Wednesday, September 16 2026

Types of Mandheling | What are the taste and flavor characteristics of Indonesian Mandheling? Comparison of Lintong Mandheling, PWN Golden Mandheling, Tiger Mandheling, and Aged Mandheling

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…]

The Changing Landscape of Yunnan Small-Bean Coffee: Arabica Cultivation Status, Flavor Characteristics, and Future Trends

Yunnan's coffee planting area has climbed from over 300,000 mu in 2008 to more than 1.4 million mu today, with output once accounting for over 99% of the national total. Yet the expansion of the industry's scale has not been smooth sailing. Since 2012, international coffee futures prices have continued to decline, leaving Yunnan coffee farmers struggling at the edge of the cost line; the 2014 harvest season was hit by a triple blow of drought, cold damage, and the abandonment of harvesting, causing output to plummet from an expected 100,000 tons to less than 60,000 tons, while purchase prices, driven by factors such as drought in Brazil, saw their largest single-month increase in 20 years. Lincang, as an emerging main producing area, rose rapidly, and companies such as Lingfeng Coffee began implementing quality traceability systems. This article will review the cultivation situation, flavor characteristics, and future development trends of Yunnan Arabica coffee beans. [more…]

Yirgacheffe Coffee Beans | Introduction to the Coffee Flavor and Producing Region of Medium-Light Roasted Ethiopian Yirgacheffe

Adding sugar and milk has become a coffee drinking habit formed over the past nearly hundred years, because Mandheling, Brazil, Colombia, and Blue Mountain have all traditionally used dark roasting. Yirgacheffe beans are small, and the fruity acidity of light-roasted coffee has opened a new coffee world. The African continent is vast, with an average elevation of 75 [more…]

The Origin Story of Yirgacheffe | What Are the Flavor Characteristics of Ethiopian Coffee? How to Brew a Washed Yirgacheffe Gedingding Pour-Over Coffee?

When it comes to coffee with floral and fruity aromas, Front Street Coffee immediately thinks of Yirgacheffe. Although Geisha coffee also has floral and fruity aromas, when it comes to which is better, Front Street Coffee still believes Yirgacheffe's is more vivid. Yirgacheffe is a specialty coffee region in Ethiopia. It originally belonged to the Sidama region, but because of its unique flavor it was [more…]

Floral and Fruity Single-Origin Bean Recommendation | For Sidamo Sun-Dried Huakui, is Light Roast or Medium Roast Better? Is Huakui Coffee Bean Better Suited for Pour-Over or Espresso?

With the "rise" of acidic coffee in recent years, I believe everyone has heard of the Flower Queen coffee. Just hearing the name makes it sound extraordinary; its bright citrus and berry notes, along with its juicy, delightful sweet-and-sour taste, leave a lasting impression. This article will introduce you to Flower Queen coffee. Flower Queen rose to fame in 2017, when Ethiopian [more…]