This coffee, brought to you this time by Front Street, comes from the Hamasho processing station in the Bensa region of Ethiopia. It is sun-dried and of the 74158 variety. The combination of superior terroir, meticulous post-harvest processing, and a single disease-resistant variety allows this bean to display a distinctive flavor profile. From the dry aroma during grinding to the layered changes after sipping, it left a deep impression on Front Street. This article will introduce the background of the Hamasho processing station, the characteristics of the 74158 variety, and the sun-dried processing flow, and share the parameters and flavor experience Front Street used when actually brewing this bean, for coffee lovers' reference. [more…]

Ethiopia, as the birthplace of coffee, is home to more than ten thousand incompletely identified Arabica varieties, and the Sidamo region is one of the most representative star origins among them. Starting from the geographical and cultural background of Sidamo, this article traces the evolution of its name and its terroir advantages, focusing on the unique microclimate of the Santa Vini processing station and its 96-hour anaerobic natural process, while offering an in-depth interpretation of 74158 within the JARC digital variety system. At the same time, drawing on Front Street Coffee's example of bean selection, it presents the complete picture of this Sidamo Santa Vini coffee bean from origin to processing method, taking you to appreciate the diverse charm of African specialty coffee. [more…]

Yirgacheffe is a signature region for Ethiopian specialty coffee, and the washed lots produced by the Worka processing station are among its star products. This article begins with the geography and historical origins of Yirgacheffe, sorting through its sub-regional divisions and industry operating models, and then focuses on the recent trend toward independence in the Gedeb region where the Worka processing station is located. The article describes in detail the flavor layers of Front Street Coffee's washed Yirgacheffe G1 Worka processing station, unfolding one by one from dry aroma to finish. At the same time, it will also analyze the specific process of the washed preparation method and its impact on flavor, helping coffee enthusiasts fully understand the unique charm and quality positioning of this washed Yirgacheffe. [more…]

Santa Vini processing station is located in the Sidama region of Ethiopia. Since its establishment in 2004, it has become one of the representative processing plants under DWD Company, thanks to its high altitude and meticulous washed processing. This batch of Front Street washed Sidama comes precisely from here, using fully red cherries picked in the mid-to-late harvest season, undergoing nighttime fermentation and African raised-bed drying, presenting lemon sweetness, floral notes, and a peach juice-like quality. This article will guide you through the geographical background of this processing station, harvesting standards, washed process, and the unique flavor profile of this coffee. [more…]

As the birthplace of coffee, Ethiopia has a regional division far more complex than one might imagine. Huakui coffee beans have captured the hearts of many enthusiasts with their rich tropical fruit sweetness and delicate floral aroma, but their origin label has shifted from Sidama to Guji, and the two are even used interchangeably—behind this lies the story of Ethiopia's coffee region transformation. From the perspective of Front Street, this article sorts out the connections between Sidama, Guji, and Yirgacheffe, reviews the evolution of Huakui from its 2017 TOH championship to version 8.0, and provides a detailed explanation of the natural process at the Buku Abel processing station, a flavor comparison of each generation of Huakui, and Front Street's roasting and brewing recommendations. [more…]

Every year before the new-crop Huakui coffee beans arrive at port, the domestic coffee community is already abuzz with discussion. In May 2023, Huakui 7.0 officially arrived in China, yet it sparked considerable skepticism: Why doesn't it taste like "Huakui"? Why do the flavors lean toward Yirgacheffe? Is it still Huakui if it's not from the Buku Abel processing station? This article starts from the origins of Huakui, traces how the 2017 TOH championship batch got its name, analyzes the relationship between Buku Abel village and the surrounding processing stations, explains the flavor expression of Huakui 7.0 and the typical characteristics of Sidamo natural beans, and shares Front Street Coffee's roasting and cupping results for this batch of new beans. [more…]

Hambela is located in the Guji region of Ethiopia and is one of the highest-altitude coffee sub-regions, known for its refined natural processing and unique flavors. In 2017, a natural bean from DW Company's Buku Abel processing station won the TOH championship and was introduced to China under the name "Floral Queen," drawing widespread attention ever since. As the processing station expanded and the years passed, the Floral Queen series gave rise to the X.0 naming system, while Small-Bean Floral Queen became a special existence due to its independent processing. This article reviews the background of the Hambela region and the development of Floral Queen, and through a cupping and pour-over comparison between Front Street Coffee's Small-Bean Floral Queen and Floral Queen 5.0, presents the differences between the two in aroma, acidity, sweetness, and aftertaste, while also providing specific brewing parameters and grinding setting references. [more…]

Yirgacheffe is Ethiopia's most recognizable specialty coffee region, and its internal grading and the differences between washing stations often determine the flavor profile of a given bean. This article focuses on the grade rankings of the Worka washing station while also providing an in-depth analysis of the typical characteristics of washed Yirgacheffe coffee. It begins by introducing the specific details of Front Street Coffee's Gutingding washing station G1 washed lot, covering the region, altitude, variety, and flavor description, then moves on to discuss the geographical and soil advantages of Gedeb in the Oromia Region, extending further to the historical origins of the Yirgacheffe region and its sub-regions. By tracing the logical chain from washing station grading to flavor in the cup, it helps coffee enthusiasts understand the quality implications behind the G1 grade and why the Gutingding cooperative has become an excellent choice of pour-over for beginners. [more…]

Located in Hambela within the Guji region of Ethiopia, it is the highest-altitude coffee sub-region in the country, where humus-rich reddish-brown soil and pronounced day-night temperature differences nurture sun-dried coffee with a distinctive flavor. In 2017, a sun-dried lot from DW Company's Buku Abel processing station won the TOH championship and, after being introduced to China, was named "Huakui" (Flower魁), drawing widespread attention ever since. As the processing station expanded and harvest seasons changed, the Huakui series has been updated year by year, while Small-Bean Huakui, due to independent processing, displays a strawberry-cream profile closer to the original 2017 flavor. This article starts from the region's background, processing methods, and the naming logic of Huakui, and combines Front Street Coffee's cupping and pour-over comparisons to analyze in detail the differences between Small-Bean Huakui and Huakui 8.0 in aroma, acidity, sweetness, and aftertaste, along with complete brewing parameters, offering a reference for coffee enthusiasts. [more…]

Ethiopia, as the birthplace of coffee, has nurtured tens of thousands of coffee varieties, and its Guji region became an independent zone in 2010 thanks to its unique flavors. The Buku Abel processing station in the Hambela sub-region is precisely the birthplace of the renowned Huakui coffee. From winning the TOH competition in 2017 to the launch of Huakui 7.0 today, this natural-process bean has undergone years of evolution. This article will guide you through the terroir characteristics of Guji and Hambela, the story of Huakui's rise to fame, and the specific information and brewing suggestions for Huakui 7.0 recommended by Front Street Coffee, suitable for every lover of African coffee. [more…]

Sidama is a well-known specialty coffee region in southern Ethiopia bordering Kenya, with elevations ranging from 1,400 to 2,200 meters. The terrain here is complex and varied, the volcanic soil is fertile and deep, and the microclimates together with countless native varieties combine to create coffees of extremely diverse styles. Beyond the widely known Huakui, Sidama has also produced many specialty beans worth attention, such as Front Street Hamasho with its delicate floral aromas. This article will review the geographical characteristics of Sidama and focus on the 74158 natural coffee from the Hamasho processing station, unfolding layer by layer from variety and processing method to flavor performance. [more…]

Yirgacheffe, as an iconic specialty coffee region in Ethiopia, has always drawn attention to its natural process lots. This article focuses on the Yirgacheffe Aricha Natural G1 launched by Front Street Coffee. This lot comes from the Adorsi processing station and won first place in the natural group at the 2019 Ethiopia harvest season cupping competition, with a score as high as 91 points. The article will guide you through Yirgacheffe's regional terroir, the background of the Adorsi processing station, an overview of the TOH competition, and the varietal characteristics of the Heirloom landrace. It also breaks down in detail the five steps of the natural processing method and provides complete product information and cupping flavor notes for this coffee. [more…]

Yirgacheffe, as a representative producing region of Ethiopian specialty coffee, saw the Adorsi processing station win the natural group championship at this year's TOH harvest-season flavor cupping competition, with its Aricha lot standing out with a high score of 91 points. This article will introduce in detail the origin background, processing station information, competition journey, and flavor characteristics of this champion bean. At the same time, Front Street Coffee will also guide you through the authority of the T.O.H competition, the concept of the Heirloom native variety, and the rich layers of grape juice, jackfruit, fermented wine aroma, citrus, and lemon that this bean displays in cupping, making it suitable for enthusiasts who love Ethiopian natural coffee to gain a deeper understanding. [more…]

Yirgacheffe Aricha is a highly representative natural-process lot among Ethiopian specialty coffees, renowned for its intense tropical fruit flavors and extremely high sweetness, and hailed by coffee lovers as a "fruit bomb." This article provides a comprehensive analysis of the unique charm of this Front Street natural Yirgacheffe Aricha G1, covering everything from the terroir of the producing region, the background of the processing station, the refined natural process, green bean characteristics, roasting curves, to cupping and brewing parameters. Whether you are a beginner just getting into single-origin coffee or a seasoned enthusiast seeking bright acidity and pronounced berry notes, you will find practical tasting and brewing references here. [more…]

The 2019 TOH (Taste of Harvest) Ethiopia Natural Group national champion was won by a Yirgacheffe submitted by the Adorsi processing plant, with a cupping score as high as 91.38 points. The processing plant is located in the Aricha production area, at an altitude of 1,950-2,100 meters. The combination of red volcanic soil and the ancient native Heirloom variety, together with hand-selected 17-18 mesh green beans and a precise anaerobic fermentation process, gives this coffee its outstanding cup performance. Front Street Coffee provides you with a detailed introduction to this champion bean's origin background, competition journey, and flavor characteristics, and shares its richly layered flavor profile of strawberry, berries, guava, brandy, and liqueur chocolate, as well as the changes in acidity and sweet aftertaste after the coffee cools. [more…]

From its breakthrough rise to fame in 2017, Huakui coffee beans have now gone through eight harvest seasons, and the latest 2024 batch, Huakui 8.0, has arrived as expected. This article provides a complete overview of Huakui's origin story, the terroir of the Guji region, the sun-drying process at the Buku Abel processing station, and the flavor evolution track of each vintage from Huakui 1.0 to 8.0. It also includes Front Street Coffee's V60 brewing parameters and practical recommendations to help coffee enthusiasts fully understand the past and present of this Ethiopian star bean and the best way to present it. [more…]

The Guji production area has risen rapidly in Ethiopia's specialty coffee landscape in recent years. As its core micro-region, Shakiso frequently produces beans that astonish the industry, thanks to its superior terroir and processing techniques. This article focuses on the G1-grade coffee beans produced by the Gigesa processing station, thoroughly outlining their flavor performance under both washed and natural processing methods, and providing an in-depth introduction to the administrative divisions of Guji-Shakiso, the background of the processing station, and the development trajectory of the production area. Whether you want to understand the trends of Ethiopia's emerging production areas or are looking for the next specialty bean worth buying, this article offers valuable reference. Front Street Coffee will also recommend related products worth your attention. [more…]

Although Burundi is not as well-known as Ethiopia or Kenya, it has become a force to be reckoned with in Africa's specialty coffee landscape thanks to its high-altitude mountains, excellent terroir, and increasingly refined washed processing techniques. This article provides a systematic overview of Burundian coffee's development, from its historical evolution and producing region distribution to processing methods and flavor profiles. It also specifically shares Front Street Coffee's roasting and cupping experience with a Burundian bean, letting you experience the unique coffee charm of this "Heart of Africa" nation. [more…]

Sidamo, as a high-altitude coffee-producing region in southern Ethiopia, nurtures layered and complex coffee flavors thanks to its intricate terrain and microclimates. This article focuses on the Santaverney processing station under DWD Company, outlining its geographical background, the harvesting standards of the Red Cherry Project, the 96-hour anaerobic natural processing method, and an in-depth exploration of the origins and rise to fame of the 74158 variety. This fully red-ripe anaerobic natural bean recommended by Front Street Coffee presents a captivating combination of citrus, pineapple, guava, and a red wine finish, taking you to discover the unique charm of Sidamo coffee. [more…]

On specialty coffee menus, words like "micro-lot," "cooperative," and "processing station" are appearing more and more frequently, and price tags often jump up along with them. Behind these words lies an entire organizational system of origin—from seed to your pour-over dripper, the supply chain behind a bag of coffee is far more fascinating than you might imagine. First, let's look at the survival structure of smallholder farmers. [more…]