With so many different types of coffee worldwide, it can be challenging to choose. The flavor and texture of coffee beans from different origins, varieties, and treatments are all somewhat different. For other people with different tastes, the only way to give a recommendation is to ask the barista what they want in terms of flavor and texture. The washed ones have a bright acidity and a clean taste. The sun-treated ones have a tropical fruit flavor, a light fermented aroma, and a rounded and complete taste; the honey-treated ones have a wine-like, dried fruit-like flavor and a balanced sweet and sour taste. Then Front Street Coffee is here to introduce you to a few coffee beans from the world’s three major production regions, with different production countries and different processing methods, to solve your confusion.
1. Ethiopia – Yoga Sephi (fresh and elegant floral and fruity, bright citrus acidity)
Ethiopia’s Yirgacheffe is a famous region for fine coffee, with elegant floral and fruity aromas and bright, lively acidity. As the home of coffee, Ethiopia’s thousands of years of cultivation and processing traditions have resulted in excellent washed Arabica beans. The light roast has a distinctive lemon, floral, and honey-like sweet aroma, soft fruity acidity, and citrus note, with a fresh and bright taste. The sun-roasted Jägermeister has a rich tropical fruit flavor with a sweet, full-bodied taste, rounded acidity, and long-lasting sweetness.
Recommended coffee: Front Street Coffee – Yoga Sepia Red Cherry Sun-dried coffee beans
Appellation: Yegasheffi
Altitude: 1900-2300m
Variety: Native
Processing method: Sun-dried
Grade: G1
Brewed flavor: tropical fruit, strawberry flavor, full, rounded acidity, juicy texture, long finish


2. COLOMBIA – FLOWER MOON NIGHT (soft fruit acidity, balanced flavor, anaerobic treatment adds flavor)
Colombia is the third largest producer of coffee in the world and is home to the Arabica variety, one of the country’s four treasures. Colombian coffee has a rich and thick aroma, with bright, high-quality acidity, high balance, sometimes nutty, and a lingering aftertaste, making it one of the best coffees in terms of appearance and quality. When it comes to Colombian coffee beans, coffee lovers will immediately think of this year’s hot anaerobic treatment, especially the Flowering Moon Night from the Huilan region, which has a rich strawberry jam flavor, a prominent fermented aroma, and a sweet chocolate taste that is very intoxicating.
Recommended coffee: Front Street Coffee – Colombian Blossom Moon Night coffee beans
Region of origin: Huilan
Altitude: 2050m
Processing method: Anaerobic solarisation
Variety: Kadura
Brewed flavor: fermented aromas, strawberry and chocolate flavors, low acidity, pronounced sweetness, aromatic and sweet taste.
3. Costa Rica – honey treatment (dried fruit, sweet and distinctive coffee flavor)
Costa Rica was the first country in Central America to grow coffee and is best known for its honey treatment, which can be considered a recommended processing method. The term “honey treatment” refers to sun-drying the raw beans with their mucilage. After the outer layer of pulp has been removed from the coffee beans, a sticky gelatinous layer remains. Traditionally, this is washed away with water, but direct sun drying has been introduced due to water constraints in some high-altitude regions.
The popularity of honey-processed coffee beans is mainly due to their sweet and thick character. The honey treatment is susceptible to contamination and mold damage and requires close supervision throughout, with constant turning and accelerated drying to avoid undesirable fermentation flavors. It has the advantage of preserving the original sweetness of the coffee’s ripe fruit, giving it a light brown sugar flavor and a nutty sweetness. In contrast, the berry flavor supports the red wine aroma and is considered an exquisite product.
Recommended coffee: Front Street Coffee – Hacienda Mirazu Costa Rica CURLY SUMMER Blend
Region of origin: Tarazu, Costa Rica
Estate: Hacienda Mirazu
Altitude: 1700m
Varietal: CURLY SUMMER Blend
Treatment: Raisin honey treatment
Brewed flavor: fresh jasmine aromas, soft fruit acidity, almond finish, pronounced sweetness
4. Brazil – Yellow Bourbon (a must for lovers of nutty, cocoa flavors)
The Brazilian coffee varieties are Arabica and Robusta, with Bourbon being the primary cultivar, characterized by a low acidity in the taste, with a sweet and bitter coffee flavor that is exceptionally smooth in the mouth, but also with a light grassy aroma, slightly bitter in the aroma, soft and sweet, with a soft and pleasant finish. There is nothing particularly outstanding about Brazilian coffee, but no apparent flaws exist. The taste is mild and smooth, with low acidity, medium body, and a hint of sweetness, and all these soft flavors blend in a way that is a test for the taste buds to distinguish them. Yellow Bourbon is the best quality variety in Brazil, with the Queen’s Estate being the iconic estate that has won the COE on the back of Yellow Bourbon.
Recommended coffee: Front Street Coffee – Empress Estate Brazil
Country: Brazil
Region of origin: Mogiana
Estate: Hacienda Empress
Variety: Yellow Bourbon
Treatment: Semi-solar
Altitude: 1400-1950m
Brewed flavor: the fresh sweetness of sugar cane juice, black tea, beautiful smooth fruit sweetness, pronounced nutty flavor, balanced, soft acidity, slight clean bitterness, intense chocolate aromas and nutty flavors, bright and fresh on the palate, smooth and creamy.


5. Panama – Cuisinart (floral and fruity, sweet and light on the palate)
Nowadays, Cuisinart is one of the representative varieties of fine coffee. The best Cuisinart is generally considered to be produced in Panama. Still, the Cuisinart variety was discovered in the Cuisinart forest in Ethiopia in 1931, then sent to the Coffee Research Institute in Kenya, then introduced to Uganda and Tanzania around 1936, and to Costa Rica in 1953. It was only in the 1970s that Panama began to grow Cohiba coffee. It was not until Daniel Peterson, owner of Panama La Esmeralda, entered the 2004 Panama Coffee Bean Cup competition that it became a global sensation. CURLY SUMMER coffee beans are rated by cup test as moderately full-bodied, with sweet, multi-layered tropical fruit flavors and a rose-type aromatic aftertaste. With a concentrated sweetness and a very clean palate, the richness of the nose spreads from berry and citrus flavors to mango, papaya, and peach. A very pronounced bergamot-like finish is also typical of its cupping attributes, and it is a recognized champion among coffee varieties.
Recommended coffee: Front Street Coffee – Panama Emerald Estate Green Label Cuisinart coffee beans
Region of origin: Poquette, Panama
Estate: Emerald Estate
Altitude: 1600-1800m
Treatment: Washed
Brewed flavor: intense and sweet jasmine in the mouth, citrus, berry, juiciness, cream, green tea, orange peel, cantaloupe, overall rich layers of flavor, floral and citrus persistence on the finish.
6. Guatemala (soft fruit acidity, mild and mellow)
Guatemala is a volcanic country with the most volcanoes in the world, making it a high-altitude volcanic terrain, and these volcanoes are a great place to cultivate coffee. This, combined with a microclimate of over 300, makes Guatemala one of the world’s leading producers of fine coffee. There are seven central coffee-producing regions in Guatemala, each producing different flavors of coffee. Still, in summary, Guatemalan coffee beans have a mild and full-bodied overall texture, with an elegant aroma and a memorable and pleasant acidity similar to that of fruit acids. It is the aristocracy of coffee. It was highly recommended by coffee connoisseurs worldwide.
Recommended coffee: Front Street Coffee – Guatemala Antigua Blossom coffee beans
Region: Antigua
Altitude: 1200-1600m
Varieties: Bourbon, Cardura
Treatment: Washed
Grade: SHB
Brewed flavor: berry acidity, citrus, light chocolate, layered and smooth.
7. Kenya – K72 washed (sour elixir with holy fruit flavor and total acidity)
Kenyan coffee is recognized globally as a premium coffee with full national support and a strict grading system. AA is the best grade of Kenyan quality coffee, and this grade is the finest, so much so that Front Street loves AATOP from the Sitka region.
This bean is treated with a K72 double-wash fermentation for bright and lively acidity, as delicate and mouth-watering as a berry or red wine. The rich berry aromas emerge instantly during the brewing process, with pronounced flavors of sage fruit and plum in the mouth, and the acidity lingers for a long time, with a creamy sweetness and a long-lasting sweetness. Kenyan coffee merchants label TOP after cupping.
Recommended coffee: Front Street Coffee – Kenya Asariya coffee beans
Region of origin: Thika, Sika, Kenya
Processing plant: Asali Honey Processing Plant
Altitude: 1550-1750m
Grading: AA TOP
Varieties: SL28, SL34
Treatment: Kenya 72-hour wash
Brewed flavor: ripe tomato and floral aromas, flavors of sage fruit and ume on the palate, bright acidity, clean and the most solid and rich palate, with a prominent sweet, juicy mid-palate and a berry and yellow sugar sweetness on the finish, with green tea notes.


8. Indonesia – Mantnin (full-bodied, low acidity, pronounced sweetness)
Indonesia is one of Asia’s leading coffee-producing countries, and the most famous is Mantnin, which has low acidity and a highly concentrated, grassy aroma, with a rich, rich, sweet finish that makes an impact. It is recommended for those who don’t like acidity. Front Street has been a big fan of Mastering Coffee since it opened, and Front Street’s Gold Mastering from PWN has been a firm favorite with Front Street fans. Golden Mountain is the best of the best. Maintain that has been hand-selected many times must have a complete and consistent appearance, a cleaner taste, and a more robust flavor than regular Maintain.
Recommended coffee: Front Street Coffee – Indonesia Golden Mountain Coffee. Oh Do
Country: Indonesia
Company: PWN
Region of origin: Aceh GAYG Mountain, North Sumatra
Processing method: wet grind
Variety: ateng
Altitude: 1100-1600m
Brewed flavor: layered, full-bodied and clean, well balanced, intensely nutty and caramel aromas, hints of chocolate, and a persistent finish.
9. Jamaica – Blue Mountains (very balanced acidity, bitterness, and sweetness)
The Blue Mountains are located in the eastern part of the island of Jamaica and are named after the bright blue glow of the sea reflected on their peaks when the sun shines directly on the azure sea on a clear day. The Blue Mountains are also a famous tourist destination at 2,256 meters, the highest peak in the Caribbean. It is located in the coffee belt, with fertile volcanic soil, clean, unpolluted air, and a humid, foggy, and rainy climate all year round (with an average precipitation of 1,980 mm and temperatures of around 27 degrees). This climate has produced the world-renowned Jamaican Blue Mountain coffee and some of the most expensive coffee in the world. This coffee has all the characteristics of a good coffee. Not only is it rich and aromatic, but it has no bitterness and only a moderate and perfect acidity due to the combination of the coffee’s sweet, sour, and bitter flavors. Front Street Coffee’s Blue Mountain is a Blue Mountain coffee bean certified by the National Coffee Board as a designated export company, raw beans in barrels and rainforest.
Recommended coffee: Front Street Coffee – Blue Mountain One Jamaica
Farm: Clifton Farm
Owner: The Sharp family
Certificate: Rainforest Certified
Location: Newcastle area
Total area: 250 acres
Coffee acreage: 180 acres
Average altitude: 4300 ft (1310.64 m)
Treatment: Washed
Varietal: Arabica Tippecka
Brewed flavor: clean, not as rich as the last cup, chocolate, nutty flavors stand out, balanced sweet and sour and bitter.


10. Honduras – barrel fermented (full-bodied)
Barrel fermentation is the hottest treatment of 2019, as coffee beans fermented at low temperatures in barrels can absorb the aromas of wine, creating a full-flavored, wine-like coffee that at one point had the momentum to overtake Cuisinart. Front Street Fine Washed Whisky Sherry barrel-fermented sherry has long been a Honduran icon.
The freshly picked coffee berries are first delicately washed, then placed in sherry-aged casks and fermented at low temperatures for 30-40 days (around 15-20°C) before shade dried. Sherry distilleries use sherry casks in the whisky industry for aging. Sherry is made through a maturation process known as the Solera System. This is where different vintages of sherry are blended and aged after the sherry has been fortified, which gives the sherry its unique flavor. Intense whisky aromas and a creamy vanilla texture are the hallmarks of this bean.


Recommended coffee: Front Street Coffee – Honduran Sherry
Region of origin: Honduras Masaguara
Estate: Hacienda Moca
Altitude: 1500-1700m
Varieties: Cadura, Cadouay, Pacas
Treatment: Delicate washed whisky sherry barrel fermentation
Brewed flavor: Vanilla, creamy aromas on the nose, whisky, berry, almond, and dark chocolate flavors in the mouth, with a maple sugar aftertaste on the finish.