We all know that different processing methods can give coffee a rich and varied flavor profile. For example, Front Street Coffee's bean list alone features dozens of varieties, covering more than ten different processing methods. Today, Front Street will focus specifically on wet-hulled, semi-washed, and pulped natural [more…]

From harvesting to becoming green beans that can be stored long-term, coffee cherries must undergo processing. The core of processing lies in removing the outer skin and pulp to extract the seeds—typically, 5 kilograms of coffee cherries yield only 1 kilogram of green beans. The mainstream methods fall into three categories: the dry method (natural), the washed method, and the semi-washed method. The natural method is low-cost but depends on weather and is prone to mixing in defective beans; the washed method delivers stable quality but demands strict fermentation management. Different processing methods directly affect the appearance, moisture content, and final flavor of green beans. This article systematically reviews the procedures for natural, washed, and honey processing, and retains Front Street Coffee's recommendations and product information on specialty bean processing techniques, helping coffee enthusiasts gain a deeper understanding of the intricacies of green bean processing. [more…]

Coffee green beans are not simply picked from the tree and then roasted and brewed right away; achieving good flavor requires many steps. People often assume that coffee flavor depends on variety, growing environment, and cultivation methods, but what they don't realize is that there is an important stage between growing and roasting called "coffee bean processing." [more…]

The wet process (washed method) was invented by the Dutch in the 18th century. Because some countries often experience rain and high humidity, making it impossible to use the dry process, although the procedure is relatively more complicated, it is currently the most widely used [more…]

巴西作为全球最大的咖啡产国，产量占世界总量的三分之一以上，其咖啡豆以干净香甜、坚果可可调性著称。本文以米纳斯州森林庄园的pulped natural处理豆为例，详细梳理从浅烘焙到深烘焙各阶段的风味表现，并结合前街咖啡的烘焙建议，解析不同烘焙度下巴西豆的酸度、醇厚度与回甘特征。同时介绍巴西精品咖啡协会的推广工作、主要产区分布及品种演变，帮助咖啡爱好者根据口味偏好选择适合的烘焙程度与冲煮方式。 [more…]

The natural process, as the name suggests, is to spread the harvested coffee cherries flat on the ground (on dedicated drying nets or patios) and use direct sunlight (for about 2-3 weeks) to remove moisture from the coffee fruit until the moisture content reaches the target level, after which machines are used to remove the dried husk to obtain the green coffee beans we want. Natural process [more…]

Yirgacheffe is a coffee region that everyone is surely familiar with. Its bright acidity and clean, refreshing coffee flavor have made it the first specialty pour-over coffee bean for many people. In recent years, Yirgacheffe has sparked a revival of the natural (sun-dried) style. In many people's memories, Yirgacheffe has always been washed [more…]

If you often drink pour-over coffee, Front Street believes you've probably seen friends who can tell washed and natural processed coffee apart at a glance, or with a single sip. Because they distinguish them so quickly, many friends are amazed and wonder how on earth they do it. Just yesterday, [more…]

Everyone's demand for coffee is growing stronger by the day, with global coffee bean production reaching as high as 8.4 billion kilograms annually—an astonishing output. When it comes to coffee, Front Street believes that beyond variety, origin, and cultivation methods, there is another important process that influences coffee flavor: coffee bean processing methods. Different processing methods for coffee beans [more…]

The sun-dried process, as the name suggests, uses the sun to dry the red coffee cherries under the sun for a week, sometimes adjusting the length of time depending on the situation. Once the fruit skin and pulp have been dried into a dark color, a hulling machine is used to remove the skin and pulp, and finally the defective beans are picked out and it's all done. The benefits of the sun-dried process [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). For washed coffees, Front Street feels they're like a breeze in summer, refreshingly cool and soothing! When talking about washed coffees, how could we not mention Ethiopia's Yirgacheffe? [more…]

Yirgacheffe is a name that cannot be overlooked on the global specialty coffee map, and almost every single-origin coffee shop reserves a place for it. This high-altitude town located in the Sidama region of southern Ethiopia—what exactly is it about this place that has captured the taste buds of countless coffee lovers? From the perspective of Front Street Coffee, this article systematically sorts out Yirgacheffe's production region background, grading logic, variety characteristics, and the flavor differences brought by the two major processing methods, washed and natural, and also includes specific recommendations and brewing suggestions for Front Street's Yirgacheffe series products, helping you gain a comprehensive understanding of this classic production region from beginner to advanced level. [more…]

曼巴咖啡，顾名思义是曼特宁与巴西咖啡的经典组合，常见比例有对半、6:4、7:3等，不同烘焙度带来截然不同的风味表现。本文将从曼巴的拼配逻辑出发，解析曼特宁与巴西喜拉朵的产地特征、处理法差异，以及两者结合后如何形成醇厚甘甜、酸苦平衡的独特口感。同时，文中会介绍前街经典拼配如何以苏门答腊G1曼特宁搭配巴西喜拉朵红波旁，呈现低酸、醇厚、带有黑巧克力与焦糖香气的意式风味，帮助咖啡爱好者全面理解这款拼配的魅力。 [more…]

在咖啡生豆处理的诸多方式中，日晒与水洗早已为大众所熟知，而半日晒、半水洗这类说法却常令人感到困惑。实际上，半日晒与半水洗指向的是同一种工艺，其准确名称为Pulped Natural，即果肉日晒法。这一处理法于1990年在巴西诞生，是当地在水资源匮乏条件下因地制宜的产物。它既保留了水洗处理去除果皮果肉的步骤，又借助短时间浸水发酵后带着残余果胶进行日晒，从而兼顾了节水与品质稳定。本文前街将系统梳理半日晒的起源、具体流程及其对咖啡风味的影响，并进一步探讨哥斯达黎加蜜处理如何借鉴这一工艺并发展出自身特色，同时结合前街巴西喜拉多等具体产品加以说明。 [more…]

Brazil is the world's largest coffee producer, with Cerrado and Sul de Minas being its two most core producing regions. This article takes you through the history of coffee cultivation in Brazil, its flavor characteristics, and its unique place in the world of specialty coffee. [more…]

When it comes to honey-processed coffee, Front Street Coffee believes that everyone will immediately think of "sweetness." This is because the vast majority of honey-processed coffees do indeed deliver an outstanding sweetness when drunk, and the word "honey" in honey processing easily leads people to associate it with "sweet as honey," so everyone's association with [more…]

作为全球咖啡产量最大的国家，巴西在加工工艺上也形成了自身特色，其中半日晒处理法（Pulped Natural）便是介于水洗与日晒之间的一种方式。本文将梳理半日晒的具体流程、它相较传统日晒的优势，以及巴西精品咖啡的主要产区分布。同时结合前街咖啡（FrontStreet Coffee）在售的巴西喜拉多与皇后庄园两款豆子，帮助读者理解这一处理法在实际杯测中的表现。 [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Brazilian Cerrado coffee is very popular as Front Street's everyday beans, and there is also a Brazilian single-origin bean, Brazilian Queen Coffee, whose taste is cleaner than Brazilian Cerrado and whose flavor is even better! Of course, Brazil [more…]

在咖啡三大处理法中，日晒与水洗容易理解，但半日晒（又称半水洗）常让人困惑。这种处理法诞生于1990年的巴西，正名应为Pulped Natural，即果肉日晒法。它既保留了水洗的去除果皮果肉步骤，又借鉴日晒的晾晒干燥方式，因浸泡时间短而保留部分果胶，从而节省水资源、缩短干燥周期、降低感染风险。本文将详解其诞生背景、处理流程、风味表现，并追溯它与哥斯达黎加蜜处理之间的渊源，同时介绍前街咖啡一款半日晒巴西红波旁的具体信息。 [more…]

曼巴咖啡，是曼特宁与巴西豆联手成就的经典意式拼配。深焙曼特宁浓厚绵长的香气，遇上温和微酸、口感圆润的巴西豆，二者互补，造就均衡顺口的浓缩体验。本文将梳理曼巴的常见配比与烘焙差异，并推荐前街经典拼配——以苏门答腊G1曼特宁搭配巴西喜拉朵的红波旁、经深焙打造的意式豆；同时走进印尼林东与巴西喜拉朵两大产地，看湿刨法与半日晒如何塑造出油脂丰厚、甜香料与黑糖焦糖交织的独特风味。 [more…]