Coffee bean processing methods are becoming increasingly diverse, and among them the Semeon Abay processing method has attracted the attention of many enthusiasts with its unique fermentation logic and personal character. From the perspective of Front Street Coffee, this article systematically sorts out the origin story and operational process of this special processing method, while also comparing the advantages, disadvantages, and flavor differences of the three traditional methods—washed, natural, and honey—to help readers more clearly understand the impact of different processing methods on coffee taste and provide a reference basis for everyday purchasing decisions. [more…]

Whether sun-dried or washed, coffee processing originally existed simply to dry the beans so they could be stored conveniently. But once people discovered that different processing methods give coffee different flavor variations, more and more processing methods emerged to serve flavor. For example, now [more…]

90+ Danche Meng is a naturally processed Ethiopian coffee from Levelup, a sub-brand of Ninety Plus. Through its unique flavor process and meticulous post-processing, it presents a complex layering of cocoa, black raspberry, blueberry, and floral notes. This article systematically examines this coffee's characteristics and brewing methods, from the flavor classification system, processing techniques, and origin background to specific pour-over parameters, helping coffee enthusiasts gain a more complete understanding of the 90+ brand philosophy and what makes Danche Meng unique. [more…]

Danch Meng is an Ethiopian green bean jointly launched by Ninety Plus' Levelup sub-brand and Bodhi Leaf. In the local language, it means "good path" or "Perfect approach." This bean comes from smallholder farms in Yirgacheffe, Kelinga Abaya Dumerso, and thanks to the signature 90+ natural processing technique, it presents a rich flavor profile weaving together cocoa, black raspberry, plum, blueberry, and dark chocolate. This article will outline the 90+ brand's grading system, the origin information and naming logic of Danch Meng, and include the pour-over extraction parameters for Front Street Coffee's Sidamo and Danch Meng for coffee lovers' reference. [more…]

Danch Meng is an Ethiopian green bean jointly launched by Levelup, a sub-brand of the 90+ company, and Bodhi Leaf, released in 2013, and its name means "good journey" in the local language. This bean comes from smallholder farms in the Gelena Abaya Dumeso area of Yirgacheffe, and thanks to the 90+ natural processing technique, it presents rich flavors of cocoa, black raspberry, plum, floral notes, blueberry, and dark chocolate. Front Street Coffee has also launched a 90+ Danch Meng product, and this article will provide a comprehensive interpretation of this distinctive Yirgacheffe coffee from aspects including the origin of its name, producing area information, processing method, flavor description, and brand background. [more…]

In the world of specialty coffee, there is one name that is almost synonymous with "ultimate"—Ninety Plus, which we commonly call 90+. What makes it stand out to coffee professionals worldwide? The hard metric of scoring above 90 points in SCAA cupping is only the starting point; what is truly astonishing is its complete control from seed to cup: the exclusive Profile Processing production system, its own Gesha estate in Panama, and a unique system that uses flavor symbols instead of traditional processing method labels. This article gives you a systematic understanding of 90+'s brand core, grading logic, and flavor philosophy, along with practical brewing suggestions from Front Street Coffee for brewing 90+ Candor. [more…]

In the world of specialty coffee, Ninety Plus (Ninety+) is a name that cannot be overlooked. Founded by Joseph Brodsky in 2006, the company started with Ethiopian native varieties and redefined the way green coffee is produced through its unique Profile Processing system. This article begins with Ninety Plus's Candor, a Front Street Coffee natural-process Sidamo, and systematically reviews the terroir characteristics of the Sidamo region, the brand philosophy and founder's story of Ninety Plus, and core processing methods such as natural processing and Solkiln, then interprets one by one classic product lines such as Kemgin, Nekisse, Perci, and Lotus along with their grading system, and finally includes the roasting analysis and cupping performance of Front Street Coffee 90+ Candor, providing coffee lovers with a complete Ninety Plus knowledge map. [more…]

90+ (Ninety Plus) is a highly regarded green coffee brand in the specialty coffee world, and its unique flavor symbols and Level grading system often leave enthusiasts confused. This article will start with the L195 grade, systematically sorting out 90+'s grading logic, the meanings of its flavor symbols, its exclusive processing methods (Red, Ruby, Solkiln), and the Profile Processing production system. At the same time, it will explain in detail the representative 90+ coffees recommended by Front Street Coffee, including the flavor characteristics of beans such as Perci, Straight Talk, and Lotus, and their corresponding grades, helping readers fully understand this legendary brand's green coffee philosophy. [more…]

Front Street Yirgacheffe Misty Valley is a premium washed Arabica bean from the Sidamo region of Ethiopia. It gives off a rich citrus aroma; on the palate, orange and floral notes interweave and bloom, accompanied by a faint lemon freshness, followed by a creamy, full-bodied mouthfeel and the sweet finish of sucrose and dates. Overall it is clean and delicate, layered and complex, with a long-lasting finish. Misty Valley is located in the small town of Yirgacheffe, an area originally dominated by the natural processing method, which later became famous for its washed processing method, turning Yirgacheffe from a place name into a byword for specialty coffee. This article will guide you through a comprehensive understanding of this alluring coffee known as the "Queen of Coffees," covering its cupping flavors, regional background, varieties and processing methods, and the overall characteristics of Yirgacheffe. [more…]

The same cup of coffee: some people drink it all in one go while it's hot, some prefer to let it cool before drinking, and others savor it slowly from hot to cold. At different temperatures, coffee presents vastly different flavors. This article takes Front Street · Washed Gidding G1 from the Yirgacheffe region as an example. It first introduces the origin information and flavor description of this bean, then discusses the terroir conditions and washed processing flow of Yirgacheffe, and finally provides complete pour-over extraction parameters and brewing performance. Whether you are a beginner just getting into specialty coffee or an enthusiast looking to refine your brewing skills, you will find practical references here. [more…]

Yirgacheffe is one of Ethiopia's most renowned specialty coffee regions, famous for its clean, bright cup profile and citrus-lemon acidity with almost no bitterness, making it the go-to choice for many coffee lovers just getting started. This article will systematically introduce the unique appeal of Yirgacheffe from three dimensions—regional background, variety characteristics, and processing methods—and provide a detailed breakdown of two representative products, Front Street Coffee Gedeb Ding Ding (washed) and Front Street Coffee Red Cherry (natural), giving you a comprehensive understanding of why this high-altitude region can consistently produce coffee beans with outstanding flavor. [more…]

Yirgacheffe is one of Ethiopia's most representative specialty coffee regions, famous for its clean, transparent mouthfeel and bright citrus-lemon acidity. This article starts with two beans from Front Street — the Gudingding washed and the Red Cherry natural — and systematically sorts out the origins of Yirgacheffe's flavor across three dimensions: regional background, native varieties, and processing methods. The article also introduces the geographical conditions of the town of Yirgacheffe, the regional divisions under the ECX system, and the meaning behind the name "yirga cheffe." Whether you are a beginner just getting into specialty coffee or a seasoned drinker looking for high-value everyday beans, you can gain a clear understanding of the origin and a reference for choosing beans. [more…]

Everyone likes drinking coffee. Some people prefer it hot, brewing a cup and drinking it all at once; others drink half and let the rest cool before finishing it; and some drink it from hot all the way to cold. Which way tastes best? That depends on personal preference. Specifically, coffee is also a kind of beverage, and hot [more…]

Yirgacheffe is one of the flagship specialty coffee regions in Africa, yet many people are not clear about exactly where it is located, nor do they understand the farmer cooperative system behind it. This article will take an in-depth look at the background of the founding of the Yirgacheffe Coffee Farmers' Cooperative Union (YCFCU), its operating mechanism, and its impact on coffee quality. It will also introduce the division of the Yirgacheffe producing region, its flavor characteristics, and the unique charm of Front Street Coffee's Yirgacheffe washed and natural processing methods, giving you a comprehensive understanding of this classic coffee known as the "Queen of Coffee." [more…]

Yirgacheffe is one of Ethiopia's most iconic specialty coffee regions, and its distinctive flavor profile has captivated countless coffee enthusiasts. This article will systematically examine Yirgacheffe coffee beans from multiple dimensions, including growing environment, variety characteristics, processing methods, and grading systems. It covers the flavor description and product information of Front Street Yirgacheffe, while also introducing the sub-region divisions under the ECX system, the innovation of natural G1 at the Idido processing plant, and the washed coffee legend of Misty Valley. Whether you are a beginner just getting into specialty coffee or a seasoned connoisseur seeking advanced knowledge, you will gain a more three-dimensional and complete understanding of Yirgacheffe. [more…]

Yirgacheffe, as a representative of Ethiopian specialty coffee, has always attracted much attention for its producing area division, grading system, and processing methods. With the establishment of the ECX commodity exchange, Yirgacheffe was subdivided into four small districts, and Ethiopian coffee was also divided into three types—specialty, commercial, and local—based on physical attributes and cup flavor. The rise of natural processing has allowed Yirgacheffe to display rich berry sweetness, and the Red Cherry Project has further improved coffee quality from the source. Front Street Coffee takes Yirgacheffe Natural Red Cherry as an example, sharing roasting analysis and V60 brewing suggestions to give you a comprehensive understanding of this uniquely characterful coffee. [more…]

Yirgacheffe is one of Ethiopia's most representative specialty coffee regions, renowned worldwide for its bright floral and fruity aromas and smooth citric acidity. This article provides a comprehensive analysis of the flavor characteristics and quality grading system of Yirgacheffe coffee beans, covering the region's background, differences in processing methods, roasting curve recommendations, and the distribution of sub-regions such as Kochere. It also uses specific products like Front Street Coffee's Natural Red Cherry to illustrate the aromatic differences brought about by washed and natural processing methods, helping coffee enthusiasts gain a deeper understanding of this region hailed as the "Queen of Coffee." [more…]

Yirgacheffe is a representative region for Ethiopian specialty coffee, renowned worldwide for its bright floral and fruity acidity and its elegant, tea-like clarity. This article will systematically outline the complete picture of Yirgacheffe coffee beans, from production area divisions, variety characteristics, and processing method differences to the grading system and roasting performance. It also covers the unique styles of surrounding production areas such as Kochere and Misty Valley, as well as the product characteristics of Front Street Coffee's Yirgacheffe, helping coffee enthusiasts fully understand the flavor evolution of this "Queen of Coffee" from green bean to cup. [more…]

Yirgacheffe is one of Ethiopia's most iconic specialty coffee regions, renowned worldwide for its bright, citrus-lemon-like acidity and clean, translucent cup. But many people don't know that beyond the classic washed processing method, the naturally processed coffee beans from Yirgacheffe are equally stunning. Front Street Coffee will take you deep into the cultivation stories of the Guttiti/Gedeb regions, systematically compare the processing workflows, pros and cons, and flavor differences of natural and washed methods, and use two coffees—Yirgacheffe Natural Red Cherry and Washed Gedeb—as examples to share practical roasting and brewing data, helping coffee lovers gain a more comprehensive understanding of the unique charm of this high-altitude region. [more…]

Yirgacheffe is renowned worldwide for its clear citrus-lemon acidity, and the washed processing method has played an indispensable role in this. However, the natural (sun-dried) method also radiates a unique charm in the Yirgacheffe region. Front Street Coffee will begin with the region's background and the principles and procedures of processing methods, systematically sorting out the core differences between the washed and natural methods, and further comparing two representative beans in the Front Street shop—Ethiopia washed Gutingding and Ethiopia Yirgacheffe natural Red Cherry—in terms of their specific performance in roasting curves and cupping flavors, providing coffee lovers with a clear tasting reference. [more…]