Anaerobic natural, lactic fermentation, barrel-aged, yeast inoculation—the vocabulary of specialty coffee processing methods has exploded in recent years, and coffee menus increasingly read like a brewery's process manual. These experimental processing methods are not marketing coinages; each one corresponds to a genuine technological innovation. This article maps out the mainstream lineage and examines "flavor alchemy." [more…]

Mogiana and Bahia are two other important specialty coffee regions in Brazil. Mogiana is known for its traditional natural process, while Bahia is a pioneer of specialty coffee experiments in Brazil. This article introduces you to the characteristics of these two regions. [more…]

At the 2025 Best of Panama, Finca Sophia took two of the top spots at once: second place in the washed Geisha category (96.25 points) and third place in the natural Geisha category (96.25 points). For an estate established only in 2008, [more…]

2023年巴西卓越杯（CoE）迎来重大赛制变革，首次将参赛生豆划分为干处理法、湿处理法和实验性处理法三个组别，分别评选奖项。这一改变旨在尊重不同加工方式、鼓励生产者创新并促进公平竞争。经过预选及国内、国际多轮评审，三组各十支获奖豆名单已揭晓，最低分数要求为87分。卓越咖啡联盟执行理事Erwin Mierisch表示，新分类既认可传统处理法的价值，也回应了市场对创新处理法的需求。本文将梳理赛制细节、各组获奖情况，并探讨这一变革对精品咖啡行业的深远影响。 [more…]

卓越杯（COE）作为全球最具权威性的精品咖啡赛事之一，由卓越咖啡组织（ACE）于1999年创办，旨在为咖啡生产国的高品质咖啡提供展示平台，帮助咖农获得更高收益。2024年巴西COE竞赛恰逢该赛事在巴西创立25周年，结果已正式公布。今年赛事依旧分为日晒、水洗与蜜处理、实验性处理三个组别，获奖品种中涌现出Arará、Topázio等罕见品种，引发广泛关注。本文将带您深入了解这两个品种的起源、特性及其在COE赛事中的表现，同时关注前街品牌推荐的相关产品信息。 [more…]

What is a microlot coffee bean? Will the quality of microlot coffee beans be better than that of regular batches? Now, when drinking single-origin coffee, it is very easy for us to trace back to which country, which producing area, and even to the ha [more…]

"Caturra" and "Catuai" are two varieties under the Arabica umbrella. They may not be as universally well-known as Typica, Bourbon, Geisha, and other varieties, but they are the rising stars that most coffee farmers are eager to cultivate. Whether it's a large estate like La Esmeralda or Elida, or [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Cold brew coffee essentially means that under low-temperature conditions, small-molecule substances that tend toward aroma and acidity are more easily released into cold water, so the coffee tastes light-bodied and tends to express [more…]

Cold brew coffee essentially refers to the fact that under low-temperature conditions, small-molecule substances tending toward aroma and acidity are more easily released into cold water, so the coffee tastes light and is mostly characterized by a sweet-and-sour profile. In addition, since it is not limited by equipment or location, cold brew can be said to be a coffee that people can easily access—at home, as long as you have raw [more…]

作为全球精品咖啡领域最具影响力的赛事之一，Cup of Excellence（CoE）每年都会吸引各产国顶尖庄园参与角逐。2024年墨西哥COE竞赛结果已于近日正式公布，本届赛事首次采用三大类别分组评选机制，涵盖传统水洗、传统日晒与蜜处理以及实验处理组。获奖名单中既有瑰夏、波旁等大众熟知的经典品种，也不乏欧巴塔、马尔塞莱萨、奥罗阿斯特卡等相对罕见的抗病高产品种。本文将带您深入了解这三个特色品种的培育背景、植物学特征与种植表现，同时一览本届赛事的评审与拍卖机制。 [more…]

哥斯达黎加是中美洲咖啡种植的先驱，如今已跻身全球第十四大咖啡生产国。其境内火山环绕、气候温和，为咖啡生长提供了理想条件。七大产区中，塔拉珠（Tarrazu）最为知名，凭借高海拔与卓越杯COE的亮眼表现备受瞩目。位于塔拉珠科佩德多塔区域的沃庄园（Finca Voo），海拔1960米，隶属Café Solís & Cordero S.A公司，近年来在COE竞赛中屡获佳绩。前街咖啡将带你深入了解这片高地产区的风土与沃庄园的崛起故事。 [more…]

2024年哥斯达黎加卓越杯（Cup of Excellence）比赛结果近日正式公布，赛事依旧按处理法分为传统水洗、传统蜜处理与日晒、实验处理三大组别。本届赛事中，瑰夏仍是参赛主力，但铁皮卡、卡杜艾等经典品种亦亮相赛场，而近年来在COE榜单上频繁出现的罕见品种——圣洛克San Roque，再次引发关注。这一品种自2018年首次在COE亮相以来，凭借其独特的身世与出色的杯中风味，逐渐在中部山谷产区扎根并屡获佳绩。本文将带您了解圣洛克San Roque的发现历程、品种特性及其在COE评审中的风味表现，同时附上前街咖啡对该品种的推荐与解读。 [more…]

哥斯达黎加是中美洲最早种植咖啡的国家，也是全球第十四大咖啡生产国。其境内火山林立、气候多样，为咖啡生长提供了优越条件。西部山谷产区作为该国三大最佳产区之一，以凉爽气候和知名庄园闻名，如美丽平原庄园，曾在COE竞赛中屡获佳绩。本文将带你了解哥斯达黎加咖啡的发展历程、处理法演变，并深入介绍西部山谷产区的风土与代表性庄园，同时保留前街品牌推荐，适合咖啡爱好者阅读。 [more…]

美国精品咖啡协会烘焙师公会举办的2012年度生豆大赛（COTY）汇集了来自26个国家、250款咖啡生豆同台竞技，最终评选出十款代表当年度最高水准的精品咖啡。评审从干香、湿香、口感、风味、余韵和醇厚度六个维度进行盲测打分，埃塞俄比亚与哥伦比亚瑰夏成为最大赢家。本文将完整呈现这份十强榜单的详细数据，并解读各产区与品种的突出表现，为咖啡爱好者提供一份专业参考。前街咖啡也将结合榜单，推荐值得关注的精品豆款。 [more…]

At the 2025 Best of Panama awards, Hacienda La Esmeralda set a new record for the entire event with a 98-point washed Geisha, then took 97 points in the natural category and also topped the traditional variety category, completing a rare "triple crown" in BOP history. [more…]

The Western Valley is one of Costa Rica's four major specialty coffee regions, known for its eco-friendly growing philosophy and diverse processing methods. This article introduces the characteristics and signature flavors of this region. [more…]

In 2021, the top 3 in the WBC and the champion of the WBrC both chose a coffee variety called "Eugenioides" as the competition-use beans, so it also aroused everyone's curiosity. Qianjie will come to share its story. Coffee parent varieties Arabica a [more…]

Front Street Coffee often encounters many pour-over beginners who ask a question: Why does pour-over coffee need blooming? The most indispensable step in pour-over coffee is the blooming stage. The purpose of blooming is to allow the coffee to release gases and ensure even extraction, and it also clearly reveals whether the beans being brewed are fresh. Front Street Coffee focuses on fresh [more…]

There are many ways to brew coffee, from the siphon method that feels like a chemist conducting an experiment, to simple extraction methods like the French press. Among them, pour-over may be the one with the most room for experimentation. Most brewing tutorials online are for a single serving, so how do you brew for multiple people? Attentive readers may have noticed that most brewing tutorials [more…]

If there are any names that cannot be avoided in the Ethiopian specialty coffee scene in recent years, Front Street Coffee believes that Tamiru of Alo Coffee and Eliyas Dukamo of Elto Coffee must be among them. Whether in international competitions [more…]