The World Coffee Research (WCR), in collaboration with the Swedish laboratory Intertek Agritech, collected samples of common Arabica varieties in Latin America and Africa, successfully constructing a reference database based on SNP fingerprints. This database currently covers 23 varieties and is open to the public free of charge, aiming to address the long-standing issue of variety misidentification in the coffee industry caused by the high cost of genetic testing. Through simple leaf collection and genotyping, producers can verify the genetic purity of coffee trees at low cost, avoiding economic losses caused by variety mismatches. WCR plans to continue expanding the number of varieties in the future, promoting variety identification and protection in the coffee supply chain. [more…]

In Colombia's major coffee competitions, a variety named "Pink Bourbon" frequently stands out. It is named for its fruit's delicate pink color, and was originally derived from a cross between Red Bourbon and Yellow Bourbon. However, the pink color is a recessive gene, so it must be isolated from other varieties during cultivation to maintain its color. Yet in recent years, genetic testing has revealed that many competition entries labeled Pink Bourbon do not carry Bourbon chromosomes; instead, genes from Typica, Geisha, or Ethiopian landraces have been detected. Is this a naming mix-up, or a limitation in variety identification? This article will walk you through Pink Bourbon's cultivation history in Colombia, its flavor characteristics, and the scientific controversy surrounding its mysterious origins. [more…]

Chiroso has achieved numerous successes in competitions such as LOD and COE in recent years, and this year it even secured the highest price in the multi-variety group at the BOP global auction at $488 per kilogram. This variety originates from Urrao in Antioquia, Colombia; its plant appearance resembles Caturra, yet its bean shape is closer to Bourbon, and it gets its name from the disordered arrangement of its leaves. It was once mistaken for a natural mutation of Caturra or Bourbon, until 2021 when COE organizers confirmed through genetic testing that its lineage is an Ethiopian landrace. This article will outline Chiroso's discovery location, terroir conditions, flavor performance, and naming process to help you gain a comprehensive understanding of this highly anticipated coffee. [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…]

The origin of the Geisha coffee variety lies in the Gori Geisha Forest in Geisha Village, Ethiopia, which is also the original collection site of Panama Geisha. In 2011, Adam and consultant Willem Boot discovered wild Geisha in the forest, confirmed through genetic testing its kinship with Panama Geisha, and selected the plants most closely resembling today's Panama Geisha for seedling cultivation. Geisha Village does not only grow Geisha; it also cultivates the Illubabor native variety, and is internally divided into Auction, Gold, Red, Green, and Chaka lots. Although both are Geisha, the flavors of the Panama and Ethiopian origins are vastly different, with terroir differences being the key. Front Street Coffee takes you on an in-depth look at the variety characteristics and flavor differences of Geisha Village. [more…]

Sidra rose to fame after the 2022 World Coffee Championships and has become a highly anticipated variety in the specialty coffee world. It originated in Ecuador, and genetic identification shows it is closer to Ethiopian landraces, with a flavor profile known for rich fruitiness and floral notes. The Sidra in Front Street Coffee's bean lineup comes from Colombia's Finca El Diviso, uses anaerobic natural processing, and is the same coffee used by the 2022 World Coffee Championships champion. This article will review Sidra's varietal background and genetic research conclusions, and for this more deeply fermented bean, provide specific V60 three-pour brewing parameters and operational key points to help enthusiasts recreate at home the layered complexity of grapes, passion fruit, apricot, and floral notes. [more…]

In recent years, Sidra has frequently taken top honors in world coffee competitions, becoming a hot variety in the specialty coffee scene. Many people assume it originated in Colombia, but its story actually begins at a Nestlé breeding center in Ecuador. This article will walk you through Sidra's botanical characteristics, origin history, genetic testing results, and why it has not been widely cultivated globally. At the same time, Front Street Coffee has selected Sidra beans from Finca La Divisa in Colombia's Huila region, delivering grape, passion fruit, and honey-like sweetness that is well worth trying. [more…]

Among the three major coffee species, Arabica is usually the smallest, but Maragogipe goes against the grain—its beans are even larger than the Liberica large-bean species, earning it the name "Elephant Bean." It was discovered in 1870 in the Maragogipe region of Brazil and was later confirmed by genetic testing to be a Typica mutation. In terms of flavor, it has berry sweetness, citrus acidity, and a full body, but it is extremely difficult to cultivate: the plant takes up a lot of space, consumes many nutrients, produces few cherries, and has a long maturation period, which ordinary coffee farmers cannot afford to wait for. It is currently mainly grown in Central and South America. Front Street Coffee reminds you that "Elephant Bean" is both a variety name and a grade name—beans larger than 20 screen size may all be labeled as Elephant Bean grade, so don't confuse the two. [more…]

SL28 is one of Africa's most legendary coffee varieties. After being selected in Kenya in the 1930s, it gradually spread to African Arabica-producing regions such as Uganda, and today it has traveled even farther to Latin America. It is suited to cultivation at medium to high altitudes, is highly drought-tolerant yet susceptible to coffee diseases, and offers an elegant cup profile that often features floral notes. Front Street's Little Tomato coffee beans are precisely a combination of SL28 and SL34. This article traces the breeding history of SL28, from the establishment of the Scott Agricultural Laboratories to the discovery of drought-resistant plants in Tanzania, and then to genetic testing that confirmed its kinship with the Bourbon genome. It also presents the specific producing region, altitude, processing method, and flavor description of Front Street's Kenyan Little Tomato, giving you a comprehensive understanding of this ancient and resilient variety. [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…]

"Variety" is another consideration some friends use when selecting coffee beans, in addition to flavor and origin. Sidra, transliterated from "Sidra," also known as "Sydra" or "Bourbon Sidra." In Spanish, Sidra means "apple juice." [more…]

Kenya is located in East Africa, where the equator and the East African Rift Valley meet. Though neighboring Ethiopia, it has taken a completely different path in coffee development. From the introduction of coffee seeds by French missionaries in 1893, to large estate cultivation during the British colonial period, and then to the establishment of a grading system and auction system in the 1930s, Kenyan coffee gradually formed its unique grading standard centered on bean size and quality. Among the country's 14 producing regions, Nyeri, Kirinyaga, Murang'a, Kiambu, and Thika are the most well-known. The two iconic varieties SL28 and SL34, originating from Scott Laboratories' systematic selection of 42 coffee trees, remain the soul of Kenyan specialty coffee to this day. This article will also introduce the Thika AA TOP washed beans obtained by Front Street Coffee and their pour-over 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…]

Kenyan coffee stands out among Africa's specialty origins for its bright and pleasant acidity, and the core that sustains its consistent quality is precisely the two unique varieties, SL28 and SL34. From the perspective of Front Street Coffee, this article traces the breeding history, genetic background, and flavor differences of SL28 and SL34, and further introduces subsequent varieties such as Ruiru11 and Batian, as well as the evolution of Kenya's green bean grading system from the traditional screen-size standard to the new comprehensive scoring system. At the end of the article, the roasting parameters and brewing suggestions for two beans, Front Street Kenya Small Tomato and Sasini PB, are provided for coffee enthusiasts' reference. [more…]

In the world of specialty coffee, beyond common varieties like Bourbon, Typica, and Caturra, some rare bean varieties are gradually coming into the public eye. Sidra and Pacas are two representatives that have attracted much attention. Sidra originated in Ecuador and rose to fame after winning the World Coffee Championship, and now performs brilliantly in Colombia's Huila region; Pacas is a natural mutation of Bourbon and is widely grown in El Salvador and Honduras. This article will introduce in detail the origins, genetic characteristics, growing conditions, and flavor profiles of these two varieties, and bring a brewing experience of the Sidra coffee beans from Colombia's Finca La Divisa obtained by Front Street Coffee. [more…]

Kenyan coffee stands out among Africa's specialty origins for its bright and delightful acidity, and the core that sustains its consistent quality is precisely the two signature varieties, SL28 and SL34. In this article, Front Street Coffee (FrontStreet Coffee) systematically sorts out the varietal origins of Kenyan coffee: from the selection process at the Scott Laboratories, to the genetic classification and bean appearance differences of SL28 and SL34, and on to the later Ruiru 11 and Batian. The article also provides a detailed interpretation of the green bean grading system that Kenya still uses today, explaining that the difference between AA and AB lies mainly in bean size rather than flavor quality, and includes complete information, roasting curves, and brewing suggestions for Front Street's two beans, Kenya Asaliya and Sachini PB, to help coffee enthusiasts fully understand the flavor logic of Kenyan coffee. [more…]

Kenyan coffee stands out among Africa's specialty producing regions with its bright and pleasant acidity, and the core that underpins its consistent quality is precisely the two local varieties, SL28 and SL34. In this article, Front Street Coffee will systematically review the origins, botanical characteristics, and flavor differences of these two varieties, while also introducing later-developed varieties such as Ruiru11 and Batian, as well as the ins and outs of Kenya's green bean grading system. In the latter part of the article, we will also share the roasting parameters and brewing suggestions for two Front Street coffees, Kenya Small Tomato and Sachini PB, for coffee enthusiasts to reference and put into practice. [more…]

The global coffee market is dominated by three major species: Arabica, Robusta, and Liberica. Among them, Arabica accounts for about 70% of production and, with its superior flavor, has become the mainstay of specialty coffee; Robusta is highly adaptable and high in caffeine; Liberica, meanwhile, is scarce in production and has a unique flavor. This article will systematically sort out the botanical characteristics, main producing regions, and flavor differences of these three major species, and provide an in-depth introduction to well-known branches under Arabica such as Typica, Bourbon, SL28, SL34, Geisha, Caturra, and Catuai. At the same time, drawing on Front Street Coffee's cupping experience, it will help coffee lovers build a complete framework for understanding coffee varieties. [more…]

Kenya, as a representative producing country of African specialty coffee, is renowned for its coffee's intense acidity and vivid juicy character, often described as having a cherry tomato-like taste experience. This article systematically outlines the geographical distribution and harvest rhythm of Kenya's six major coffee regions, with a focus on tracing the breeding history and genetic origins of the two classic varieties SL28 and SL34, while also introducing the characteristics of later-developed varieties such as Ruiru11 and Batian. In addition, the article covers Kenya's coffee grading system, the unique triple-cycle fermentation washing process (K72), and Front Street Coffee's brewing parameters and flavor description for Kenyan Asaliya coffee beans, providing coffee enthusiasts with a complete understanding from origin to cup. [more…]

Kenyan coffee stands out among Africa's specialty regions with its bright and pleasant acidity, and behind this consistent quality lies the support of two iconic varieties: SL28 and SL34. This article, from the perspective of Front Street Coffee, traces the breeding history and variety characteristics of SL28 and SL34, compares their similarities and differences in flavor expression, and extends the discussion to later-developed varieties such as Ruiru11 and Batian. At the same time, the article will systematically explain Kenya's coffee bean grading system, including the traditional size-based classifications of AA, AB, and PB, as well as the new quality grading procedures established by the Kenya coffee research institute. Finally, it includes detailed information, roasting parameters, and brewing suggestions for two Front Street beans—Kenya Asalia and Sachini PB—for coffee enthusiasts' reference. [more…]