The natural process, as the name suggests, is to spread the harvested coffee cherries flat on the ground (on dedicated drying nets or patios) and use direct sunlight (for about 2-3 weeks) to remove moisture from the coffee fruit until the moisture content reaches the target level, after which machines are used to remove the dried husk to obtain the green coffee beans we want. Natural process [more…]

Nowadays, more and more people have developed the habit of drinking coffee every day. But for those who don't work at a coffee shop, how can they enjoy coffee anytime? That's when the baristas at Front Street Coffee (FrontStreet Coffee) brought out drip coffee bags! Today, Front Street is here to share Front Street Coffee (F [more…]

We all know that different processing methods can give coffee a rich and varied flavor profile. For example, Front Street Coffee's bean list alone features dozens of varieties, covering more than ten different processing methods. Today, Front Street will focus specifically on wet-hulled, semi-washed, and pulped natural [more…]

The allure of dark roasting lies in its ability to push the flavor characteristics of certain regions toward richer, more complex levels. Not all regions are suited to dark roasting, but there is a category of beans that is naturally in harmony with deep roasting—they typically possess a foundation of low acidity, full body, and solid sweetness, and after undergoing the high-temperature development following second crack, [more…]

When it comes to honey-processed coffee, Front Street Coffee believes that everyone will immediately think of "sweetness." This is because the vast majority of honey-processed coffees do indeed deliver an outstanding sweetness when drunk, and the word "honey" in honey processing easily leads people to associate it with "sweet as honey," so everyone's association with [more…]

PWN Golden Mandheling 01 | Origin Introduction Indonesia's main coffee-producing regions are Sumatra, Java, and Sulawesi, with Mandheling from Sumatra being the most famous. Mandheling, also known as Sumatra coffee, North Suma [more…]

Stretching between the Tropic of Cancer and the Tropic of Capricorn lies a coffee belt. Every producing region along this belt tells its own coffee story through its unique altitude, soil, climate, and cultural traditions. For pour-over enthusiasts, understanding a region's terroir is like traveling the world with a flavor map in hand. The story begins with Ethiopia [more…]

Asian coffee production ranks second globally only to Central and South America, and its flavor profile is known for being mellow and deep. Its acidity is not as elegant as African beans, yet it carries notes of wood, herbs, spices, and earth. Mandheling is the quintessential representative of this style. Mandheling is mainly produced in Sumatra, Indonesia. Its name is a transliteration of the Mandailing people, and there is an interesting story behind it dating back to World War II. This article will systematically sort out the varietal origins of Mandheling, the characteristics of the Aceh Gayo Mountain producing region, and Indonesia's unique wet-hulling process. It will also focus on introducing three products sold by Front Street Coffee: Lintong Mandheling, Golden Mandheling, and Tiger Mandheling. At the same time, it will teach you how to identify authentic Golden Mandheling through PWN company certification certificates and burlap sack information, so you can avoid buying counterfeit products. [more…]

“Why is Mandheling coffee so bitter?!” Many friends, when first encountering Mandheling coffee, are always struck by its unique herbal spice notes and rich, intense mouthfeel. But that’s exactly where its charm lies! Although it is bitter, a good Mandheling coffee comes with a very pleasant sweet aftertaste, and its texture is smooth and full. [more…]

As is well known, single-origin coffee presents different flavor characteristics depending on the variety, origin, processing method, and roast level. Compared with complex flavor descriptions, more people focus on the acidity and bitterness of coffee, and when it comes to espresso, most people tend to prefer the non-acidic or low-acid type, so they want to know which espresso coffees [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Fresh grinding has always been part of the ritual of brewing coffee, because only freshly ground coffee can ensure the flavor does not fade. However, for some people, being able to brew a delicious cup of coffee quickly is even more important. [more…]

在精品咖啡日益兴盛的今天，烘焙师与杯测师逐渐成为热门职业，不少咖啡从业者和爱好者也将烘焙视为创业方向。一粒咖啡豆最终呈现的风味，受到品种、处理方式、产区风土乃至遮阴树种类等诸多因素影响，变量繁多且难以逐一厘清。不过，每种因素仍有其可循的规律与特点，其中处理方式对风味走向的影响尤为关键。本文将以日晒、水洗、半日晒与蜜处理这四种主流处理法为脉络，逐项梳理各自的工艺原理、操作要点、风味特征及代表性咖啡豆，帮助读者建立对咖啡处理法的系统认知。 [more…]

在精品咖啡的世界里，一杯咖啡最终呈现的风味，除了品种与产地之外，处理方式同样扮演着举足轻重的角色。日晒、水洗、半日晒、蜜处理——这些常被提及的术语，究竟各自意味着什么？它们又如何塑造出截然不同的香气与口感？本文将逐一梳理这四种主流处理法的来龙去脉，从工艺原理到风味走向，再到前街品牌对应的代表豆款，带你系统了解咖啡豆处理方式背后的逻辑。 [more…]

Mandheling is not the name of a specific coffee variety, nor is it the name of a place of origin. In fact, it comes from a mispronunciation of the Indonesian Mandailing people. Mandheling coffee is mainly produced in the northern part of the island of Sumatra, Indonesia, where the terrain is high in elevation, and combined with the climate, [more…]

咖啡生豆的处理方式直接决定了最终杯中风味的表现。日晒、水洗、蜜处理以及半日晒法各有其独特的工艺逻辑与风味走向。本文系统梳理三大类处理法的核心差异，深入解析半日晒法（含去皮日晒与蜜处理）的由来、操作要点及风味特征，并结合前街咖啡的杯测经验，帮助咖啡爱好者理解不同处理法对咖啡口感的影响，为日常选豆与品鉴提供参考。 [more…]

Among rich and full-bodied coffees, many people are deeply impressed by Indonesian Mandheling coffee. Indeed, the name Mandheling coffee is quite renowned, a typical representative of Asian coffee, and loved by many. Along with its fame, however, many people taste it because of its reputation but stop at its flavor. Why is that? [more…]

咖啡生豆的处理方式直接决定了最终杯中的风味走向。从最古老的日晒干燥，到18世纪荷兰人发明的水洗工艺，再到介于两者之间的半干式处理，每种方法都在咖啡豆上留下了独特的印记。日晒赋予豆子复杂的水果调性与发酵甜香，水洗则带来干净明亮的酸质与产区本味，而蜜处理和去皮日晒法在保留少许果胶的同时，创造出介于两者之间的风味谱系。此外，印尼湿刨法等因地制宜的创新工艺，也为咖啡世界增添了别样的地域特色。本文将以前街咖啡的杯测经验为例，逐一拆解这些处理法的原理、步骤与风味表现。 [more…]

Mandheling is not the name of a region, place, port, or coffee variety. Its name actually comes from a mispronunciation of the Indonesian Mandailing ethnic group. During World War II, when Japan occupied Indonesia, a Japanese soldier drank a rich and mellow [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Anyone who loves drinking coffee has surely tried Indonesian coffee. The best growing regions across the entire Indonesian archipelago are on Java, Sumatra, and Sulawesi. [more…]

一杯咖啡的风味走向，除了品种与烘焙，生豆的处理方式同样起着决定性作用。目前咖啡行业普遍将处理法归纳为三大类别：日晒处理（干式处理法）、水洗处理（湿式处理法）以及蜜处理（半干式处理法）。日晒法让整颗咖啡果实直接在阳光下脱水干燥，赋予豆子浓郁复杂的果香与发酵甜感；水洗法则通过去除果皮果肉并经过水池发酵，呈现出干净明亮、酸质突出的调性；而蜜处理介于两者之间，刻意保留部分果胶进行干燥，造就了独特的发酵香气与甜感。前街咖啡（FrontStreet Coffee）将逐一梳理这三种处理法的具体步骤、关键控制要点以及各自的风味表现，帮助咖啡爱好者建立起清晰的处理法认知框架，找到最适合自己口味的那一杯。 [more…]