coffee from Colombia's Finca El Diviso, making this rare variety once again the focus of the specialty coffee world. In fact, back in 2019, Korean champion Jooyeon Jeon had already chosen an Ecuadorian Sidra to take the WBC stage. Where exactly does Sidra come from, and why can it rival Geisha? This article will walk you through the origins of the Sidra variety, the background of Colombia's Finca El Diviso, and the flavor profile and pour-over recommendations for this championship bean. Front Street Coffee has also brought in a Sidra lot from Finca El Diviso, using double anaerobic washed processing and a medium-light roast, presenting rich fruity notes of apricot, citrus, and grape. [more…]

The Sidra variety has risen to fame in the specialty coffee world in recent years, becoming a focal point after being chosen by two World Barista Championship winners. It originally came from Ecuador, developed by crossbreeding Typica and Red Bourbon, and genetic testing shows it has a genetic connection to Ethiopian landraces. It is currently mainly grown in Ecuador and Colombia, with Finca El Diviso in the Huila region of Colombia drawing much attention after Anthony Douglas's championship win. Front Street Coffee has also introduced this bean, using a double anaerobic washed process and a medium-light roast, presenting rich fruit flavors of apricot, citrus, and grape. This article will guide you through the origins of Sidra, the story of Finca El Diviso, the variety's characteristics, and Front Street's brewing recommendations. [more…]

Colombia, with its high-altitude mountains, volcanic soil, and abundant rainfall, has become the world's third-largest coffee-producing country. Among its many regions, the southern Huila Department is known for its pure and gentle flavors, while Finca El Diviso has gained widespread fame after the 2022 WBC champion chose its Sidra coffee beans. This article will guide you through Colombia's coffee-growing conditions and the terroir characteristics of the Huila region, offer an in-depth look at Finca El Diviso's family background and the origins and botanical characteristics of the Sidra variety, and include complete brewing information and flavor notes for Front Street Coffee's double anaerobic natural Sidra. [more…]

Colombia, as the world's third-largest coffee producer and the largest exporter of Arabica, nurtures exceptional coffee thanks to the high altitudes, volcanic soils, and diverse microclimates of the Andean region. The southern Huila Province is widely recognized as a core specialty coffee producing area, and Finca La Divisa is one of the more representative small estates in the region. This article will systematically review the origin advantages of Colombian coffee and the terroir characteristics of the Huila region, with a focus on introducing the development history of Finca La Divisa and the variety, processing method, and brewing performance of its Geisha coffee beans, while also bringing Front Street Coffee's specific recommendations and brewing parameters for this bean. [more…]

Colombia is located in the northern part of South America. Geographically, the western region consists of the Andes mountains and coastal plains, while the eastern region is made up of the Orinoco Plains and the Amazon Plains. Coffee is said to have been brought to this land by Jesuit monks in 1723, but it was not until the late 19th century that it truly developed into an industry. After that, the country experienced wars, and coffee cultivation declined for a time. The government then divided up wasteland and sold it to farmers, which allowed coffee to regain momentum in 1912 and account for half of total exports. Small farms lacked bargaining power in the market, which led to the creation of the coffee federation in 1920 and its development in 1927 into the more authoritative National Federation of Coffee Growers of Colombia (FNC). Through quality control, the establishment of research centers, and the creation of the Juan Valdez image, the FNC propelled Colombia to become the world's third-largest coffee producer and exporter. This article will also introduce Hacienda La Esmeralda in the Huila growing region, as well as Sidra and Geisha, which became popular after winning the 2022 WBC. [more…]

On the bean list blackboard at Front Street Coffee, the name Ombligon always sparks curiosity among friends. What kind of variety is it, really? Why is it called that? And how should it be brewed to bring out its unique flavors? This article will walk you through the origins of the Colombian Ombligon variety, its appearance, its growing regions, and how it made its way onto the stage of the World Barista Championship. We'll also share the detailed brewing parameters and flavor experience of Front Street's Finca La Divisa Ombligon, helping you better savor this complex and distinctive coffee. [more…]

On Front Street Coffee's Colombian bean list, there is a coffee with a rather amusing name—Ombligon. What kind of variety is it exactly? Why does it have such a vivid name? Ombligon is a relatively recently introduced Arabica variety that is currently grown only in the Huila region of southwestern Colombia. It gets its name from the protrusion at the bottom of the fruit, which resembles a navel, and it rose to prominence through the World Barista Championship. Genetic research shows that it is related to Ethiopian landraces, while its plant characteristics are similar to Caturra, making it highly favored by local coffee farmers. Front Street Coffee has now also introduced Ombligon coffee beans from Finca La Divisa, using a double anaerobic process, presenting rich flavors such as blackcurrant, grapefruit, berries, and orange. This article will give you a comprehensive understanding of this unique variety's origins, characteristics, and brewing performance. [more…]

In the past two years, a coffee variety called "Sidra" has rapidly risen to fame in the specialty coffee circle. Two WBC champions each won with Sidra lots from Colombia's Palma y El Tucán estate and Finca El Diviso, propelling this experimental variety—once relegated to the fields—onto the world stage. In Spanish, Sidra means apple juice or cider. It is generally considered a hybrid descendant of Typica and Red Bourbon, but WCR genetic identification shows it is closer to Ethiopian landraces, and its origins remain unclear to this day. In this article, Front Street Coffee will sort through Sidra's origin story, genetic research, plant characteristics, and flavor performance, and share a cupping experience and pour-over recommendations for Finca El Diviso's anaerobic natural Sidra, giving you a comprehensive understanding of this champion variety that combines floral aromatics with high-sweetness fruit notes. [more…]

Colombia is the world's third-largest coffee producer and the largest producer of washed Arabica, with specialty-grade beans making up as much as 40% of its exports. From the early experiments of Don Mariano Ospina Rodríguez in the 19th century to the founding of the National Federation of Coffee Growers in 1927, Colombia's coffee industry has forged a distinctive path of development. This article traces the historical threads of Colombian coffee and the distribution of its main producing regions, with a focus on Finca El Diviso in the Huila region, as well as the Sidra variety that has attracted considerable attention in recent years—what exactly is the appeal of this coffee that once shone on the world barista championship stage? Front Street Coffee has also brought in Sidra coffee beans from this estate, and the pour-over parameters will be shared below. [more…]

Pink Bourbon has attracted much attention in the specialty coffee circle in recent years thanks to its pinkish fruit and elegant flavor reminiscent of Geisha. How exactly does it differ from Red Bourbon and Yellow Bourbon? This article covers the variety's origins and genetic controversies all the way to practical brewing, giving you a comprehensive understanding of this rare bean. Front Street Coffee recently acquired Pink Bourbon from Finca Sanctuario in Colombia, using a honey process, with a medium-light roast and 92°C water for extraction; in cupping it showed layers of berry, citrus, floral, and oolong tea notes. If you're also curious about coffee varieties with colors in their names, or want to find a high-quality option that closely resembles Geisha, this article will give you the complete answer. [more…]

Colombia, as the world's third-largest coffee producer and the largest processor of washed Arabica, has a specialty-grade share of up to 40% in its coffee exports. From the establishment of the first experimental plantation by Don Mariano Ospina Rodríguez in the 19th century to the founding of the National Federation of Coffee Growers of Colombia in 1927, the Colombian coffee industry has undergone more than a century of development. In this article, Front Street will take you through this history, outline the characteristics of representative producing regions such as Huila and Cauca, and focus on Finca La Divisa in the Huila region and its Sidra variety—a coffee that has attracted much attention since being selected by Anthony Douglas, the 2022 World Barista Champion. What exactly makes it so uniquely charming? [more…]

Colombia is the world's third-largest coffee-producing country and the largest processor of washed Arabica, with specialty-grade beans accounting for 40% of its exports. From Don Mariano's establishment of the first experimental plantation in the 19th century, to the founding of the National Federation of Coffee Growers in 1927, and then to the emergence of the Sidra variety from specialty estates on the international stage, Colombian coffee has walked a path of specialization supported by smallholder farmers. In this article, Front Street Coffee provides a comprehensive overview of Colombian coffee, from its historical context and producing regions to the characteristics of the Sidra variety and the cultivation story of Finca La Divisa, along with Front Street's pour-over parameters and flavor description for Sidra coffee beans. [more…]

As the world's third-largest coffee producer, Colombia is also the largest processor of washed Arabica, with 40% of its exported beans reaching specialty grade. Front Street Coffee regularly offers a range of Colombian beans in its stores, including Rose Valley, Flower Moon Night, Big Belly Button, Sidra, and Huila, all of which can be brewed by pour-over. This article begins with the nineteenth-century planting experiments, traces key milestones such as the founding of the FNC, introduces representative regions like Huila, Cauca, Nariño, and Santander, and focuses on analyzing the Sidra variety that has gained fame in recent years due to the World Barista Championship, as well as the cultivation story of Finca La Línea in the Huila region. Finally, it includes Front Street Coffee's pour-over parameters for Sidra coffee beans. [more…]

In recent years, a rather buzzworthy name has emerged in the coffee world—Aji Chili Coffee. Is it actually Bourbon? Why is it also called Chili Geisha? Do the beans really carry a chili flavor? Front Street Coffee specially acquired a small lot of washed Aji Chili beans from Finca La Divisoria in Colombia, peeling back the layers of this mysterious coffee—from its varietal origins and genetic identification to actual cupping flavors. The article also fully documents Front Street's roasting approach and tasting impressions, helping you understand the identity and taste of Aji Chili Coffee all at once. [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…]

“Why is this coffee called Big Belly Button?” This is a question N friends ask when looking at the Front Street Coffee bean list blackboard! But indeed, it's not just on the Front Street Coffee bean list—the name Big Belly Button stands out no matter where it's placed, so it draws more attention than other coffees! [more…]