Which Drip Coffee Bag Brands Are the Best? Top 10 Chinese Pour-Over Coffee Brands with Brewing Instructions

With the development of specialty coffee, many coffee enthusiasts purchase pour-over equipment to brew coffee at home. However, these brewing tools are not convenient to carry when heading out to work. The creation of drip coffee bags was specifically for portability, allowing for quick brewing of favorite single-origin coffees. Next, FrontStreet Coffee will recommend some delicious drip coffee bags.

What is Drip Coffee?

Drip coffee involves grinding single-origin coffee beans into powder and sealing them in filter bags. During the brewing process, the small paper tabs on both sides of the filter bag are propped up and hung on the rim of the cup for brewing and extraction, which is why it's named "drip coffee."

According to FrontStreet Coffee's research, the creator of drip coffee was Japan's Yamanaka Industrial Co., Ltd., which applied the concept of tea bags to coffee, thus inventing filter-hanging coffee and applying for a patent. However, their designed drip bags couldn't withstand the weight of brewing coffee and easily lost balance during the brewing process. Therefore, Yamanaka Industrial was unsuccessful in commercializing drip coffee at that time.

It wasn't until 1998 that Japan's Daiki Shoji improved upon the original invention, extending the hanging parts outward so the filter bag could withstand the weight of brewing coffee. Drip coffee then began to spread widely among office workers who loved single-origin coffee at that time. Therefore, many coffee enthusiasts now visit FrontStreet Coffee stores to inquire about drip coffee, so next FrontStreet Coffee will recommend ten of FrontStreet Coffee's most popular drip coffee bags.

1. FrontStreet Coffee Ethiopia Natural Red Cherry Coffee Beans

Region: Yirgacheffe

Altitude: 2000-2200m

Variety: Heirloom

Processing: Natural Processing

Flavor: Tropical Fruits, Strawberry, Berries, Cream

FrontStreet Coffee's Natural Red Cherry coffee beans originate from the famous Yirgacheffe region in Ethiopia. The name "Red Cherry" comes from a local project called the "Red Cherry Project," an initiative proposed by a Dutch green coffee company to improve coffee quality.

This company, called Trabocca, created this project because Ethiopia's coffee quality at the time was inconsistent, leaving little room for price improvement and resulting in very low income for coffee farmers. To genuinely help them, they collaborated with local coffee farmers to launch the Red Cherry Project, solving quality issues from the source. By manually selecting only fully ripe coffee cherries and purchasing them at higher prices, this approach encouraged coffee farmers to focus on quality, cultivating better-quality coffee.

This FrontStreet Coffee Yirgacheffe coffee bean is processed using traditional and ancient natural methods. This FrontStreet Coffee Yirgacheffe Natural Red Cherry is manually selected from fully ripe fruits, with whole coffee cherries placed on raised beds for natural drying, effectively avoiding the earthy flavors that can occur when dried on cement floors. The coffee cherries slowly absorb flavor compounds during drying. Throughout the drying process, cherries gradually lose moisture until they dry to a deep brown color, then the coffee cherries are collected for storage. Therefore, this FrontStreet Coffee Natural Red Cherry coffee bean has distinct fruit aromas, full acidity, and a rich, thick body.

2. FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Marcala

Estate: Moca Estate

Altitude: 500-1700 meters

Variety: Caturra, Catuai, Pacas

Processing: Refined Washed + Whiskey Sherry Barrel Fermentation

Flavor: Vanilla Cream, Fermented Wine Aroma, Nutty Dark Chocolate, Maple Sweetness

This FrontStreet Coffee Honduras Sherry coffee bean is greatly loved by coffee enthusiasts because its flavor carries whiskey wine notes while tasting like vanilla cream, making it very charming. Therefore, coffee enthusiasts strongly hope that FrontStreet Coffee will launch this FrontStreet Coffee Sherry coffee bean as a drip coffee. This FrontStreet Coffee Honduras Sherry coffee bean is also one of the "ingredients" in FrontStreet Coffee's Sunflower Warm Consciousness blend used for espresso production in-store, all of which testifies to its popularity.

Because Honduras Sherry coffee beans use whiskey barrels, the whiskey barrel flavor is very rich. It smells like intoxicating wine aroma, with rich vanilla cream on entry, and persistent liquor-filled chocolate flavors in the aftertaste.

The processing method involves first performing refined washed processing on freshly harvested coffee fruits, then placing them in sherry barrels for long-term low-temperature fermentation lasting 30-40 days (temperature approximately 15-20°C), and finally drying the coffee beans. Sherry barrels are those used by sherry bodegas in the whiskey industry for aging. The production process of sherry wine involves the Solera System aging process. This process refers to the procedure of mixing and aging sherry wines of different vintages after fortification, which is also what creates sherry's unique flavor characteristics.

3. FrontStreet Coffee Indonesia PWN Gold Mandheling Coffee Beans

Region: North Sumatra, Aceh Gayo Mountains

Company: PWN

Altitude: 1100-1600 meters

Variety: Ateng

Processing: Wet-Hulled

Flavor: Herbal, Caramel, Dark Chocolate, Thick and Clean, High Balance, Persistent Finish

The standard specification for this FrontStreet Coffee Indonesia PWN Gold Mandheling coffee bean is 18 mesh or larger, with fewer than 3 defective beans (in 300g green bean samples), belonging to the highest G1 grade, with a deep green color and uniform flat bean shape. Additionally, qualified Gold Mandheling coffee beans must undergo three manual screenings and one machine screening. FrontStreet Coffee found that this processing not only eliminates the characteristic earthy impurities of regular Mandheling but also makes the coffee taste cleaner and brighter.

The creation of the wet-hulled method came about because Indonesia's local climate is very humid with many rainy days, making sun-drying impossible, while economic conditions couldn't support the high costs of washed processing. For these various reasons, the wet-hulled method with distinct local characteristics was developed.

The wet-hulled method involves sun-drying with parchment for 2-3 days during the regular washed processing until moisture content reaches 20-24%, then hulling the parchment. This processing method also leads to very high defect rates. FrontStreet Coffee believes that Indonesia's coffee industry is developing rapidly now, and the reason for retaining the wet-hulled method isn't just economic and climatic issues, but more because the wet-hulled method has become synonymous with Indonesia, representing a local specialty image. However, there are now natural-processed Mandheling coffees too. FrontStreet Coffee has added this FrontStreet Coffee Natural Mandheling coffee bean, which belongs to a relatively niche series with less popularity than wet-hulled Mandheling, but interested coffee enthusiasts might want to give it a try.

4. FrontStreet Coffee Panama Geisha "Flora" Coffee Beans

Region: Boquete

Altitude: 1600 meters

Variety: Caturra, Catuai, 70% Geisha

Processing: Washed

Flavor: Citrus, Berries, Tea Aroma, Jasmine

This FrontStreet Coffee Panama Geisha "Flora" coffee bean contains 70% Geisha coffee, plus Catuai and Caturra, grown in the famous Baru Volcano region of Boquete. The coffee grows at an altitude of 1600 meters, with the region benefiting from microclimates, fertile volcanic soil, abundant rainfall, and significant day-night temperature variations. Meticulous harvesting and precise processing give this FrontStreet Coffee Panama Geisha "Flora" coffee Geisha's floral aromas, citrus flavors, and gentle acidity. Even more surprisingly, despite having excellent quality and characteristics, the price is very approachable, allowing people to experience Panama Geisha flavors at great value.

Some might question whether Geisha blends can be considered single-origin coffee beans, so FrontStreet Coffee offers this example: Ethiopian coffee beans vary in size because Ethiopia has numerous local coffee varieties, so they are mixed cultivation and mixed harvest. However, as long as this mixed harvesting occurs within the same region, they can be called single-origin coffee beans. FrontStreet Coffee's Panama Geisha "Flora" follows the same principle. FrontStreet Coffee believes that Ethiopian beans can be called natural blends, while "Flora" can be called post-harvest blends.

This FrontStreet Coffee Panama Geisha "Flora" coffee bean uses washed processing. The process first screens out poor-quality coffee cherries, then uses machines to separate the fruit skin and coffee seeds, leaving only coffee beans with the inner fruit skin. At this point, the beans still have a mucilage layer, then the coffee beans are placed in water tanks for fermentation, about 18-36 hours in the tanks, allowing fermentation to break down the mucilage. Finally, workers use tools to scrub back and forth, utilizing water flow and friction between beans to wash the coffee beans until smooth.

5. FrontStreet Coffee Brazil Red Bourbon Coffee Beans

Region: South Minas

Altitude: 1000 meters

Variety: Red Bourbon

Processing: Pulped Natural

Flavor: Nuts, Chocolate, Cream, Peanut, Caramel

Brazil is currently the world's number one coffee-producing country, making its coffee indispensable in classic coffee flavors. Bourbon variety coffee beans were also discovered in Brazil, so Brazil Red Bourbon coffee beans naturally have excellent flavors. According to FrontStreet Coffee's understanding, Bourbon varieties grown at high altitudes typically have better aromas and bright acidity, with wine-like flavors when tasted.

This FrontStreet Coffee Brazil Red Bourbon uses pulped natural processing. Before 1990, Brazil used natural processing. This was the culprit causing Brazilian beans to easily pick up earthy and rotten wood flavors, because during the 2-3 week sun-drying process, improper fermentation led to mold and off-flavors, a long-criticized problem that severely damaged Brazil's coffee image.

After 1990, Brazilian research institutions developed the pulped natural method based on Brazil's drier climate characteristics to shorten processing time. The pulped natural processing first screens the coffee beans, selects high-quality coffee fruits, removes the skin, pulp, and some mucilage, then sun-dries with a small amount of mucilage for 1-3 days, followed by machine drying until moisture content reaches 12%, then transfers to storage containers for aging. This processing method reduces the previous off-flavors of Brazilian beans while enhancing fruit aromas and sweetness.

6. FrontStreet Coffee Colombia Washed Huila Coffee Beans

Region: Huila

Altitude: 1500-1800 meters

Variety: Caturra

Processing: Washed

Flavor: Nuts, Dark Chocolate, Caramel, Gentle Fruit Acidity

As the world's third-largest coffee producer, Colombia is known for its smooth mouthfeel and rich nutty chocolate flavors.

Huila is a famous local coffee-producing region in Colombia, with mountainous terrain where coffee is mainly grown on the slopes of valleys. High altitude, cool climate, and volcanic soil are all excellent conditions for growing coffee. The valley slope climate not only keeps cold winds out but also provides abundant rainfall, making it a uniquely privileged coffee region. FrontStreet Coffee also offers this FrontStreet Coffee Colombia Huila coffee bean as Frontsteet's daily coffee and Frontsteet's drip coffee for coffee enthusiasts to enjoy. Colombian coffee mainly uses manual harvesting of fully ripe coffee beans, and the vast majority of coffee beans use washed processing.

7. FrontStreet Coffee Guatemala Huehuetenango Coffee Beans

Region: Huehuetenango

Altitude: 1500-2000 meters

Variety: Bourbon, Caturra, Catuai

Processing: Washed

Flavor: Nuts, Lemon Peel, Berries, Citrus

Guatemala is a country of volcanoes, with very diverse microclimates and volcanic formations. Coffee is grown at altitudes above 1500 meters, providing ideal conditions for high-quality coffee. Therefore, Guatemala's coffee has rich juice-like mouthfeel, with smoky flavors being a unique characteristic of the country's coffee. Guatemala has eight major producing regions, divided into five volcanic regions and three non-volcanic regions. The Huehuetenango region is one of the three major non-volcanic regions and is also a very well-known coffee-producing region. FrontStreet Coffee selected this Qianjie Guatemala Huehuetenango coffee bean because it can express the regional flavors where Guatemalan fruit acidity and nuts merge.

Guatemala's processing methods are mainly washed, with a small amount being natural.

8. FrontStreet Coffee Yunnan Small Bean Coffee

Region: Yunnan, Baoshan

Altitude: 1200 meters

Variety: Catimor

Processing: Washed Processing

Flavor: Melon Aroma, Sweet Melon, Brown Sugar, Plum Acidity, Tea Sensation

This FrontStreet Coffee Yunnan Small Bean coffee bean from Baoshan uses the Catimor variety, which is currently the most widely planted coffee variety in Yunnan. Catimor is a cross between Arabica and Robusta species. The Robusta species has good leaf rust resistance and rich oils, high yield, and is easy to cultivate. After hybridizing with Arabica's Typica, Catimor gained 25% Robusta genes, improving leaf rust resistance while retaining rich oils and partially inheriting Typica heirloom's rich flavors. However, because Timor is a Robusta variety, although hybridized with Caturra, it didn't inherit Arabica genes, making its flavor relatively plain with prominent bitterness.

This FrontStreet Coffee Yunnan Small Bean coffee uses washed processing, expressing tea sensations and melon aromas in flavor, with rounded acidity in mouthfeel, nutty sensations, obvious sweetness in the finish, and long caramel-sweet aftertaste.

9. FrontStreet Coffee Rwanda Gishamwanda

Region: Nyamasheke

Altitude: 1700-2000 meters

Variety: Catimor

Processing: Washed Processing

Flavor: Plum, Citrus, Berries, Nuts, Honey

Rwanda is one of Africa's famous coffee-producing regions and is known as the "Land of a Thousand Hills" due to its many hills. This means that local coffee trees are planted at altitudes between 1700 and 2000 meters on mountains.

Having excellent coffee-growing conditions, the grown coffee has gentle acidity and moderate body, with a rounded mouthfeel. Therefore, FrontStreet Coffee believes that Rwandan coffee is not as acidic as typical African coffees—more balanced than Kenyan coffee while having clear flavor characteristics and the balance of American coffees. Through cupping, FrontStreet Coffee finds that FrontStreet Coffee's Rwandan coffee has bright acidity with fresh citrus-like aromas.

10. FrontStreet Coffee Costa Rica Tarrazú

Region: Tarrazú

Altitude: 1500 meters

Variety: Caturra, Catuai

Processing: Washed

Flavor: Sweet Orange, Honey, Toffee, Nuts

Costa Rica is the first Central American country to cultivate coffee, and its coffee has always been characterized by balanced flavors, rich chocolate, and smooth mouthfeel. The Tarrazú region is located south of the capital San José and is one of Costa Rica's most valued and famous coffee-producing areas. Costa Rica is famous for honey processing, but FrontStreet Coffee chose this washed Tarrazú coffee as Frontsteet's drip bags and Qianjie's daily coffee beans because this FrontStreet Coffee Costa Rica bean can express rich body, smooth mouthfeel, intense chocolate and nut flavors, moderate acidity, and enticing aromas, which also represents the main flavor profile of Costa Rica's coffee-producing regions.

The above are the ten most beloved drip coffee beans recommended by FrontStreet Coffee. We hope this article helps coffee enthusiasts who want to select drip coffee.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473