In recent years, an increasing number of specialty green coffee beans processed with special processing methods have appeared on the specialty coffee market. Is this really something to be happy about? Front Street Coffee believes that special processing methods were originally intended to give the flavor of coffee beans from a certain producing region more distinctiveness. However, as their use has continued to expand, some processing methods today seem to be more about masking the defects of the coffee beans themselves and then selling them at a high price. In fact, all special processing methods have evolved around the three traditional methods: washed, natural, and honey. This article will systematically sort out the most common types of special processing methods on the market, including anaerobic fermentation, barrel fermentation, and red wine processing, and, combined with Front Street Coffee's cupping experience and specific products, analyze their processing procedures and flavor characteristics. [more…]

The red wine process is a method of processing green coffee beans that draws on winemaking concepts, and currently only a few estates in Colombia have successfully commercialized it. Depending on the fermentation environment, it can be divided into three types: acetic acid fermentation, lactic acid fermentation, and mixed fermentation, each presenting distinctly different flavor characteristics. At the same time, the washed method and the semi-washed method (honey process) remain the most mainstream processing methods in the specialty coffee field, and many of Front Street Coffee's representative beans use these techniques. This article will systematically sort out the classification and flavor performance of the red wine process, and compare the processing flows of washed and semi-washed methods, to help coffee enthusiasts more clearly understand the impact of processing methods on the flavors in the cup. [more…]

What do the labels commonly seen on coffee packaging—natural, washed, honey—actually mean? This article focuses on the natural process and its innovative offshoot, the red wine–style natural process. Starting from the structure of the coffee fruit, it breaks down in detail the steps of the natural method, its cost advantages, and defect risks, and further explains how the red wine process uses controlled fermentation to enhance sweetness, cleanliness, and complex acidity. The article also draws on specific products such as Front Street Red Cherry, Huakui, ALO, and the Panama Hartmann Estate to show how traditional natural and red wine natural coffees actually perform in aroma and mouthfeel, helping coffee lovers understand more clearly how processing methods influence the flavors in the cup. [more…]

In recent years, red wine processing has attracted much attention in the specialty coffee world. Drawing on the fermentation control concepts used in winemaking, it intervenes in pH, temperature, humidity, and microbial conditions to give coffee beans a rich acidity and complex aroma reminiscent of red wine. This article will start with the flavor differences between lactic acid fermentation and acetic acid fermentation, outline the specific operational process of red wine processing, and combine it with the origin information of Front Street Colombia Red Wine Process—the eastern slopes of the Andes in Cundinamarca Department, a growing altitude of 1,800 to 2,000 meters, and the anaerobic fermentation practice of Remi Sultan in sealed metal containers—to provide coffee lovers with a complete set of flavor descriptions and grinding setting references. [more…]

The wine process, also known as the controlled fermentation method or lactic/acetic fermentation method, was developed by a team led by Felipe Sardi of the United States, whose members include biological scientists and ecologists. Strict standards are enforced during picking: underripe cherries below 2%, defective beans below 3%, and floating beans below 5%. This processing method is divided into two paths: aerobic acetic fermentation and anaerobic lactic fermentation. The former has a cleaner and brighter acidity with citric notes; the latter has a rounder mouthfeel and higher body, but slightly lower cleanliness, displaying malic and tartaric acid characteristics. Batch consistency is achieved through pH monitoring. Wine-processed green beans are darker in color, with silver skin appearing wine-red or brownish-red. Front Street Coffee's Panama Hartmann is a representative example, and this article shares its pour-over parameters and flavor performance. [more…]

Ethiopia, as the birthplace of Arabica coffee, typically relies on washed or natural processing, making honey processing already rare, while red wine processing is even more of a rarity. The Ethiopia·Deli that Front Street Coffee is sharing this time comes from the Guji region, uses red wine processing (i.e., carbonic maceration), features the local native variety Heirloom, is grown at an altitude of 2000-2200 meters, and is graded G1. This article will guide you through the terroir conditions of the Guji region, the principles and characteristics of red wine processing, and include Front Street Coffee's roasting curve and pour-over recommendations to help you gain a comprehensive understanding of this uniquely flavored coffee. [more…]

The red wine process is an innovative green bean processing technique originating from Colombia that precisely shapes the acidity and sweetness of coffee through artificially controlled fermentation conditions. This article provides a detailed overview of the historical background, scientific principles, and specific operational procedures of this processing method, and takes an in-depth look at the origin information, flavor characteristics, and pour-over recommendations of Front Street Coffee's Colombia Nine Suns Red Wine Process coffee. Whether you want to understand the difference between acetic acid fermentation and lactic acid fermentation, or you are looking for a bean with prominent sweetness and elegant acidity, this content offers practical reference. [more…]

In recent years, anaerobic fermentation and red wine processing methods have continued to gain popularity in the specialty coffee world. From the promotion by 2015 WBC champion Sasa Sestic to the early explorations of Costa Rican coffee farmers, these processing techniques, which draw on winemaking ideas, have brought coffee rich flavors such as strawberry jam, fermented wine aromas, and tropical fruits. This article systematically reviews the scientific principles of anaerobic fermentation, its essential differences from traditional processing methods, and the specific operational workflow of carbonic maceration. It also combines two representative beans from Front Street Coffee—Colombia Flower Moon Night and Panama Hartmann—to share roasting and brewing parameters, helping coffee lovers gain a deeper understanding of the core logic of this special processing method. [more…]

This article focuses on a Colombian red wine process coffee bean launched by Front Street Coffee, providing a detailed introduction to its complete process from depulping and washing to 20.6 hours of fermentation in a no-water fermentation tank and then 10 days of sun drying on raised beds, and sorting out core information such as producing region, estate, altitude, bean variety, and cupping. It also compares the flavor differences between acetic acid fermentation and lactic acid fermentation, explains the distinction between traditional manual operation and controllable fermentation methods in terms of quality stability, and offers grinding size recommendations using the Yangjia Little Pegasus grinder as a reference, so coffee enthusiasts can adjust flexibly according to actual brewing conditions. [more…]

In coffee flavor descriptions, wine-inspired terms such as red wine, champagne, and whiskey are common, and many consumers wonder: does coffee contain alcohol? Can you drive after drinking it? In fact, these wine-like aromas come from the aromatic molecules in the coffee itself, not from added alcohol. From the perspective of Front Street, this article systematically sorts out the sources of wine-like aromas in coffee, focusing on the effects of processing methods, roast level, and extraction method on the expression of wine-like aromas, and explains why cold brew, ice drip, and iced brewed coffee can present fruity wine flavors. At the same time, readers are reminded to distinguish between black coffee and specialty coffee drinks, to avoid the risk of drunk driving caused by alcohol contained in specialty coffee drinks. [more…]

In recent years, coffee processing methods have continuously evolved, from early anaerobic fermentation to red wine processing, and now to oak barrel fermentation, with endless innovative techniques making coffee flavors increasingly diverse. The Honduras Litchi Orchid coffee beans launched by Front Street Coffee are produced using a combination of fine washing and brandy barrel fermentation, originating from the Moca Estate in the Marcala region, at an altitude of 1,500-1,700 meters, with varieties of Caturra and Catuai. This bean shares similarities with the same brand's Sherry coffee beans, with the difference being that Sherry uses whiskey barrels, while Litchi Orchid selects brandy oak barrels. The fermented beans carry a soft lychee and honey sweetness, while integrating brandy notes and oak aroma. This article will provide a detailed introduction to this bean's processing method, flavor performance, and answer the question of whether wine-flavored coffee beans contain alcohol. [more…]

Is red wine processed coffee made by soaking the beans in red wine? Does it contain alcohol? These are common questions among many coffee lovers. In fact, this processing method borrows the fermentation logic of wine-making, rather than directly soaking coffee beans in red wine. In this article, Front Street Coffee takes you deep into the red wine processed Catuai coffee beans from Hartmann Estate in the Volcan region of Panama: from the estate's background and the variety's origins, to the specific controlled fermentation process and flavor performance. We also share Front Street's roasting curve, cupping results, and V60 staged pouring parameters to help you understand what makes this bean so unique. [more…]

The Volcán region of Panama has risen to prominence in the specialty coffee world in recent years, and Hacienda Hartmann is truly a pioneer of this land. As a century-old family estate, Hartmann is not only renowned for its shade-grown cultivation and bird-friendly practices, but also shoulders the management of well-known estates such as Hacienda La Mula. This article focuses on Front Street Panama Hartmann Estate Red Wine Process coffee, providing a complete analysis of this unique coffee—which combines red wine fermentation notes with tropical fruit flavors—covering the Volcán region's microclimate, the legendary history of the Hartmann family, the fermentation principles of the red wine process, the green bean characteristics of the Catuai variety, the light-medium roast profile design, and cupping and brewing performance. [more…]

The Bach coffee beans in Front Street Coffee's Musician series come from the Tarrazú region of Costa Rica and are processed using the raisin honey method, displaying rich fruity aromas of strawberry, blackberry, and raisin. The first sip is intensely sweet and tart, with a tipsy, red-wine-like bouquet in the middle and finish, while the candied sweetness and plum wine notes become even more pronounced as the cup cools. This article will explain in detail Bach's origin information, the process flow and flavor advantages of the raisin honey treatment, and introduce the processing methods and brewing suggestions for the Mozart and Strawberry Candy · Geisha blend in the same series. It will also analyze the H1 hybrid variety used in the 2020 new-crop Mozart and its anaerobic honey treatment characteristics. [more…]

Front Street Coffee's Honduras Lychee Orchid coffee beans, with their unique brandy barrel fermentation process, deliver a rich interplay of brandy, dark chocolate, berry, and honey flavors, making them a favorite among coffee enthusiasts. This article will comprehensively analyze the source of these beans' flavors from three dimensions: regional terroir, variety characteristics, and processing method, and share specific brewing parameters and techniques using three devices—the cake filter cup, Hario V60 dripper, and French press—to help readers fully bring out Lychee Orchid's vinous aroma and sweetness at home. [more…]

Carbonic maceration processing, also known as the CM process, falls under the category of anaerobic processing. In 2015, Sasa won the World Barista Championship with this type of coffee bean, bringing this innovative technique into the public eye. The method was inspired by red wine making, achieving fermentation by injecting carbon dioxide into a sealed stainless steel tank. The CM process has two versions, natural and washed, differing in the material fermented inside the tank. This article provides a detailed analysis of its flavor characteristics, processing flow, and key control parameters, along with related product recommendations from Front Street Coffee. [more…]

This Colombian red wine process coffee from Front Street Coffee offers rich layers of flavor, with maple syrup sweetness interwoven with malt sugar aroma, lively and bright citric acidity, an impressively creamy and full-bodied mouthfeel, and a clean finish with a long-lasting sweet aftertaste. It is medium-roasted and packaged in a half-pound bag with a one-way degassing valve, suitable for pour-over, siphon, or cloth filter brewing. This article will provide a detailed introduction to this bean's processing method and origin information, along with suggested pour-over parameters for coffee enthusiasts to reference and adjust. [more…]

Among the Costa Rican Musician Series, the Bach coffee bean stands out with its unique raisin honey processing method, displaying intense fermented aromas and rich sweetness, making it a favorite among many coffee enthusiasts. This article will start from the principles of raisin honey processing, thoroughly dissect the flavor characteristics of Front Street Coffee's Bach bean, and conduct brewing comparisons using the V60, cake filter, and ice-eye filter separately, recording the effects of different filter cups on flavor layers, balance, and mouthfeel, helping readers find the most suitable brewing method for themselves and fully appreciate the charm of this bean. [more…]

The captivating wine aroma in Front Street Coffee's Americano has sparked considerable interest among many customers in Front Street's Sherry coffee beans. This lot from the Moca Estate in Honduras is fermented in whisky sherry casks, giving the coffee a distinctive fermented wine aroma and a creamy mouthfeel. This article will provide a systematic overview for coffee lovers, covering the background of Honduras's coffee industry, its grading system, the principles of sherry cask processing, and the complete brewing parameters for Front Street's Sherry coffee beans. If you also want to recreate that hint of wine charm in Front Street's Sunflower Warm Sun blend at home, why not give Front Street's brewing method a try. [more…]

Pour-over coffee, with its flexible and versatile brewing methods, has become an important way for specialty coffee enthusiasts to explore flavors. Drawing on the practical experience of Front Street Coffee, this article systematically introduces the basics of pour-over coffee, equipment selection, and brewing key points, and uses the Panama Hartmann Estate wine-process coffee beans as an example to share in detail its estate background, bean variety information, and specific brewing parameters. Through a V60 brewing plan with 15 grams of coffee, a 1:15 ratio, and a water temperature of 91°C, it presents the complete flavor layers of this coffee, from fermented wine aroma to citrus acidity, nutty chocolate, and brown sugar sweetness, providing coffee enthusiasts with a practical pour-over reference guide. [more…]