Tomato scrambled eggs are common, but have you ever tried tomato coffee? After a certain brand launched tomato Americano, Front Street decided to verify it hands-on. We start with the logic of selecting cherry tomatoes, compare the performance differences between large tomatoes and cherry tomatoes in specialty drinks, and analyze why commercially available tomato beverages are not suitable for mixing directly with coffee. Then we document two fresh-juicing attempts—the first failed because the pulp was too thick, and the second, after adding water, blending, and filtering, yielded a clear juice. The final product was made with 90g ice cubes, 120g tomato juice, and 38g Warm Sun coffee liquid. On the palate, sourness and bitterness clash, with a noticeable astringency from the fruit skin. This whole hands-on test tells you: is this specialty drink really worth recreating? [more…]

Kenyan coffee has long been renowned for its vivid fruit acidity and complex layers, making it one of the most distinctive origins in specialty coffee. This article focuses on Front Street Coffee's Little Tomato coffee beans, outlining their producing region, processing method, variety, and flavor characteristics, and analyzing the possible reasons behind the little tomato tonal quality. At the same time, from the two perspectives of high-altitude cultivation and volcanic soil, it explains the source of Kenyan coffee's bright acidity and full sweetness, and introduces the background and characteristics of the SL28 and SL34 varieties. Finally, it includes the pour-over parameters and brewing steps for Front Street Kenya Little Tomato, helping coffee lovers reproduce at home a clean, well-balanced Kenyan coffee with balanced acidity and sweetness. [more…]

Kenyan coffee is famous for its rich, bright acidity, sugarcane-like sweetness, and signature flavors reminiscent of small tomatoes and smoked plums, yet many enthusiasts fail to brew the stunning performance described once they get it home. From the perspective of Front Street, this article systematically sorts out the sources of Kenyan coffee's unique flavors: the terroir conditions of high-altitude volcanic soil and tropical savanna climate, the SL28 and SL34 varieties bred by Scott Laboratories, and the Kenyan-style washed processing that lasts up to 72 hours. On this basis, the article offers purchasing advice and, using the washed SL28 and SL34 Front Street Kenya·Small Tomato as an example, shares the complete brewing parameters and flavor performance of 15g grounds, a 1:15 coffee-to-water ratio, 92°C water temperature, and a three-pour V60 method, helping readers fully extract the characteristics of Kenyan coffee. [more…]

Kenyan coffee is known for its bright acidity and complex flavors—some people are captivated by it, while others find it hard to accept. What exactly creates this polarizing taste experience? This article starts with Front Street's Little Tomato coffee beans to analyze the causes of Kenyan coffee's high acidity—how high-altitude cultivation and volcanic soil affect the ripening rhythm and sugar accumulation of coffee cherries—and introduces the characteristics of the two classic varieties, SL28 and SL34. It also includes Front Street Kenya Little Tomato's pour-over brewing standards, including a V60 dripper, 91°C water temperature, a 1:15 coffee-to-water ratio, 15 grams of coffee, and specific pouring techniques, to help you recreate a clean and bright cup of Kenyan coffee at home. [more…]

Kenyan coffee has always been a polarizing bean in the specialty coffee world—those who love it are captivated by its bright acidity and complex layers, while those who aren't used to it find it overly sharp. Front Street currently offers only one Kenyan bean, "Front Street Cherry Tomato," from the Asali washing station in the Thika region, using a 72-hour washed process, with varieties SL28 and SL34. This article will start with the specific details of this bean, trace where Kenyan coffee's high acidity comes from, analyze how altitude and volcanic soil shape its flavor, introduce the history and characteristics of the SL series varieties, and provide Front Street's standard pour-over brewing recipe, including water temperature, dose, grind size, and pouring rhythm, to help you recreate a clean-tasting cup of Kenyan coffee at home. [more…]

Washed processing has always been known for its clean and bright flavor, while double washed processing adds an extra rinsing and fermentation stage to the traditional craft, making the coffee's fruity acidity more pronounced and its body fuller as well. This article will break down the two rounds of fermentation in double washed processing in detail, from density sorting, depulping and soaking, to the second wash and sun drying, explaining step by step how each stage affects the flavor. It will also introduce the Front Street Coffee Kenya Cherry Tomato, a bean that uses a medium-light roast, presenting a sweet-and-sour, juicy sensation interwoven with cherry tomato, snow pear, plum, and berry notes, with a caramel finish, a classic aroma, and rich layers. [more…]

Kenyan coffee is renowned for its extremely high acidity and vivid fruity flavors, with blackberry and grapefruit-like notes that are highly sought after by coffee lovers. Behind this unique flavor lies both the meticulous operation of smallholder cooperative farms and the region's iconic K72-hour double washed processing method. Front Street Coffee's Kenya Little Tomato, sourced from the Asali processing station in the Thika region, presents a sweet-and-tart quality reminiscent of smoked plum and cherry tomatoes. This article will systematically sort out the origins, varieties, grading system, and processing techniques of Kenyan coffee, and share practical brewing experience for light-roasted Kenyan beans in terms of dripper selection, water temperature control, and grind size judgment. [more…]

Kenyan coffee is renowned for its vibrant fruity acidity and full body, with flavor layers ranging from blackberry and grapefruit to smoked plum, making it highly sought after by coffee enthusiasts. This article will begin with the flavor characteristics of Kenyan coffee, the smallholder cooperative farm model, and its unique grading system, with a focus on analyzing the K72-hour double washed processing method that creates its exceptional acidity and aroma. Meanwhile, the "Little Tomato" coffee beans from the Asali processing station in the Thika region, offered by Front Street Coffee, serve as a representative example with their smoked plum acidity and tomato-like fruity sweet-tartness. The article will also share Front Street's brewing tips for light-roasted Kenyan coffee, including dripper selection, water temperature control, grind size assessment, and the three-pour technique, helping you fully unlock the bright flavors of Kenyan beans. [more…]

Honestly, Front Street Coffee is very fond of Kenyan coffee. If you're a friend who frequently visits Front Street Coffee's stores to drink coffee, it's not hard to notice that among the many samples Front Street Coffee shares, Kenya has a very high appearance rate. As for why we like it so much, Front Street Coffee believes this point is shared by many enthusiasts alike. Because Ken [more…]

Honestly, Front Street Coffee is very fond of Kenyan coffee. If you are a friend who frequently visits Front Street Coffee's stores to drink coffee, it will not be hard to notice that among the many samples Front Street Coffee shares, Kenya has a very high rate of appearance. As for why we like it so much, Front Street Coffee believes that on this point, we are in complete agreement with many enthusiasts. Because Ken [more…]

Kenyan coffee is famous for its bright fruit acidity and full-bodied berry flavors, yet many enthusiasts often run into over-extraction or a weak, watery cup when brewing at home. So what water temperature is needed to bring out the signature tomato-juice-like mouthfeel of Kenyan beans? Drawing on Front Street Coffee's cupping experience, this article breaks down where that juicy flavor comes from and, using Kenyan Cherry Tomato coffee beans as an example, shares practical advice on pour-over water temperature. Whether you're chasing citrus acidity or berry sweetness, mastering water temperature—this key variable—can take your coffee's juicy experience to the next level. [more…]

When it comes to coffee with bright acidity, most people's first thought is Yirgacheffe, Huakui, or Geisha. In fact, Kenyan coffee also boasts rich layers of sweet-and-sour aroma and a juicy mouthfeel. It typically undergoes a double washed process, with SL28 and SL34 as the main varieties, and combined with high-phosphate soil, it shapes signature flavors like smoked plum, cherry tomato, and black plum. This article will systematically sort out the flavor sources and purchasing logic of Kenyan coffee, from processing methods, variety characteristics, roast level selection, to freshness requirements, and introduce the specific information of Front Street Kenya·Cherry Tomato coffee beans, helping coffee enthusiasts buy Kenyan beans with typical flavors and stable quality. [more…]

Kenyan coffee is renowned for its vibrant fruit acidity and full body, with flavor notes ranging from blackberry and grapefruit to smoked plum. This article systematically analyzes what makes Kenyan coffee unique, from production region classification and smallholder cooperative models to the K72-hour washed processing method, and introduces the "Little Tomato" coffee beans from the Asali processing station in the Thika region, now available at Front Street Coffee, including details on their origin, varieties, and flavor description. Finally, for brewing light-roasted Kenyan coffee, it shares advice on dripper selection, water temperature control, grind size assessment, and a three-pour schedule, helping coffee enthusiasts brew a clean, bright, perfectly balanced cup with balanced acidity and sweetness. [more…]

肯尼亚咖啡以极高的酸度和鲜明的水果风味著称，深受资深咖啡爱好者喜爱。本文将带你了解肯尼亚咖啡的产地特色、分级制度、小农合作模式，以及造就其优质酸香的K72小时双重水洗处理法。同时介绍前街咖啡上架的肯尼亚·小番茄咖啡豆，来自锡卡产区Asali处理厂，拥有乌梅酸质与小番茄般的水果酸甜。针对这类浅烘豆，前街分享了三个冲泡关键细节，包括滤杯选择、水温控制和研磨度判断，并附上完整的三段式冲煮步骤，助你冲出一杯明亮干净、风味饱满的肯尼亚咖啡。 [more…]

The hot summer weather easily makes people lose their appetite, and at times like this, a cup of coffee with a juicy fruitiness might just awaken the taste buds. Coffee beans are, after all, the seeds of the coffee cherry, and the fruit pulp is rich in citric acid, malic acid, and lactic acid, among other components. After roasting, the natural fruity aromas and fruity acidity are released naturally, so it makes perfect sense for coffee to have a juicy fruit flavor. This article selects three coffee beans with fresh fruity notes, ideal for summer drinking: Front Street Coffee Gotingding Cooperative, Front Street Coffee Kenya Small Tomato, and Front Street Coffee Colombia Sidra, offering lemon floral notes, berry-like acidity, and complex tropical fruit tones respectively. It also includes lazy-person iced coffee brewing parameters to help you easily brew a full-flavored fruity iced coffee at home. [more…]

Kenyan coffee is famous for its bright fruit acidity and clean flavor, and its grading system is based primarily on bean size and cup quality. Starting from Front Street Kenya AA TOP, this article systematically sorts out the definitions and differences of the eight major grades—E, PB, AA, AB, C, TT, T, and MH/ML—with emphasis on explaining the connection and distinction between AA TOP and AA. At the same time, combined with Front Street Kenya Little Tomato coffee beans, it provides specific parameters for hot pour-over and iced pour-over, the three-pour water-pouring method, and flavor performance, helping coffee enthusiasts understand the purchasing logic and brewing key points for Kenyan beans. [more…]

Kenya AA, with its bright acidity and tomato-like flavor profile, has become a favorite among many pour-over enthusiasts. This article starts from Kenya's producing region environment, variety evolution, and unique K72 washing process to analyze the causes of its flavor, and given the beans' plump size and hard texture, provides Front Street Coffee's recommended grind size, water temperature, coffee-to-water ratio, and staged pouring plan. Whether you want to replicate a cup of clean, translucent tomato-like flavored coffee or understand the extraction logic of Kenyan beans, you can find actionable parameter references here. [more…]

Kenyan coffee is famous for its clean and refreshing, solid and bright juice-like acidity, but what exactly do the commonly seen "AA," "AB," and even "AA TOP" in China represent? This article starts with Kenya's official coffee bean grading system, sorting out the size, shape, and quality differences among the eight grades AA, AB, PB, E, C, TT, T, and MH/ML, and explains that secondary grading labels such as TOP, Plus, and FAQ, which are independently set by exporters, are for reference only. It then focuses on the Thika producing region, introducing its geographical location, cultivation history, and variety structure mainly consisting of SL28 and SL34, and combines the cupping performance, light roast approach, and iced pour-over parameters of Front Street Coffee's Kenya Cherry AA-grade washed beans to present the cherry tomato, smoked plum, and snow pear-like acidity and honey sweetness of this producing region. [more…]

SL28 is one of Africa's most legendary coffee varieties. After being selected in Kenya in the 1930s, it gradually spread to Arabica-growing regions such as Uganda, and in recent years it has traveled even farther to Latin America. It is suited to cultivation at medium to high altitudes; it is drought-tolerant yet susceptible to disease, and its flavor is exceptionally elegant, often with floral notes. Front Street Coffee's Little Tomato coffee beans are precisely a combination of SL28 and SL34, displaying layers of pear, smoked plum, yellow sugar, and more. This article will trace the history of SL28's selection and breeding at the Scott Agricultural Laboratories, sort out its genetic relationship with the Bourbon genome, and introduce specific information about Kenya's Asali processing plant, helping coffee enthusiasts fully understand this variety's origins and development as well as its potential in the cup. [more…]

Among African specialty coffees, Kenya and Ethiopia are often mentioned together; although both are known for their acidity, their flavor profiles are quite different. The rise of Kenyan coffee is inseparable from the refined industry management established during the British colonial period—from the Scott Laboratories' selection and breeding of SL28 and SL34, to the auction system of the Nairobi Coffee Exchange, and then to the grading system that classifies beans by both bean size and cupping results. Kenya gradually built up its competitive advantage in specialty coffee. The K72 washing process further gives it a distinct and full-bodied acidity. In this article, Front Street Coffee will start with the historical context, grade classification, and processing techniques, and combine them with the "Little Tomato" coffee beans from the Asali processing station in the Thika region to share the brewing key points and flavor performance of light-roasted Kenyan coffee. [more…]