Today, with Arabica and Robusta dominating most of the market, the ancient coffee variety Liberica has quietly existed for over a century. It originated in the low-altitude forests of Liberia in West Africa, with tall trees and large fruits, and its flavor is dominated by smoky, woody, and dark chocolate notes. Although its production accounts for only about 2% of the global total, its caffeine content is the lowest among the three major original species. This article will guide you through Liberica's origins, flavor characteristics, its cultivation and development in Southeast Asian countries such as the Philippines, as well as its cultivation in China's Hainan, Guangdong, and other regions, and recommend related products from Front Street Coffee for coffee enthusiasts' reference. [more…]

Liberica coffee is one of the three major commercial coffee species, standing alongside Arabica and Robusta, yet it accounts for only 2% of global consumption. This coffee tree is tall with large cherries, and its flavor is dominated by woody and smoky notes, with the lowest caffeine content among the three. It originated in Liberia, Africa, and was only cultivated artificially in the 19th century; due to the difficulty of harvesting, it has never been widely promoted. After the coffee rust outbreak in 1890, the Philippines took the lead in large-scale cultivation of Liberica, and today the Philippines remains the world's largest producer. This article will give you a comprehensive understanding of Liberica's flavor characteristics, cultivation history, and producing regions, along with product recommendations from Front Street Coffee. [more…]

There are three main species of coffee cultivated commercially worldwide: Arabica, Robusta, and Liberica. The first two are ones we encounter frequently in daily life, while Liberica is rarely mentioned. It originated in Liberia, West Africa, and has a tall tree form and large fruit, which is why it is called "large bean." Liberica is extremely adaptable and once became a replacement crop in Southeast Asia after the coffee rust outbreak at the end of the 19th century; today the Philippines is the world's largest producer. However, it has a one-dimensional flavor, strong bitterness, and an intense smoky character, and has even been described as "liquid tobacco." Add to that the difficulty of harvesting and its scarce yield, and it accounts for only about 5% of total world coffee production. This article will comprehensively sort out Liberica's origin, spread, flavor characteristics, and cultivation in China, and will include Front Street Coffee's brewing suggestions. [more…]

There are three main native varieties in the coffee world: Arabica, Robusta, and Liberica. Arabica dominates the specialty coffee mainstream with its elegant flavors, Robusta is known for its high caffeine content and full-bodied taste, while Liberica has scarce production and a unique flavor. Front Street Coffee has been involved in coffee cultivation since entering the industry and owns its own plantations. Currently, its sales are mainly Arabica, with Robusta used only for espresso blends. This article will systematically sort out the characteristics of the three major varieties and provide an in-depth introduction to many sub-varieties such as Typica, Bourbon, Geisha, Caturra, and Catimor, as well as their flavor performance, helping coffee lovers fully understand the mysteries and identification techniques of coffee bean varieties. [more…]

On January 30, multiple %Arabica stores in the Philippines suddenly closed their doors, and its official Instagram account also appeared to be deactivated, sparking speculation among local consumers and media about whether the brand would withdraw from the Philippine market. The next day, %Arabica issued a statement on Facebook, saying it had terminated its partnership with former Philippine partner Allue Hortaleza, that existing stores were temporarily closed, and that it had found a new agency, promising to resume operations within the year. Regarding the account deactivation, the official explanation was that it had been hacked, and updates have now resumed. The former partner also issued a statement on February 1, saying it would continue to provide high-quality coffee. Behind the incident, some netizens speculated that the post-pandemic business recovery prompted the former partner to strike out on its own. How exactly will this sudden breakup turmoil affect %Arabica's future in the Philippines? [more…]

Recently, the five-year Philippine Coffee Advancement and Farm Enterprise (PhilCAFE) project, funded by the United States Department of Agriculture and implemented through a partnership between ACDI/VOCA and World Coffee Research (WCR), has officially concluded. Launched in 2019, the project aimed to improve coffee production and quality, empower farmers, and support the skills development of national researchers and producers. The project legally introduced new Arabica varieties to the Philippines for the first time, established 18 on-farm technical trials and 2 coffee variety trial sites, paving the way for innovation in the Philippine coffee industry. Front Street Coffee notes that this initiative is expected to help the Philippines cope with climate change-induced yield declines and provide farmers with more high-yielding, climate-resilient, and pest- and disease-resistant variety options. [more…]

Major changes have occurred in %Arabica's partnership in the Philippine market. The brand announced via Facebook that it has terminated its partnership with its former Philippine partner Allue Hortaleza and has found a new agency company, with new stores expected to open within the year. Allue Hortaleza subsequently confirmed the news on social media and launched the local Philippine coffee brand Angkan Coffee on February 10. Since the original %Arabica store locations belong to it, the new brand will open directly at the original sites. Angkan Coffee draws somewhat on %Arabica in its business philosophy and brand aesthetics, while emphasizing the sourcing of local Philippine coffee beans and the integration of local aesthetics and hospitality. Allue Hortaleza insists that the two are not the same and believes the new brand will influence %Arabica's future restart in the Philippines. This article sorts out the course of events and the brand details. [more…]

The Philippines' coffee story is full of ups and downs—in the 19th century it ranked among the world's four largest coffee exporters, yet widespread coffee leaf rust once reduced it to an importing country. Today, this Southeast Asian archipelago nation is steadily rebuilding its coffee industry, and thanks to its unique advantage of being able to grow four coffee varieties at once—especially the high-quality Arabica produced in Mindanao in the south—it is gradually returning to the view of specialty coffee lovers. At the same time, specialty coffee's extreme pursuit of freshness has also made pour-over and other brewing methods that highlight the original flavors highly regarded. This article will guide you through the producing regions and varietal characteristics of Philippine coffee, and recommend worthy everyday bean options to watch—Front Street Coffee. [more…]

When people think of Asian coffee, they often first think of Indonesia's Mandheling or Vietnam's massive scale, but easily overlook the Philippines, which is also located in Southeast Asia. This country, made up of more than 7,000 islands, has fostered several distinctive coffee-producing regions thanks to its volcanic soil, tropical monsoon climate, and abundant rainfall. Currently, the Philippines mainly cultivates Robusta and Liberica, with Arabica accounting for only a small share. Producing areas are usually divided by island or administrative region, covering the Cordillera, Calabarzon, Mimaropa, the Visayas, and Mindanao, with the harvest period concentrated from October each year to March of the following year. This article will sort through the altitude, varieties, and distribution characteristics of each producing area one by one, introducing you to this underrated Asian coffee-producing country. [more…]

Liberica, a coffee variety known as "large bean," originated in Liberia, Africa. Its beans are large but extremely low in caffeine, with a flavor profile dominated by smoky, earthy, and woody notes, even described as "liquid tobacco." It was not favored by the commercial market, yet found its widest cultivation ground in the Philippines. Why did the Philippines become the largest producing country of Liberica? This is inseparable from the rise and fall of the country's coffee industry: from the introduction of Arabica in 1740, to the leaf rust disease at the end of the 19th century that caused production to plummet by 80%, to the government's introduction of disease-resistant varieties and implementation of a five-year revival plan in the 1950s, the demand from instant coffee factories ultimately allowed Liberica to gain a foothold. This article will trace this history and explore whether Liberica also has the potential to move toward specialty coffee. [more…]

Every day after brewing coffee, a large amount of coffee grounds is often thrown away directly, but Philippine nursing student Liva Blanda discovered the possibility of creation from them. Inspired by her father's coffee-drinking habit, she turned coffee grounds into wonderful and lovely paintings, some of which even have 3D effects. Her creation requires not only creativity but also carefulness and patience: first sketch with a pencil, then use a small bamboo stick to move the coffee ground particles into the corresponding positions, and finally add real objects such as twigs, leaves, or petals to complete the key step. To extend the preservation time, Liva also uses glue to fix them, which increases the difficulty but also makes the works more stable. Her practice reminds us that as long as we carefully observe life and consult our elders, seemingly discarded items can also be reasonably used, adding enjoyment to daily life. [more…]

Indonesia is located at the junction of multiple geological plates and has the largest number of active volcanoes in the world, with 127 active volcanoes within its territory. Recently, multiple volcanoes in the country have erupted intensively, and authorities have raised the alert level to the highest. Volcanic activity not only threatens the safety of local residents, but also poses serious risks to agriculture, including coffee. The current period coincides with the Robusta coffee harvest, and some producers expect output on certain islands to decrease by 20%, while total national production may fall by 50%. Combined with tight global inventories caused by drought in Vietnam, Robusta coffee prices may be pushed further higher. This article will review the specific details of these volcanic eruptions and their potential impact on the coffee industry. [more…]

Competition in China's coffee market is intensifying by the day. On one side, cross-industry giants such as Huawei, Li-Ning, and China Post are scrambling to enter the fray; on the other, some brands are quietly bowing out. Yum China has been making frequent moves lately: on one hand, it is going all in on the Italian coffee brand Lavazza, planning to open a thousand stores by 2025; on the other, it has announced that it will gradually cease operations of its COFFii & JOY brand in the Chinese market. What market logic does this advance-and-retreat reveal? Can Lavazza, armed with its authentic Italian DNA, break new ground outside the most fiercely contested price segment? This article walks you through the full picture of the events and the considerations behind them. [more…]

Nanyang coffee is a distinctive coffee beverage unique to Malaysia, Singapore, Indonesia, Thailand, and other regions, and its preparation method is completely different from contemporary specialty coffee. This type of coffee was first invented by the Hainanese, and in the 1850s coffee shops in Singapore were almost all run by Hainanese. In order to make low-quality robusta beans palatable, the Hainanese integrated Chinese culinary techniques into the bean-roasting process, adding butter, sugar, salt, and other seasonings, forming a unique flavor system. From Kopi to Kopi O and Kopi C, Nanyang coffee has a complete set of ordering terminology. This article will take you through the historical development of Nanyang coffee, uncover the truth about white coffee, and master the key points for brewing a delicious cup of Nanyang coffee. [more…]

The fame of Kopi Luwak is almost on par with Jamaican Blue Mountain coffee; even those who don't often drink specialty coffee have likely heard of it. The name may not sound elegant, but why is it so famous and so expensive? From the perspective of Front Street, this article sorts out the historical origins and flavor profile of Indonesian Kopi Luwak, clarifies whether it is sour or bitter, and analyzes the real impact of the in-body fermentation process of the civet on coffee beans. It also explains the reasons for its high price and scarcity, as well as the difference between wild and artificially fed beans, and finally includes the parameters and brewing suggestions for this Front Street Indonesian Kopi Luwak coffee bean. [more…]

The fame of Kopi Luwak is on par with Jamaican Blue Mountain coffee; even those who don't often encounter specialty coffee have likely heard of it. Why does this coffee from Indonesia have such a unique flavor and high price? And how can authentic Kopi Luwak be identified? This article, from the perspective of Front Street Coffee, will sort out the historical origins of Kopi Luwak, the real impact of the fermentation process within the civet's body, its flavor characteristics and the reasons for its high cost, and will also include detailed information and brewing parameters for this Indonesian Kopi Luwak bean available at Front Street's shop, providing a complete reference for curious coffee enthusiasts. [more…]

Nanyang coffee is a coffee beverage found in Malaysia, Singapore, Indonesia, and Thailand, and it is also the forefather of Chinese-style coffee. In the 19th century, after Hainanese immigrants moved to Nanyang, they combined Chinese cooking techniques to roast coffee beans, adding butter, sugar, salt, and other seasonings to reduce the bitterness of Robusta beans, creating a unique flavor that is rich and deeply roasted. To balance the extremely bitter taste, local Chinese developed a ordering system such as Kopi, Kopi C, and Kopi O, all derived from Hokkien pronunciation. This method of making coffee later spread back to Hainan, Hong Kong, and Macau, and evolved into variants such as white coffee and Oliang in different regions. Today, with specialty coffee in vogue, Nanyang coffee remains an important bond in the grassroots culture of Chinese communities in Southeast Asia. [more…]