If you've been following our activity notifications over the past couple of days, you might have noticed that both of Front Street's stores on Taobao and Tmall have just launched a washed-process Hacienda La Esmeralda Diamond Mountain. And so some friends are quite curious: "They're both Diamond Mountain—what's the difference between this washed-process one and the sun-dried one that was listed before? And then [more…]

Faced with a dazzling array of coffee beans, how can you quickly tell whether they are sun-dried or washed? In fact, as long as you grasp the basic processes of the two processing methods, and then combine them with the color of green beans, the silver skin of roasted beans, and the performance in the cup, you can easily distinguish them. The sun-dried method has a long history and relies on natural drying, so sugars easily seep into the bean surface; the washed method uses water tank screening and soaking to give coffee a cleaner tone. This article will start from the processing steps and compare one by one the differences between sun-dried and washed in green beans, roasted beans, and flavor, and use Front Street Yirgacheffe Sun-Dried Red Cherry and Washed Gudingding as examples to provide specific brewing comparisons, helping you quickly establish a basis for judgment in daily tasting. [more…]

If you've been following the event notifications over the past couple of days, you may have noticed that Front Street has launched a washed-process Emerald Estate · Diamond Mountain at both of its stores on 🍑Bao and Tian🐱. Then some friends got very curious: "They're both Diamond Mountain—what's the difference between this washed-process one and the sun-dried one that was listed before? And then [more…]

In coffee circles, one often hears a claim: naturally processed beans were long ago classified as second-grade beans. This sounds a bit unbelievable—how could beans be ranked as superior or inferior simply because of different processing methods? To answer this question, we need to turn the clock back several centuries. From coffee's first appearance on the stage of history in 1400 to the gradual spread of washed processing by 1850, the natural method went through a long process from being the only mainstream approach to being stigmatized. This article sorts out the historical thread of natural processing, reconstructs why it once became synonymous with inferior goods, and how it was later rehabilitated by brands such as Edido Misty Valley and 90+. Front Street Coffee will also use the case of Harar coffee to help you understand the flavor potential and real-world dilemmas of natural beans. [more…]

Also from the Hambela area of the Guji region in Ethiopia, how do the two processing methods—natural and washed—bring about completely different flavor expressions in Huakui? This article systematically compares Front Street Natural Huakui and Front Street Washed Huakui, from origin background, green bean appearance, cupping data, to pour-over recommendations. The natural version wins with its explosive aromas of passion fruit, strawberry, and jackfruit, while the washed version stands out for its clean mouthfeel with green tea, green mandarin, and a black tea finish. Although the cupping scores differ, each style has its own followers and suits coffee lovers with different preferences. [more…]

Among Ethiopia's many renowned coffee regions, Yirgacheffe and Sidamo are undoubtedly the two names most frequently discussed by coffee enthusiasts. Although both lie within the same country, differences in altitude, microclimate, and processing methods give them distinctly different flavor profiles. Front Street Coffee often encounters customers who hesitate between these two beans, and the key to choosing really lies in which taste you prefer: if you seek a bright, lemony-citrus acidity, washed Yirgacheffe is the classic choice; if you favor the full, berry-like sweet-tartness of berries and blackcurrant, sun-dried Sidamo will suit your palate better. This article will systematically sort out the differences between the two, from regional background and the evolution of processing methods to roasting, cupping, and actual brewing, and will include Front Street Coffee's brewing recommendations and a flavor comparison. [more…]

Yirgacheffe is a representative region for Ethiopian specialty coffee, renowned worldwide for its bright floral and fruity acidity and its elegant, tea-like clarity. This article will systematically outline the complete picture of Yirgacheffe coffee beans, from production area divisions, variety characteristics, and processing method differences to the grading system and roasting performance. It also covers the unique styles of surrounding production areas such as Kochere and Misty Valley, as well as the product characteristics of Front Street Coffee's Yirgacheffe, helping coffee enthusiasts fully understand the flavor evolution of this "Queen of Coffee" from green bean to cup. [more…]

Have you ever walked into a specialty coffee shop, faced the dazzling array of single-origin coffees on the menu, and felt at a loss where to begin? Single-origin coffee refers to coffee made from beans sourced from a single origin, and it can be traced back to a specific region or even estate. This article will systematically sort through the representative single-origin coffees from major producing regions such as Africa, Central and South America, and Asia, introduce Front Street Coffee's rigorous process from roasting curve testing to cupping selection, and present the flavor descriptions of coffee beans from each region one by one, helping you find the cup that best suits your taste. [more…]

Brazil, as the world's largest coffee producer, has always drawn attention for its processing methods and flavor characteristics. This article starts with the differences between the natural sun-dried method and the washed method, offers an in-depth analysis of the taste profile of Brazilian coffee, and focuses on the naturally processed Yellow Bourbon coffee beans from Queen's Farm—these beans are full of sweetness, rich in fruity notes, and have a long-lasting aftertaste, performing excellently whether brewed as a single origin or used as an espresso blend bean. Front Street Coffee recommends that you keep an eye on this Brazilian specialty bean that combines balance and sweetness. [more…]

Washed coffee is often labeled as "more acidic"—but which parts of the processing method are actually behind this? From the Dutch popularizing washed techniques in the eighteenth century to today, when nearly seventy percent of the beans at Front Street stores are sun-dried or washed, the choice of processing method profoundly shapes the flavor direction of coffee. This article will start with the historical development and processing steps, as well as differences in silver skin residue, and, using a comparison between Front Street Gutingting and Red Cherry, explain the specific differences between washed and sun-dried coffee in acidity, sweetness, and body. Finally, using Front Street Washed Alo as an example, it will fully demonstrate a four-pour brewing method to help you recreate a clear, sweet flavor like floral and fruity tea at home. [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 classic region well known to coffee lovers worldwide, located on the eastern edge of the East African Rift Valley at elevations of 1800-2000 meters, famous for its floral and citrus flavor notes. This article begins with the meaning of the name Yirgacheffe, explains in detail how the natural (sun-dried) and washed processing methods affect coffee flavor, introduces Front Street Coffee's recommended Gutiti Cooperative washed beans and Red Cherry natural beans, and finally includes Front Street Coffee baristas' pour-over extraction parameters and steps to help you easily brew the excellent flavors of Yirgacheffe. [more…]

Sun-dried Yirgacheffe is renowned for its almost stringent red cherry harvesting and multi-layered manual sorting, resulting in a clean, refined quality and alluring fruity aromas. In the 2015 crop season, G1 sun-dried beans even surpassed the quality of G1 washed beans. This article provides a complete overview of its processing flow—from hand-picking cherries and sun-drying for about two weeks until moisture content drops to 12%, to hulling, density and bean color screening, and manual re-sorting. It also shares the brewing experience: prominent sweetness, with notes of citrus and jasmine, like a symphony of Harar, Yemen Mocha, and washed Yirgacheffe flavors. The article also reviews the regional transformation after the introduction of washing technology in 1972, as well as the wonderfully diverse and delightful taste profile under the pastoral coffee-growing environment. [more…]

Ethiopia, as the birthplace of coffee, still has wild coffee gathered in its primeval forests today. Although the country has long faced poverty and drought, its coffee quality and output remain pivotal globally. The Yirgacheffe region is famous for its washed beans, and in recent years its natural beans have also risen rapidly. This article will comprehensively analyze the characteristics of Yirgacheffe coffee beans from the perspectives of processing method differences, flavor performance at different roast levels, and grading standards, while interspersing specific product recommendations from the Front Street Coffee brand to help coffee enthusiasts gain a deeper understanding of the unique charm of this region. [more…]

Jamaican Blue Mountain coffee has always been renowned for its washed processing method, and its balanced flavor of acidity, sweetness, and bitterness along with its elegant aroma has captivated countless coffee enthusiasts. However, in the 2020 new crop season, the historic Clifton Estate introduced sun-dried Blue Mountain coffee beans for the first time, which undoubtedly broke the traditional impression of Blue Mountain coffee. Sun-dried and washed—two completely different processing methods—what kind of flavor changes will they bring to Blue Mountain coffee? This article will delve into the origin background, export standards, and variety characteristics of Blue Mountain coffee, and provide a detailed comparison of the specific differences between the washed Blue Mountain and sun-dried Blue Mountain listed by Front Street Coffee in terms of green beans, roasting, brewing, and flavor, giving you a comprehensive understanding of this novel creation. [more…]

Yunnan coffee has garnered much attention in recent years, but how to showcase its best flavors through pour-over still requires careful adjustment of various parameters. This article takes Front Street 2013 sun-dried Typica as an example, breaking down everything from bean variety characteristics and processing method differences to grind size, water temperature, and pouring schemes one by one, comparing the flavor directions of sun-dried and washed Yunnan beans, and sharing the practical details of three-stage pouring. Whether you are a beginner just getting into pour-over or an enthusiast looking to refine your skills, you can find a reusable brewing framework and parameter logic here. [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…]

Yirgacheffe Adola is one of the representatives of Ethiopian specialty coffee, and its outstanding taste is inseparable from its exquisite washed processing. Since the 1970s, this region has been famous for washed beans, and Front Street's Gutingding is one of its high-grade representatives. This article will provide a complete analysis of the six major steps of the washed processing method, from flotation, depulping, fermentation and demucilage to sun drying and storage, and introduce the rise of sun-dried Yirgacheffe in recent years, such as the improved details of Front Street's Sun-Dried Red Cherry. At the same time, it shares Front Street's recommended grind size, water temperature, coffee-to-water ratio, and staged pouring technique to help you fully bring out this bean's floral and fruity aroma and bright acidity. [more…]

Yirgacheffe is a very high-quality Arabica coffee with a unique and bright fruity sweetness and acidity. As soon as it enters the mouth, you can immediately perceive a fresh and clear white floral aroma, leaving a deep impression on everyone who has tried it. In terms of green coffee bean grading, Ethiopia focuses primarily on the defect rate of the beans, combined with cup [more…]

The impact of coffee processing methods on green bean flavor is akin to the influence of winemaking techniques on wine; different processing methods can bring out completely distinct characteristics. This article will systematically outline the origins, procedures, and flavor traits of the natural process, and compare the similarities and differences among mainstream methods such as the washed process, semi-washed process, and honey process, helping enthusiasts understand the logic behind each processing method and its expression in the cup. The article also combines several representative beans from Front Street Coffee to provide specific purchasing references. [more…]