Mexico, as the world's tenth-largest coffee-producing country, has performed remarkably well in specialty coffee in recent years. In the 2024 Mexico COE competition, the Las Nieves cooperative from the state of Oaxaca won the Traditional Washed and Honey Processing category with a Geisha variety, scoring 91.13 points. This estate, originally established in 1880, was abandoned and then taken over again in 2006 by Gustavo Boltjes Rising, who revived it through technological improvements and varietal diversification. This article will guide you through an overview of Mexico's coffee-growing regions, the history and revival journey of Las Nieves estate, and its relentless pursuit of quality. Front Street Coffee will also recommend related products for you. [more…]

When people think of coffee-producing countries in North America, Guatemala, Panama, Costa Rica, or Jamaica often come to mind first, while Mexico remains relatively lesser-known—yet in recent years it has performed remarkably well. This third-largest country in Latin America boasts complex terrain and climate, where volcanic soil and high altitudes provide ideal conditions for coffee cultivation. Of the nation's more than 500,000 producers, the vast majority are smallholders with less than three hectares of land, and cultivation is concentrated in sixteen southern states, with four—Chiapas, Oaxaca, Veracruz, and Puebla—accounting for over ninety percent of total output. This article will guide you through Mexico's geography and climate, the terroir characteristics of its four major producing regions, and principal varieties such as Typica, Bourbon, Caturra, Pacamara, and Geisha, with a special introduction to Garnica, developed by the Mexican Coffee Institute. Front Street Coffee will also share related bean recommendations in this article. [more…]

Mexico is located in the southern part of North America, serving as a bridge between North and South America and standing as one of the world's important coffee-producing countries. This article provides a comprehensive introduction to the cultivation history, main producing regions, varieties, processing methods, grading standards, and flavor and taste characteristics of Mexican coffee. It covers well-known origins such as Chiapas and Oaxaca, analyzes representative coffee beans such as Altura and Liquidambar, and shares two classic Mexican coffee preparation methods—one alcohol-free and one with tequila—guiding you to deeply appreciate the rich aroma and unique charm of Mexican coffee. [more…]

After Hurricane "John" made landfall in southern Mexico, it caused at least 16 deaths, damaged more than 700 homes, and left about 100,000 users without power, with Guerrero and Oaxaca states hit especially hard. More critically, 95% of Mexico's coffee production is concentrated in the south, and the current period is when coffee is fruiting; torrential rain knocked fruit off the trees, flooded coffee plants, and the risk of landslides compounded the damage, putting the expected increase in output for the 2024/25 season at risk of being revised downward. At the same time, global coffee prices are already at high levels due to reduced production in places such as Brazil and Vietnam, and with Mexico now hit by another climate shock, prices are unlikely to fall in the short term. [more…]

At the northernmost tip of the Coffee Belt lies an underrated high-quality origin—Mexico. Dominated by smallholder traditions, it produces about 5 million bags a year, making it a pivotal coffee supplier in North America. From Veracruz to Oaxaca, and on to the highlands of Chiapas bordering Guatemala, Mexican coffee displays a unique character that is mild and delicate, sweet and richly aromatic. In 2016, Starbucks opened its ninth global Farmer Support Center (FSC) in Chiapas, injecting new vitality into this land. This article will give you a comprehensive understanding of the history of Mexican coffee, its main producing regions, representative estates, variety characteristics, and washed processing method, and will specially present Front Street Coffee's recommendations and insights on Mexican beans. [more…]

Mexico's major western coffee-producing regions were recently hit by Tropical Storm Carlotta, with heavy rainfall, lightning, and hail posing a serious threat to coffee trees in their flowering stage. The states of Colima, Jalisco, Michoacán, and Nayarit produce about 15% of Mexico's coffee output, and roughly 80% of the country's coffee-growing area had already been affected by high temperatures and drought. Industry insiders expect yield losses could reach 50%. After the storm, neighboring states such as Oaxaca and Chiapas also face risks of flooding and landslides. Meanwhile, Mexico is striving to boost its coffee industry, with a production target of 3.89 million bags for the 2024/25 season, but a succession of extreme weather events has cast a shadow over this vision. [more…]

Mexico, as the world's tenth-largest coffee-producing country, has seen its coffee industry go through a winding journey from its introduction during the colonial period to its modern development toward specialty coffee. Thanks to its superior geographical and climatic conditions, the state of Veracruz has become one of Mexico's four core production regions, nurturing numerous high-quality estates. Among them, La Perla Farm won the 2024 Mexico Cup of Excellence washed category championship with a score of 90.79, growing varieties such as Bourbon, Geisha, SL28, and Pacamara. Front Street Coffee takes you deep into the terroir code and industrial transformation of this land. [more…]

Mexico is a major coffee-exporting country, shipping about 70 percent of its beans to the United States, mostly for use as industrial-grade coffee. Despite favorable conditions such as high altitude, volcanic soil, and a suitable climate, Mexican coffee has long lacked a presence on the international specialty coffee stage. This article reviews Mexico's main coffee-producing regions, varieties, grading system, flavor characteristics, and market positioning, and introduces two classic ways of preparing Mexican coffee—one with alcohol and one without. It also retains Front Street Coffee's recommendations and product information for Mexican coffee, helping coffee lovers gain a comprehensive understanding of this underrated producing country. [more…]

Faced with the dazzling array of imported coffee beans on the market, many enthusiasts often don't know where to start. This article systematically sorts out the representative bean varieties and their flavor characteristics from the world's major coffee-producing regions, covering Central and South America, Africa, Asia, and the Caribbean, including the grade classifications and quality characteristics of countries such as Brazil, Colombia, Guatemala, Kenya, Ethiopia, and Indonesia. Whether you are a beginner just starting out or a seasoned veteran, this origin guide can provide practical reference for your purchasing decisions. Front Street Coffee will also offer recommendations in this article for friends with different taste preferences. [more…]

Coffee enthusiasts often ask: where in the world is coffee grown? This article systematically reviews coffee cultivation in major producing regions such as South America, Central America, the West Indies, Africa, Southeast Asia, and Hawaii, covering more than twenty countries and regions including Brazil, Colombia, Mexico, Guatemala, Costa Rica, Cuba, Jamaica, Kenya, Ethiopia, Yemen, and Indonesia. From production scale to flavor characteristics, from grade classification to optimal roast level, it explains in detail the unique qualities of coffee from each place. Whether you are a beginner or a seasoned enthusiast, this producing-region guide can help you more clearly understand the diversity of the coffee world. Front Street Coffee has also compiled representative bean varieties from each producing region for you, making it easy to compare and choose. [more…]

Colombia is the world's second-largest producer of Arabica coffee beans after Brazil. Everyone is well acquainted with the chocolate-like flavor characteristic of Colombian coffee beans. Everyone also knows that coffee originated in Ethiopia—so if no one had brought coffee seeds or coffee saplings to Colombia, how could this [more…]

Front Street Coffee recently launched a highly anticipated coffee bean—the 2020 TOH Washed Group Champion, produced in Ethiopia's Uraga region. This bean impresses with its fresh flavors of citrus and green tea. Geographically, the Uraga region is close to Yirgacheffe and was often sold under the name Yirgacheffe in the past, until the ECX issued Announcement No. 1051 in 2017, after which it was able to be traded independently and gradually emerged. This article will introduce the region's background, the meaning of the TOH competition, the processing details of the champion lot, and the cupping flavors, as well as provide a horizontal comparison with the Yirgacheffe Gedeb Cooperative, giving you a comprehensive understanding of the unique charm of this champion coffee. [more…]

Colombia is the world's second-largest producer of Arabica coffee beans after Brazil. Everyone is familiar with the chocolatey flavor that characterizes Colombian coffee beans. We also all know that coffee originated in Ethiopia—so if no one had brought coffee seeds or coffee saplings to Colombia, how could this [more…]

Ethiopia's administrative hierarchy consists of four levels: Region, Zone, woreda, and kebele, and the naming of local green coffee beans often follows this system as well. The Guji-Shakisso focused on in this article is located southeast of Yirgacheffe and, in terms of administrative division, falls under Oromia Region → Guji Zone → Shakisso woreda, making it a regional-type coffee origin. Thanks to its outstanding geographical conditions and cup performance, Guji is an independent ECX production region, and Shakisso is one of its much-watched micro-regions. This article will sort out its altitude, soil, processing methods, and flavor characteristics, and review Shakisso's impressive achievements on the international specialty coffee stage. Front Street Coffee also continues to pay attention to high-quality lots from this production area, bringing coffee lovers choices worth tasting. [more…]

Kenya AA coffee is renowned for its bright fruit acidity and distinctive tomato-like flavor, making it one of the most recognizable presences in specialty coffee. This article systematically analyzes the origins of Kenyan coffee's flavor, from growing conditions and historical context to the top ten producing regions, the official grading system, and the K72 washed processing method. The baristas at Front Street Coffee combine cupping and pour-over practice with Kenyan Asaliya beans to share specific parameters and brewing techniques, helping enthusiasts understand this "most acidic coffee's" clean mouthfeel and its layers reminiscent of smoked plum and cherry tomato—ideal for readers who want to delve deeper into Kenyan coffee. [more…]

Ethiopia's Sidamo region is renowned for its diverse flavors and exceptional terroir, standing alongside Yirgacheffe as a major specialty coffee stronghold. This article begins with an overview of the Sidamo region's characteristics, then examines the terroir conditions and signature coffees of sub-regions such as Guji, Hambela, and Shakiso one by one. It also explains in detail Ethiopia's G1 to G6 grading system, which is based on the proportion of defective beans, and compares how the two major processing methods—washed and natural—affect flavor profiles. At the same time, it presents Front Street Coffee's professional recommendations and tasting perspectives on this region, guiding you to a deeper understanding of the full picture of Sidamo coffee. [more…]

Kenyan coffee is renowned for its clean and refreshing taste, substantial body, and bright fruit acidity, making it a classic region sought after by specialty coffee enthusiasts. This article starts from the Kiambu region where Thika is located, systematically outlining the growing conditions, historical context, distribution of the top ten producing regions, official grading system, and unique washed fermentation processes of Kenyan coffee. It also shares the brewing parameters for Front Street Coffee's Kenya Asalia, providing a comprehensive understanding of this East African coffee powerhouse from the colonial period to the specialty era. [more…]

Ethiopia's Sidamo region has gradually come into the view of specialty coffee lovers in recent years. With its diverse terroir conditions and heirloom variety resources, it has produced coffee beans with widely varying styles. From the perspective of Front Street Coffee, this article systematically reviews the history and geographical characteristics of the Sidamo region, and focuses on two sub-regions, Guji and West Arsi, as well as two representative beans in Front Street's shop—Huakui and Arsi. The article covers the production area background, bean profiles, processing methods, roasting curves, and brewing parameters, and also includes flavor descriptions from actual tastings. It is suitable for readers and enthusiasts who wish to gain a deeper understanding of Sidamo coffee. [more…]

Yirgacheffe has long become synonymous with African specialty coffee, and within this designated appellation, a micro-region called Gedeb is quietly rising. It is located in the Gedeo Zone, with an average altitude of 1,900 to 2,200 meters, far higher than the traditional Yirgacheffe region, giving the coffee beans a hard, dense texture and unique flavor. Gedeb's smallholder farmers send carefully picked coffee cherries to the Kochere processing station, where they are sun-dried on raised beds for 15 to 20 days, creating an elegant flavor interwoven with floral notes and berries. This article will take you deeper into Gedeb's regional characteristics, processing techniques, and its taste performance under pour-over and American-style brewing. Front Street Coffee recommends that you pay attention to this emerging region with outstanding value for money. [more…]

Colombia is the world's second-largest producer of Arabica coffee, and its coffee is deeply associated with chocolate notes. This article begins with the history of cultivation, tracing the commercialization process and the establishment of the export logistics system, then analyzes the three major commercial production regions behind the MAM mark commonly seen in supermarkets, as well as the terroir characteristics of southern specialty regions such as Antioquia, Boyacá, Cauca, Huila, Narino, Santander, and Tolima. The article focuses in particular on the Huila region, explaining its journey to becoming a certified region of origin, and shares Front Street Coffee's brewing recipe for Colombian Huila coffee beans, including dripper selection, water temperature, coffee-to-water ratio, and a three-stage pouring technique. [more…]