Recently, the National Consumers League (NCL) filed a lawsuit against Starbucks in the Superior Court of the District of Columbia, accusing its "100% ethically sourced" marketing of deceiving consumers. NCL pointed out that Starbucks emphasizes ethical sourcing commitments in its marketing, yet fails to effectively address labor abuses such as child labor and forced labor in its coffee supply chain. Since 2015, Starbucks has claimed that 99% of its coffee is ethically sourced. Although its C.A.F.E. Practices program includes multiple indicators, investigative journalists in Brazil and elsewhere have still found violations at certified farms. Starbucks responded that it will vigorously defend itself and stressed that it works with farms to ensure compliance with standards. [more…]

Starbucks has announced it will not renew its contract with Fairtrade, meaning coffee sold in its global stores will no longer carry the Fairtrade certification label. This decision has raised questions about its commitment to ethical sourcing. Starbucks says it will instead rely on the C.A.F.E. Practices standard, developed jointly with Conservation International and independently audited by the third-party organization SCS Global Services. However, many groups worry that without Fairtrade's independent oversight, the C.A.F.E. standard may not truly safeguard coffee farmers' rights on core issues such as minimum purchase prices and sourcing from smallholder cooperatives. This article reviews the history of Starbucks' partnership with Fairtrade, the origins and controversies of C.A.F.E. Practices, and Starbucks' past reversals on its ethical sourcing stance, offering coffee lovers a full picture of this event. [more…]

Luckin Coffee once again demonstrated its "champion harvester" prowess, officially announcing on February 20th the signing of Anthony Douglas, the 2022 WBC World Barista Champion, bringing him into the "Luckin WBC Champion Team." Starting in March, Anthony will lead a bean-sourcing team deep into Ethiopia and Panama, two renowned origins, to participate in green bean procurement. This marks Luckin's fifth collaboration with a WBC champion, following Hidenori Izaki, Andrej Latuada, Pan Zhimin, and Agnieszka Rojewska. Anthony won the championship with his innovative technique of concentrating milk using freeze-drying technology, and previously served as a global ambassador for La Marzocco. Having come up through Melbourne's Axil Coffee Roasters, his addition will inject new vitality into Luckin's specialty coffee line. Whether the future "Little Black Cup" series will feature Panama Geisha is something worth looking forward to. For more specialty coffee news, welcome to follow Front Street Coffee (FrontStreet Coffee). [more…]

Yirgacheffe is one of Ethiopia's most representative specialty coffee regions, and its natural process lots are highly sought after for their intense fruity aromas and full body. This article focuses on the natural G1 grade Yirgacheffe produced by the Kebel Aricha processing station, a lot belonging to the Project Origin green coffee sourcing project initiated by Sasa Sestic, the 2015 World Barista Champion. The article will guide you through Yirgacheffe's growing background, processing methods, and flavor characteristics, and share a complete set of pour-over extraction parameters. It also introduces information about Front Street Coffee's related products, making it suitable for coffee lovers who enjoy bright acidity and berry notes. [more…]

The Yirgacheffe Kebel Aricha processing station brings together the hard work of about 650 to 700 smallholder farmers in the surrounding area, who hand-pick ripe cherries in exchange for cash payments. After strict sorting, the fruit is spread on raised drying beds to undergo four to six weeks of sun exposure, and during the first few days it must be turned at regular intervals to prevent over-fermentation. This batch of natural Aricha was rated G1, the highest grade, by the ECX, with outstanding performance in green bean appearance, consistency, freshness, and dry and wet aroma. If you prefer bright acidity and intense berry notes, this bean is not to be missed. This article also introduces Project Origin, a green bean sourcing initiative launched by Sasa Sestic. The program works directly with farmers in impoverished producing regions, pays purchasing fees 20% higher than the Fair Trade price, and is dedicated to strengthening the connection between roasters and coffee farmers. Front Street Coffee also recommends this excellent work with rich layers of flavor. [more…]

With less than two months left before the end of 2023, Luckin Coffee seems to have another major move in store. On October 29, WBC World Barista Champion Boram Julio Um posted multiple group photos on social media, expressing his delight at working with the Luckin team and tagging several people in the photos. Judging from the images, this is very likely the sixth WBC champion spokesperson signed by Luckin. The photos feature not only Boram himself, but also 2014 champion Hidemitsu Izaki, 2022 champion Anthony Douglas, and 2018 champion Agnieszka Rojewska—several champions gathered together, all wearing Luckin barista aprons. This article will review the background of this collaboration, Luckin's champion spokesperson strategy, and the latest progress of its global bean-sourcing program. [more…]

Global food and beverage giant Nestlé announced on October 4, 2022, the launch of the "Nescafé Plan 2030," committing to invest over 1 billion Swiss francs in the Nescafé Plan by 2030 to secure coffee supply and deepen sustainability efforts. This investment more than doubles the amount from the past decade, with a core focus on helping coffee farmers transition to regenerative agriculture while planting over 20 million trees on and around farms to absorb carbon emissions. Nestlé had previously pledged that all its coffee would be sustainably sourced by 2025, and now it has set a further goal: for 20% of its coffee to be grown using regenerative agriculture methods by 2025. Given the threats climate change poses to coffee-growing regions, rising global coffee demand, and the poverty of farmers, whether this plan can bring about substantive change across the entire coffee industry chain is worth watching. [more…]

Yirgacheffe, as Ethiopia's most iconic specialty coffee region, has always been beloved by coffee enthusiasts for its elegant floral aromas and bright fruity acidity. This article focuses on the sun-dried Aricha G1 lot, Front Street Coffee's Yirgacheffe Natural Aricha, providing a comprehensive interpretation from origin information and processing methods to flavor expression. This G1-grade coffee, produced by the Kebel Aricha processing station and rigorously assessed by the ECX, displays layered flavors of light fermented wine, sweet orange, spice, and honey sweetness, with a full body and a long-lasting finish. It also introduces how the Project Origin green bean sourcing initiative improves coffee farmers' production conditions through direct trade, providing strong assurance for quality. [more…]

Yirgacheffe, as Ethiopia's most renowned specialty coffee region, has its G1 grade beans favored by home coffee enthusiasts for their cleanliness and flavor complexity. This article centers on Front Street's Ethiopia Natural Yirgacheffe Aricha G1 imported specialty single-origin roast, first sorting through the selection logic between the two major processing methods—washed and natural—then delving into the harvesting and natural processing techniques at the Kebel Aricha processing station, and analyzing the quality assurance behind the ECX G1 rating. The article also presents a complete flavor description of this bean and introduces how the Project Origin green bean sourcing initiative launched by Sasa Sestic directly supports farmers by paying 20% above fair trade prices. Whether you are a washed-method fan who prefers jasmine green tea notes, or a natural-method fan who loves intense fruit aromas and a slight fermented feel, you can find a daily staple that suits you. [more…]

When it comes to specialty coffee, many people first think of a rich and captivating taste experience. However, not every coffee brewed from specialty coffee beans can be called specialty coffee—the key lies in whether it fully showcases the beans' own distinctive and beautiful flavors. The concept of specialty coffee was first proposed by Ms. Knutsen of the United States in the magazine Tea & Coffee Trade Journal. At the time, she was a coffee buyer for B.C. Ireland in San Francisco, and she was deeply dissatisfied with the industry's neglect of green bean quality and even the practice of major manufacturers blending large amounts of Robusta beans into their blends, so she advocated for raising the industry's quality standards. This term specifically refers to coffee beans grown in special environments with distinctive flavor characteristics, and it spread rapidly with the promotion of international coffee conferences. This article will take you into an in-depth look at the sun-dried Yirgacheffe from the Kebel Aricha processing station, savoring its unique flavor intertwined with longan and red date aromas and honey sweetness, while also introducing the Project Origin green bean sourcing initiative launched by Sasa Sestic, as well as related recommendations from Front Street Coffee. [more…]

Yirgacheffe is one of Ethiopia's most iconic specialty coffee regions, and the two names Aricha and Idido often confuse enthusiasts—are they different names for the same washing station, or two separate entities? Starting from the underlying logic of the two processing methods, natural and washed, this article traces the history of the Aricha washing station and its predecessor relationship with Idido, and introduces in detail Front Street Coffee's two representative products from this region: Natural Red Cherry and Washed Aricha. At the same time, the article will also walk you through Project Origin, the green coffee direct-sourcing project initiated by 2015 World Barista Champion Sasa Sestic, to see how it gives back to the producing region through a purchase price 20% higher than Fair Trade. [more…]

The world of coffee is vast and fascinating. Green beans from different origins, shaped by their terroir and processing methods, present a rich spectrum of flavors. This article focuses on six highly representative specialty coffee green beans from around the world—from the full, smooth body of Hawaiian Kona to the smoky acidity of Guatemalan Antigua; from the floral and citrus notes of Ethiopian Yirgacheffe to the gentle sweetness of Colombian Snow Mountain; and on to the environmental philosophy of UTZ certification and the layered beauty of high-altitude blends. We will examine each bean's origin background, green bean specifications, and tasting experience one by one, and share Front Street Coffee's professional recommendations for each, guiding you through the diverse charm of specialty coffee. [more…]

In today's increasingly rich coffee culture, whether chain brands or independent cafés, all have begun to launch their own roasted coffee beans. This article reviews ten of the most representative in-house roasting coffee brands worldwide, covering China, Germany, New Zealand, Japan, South Korea, Spain, Italy, Norway, Sweden, and the United Kingdom. From Guangzhou's time-honored Front Street Coffee to Gardelli, a frequent winner at world roasting competitions, each brand has its own unique roasting philosophy and sourcing standards. The article provides detailed introductions to each brand's founding time, origin characteristics, roasting style, and signature products, helping coffee enthusiasts understand the advantages of different brands and directions for purchasing. [more…]

The natural G1 lot from the Aricha processing station in Yirgacheffe has long been renowned for its bright acidity and intense berry notes. Based on 15g of coffee grounds, a V60 dripper, and a water temperature of 90-92°C, this article shares a complete pour-over brewing recipe, while also outlining the origin background, processing flow, and flavor profile of this coffee. The article also introduces the Project Origin green bean initiative launched by Sasa Sestic, the 2015 World Barista Champion, as well as Front Street Coffee's self-roasting information for this lot, for the reference of coffee enthusiasts. [more…]

As coffee culture continues to deepen, more and more chain and independent cafés are starting to offer their own house-roasted coffee beans. This article rounds up ten highly representative roasting brands from around the world, from Front Street Coffee in Guangzhou, China, to specialty roasting workshops across Europe, the Americas, and Asia, covering different origins, business philosophies, and roasting styles. Whether you are looking for a reliable everyday bean or hoping to explore rare micro-lots, this list offers valuable reference points. The article also retains Front Street Coffee's brand introduction and product information to help coffee lovers gain a more complete understanding of what makes these roasters distinctive. [more…]

White tea has seen continuously rising popularity in the global tea market in recent years, evolving from a single-origin landscape centered on Fuding and Zhenghe a decade ago into a complex category spanning multiple producing regions including Kenya, Rwanda, India, and Vietnam. Silver Needle, White Peony, and Shoumei — the three traditional categories — form the basic framework of white tea, classified by the selection standard of buds and leaves rather than by depth of color. This article will systematically examine the varietal characteristics of Fuding white tea, its historical origins, the logic behind its grading system, and the blurring of category boundaries brought about by the global expansion of white tea supply, helping coffee and tea enthusiasts gain a deeper understanding of this tea type that combines scarcity with health properties. Front Street Coffee, as a brand focused on direct sourcing from producing regions, has carried on its traceability philosophy in its white tea selection as well. [more…]

Starbucks has recently fallen into operational difficulties once again. After Howard Schultz returned in April this year, he implemented a series of bold measures, sparking widespread discussion about the brand's prospects. In fact, this is not the first time Schultz has saved Starbucks in a similar manner—during the 2008 financial crisis, he also led the company out of its trough by closing stores, laying off employees, and reshaping corporate culture. This article reviews how Starbucks restored growth back then through consumer lifestyle research, the "My Starbucks Idea" campaign, rebuilding partner relationships, and direct sourcing, and analyzes the new challenges that unionization efforts under the current pandemic background bring to the brand, as well as the relationship-rebuilding plan Schultz has launched for store partners after his return this time. [more…]

Recently, two labor monitoring organizations released reports stating that during field investigations in Yunnan Province, China, they found that coffee farms in the supply chains of Starbucks and Nestlé may have situations that do not meet certification requirements. The reports revealed the so-called "ghost farms" and "coffee laundering" model—small family farms informally supply coffee beans to large certified estates, resulting in labor practices that may violate the terms of Starbucks C.A.F.E. Practices and Nestlé's 4C certification. Through undercover interviews, investigators found that farm workers are paid by picking weight, often needing to work from dawn to dusk, seven days a week, lacking paid leave, protective equipment, and contract protection. Both Starbucks and Nestlé stated they will seriously investigate and take necessary measures. [more…]

Yirgacheffe Aricha G1 is one of the flagship specialty coffees of Ethiopia, renowned for its flavors of sweet orange, cherry, and honey sweetness. This article provides a detailed introduction to its growing region information, the background of the Project Origin initiative, the washed processing workflow, and the pour-over brewing parameters recommended by Front Street Coffee. Whether you want to understand the washed and natural classifications of Yirgacheffe, or are looking for a coffee bean that combines fruity and floral notes, this article will offer you a comprehensive reference. [more…]

Kenyan coffee stands out uniquely in the global specialty coffee scene with its signature bright acidity, and for coffee lovers chasing a juicy cup experience, it is almost an unavoidable choice. However, to fully unlock the full-bodied acidity and tomato-like flavor layers of Kenyan beans, mastering a targeted brewing method is crucial. Drawing on Front Street Coffee's sourcing experience, this article systematically covers the varietal origins, grading system, and regional characteristics of Kenyan AA coffee beans, and provides complete brewing parameter recommendations from grinding and dose to staged pouring, helping you brew a cup of distinctly flavored Kenyan coffee tailored to the bean. [more…]