The World Coffee Research (WCR), in collaboration with the Swedish laboratory Intertek Agritech, collected samples of common Arabica varieties in Latin America and Africa, successfully constructing a reference database based on SNP fingerprints. This database currently covers 23 varieties and is open to the public free of charge, aiming to address the long-standing issue of variety misidentification in the coffee industry caused by the high cost of genetic testing. Through simple leaf collection and genotyping, producers can verify the genetic purity of coffee trees at low cost, avoiding economic losses caused by variety mismatches. WCR plans to continue expanding the number of varieties in the future, promoting variety identification and protection in the coffee supply chain. [more…]

On the 2025 BOP Traditional Variety Group podium, standing behind Hacienda La Esmeralda and Dark Moon Estate, was Cantera Farm—92.25 points, third place. This result belongs to the Garrido family, to the then-estate manager Gis [more…]

China is a major tea-drinking country, and in recent years milk tea has become one of young people's favorite beverages. Coffee and milk tea both contain caffeine, yet Chinese people's preferences for the two differ markedly. Behind this lie factors ranging from genetic metabolic capacity to the low-caffeine habit formed by Chinese people's long history of tea drinking, occupational structure, and differences in how income groups rely on stimulants versus sugar. This article will analyze, from the angles of caffeine content, metabolic genes, tea-drinking tradition, and workplace consumption data, why Chinese people favor milk tea over coffee, and explore the potential health risks of excessive caffeine intake. [more…]

In the past two years, a coffee variety called "Sidra" has rapidly risen to fame in the specialty coffee circle. Two WBC champions each won with Sidra lots from Colombia's Palma y El Tucán estate and Finca El Diviso, propelling this experimental variety—once relegated to the fields—onto the world stage. In Spanish, Sidra means apple juice or cider. It is generally considered a hybrid descendant of Typica and Red Bourbon, but WCR genetic identification shows it is closer to Ethiopian landraces, and its origins remain unclear to this day. In this article, Front Street Coffee will sort through Sidra's origin story, genetic research, plant characteristics, and flavor performance, and share a cupping experience and pour-over recommendations for Finca El Diviso's anaerobic natural Sidra, giving you a comprehensive understanding of this champion variety that combines floral aromatics with high-sweetness fruit notes. [more…]

Panama Geisha has always been the darling of the specialty coffee world, and its price has remained high year after year. On Front Street Coffee's bean list, besides Hacienda La Esmeralda, there is also a Geisha from Finca Deborah's Savage series, processed using anaerobic natural fermentation, with a stunning flavor profile. Exactly how much does a cup of this Geisha cost? Why is it even more expensive than Esmeralda's Green Label? This article will guide you through the history of Geisha's spread from Ethiopia to Panama, analyze the impact of high-altitude cultivation on flavor, and provide a detailed interpretation of Finca Deborah's background and its anaerobic natural processing method, finally including Front Street's brewing recommendations, so you can fully understand the value of this high-priced Geisha. [more…]