This coffee, brought to you this time by Front Street, comes from the Hamasho processing station in the Bensa region of Ethiopia. It is sun-dried and of the 74158 variety. The combination of superior terroir, meticulous post-harvest processing, and a single disease-resistant variety allows this bean to display a distinctive flavor profile. From the dry aroma during grinding to the layered changes after sipping, it left a deep impression on Front Street. This article will introduce the background of the Hamasho processing station, the characteristics of the 74158 variety, and the sun-dried processing flow, and share the parameters and flavor experience Front Street used when actually brewing this bean, for coffee lovers' reference. [more…]

Sidama is a well-known specialty coffee region in southern Ethiopia bordering Kenya, with elevations ranging from 1,400 to 2,200 meters. The terrain here is complex and varied, the volcanic soil is fertile and deep, and the microclimates together with countless native varieties combine to create coffees of extremely diverse styles. Beyond the widely known Huakui, Sidama has also produced many specialty beans worth attention, such as Front Street Hamasho with its delicate floral aromas. This article will review the geographical characteristics of Sidama and focus on the 74158 natural coffee from the Hamasho processing station, unfolding layer by layer from variety and processing method to flavor performance. [more…]

In recent years, a group of numerically named varieties have frequently appeared among Ethiopian coffees. Coded beans such as 74158, 74110, and 74112 not only appear on the lists of major green bean competitions, but have also become targets that many coffee farmers and brands are eager to plant. What exactly do these numbers represent? Why can they excel in both flavor and yield? This article will start with the history of JARC's variety selection and breeding, sort out the origins and advantages of these coded beans, and focus on two standout 74158 coffees in Front Street Coffee's bean list — Front Street Ethiopia·ALO and Front Street Ethiopia·Hamashu — to help you understand their respective flavor characteristics and origin backgrounds. [more…]

When it comes to the origins of coffee, Ethiopia is a name that cannot be overlooked. This highland nation has not only nurtured countless native varieties, but also given rise to world-renowned specialty coffee regions such as Huakui, Gesha Village, Guji, and Sidamo. High altitudes, large temperature swings, abundant moisture, and diverse microclimates allow coffee from different plots to display strikingly different flavor profiles. Starting from the growing environment, cultivation models, and processing methods, this article sorts out six of Ethiopia's most worthwhile specialty pour-over coffees—Washed Yirgacheffe, Gutingding Cooperative, Natural Red Cherry, Natural Huakui, Hamasho 74158, and Kafa Forest—and includes the corresponding flavor descriptions for Front Street Coffee's products, so you can understand the charm of Ethiopian coffee in one go. [more…]

Bensa, a sub-region in Ethiopia's Sidama zone, is a sub-region known for its high altitude and unique microclimate, and the coffee it produces is often described as "little perfume." This article introduces Bensa's geographical advantages, cultivation patterns, and variety characteristics, especially how the 74 series disease-resistant varieties released by JARC contribute to its stable and stunning flavor. The Ethiopia Hamasho (74158 natural medium-light roast) on Front Street Coffee's bean list is a typical example; when ground, it releases light floral notes and the sweet aromas of mango and strawberry, and in the cup it presents rich layers of guava, citrus, and white flowers, with a light, clean mouthfeel and a long finish. If you are captivated by perfume-like coffee aromas, the Bensa region is worth trying. [more…]

Ethiopia is a genetic treasure trove of Arabica coffee, and among its regions, Yirgacheffe and Sidamo are the two most frequently mentioned by coffee enthusiasts. Yirgacheffe is known for its citrus and floral notes, while Sidamo is celebrated for its diverse fruity and floral harmony and wild flavors. This article will compare the two from the perspectives of regional geography, altitude and climate, and varietal characteristics, while also introducing representative single-origin beans such as Front Street Coffee Yirgacheffe Gutingding, Front Street Coffee Red Cherry, Front Street Coffee Huakui, and Front Street Coffee Hamashu, to help readers more clearly understand the flavor profiles of these two regions and provide a reference for everyday purchasing. [more…]

Sidama is one of Ethiopia's most representative specialty coffee regions, and behind its name lies a history of shifting identity from Sidama to Sidamo. This article will guide you through a comprehensive understanding of the unique appeal of Sidama coffee, from the region's proper name, to the influence of traditional natural processing on flavor, and the flavor profile of washed G1 grade. At the same time, we will also review several representative products from the Front Street brand in this region, such as Natural Huakui and Hamasho 74158, and describe their taste characteristics in detail. Whether you are a beginner just getting into single-origin coffee or a seasoned enthusiast in pursuit of regional flavors, this article will provide you with a complete knowledge framework and tasting reference for the Sidama region. [more…]

Ethiopia is the birthplace of coffee and a holy land in the hearts of coffee lovers worldwide. This article will take you into this African highland nation to explore its deep coffee culture, its time-honored coffee ceremony, its unique smallholder farming model, and the flavor secrets of two specialty regions, Yirgacheffe and Sidamo. From the legend of Kaldi the shepherd, to the trademark protection of the ECX exchange, and to the terroir in the cup of Front Street Hamasho 74158 coffee beans, this one article will help you understand the past and present of Ethiopian coffee. [more…]

As the birthplace of coffee, Ethiopia, with its bright acidity, honey-like sweetness, and clean, fresh taste, has always been a holy land in the hearts of coffee lovers. This article focuses on six must-drink specialty pour-over coffees from Ethiopia — Front Street Coffee washed Yirgacheffe, Gedeb Greedy Cooperative, sun-dried Red Cherry, sun-dried Huakui, Hamasho, and Kafa Forest — breaking down one by one the altitude, terroir, processing methods, and flavor characteristics of each producing region. From the jasmine fragrance and lemon tea notes of the town of Yirgacheffe, to the white floral and citrus tones of Gedeb Greedy, to the berry black tea charm of Sidamo, the strawberry and star fruit sweet aroma of Hamasho, and the wild green tea character of Kafa Forest, each of the six producing regions has its own distinct identity. Whether you are a coffee beginner or a seasoned connoisseur, you can find the cup of Ethiopian flavor that suits you. [more…]

Yirgacheffe and Sidamo are the two most prominent specialty coffee regions in Ethiopia. The former is famous for its citrus and floral notes, while the latter is known for its diverse flavors and wild charm. Geographically, they once belonged to the same larger region, but later became independent due to their unique flavors. This article will systematically compare the similarities and differences between these two regions from the perspectives of altitude, climate, soil, and representative coffee beans, and provide detailed recommendations and brewing suggestions for a variety of Ethiopian specialty beans from Front Street Coffee, including Yirgacheffe Guddina, Red Cherry, Huakui, and Hamasho, helping coffee enthusiasts gain a deeper understanding of the diverse charm of Ethiopian coffee. [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). When it comes to Ethiopia's specialty coffee regions, many people will without hesitation name Yirgacheffe and Sidamo. What are the differences between the coffees from these two regions? This time we will [more…]

Sidamo is an important coffee-producing region in southern Ethiopia. Its flavor is completely different from Yirgacheffe, and it is known for its rich, juicy sweet-and-sour taste. Starting from the region's divisions and geographical conditions, this article sorts out the context of subregions such as Guji, Shakiso, and Hambela, and focuses on introducing the origin of Huakui coffee and the characteristics of its natural processing. At the same time, it compares the effects of washed and natural processing methods on Sidamo's flavor, analyzes the sources of flavors such as nuts, cocoa, and floral and fruity aromas, and recommends two single-origin coffees, Front Street Hamasho 74158 and Front Street Natural Huakui, to help coffee lovers more clearly choose the Ethiopian flavor they like. [more…]

Ethiopia is the birthplace of specialty coffee, and among its regions, Yirgacheffe and Sidamo are the two best known. Yirgacheffe is celebrated for its citrus florals and crisp tea-like clarity, while Sidamo wins fans with its diverse flavors and untamed charm. This article systematically breaks down the differences between the two—from regional geography, altitude and climate, to signature beans and brewing recommendations—and includes detailed parameters and brewing recipes for several Ethiopian beans from Front Street Coffee. Whether you're a coffee lover just getting started or a seasoned enthusiast hunting for new beans, you'll find the cup that suits you. [more…]

Ethiopia's Yirgacheffe and Sidamo are the two major regions most often compared in the specialty coffee world. Though they lie within the same country, differences in altitude, soil, climate, and variety give them distinctly different flavor profiles. Yirgacheffe is known for its citrus acidity and delicate floral aromas, while Sidamo is celebrated for its berry notes, fermented flavors, and diverse terroir. This article examines the differences between the two—from regional geography and representative bean varieties to processing methods and brewing recommendations—and recommends several popular Front Street Coffee beans to help coffee lovers more clearly choose the cup that suits their taste. [more…]

Ethiopia, as the birthplace of coffee, has always been a holy land in the hearts of coffee lovers worldwide. At Front Street Coffee shops, customers often walk in and ask whether there are Ethiopian beans, whether there is Yirgacheffe. Whether they are newcomers just getting into specialty coffee or seasoned connoisseurs, all are drawn to Ethiopian beans' bright fruit acidity, honey-like sweetness, and clean, fresh taste. In this article, Front Street will take you through this major African coffee country and go through six must-drink Ethiopian specialty pour-over coffees one by one—from washed Yirgacheffe to sun-dried Red Cherry, Huakui, Hambela, and then to Kafa Forest—breaking down each bean's origin background, processing method, and flavor performance in detail, helping you find the cup that suits you best. [more…]

Ethiopia is widely recognized as the birthplace of coffee. Its name means "the land where the sunburned people live" in ancient Greek, and the English word "coffee" is said to come from the Ethiopian place name "Kaffa." Legend has it that around 900 AD, a shepherd noticed his flock became unusually energetic after eating red berries, thus beginning the story of coffee cultivation. As a mecca for specialty coffee, Ethiopia produces beans with bright acidity, honey-like sweetness, and a clean mouthfeel, and Yirgacheffe is a household name. In this article, Front Street Coffee will take you into the world of Ethiopian coffee and introduce six must-try specialty pour-over beans one by one, covering washed Yirgacheffe, Gotiti, natural Red Cherry, natural Huakui, Hamashu, and Kaffa Forest. [more…]

Ethiopia, as the birthplace of coffee, has always been a holy land in the hearts of coffee lovers worldwide. The coffee beans produced here are known for their bright acidity, honey-like sweetness, and clean, fresh taste, making them a favorite among both newcomers to specialty coffee and seasoned connoisseurs. Front Street Coffee often encounters customers asking about Ethiopian beans and Yirgacheffe selection. This article will systematically introduce six must-try specialty pour-over coffees from Ethiopia, including Front Street washed Yirgacheffe, Gedeb Cooperative, sun-dried Red Cherry, sun-dried Huakui, Hamasho, and Kafa Forest, providing a detailed analysis of the terroir characteristics and flavor profiles of each region, offering practical purchasing references for coffee enthusiasts. [more…]

African coffee enjoys a stellar reputation in the global market, and Ethiopia, as the recognized birthplace of coffee, is not only Africa's largest Arabica producer but also boasts a long history of cultivation. The country is predominantly mountainous plateaus, and its high altitudes, abundant rainfall, and fertile soil provide an ideal environment for coffee. Sidamo is one of its most closely watched producing regions, and in recent years its sub-regions such as Arbegona's Rumudamo and Bensa's Hamasho have gradually come into the public eye. Rumudamo Company made its name in Ethiopia's first COE competition in 2020, and Hamasho Processing Station also performed impressively in the COE. Front Street Coffee has already purchased these two lots of beans and completed cupping: Rumudamo presents lime aroma with citrus and apple flavors, while Hamasho carries floral, berry, and grape juice notes. This article will introduce in detail the background, company information, and coffee flavors of these two sub-regions. [more…]

In the world of coffee, some varieties are not known by familiar names like Bourbon or Typica, but by a string of seemingly mysterious numbers, such as Ethiopia's 74 series, which begins with 7. Where did they come from, and what do the numbers represent? This article traces the background behind the creation of this group of disease-resistant varieties, explains the meanings of codes such as 741, 74110, 74158, and 74165, and focuses on the Sidamo Saint Vini 74158 sold by Front Street Coffee, sharing the flavor profile and pour-over parameters brought by its 96-hour anaerobic natural process, helping coffee lovers understand the story behind numbered varieties and their charm in the cup. [more…]

When purchasing Ethiopian coffee, in addition to the common Heirloom native variety label, in recent years more and more varieties with numerical codes have entered the public eye, such as 74158, 74110, and others. What exactly do these numbers represent? They are closely related to a period of disease-resistant breeding history in the Ethiopian coffee industry. In the 1970s, coffee anthracnose ravaged Ethiopian producing regions, prompting the Jimma Agricultural Research Center to launch a systematic breeding program, selecting from hundreds of samples several varieties that combined disease resistance with excellent flavor. This article will outline the origins of these numerical varieties, their classification logic, the flavor characteristics of their main representatives, and their performance in COE competitions, and will also introduce related products brought in by Front Street Coffee. [more…]