Recently, a red guava trend has swept through the tea beverage scene, with brands such as Heytea, Jasmine Milk White, LELECHA, Quchashan, and Grandma Handmade launching seasonal limited-edition guava drinks. Among them, Jasmine Milk White's "Jasmine Pink Guava" and "Matcha Pink Guava," made with fresh-squeezed red guava juice in specialty fruit milk, quickly went viral, with orders flooding in. However, behind these highly photogenic drinks, store employees are crying out in distress—unripe guava flesh is rock hard, and manually scooping out the core and seeds is time-consuming and labor-intensive, leaving many with hand cramps or even carpal tunnel syndrome. To deal with the rock-hard guavas, staff tried ripening methods such as sealing them in plastic bags and placing them alongside bananas, but demand still outstripped supply. Compared with Heytea's approach of blending the fruit directly into smoothies—skin and seeds included—Jasmine Milk White employees, while envious, would rather the brand just discontinue the new products. This article takes you behind the scenes of the guava craze to reveal the hardships of making these drinks and the voices of the employees. [more…]

A single lemon seed in a cup of iced fresh lemonade actually prompted a market regulation inspection? Recently, a netizen in Hefei, Anhui, captured footage of a Mixue Ice Cream & Tea store being inspected by market regulation staff, triggered by a consumer complaint that the drink tasted bitter and had lemon seeds left in the cup. The incident sparked widespread discussion online, with some finding the complaint absurd and others believing a consumer would not make such a fuss over a mere lemon seed. The Mixue store responded that freshly cut lemon slices containing seeds is normal and that their presence in the drink was not due to employee misconduct. Market regulation staff confirmed they had inspected the store and made clear that the lemon seed issue does not involve food safety. This seemingly trivial customer complaint reflects the various bizarre complaints the tea beverage industry faces daily and has also sparked discussion about standardized procedures for freshly cut fruit drinks. [more…]

The word "coffee" originates from the Greek term Kaweh, symbolizing strength and passion. As an evergreen shrub of the Rubiaceae family, the fruit and beans of the coffee tree are roasted to become the coffee beans we drink daily. Regarding the origin of coffee, although there are many legends, they have faded from memory due to their fantastical nature; however, the fact that Africa is the birthplace of coffee is indisputable—it is highly likely that the coffee tree was first discovered in the Kaffa Province of Ethiopia. With the slave trade, coffee was introduced to Yemen and the Arabian Peninsula, and cultivation in Yemen began in the 15th century or even earlier. Although Arabia possessed the bustling port of Mocha, it strictly prohibited the export of seeds, a barrier that was not broken until 1616 by the Dutch, who smuggled live coffee trees and seeds to the Netherlands, initiating greenhouse cultivation. Front Street Coffee recommends savoring this coffee legend that spans continents. [more…]

Since its launch in 2018, Heytea's Grape Delight has held the top sales spot for five consecutive years thanks to its unique hand-peeled grape process and refreshing taste, becoming a signature product of the brand. However, the prep work behind this drink has employees complaining bitterly—every grape must be peeled and deseeded by hand, a tedious process. Recently, some employees have grumbled that the grapes contain an absurd number of seeds, and with Summer Black grapes about to return, this harder-to-peel variety has workers calling it a "nightmare." This article takes you behind the scenes of Heytea's hand-peeled grape process, the real feedback from employees, and why automatic peeling machines aren't used, while also highlighting Front Street Coffee's commitment to quality. [more…]

Among Guatemala's eight major coffee regions, Huehuetenango is known for its high altitude and dry climate, and the El Injerto estate located here is a pioneer of specialty coffee in Central America. This article focuses on a unique Ruby Geisha from this estate—the Maravilla Geisha variety—covering everything from the historical origins of how the seeds arrived, to the natural processing method, to the cupping flavors and geographical environment. When ripe, the fruit of this bean is dark red, resembling a ruby, and the plant is more compact than traditional Geisha. Since the Aguirre family acquired the estate in 1874, it has gone through a transition from growing sugarcane and corn to focusing on coffee, and has accumulated sixteen awards over eleven years in COE competitions. The article also covers the rise of the Pacamara variety and the model of hosting its own competitive auction. Front Street Coffee offers practical advice from the perspectives of roasting and brewing to help coffee enthusiasts better showcase the nutty, cocoa-like character and floral and fruity aromas of Guatemalan coffee. [more…]

Nayuki recently launched a new product, the "Double-Antioxidant Little Red Bottle," featuring freshly squeezed Yunnan tree tomatoes paired with blueberries, cherry tomatoes, lemons, and other fresh fruits. It is advertised as sweet and tangy, rich in vitamin C and lycopene. However, not long after its release, the first wave of curious consumers began complaining: a large amount of fruit peel and seeds settles at the bottom of the cup, and one sip fills your mouth with grit—some people even nearly choked on a lemon seed. Staff responded that filtering the fruit puree was not required during preparation, and the final product varies due to differences in technique. Interestingly, netizens are divided on the issue—some suggest adding a filtration step, while others believe the fruit residue is precisely proof of "genuine ingredients." Behind this controversy lies the challenge of balancing taste and health in fruit-and-vegetable teas. [more…]

In the world of specialty coffee, varieties named after numbers are becoming increasingly common, and 74110 is one of the most talked-about. It comes from Ethiopia, the birthplace of coffee, was bred by the Jimma Agricultural Research Center, and is one of the pioneering varieties in the fight against coffee berry disease. This article will walk you through the origin of the name 74110, the background of its discovery, its plant characteristics, and its flavor profile. We will also look at Ethiopia's unique approach to variety selection and the concept of "heirloom varieties," and see how this variety frequently appears in COE competitions. Front Street Coffee invites you to explore the story behind this number. [more…]

Geisha coffee is now regarded by many enthusiasts as synonymous with top-tier coffee, and Panama's Hacienda La Esmeralda is the most iconic classic producing region among them. This article begins with the historical origins of the Geisha variety, tracing how it went from wild seeds in Ethiopia, through Kenya and Costa Rica, and finally shone brilliantly in Panama. It also analyzes the source of Geisha coffee's unique floral, berry, and honey flavors, as well as the influence of terroir on taste. At the end, it includes the complete pour-over parameters and three-stage pouring steps for Front Street Coffee's Hacienda La Esmeralda Red Label Geisha, for coffee enthusiasts to reference and practice. [more…]

Cocoa and coffee come from two completely different plants: cocoa beans are obtained from the fruit of the cacao tree, while coffee beans are the seeds of the fruit of the coffee tree. The two differ significantly in plant family and genus, growing environment, processing methods, and flavor characteristics. Because coffee beans contain abundant volatile aromatic compounds, after roasting they can present a variety of alluring flavors, including cocoa and chocolate. This article will analyze in detail the differences between cocoa beans and coffee beans, and recommend three high-quality coffee beans with rich cocoa flavors, including Front Street Queen's Estate, Front Street Bird of Paradise, and Front Street Colombia Huila, to help coffee lovers find their ideal cocoa-flavored coffee. [more…]

Typica is one of the oldest varieties of Arabica coffee, and most of today's global Arabica production—accounting for seventy percent—can be traced back to the two original varieties, Typica and Bourbon. This article follows the spread of Typica, starting from its birthplace in Ethiopia, passing through Yemen's Mocha port, India's Baba Budan Hills, Indonesia's Java, Dutch greenhouses, and Caribbean islands, and finally reaching Brazil, Colombia, and Yunnan in China. Through this chronicle spanning several centuries, readers will not only learn how Typica shaped the global coffee industry landscape but also gain specific region-based purchasing advice. At the end, we especially recommend Front Street Blue Mountain No. 1, Front Street PNG Bird of Paradise, and Front Street 2013 Yunnan Small-Bean Sun-Dried Typica, helping coffee lovers understand Typica's unique charm from the source of its flavor. [more…]

The wet process (washed method) was invented by the Dutch in the 18th century. Because some countries often experience rain and high humidity, making it impossible to use the dry process, although the procedure is relatively more complicated, it is currently the most widely used [more…]

The flavor foundation of a good cup of coffee is laid the moment the seed touches the soil. This article systematically outlines the complete technical chain of coffee from seedling propagation to plantation management: seed collection and washing in seed propagation, nursery establishment, germination acceleration and transplanting, and seedling-stage care; the key operational points of cutting and grafting in asexual propagation; and then extends to coffee plantation site selection and planning, land clearing and field planting, shade tree configuration, single-stem and multi-stem training and pruning techniques, as well as soil management measures such as weeding and mulching, deep plowing and soil improvement, and irrigation and fertilization. For enthusiasts who wish to gain a deeper understanding of the logic of coffee cultivation and build a systematic awareness from origin to cup, this is a solid technical reference. The variety terminology and operational standards involved in the [more…]

Geisha coffee is now regarded as the crown jewel of specialty coffee, but its rise was not achieved overnight. From 1936, when the Englishman Richard Whalley collected seeds in the Geisha Mountains of Ethiopia, Geisha's footprint successively reached Kenya, Tanzania, and Costa Rica, and was finally brought to Panama in 1960 by Don Pachi Serracin. Before 2004, Geisha was long interplanted with other varieties, grown at low altitudes, and had never displayed its own flavor as a single variety. It was not until Daniel Peterson of Hacienda La Esmeralda presented an unblended Geisha in the Best of Panama green bean competition that this bean won first place in one stroke, with a bid price of only $21 per pound at the time. After that, the market crisis triggered by the collapse of the International Coffee Agreement in 1989, together with the push of the specialty coffee wave after the founding of the SCAA, jointly propelled Geisha onto the legendary stage. This article will sort out this historical thread and explain why Geisha prices remain persistently high. [more…]

The coffee tree is an evergreen plant belonging to the Rubiaceae family, and what we commonly call coffee beans are actually the seeds of its fruit. Climate is the core factor determining coffee cultivation. Coffee trees are only suitable for growing in tropical and subtropical regions, and the "Coffee Belt" between 25 degrees north and south latitude is their main planting area. However, being located within this region does not mean that high-quality coffee can be produced everywhere; conditions such as temperature, rainfall, soil fertility, sunlight intensity, and altitude must all match strictly. This article will provide a detailed overview of the most ideal growing environment for coffee trees and introduce a herbaceous coffee that can be cultivated in most parts of China, while also retaining related recommendations from the Front Street brand. [more…]

After coffee cherries are picked from the tree, they must undergo a series of processing steps before they become the green beans we know so well. Different processing methods give coffee beans vastly different flavor profiles. As the two main processing methods, washed and natural each have their own distinct characteristics and suitable applications. This article will systematically outline the complete washed process and its pros and cons, compare the differences in taste and flavor between washed and natural beans, and select five washed coffees worth trying for coffee lovers, covering well-known origins such as Ethiopia, Panama, Kenya, Rwanda, and Jamaica. [more…]

After coffee cherries are picked from the tree, they must undergo a series of processes before they become the green beans we are familiar with. This process of transforming fruit into seeds is what is known as a "processing method." Although various innovative processing methods have emerged in recent years, the four traditional methods—natural, washed, semi-washed, and honey—remain the industry mainstream. Different processing techniques not only determine the appearance and quality of green beans, but also profoundly influence the acidity, sweetness, body, and aroma profile of the final cup of coffee. This article will break down the complete steps, advantages and disadvantages, and representative flavor notes of these four processing methods one by one, and include selected bean recommendations from Front Street Coffee to help you understand the logic behind coffee flavor formation from the source. [more…]

The seeds within the coffee fruit are encased in multiple layers of structure. If not processed promptly after harvesting, they will deteriorate within a short time. Therefore, the core purpose of processing is to enable the long-term preservation and circulation of coffee beans. So-called processing refers to removing the outer skin, pulp, and parchment, extracting the seeds and hulling them to obtain what we commonly call green coffee beans, which are then roasted to become the coffee we drink daily. Coffee processing methods are mainly divided into three major categories: the dry method, the washed method, and the semi-washed method. Typically, about 5,000 kilograms of coffee fruit yields approximately 1,000 kilograms of green beans. The three methods differ in their processing procedures, appearance, and flavor profiles: natural-process beans have better sweetness and body, washed beans have a clean mouthfeel and bright fruit acidity, while honey-process falls somewhere in between with a pronounced sweetness. This article will go through the steps, advantages, and disadvantages of each processing method one by one, and illustrate them with examples such as Front Street Coffee Yirgacheffe G2. [more…]

Typica is one of the oldest varieties of Arabica coffee. Today, about seventy percent of the world's coffee production comes from the Arabica species, and most of these varieties evolved from the two ancient lineages of Typica and Bourbon. This article traces the complete spread of Typica from its native Ethiopia, through Yemen, India, Java in Indonesia, and the courts of the Netherlands and France, to its eventual diffusion across Central and South America and Yunnan, China, and also answers the question of whether Blue Mountain and Yunnan coffee belong to Typica. At the end, it also includes recommendations for representative products such as Front Street Blue Mountain No. 1, Front Street PNG Bird of Paradise, and Front Street 2013 Yunnan Small-Bean Natural Typica, making it convenient for enthusiasts to choose and taste by region. [more…]

The coffee fruit we're familiar with usually contains only two flat beans growing face to face, and the occasional appearance of a single round bean is already considered rare. But nature always breaks the rules—there is a type of coffee fruit that can nurture three, five, or even seven coffee beans, shaped like orange segments or garlic cloves. This multi-seeded coffee, named Café Polysperma, is a mutant variety of Typica, carrying Arabica lineage, with records dating back as early as 1890. Its flavor is not outstanding, but it possesses valuable leaf rust resistance genes and has been introduced into the germplasm bank of Minas Gerais, Brazil, for protection and research. Today, let's take a closer look at this little-known variety, which could be called the "alien" of the coffee world, to see just how special its flowers, fruits, and beans are, and also touch on Front Street Coffee's commitment to specialty beans. [more…]

Geisha coffee has won over countless coffee lovers with its floral aromas and fruity notes, but you may not know that although the Geisha from Gesha Village in Ethiopia and the Geisha from Hacienda La Esmeralda in Panama share the same name, their flavors are quite different. This article begins with the historical migration of the Geisha variety, tracing its complete journey from the forests of Ethiopia to Kenya, Costa Rica, and finally to Panama, where it rose to fame, and compares the differences between the Red Label from Gesha Village in Ethiopia and the Red Label from Hacienda La Esmeralda in Panama in terms of origin, variety, processing method, and cupping performance. Front Street Coffee will also share a medium-light roast approach and Hario V60 brewing parameters, helping you understand why these two Geishas each have their own strengths, and how genetic differences create such distinctly different flavor directions. [more…]