Latin American Coffee Varieties and Flavor Characteristics Latin American Coffee Price List 2020

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FrontStreet Coffee believes that all coffee enthusiasts have more or less tasted coffee from Latin America. Today, FrontStreet Coffee will focus on the coffee growing regions and characteristics of Latin America to provide you with an educational overview.

Geographical Overview of Latin America

Latin America refers to the American regions south of the United States and the continent located between 32°42' north latitude and 56°54' south latitude.

So how did coffee enter Latin America? FrontStreet Coffee is here to tell you!

According to FrontStreet Coffee's understanding, in the 17th century, coffee cultivation and production were monopolized by Arabs, making it extremely valuable in Europe, where only the upper class could enjoy coffee. It wasn't until 1690 when a Dutch captain sailed to Yemen and obtained several coffee seedlings, successfully planting them in the Dutch East Indies (now Indonesia). In 1727, the wife of a diplomat from Dutch Guiana gave several coffee seeds to a Spaniard stationed in Brazil. Brazil's climate was very suitable for coffee growth, and this Brazilian's attempt at coffee cultivation achieved excellent results. From then on, coffee spread rapidly throughout Latin America, and eventually, due to mass production, the price of coffee decreased, making it a daily beverage for Europeans.

Coffee is widely cultivated throughout Latin America, with Brazil's coffee production ranking first in the world.

Flavor Characteristics of Latin American Coffee

The flavor characteristics of Latin American coffee beans are known for their balance and body. FrontStreet Coffee believes that unlike the herbal richness of Asian coffee growing regions (such as FrontStreet Coffee's Yunnan small-grain coffee), Latin American coffee beans typically present flavors of cocoa and dark chocolate.

However, different processing methods can somewhat affect coffee flavor, but the main flavor remains the same. Latin American coffee beans are predominantly processed using the washed fermentation method, while Brazil mostly uses the semi-dry (pulped natural) processing method, with beans that are relatively large and complete.

Next, FrontStreet Coffee will introduce coffee enthusiasts to the characteristics of coffee from different countries and regions in Latin America!

Regional Divisions and Geography

Latin America includes four parts, with a total of 33 countries and several non-independent regions. These four parts are: Mexico, Central America, South America, and the West Indies. Its terrain is complex - Mexico is basically a grassland area known as the Mexican Plateau. Central America is a mountainous region. The West Indies are also predominantly mountainous. On the western Pacific coast of South America rises the Andes Mountains. East of the Andes, plains and plateaus alternate, including from north to south: the Orinoco Plain, Guiana Highlands, Amazon Plain, Brazilian Plateau, La Plata Plain, and Patagonia Plateau. At the same time, the climate is very humid, making it the most humid continent in the world, thus very suitable for coffee cultivation.

Latin American coffee selection generally uses manual methods. The main basis for selection is the fullness and uniformity of coffee particles, which are then graded. Generally, full and uniform coffee particles are easier to preserve.

FrontStreet Coffee also believes that only the fullest and most uniform coffee beans can be roasted to represent the highest quality and most superior coffee of that region. The coffee varieties grown in Latin America are mainly Bourbon, Caturra, Mondo Novo, and Typica, with some production of giant Maragogipe beans as well.

Next, FrontStreet Coffee must introduce the most representative coffees from Latin America, distinguished by country and region!

Guatemala

Guatemala is located in the Central American isthmus, with many high mountains and plateaus formed by volcanoes. Due to the high altitude, it can produce high-quality, strictly hard (SHB) coffee beans, making it the world's 9th largest coffee bean producer. Guatemala's main coffee growing regions include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, Acatenango, and others. Coffee beans produced in Guatemala, which has seven coffee-growing regions, are all Arabica, located in highland terrain under subtropical climate conditions, with abundant and stable rainfall, and fertile volcanic ash soil, providing extremely suitable natural environmental conditions for coffee cultivation throughout the country.

This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions has enriched the soil in the Antigua region with minerals. Volcanic pumice retains moisture, overcoming the drawback of low rainfall in the Antigua region; dense shade trees prevent occasional frost damage. Therefore, the coffee cherries from this region have rich wet aroma, good balance, high sweetness, and delicate body.

FrontStreet Coffee Guatemala Huehuetenango

Country: Guatemala
Region: Huehuetenango
Altitude: 1500-2000m
Varieties: Bourbon, Caturra, Catuai
Processing: Washed processing
Flavor: Citrus, berries, nuts, fruit tea

The Huehuetenango region is located in the northwestern highlands of Guatemala and is famous for producing excellent quality beans. FrontStreet Coffee believes that the coffee flavor from this region has rich fruit notes with balanced acidity and sweetness.

According to common knowledge of geography and meteorology, everyone knows that in higher altitude environments, coffee grows more slowly, which is more conducive to the accumulation of nutrients. However, if the altitude is too high, coffee trees may suffer from frost due to low temperatures and may even be unable to survive.

However, according to FrontStreet Coffee's understanding, even when coffee cherries grown in the Huehuetenango region are planted at altitudes of nearly 2000m, frost phenomena rarely occur. Instead, the high but not cold growing environment creates high-quality strictly hard beans. This is entirely thanks to the warm, dry air blowing from the Mexican plains, which protects the coffee trees here from frost. FrontStreet Coffee believes it is precisely these geographically blessed conditions that create such excellent flavors.

FrontStreet Coffee Guatemala Flor

Country: Guatemala
Region: Antigua
Altitude: 1200-1600m
Varieties: Bourbon, Caturra, Catuai
Processing: Washed processing
Flavor: Floral, fruity, soft acidity

The Antigua region itself is the most famous among Guatemala's seven coffee regions. With high altitude, unique volcanic soil, and shade-grown cultivation, coffee beans from the Antigua region have a unique regional flavor.

According to FrontStreet Coffee's understanding, Flor is a brand bean under La Minita company, with its growing region located in Antigua, Guatemala - a highland surrounded by active volcanoes at an altitude of 1850 meters, making it the country's most award-winning and famous region.

Antigua has little rainfall in summer and occasionally experiences frost due to excessive cold in winter, conditions actually not suitable for coffee tree growth. Fortunately, located in an active volcanic zone, volcanic pumice that falls into the soil after eruptions, when cooled, has many fine pores that are very good at retaining moisture. Combined with a large number of shade trees planted in the estate, coffee trees are protected from cold damage in winter. FrontStreet Coffee believes these factors that overcome adverse conditions, combined with the large temperature difference between day and night, have created Antigua's unique microclimate, which in turn gives the coffee beans here a subtle smoky flavor and rich fruit aroma.

Brazil

Brazil is the world's largest coffee producer and also the world's second-largest coffee consumer (the first being the United States). Although Brazil faces more natural disasters than other regions, FrontStreet Coffee believes its available planting area is sufficient to compensate.

Brazil has 21 states, with 17 states producing coffee. However, four states have the largest production, accounting for 98% of Brazil's total production. They are: Paraná, São Paulo, Minas Gerais, and Espírito Santo states. The southern Paraná state has the most astonishing production, accounting for 50% of total production.

According to FrontStreet Coffee's understanding, Brazil has many large farms that manage vast coffee plantations. They use machine harvesting and machine drying, with high automation efficiency. However, overly mechanized production makes them focus only on quantity rather than coffee quality; completely disregarding flavor. Therefore, many specialty coffee companies simply don't sell Brazilian beans to avoid devaluing themselves.

However, Brazil later made considerable efforts to improve coffee quality, continuously cultivating and improving Arabica varieties, and changing coffee bean processing methods according to dry and wet climate conditions to present the best regional flavors. Therefore, FrontStreet Coffee believes that Brazil still has many high-quality coffees.

Brazil's coffee growing areas are mainly dominated by two types of terrain: one is the Brazilian Plateau at altitudes above 500 meters, and the other is the Brazilian Plain below 200 meters. The main cultivated and well-known varieties are Bourbon (including Yellow Bourbon, Red Bourbon, and Flat Bean Santos).

Brazil's common processing methods include natural, semi-dry (pulped natural), and washed. Generally, high humidity production areas use washed processing, while low humidity areas use natural or semi-dry processing.

Below are FrontStreet Coffee's current Brazilian coffee bean varieties:

FrontStreet Coffee Brazil Queen

Country: Brazil
Region: Mogiana
Altitude: 1400-1950
Varieties: Yellow Bourbon
Processing: Semi-dry (pulped natural)
Flavor: Nuts, cream peanuts, fermented fruit flavor, sucrose

This coffee comes from Fazenda Rainha (Queen Farm), a 280-acre estate located in an ancient volcanic valley in Brazil called Vale da Grama.

In 2011, the farm won the championship in Brazil's COE competition. Fazenda Rainha belongs to the renowned and respected coffee family Carvalho Dias family. The four major estates under Carvalho Dias have won awards every year since the first Brazil COE competition in 1999, winning more than 12 awards in 7 years. In 2004, they even swept the championship, 9th place, 11th place, and others, among many large and small estates in Brazil.

The farm is a member of a medium-scale farm organization in the local Grama Valley, mainly exporting specialty coffee of the Bourbon variety. Environmental protection is quite thorough. Due to the higher altitude and non-plain terrain, machine harvesting cannot be used, so all fruits are harvested entirely by hand. Low-yield, high-quality Bourbon varieties are planted as the essence of Brazilian premium coffee. Therefore, FrontStreet Coffee believes that this farm's coffee best represents Brazil's high-quality coffee.

FrontStreet Coffee Brazil Red Bourbon

Country: Brazil
Region: South Minas
Altitude: 700-1200
Varieties: Red Bourbon
Processing: Semi-washed
Flavor: Tropical fruit aroma, high sweetness

South Minas, with its hilly terrain at altitudes of 700m-1200m, is Brazil's earliest coffee production area. Due to rising labor costs, most harvesting is now done mechanically, and it was also the earliest area for coffee commercialization. We can see many large exporters established here. The Bahia production area in northern Brazil mainly produces washed Brazilian coffee, while the Espírito Santo production area near the coast is Brazil's main export region for Robusta varieties.

FrontStreet Coffee will briefly explain what Red Bourbon coffee is. According to FrontStreet Coffee's understanding, Bourbon coffee was first cultivated on Réunion Island, which was also called Bourbon Island before 1789. Bourbon is a sub-species that mutated from Typica and, along with Typica, belongs to the oldest existing coffee varieties. When green fruits ripen, they present a bright red color.

After Red Bourbon coffee trees flower and bear fruit, the color change of coffee cherries follows: green > light yellow > light orange > mature red > darker red when fully ripe. Therefore, it is also called "Red Bourbon variety." In fact, Red Bourbon is just what we generally call Bourbon. Simply put, Bourbon is a coffee tree variety belonging to a branch of the Arabica species, generally bearing red fruits, called Red Bourbon. Bourbon grown at high altitudes usually has better aroma, brighter acidity, and even flavors similar to red wine. FrontStreet Coffee recommends that coffee enthusiasts who like red wine flavors might want to try this coffee bean.

Colombia

Colombia is the world's third-largest coffee producer, located in northwestern South America. The country's terrain is roughly divided into two parts: the western Andes mountain region and the eastern Llanos (Orinoco) plains. Coffee cultivation is distributed along the Andes Mountains from south to north, with coffee regions divided into four major regions: northern, central, southern, and eastern.

Climate varies by topography. The southern part of the eastern plains and the Pacific coast have a tropical rainforest climate, mountains at altitudes of 1000-2000 meters have a subtropical climate, and the northwest has a tropical savanna climate.

FrontStreet Coffee believes that Colombian coffee's body is not as strong as Brazilian coffee, and its acidity is not as bright as African coffee. It has good balance, with both nutty flavors and fruity acidity tones.

Below are FrontStreet Coffee's current Colombian coffee bean varieties:

FrontStreet Coffee San Jose Estate

Country: Colombia
Region: Caldas
Altitude: 1750m
Varieties: Castillo
Processing: Refined washed rum barrel fermentation processing
Flavor: Rum, liquor-filled chocolate, tropical fruits, maple syrup

FrontStreet Coffee believes that at this point, some coffee enthusiast friends might ask what rum barrel fermentation processing is and how it came about. This involves an interesting little story, so let FrontStreet Coffee educate you!

Finca San Jose is located in Caldas province, Colombia. The estate's owner, Monsalve Botero, is already the third generation, dedicated to promoting Colombian coffee, breaking through and trying to take a different path between traditional production and modern specialty coffee trends. On one occasion, while accompanying a gentleman who makes rum, as he filled barrels with original wine and let it mature, she had a sudden inspiration: what if she put green coffee beans into oak barrels? Would they absorb oak barrel flavors like the original wine, achieving barrel aging effects?

With this concept, owner Monsalve Botero began putting green beans into rum barrels of different ages for winemaking-style low-temperature fermentation since 2013, with varying fermentation times. Through experimentation, she selected the most suitable barrels and fermentation lengths, successfully finding the optimal combination to achieve special and satisfying flavors, thereby creating a rum barrel fermentation process different from traditional washed processing. Thus, this coffee bean was born and has been passed down to this day.

FrontStreet Coffee Colombia Isabella

Country: Colombia
Region: Huila
Altitude: 1760m
Varieties: Pink Bourbon
Processing: Semi-washed
Flavor: Citrus, floral, honey, fruits

Huila province is located in the southern part of the central mountain range in Colombia and is the country's most famous specialty coffee producing region. This area is hilly terrain surrounded by mountains, with cultivation altitudes above 1500 meters. Colombia's most important rivers converge here, bringing abundant water resources and water vapor.

FrontStreet Coffee will next introduce Pink Bourbon. Pink Bourbon was first planted in the Huila region. Initially, it was mixed with other Bourbon and Caturra varieties, but later it was harvested and processed separately. When coffee cherries ripen, they present a romantic pink color. However, maintaining this pink color is very difficult because the final color of coffee fruits is determined by recessive genes in pollen grains. Among the hybridized pollen grains, there are both yellow genes tending toward Yellow Bourbon and red genes tending toward Red Bourbon, all of which are recessive genes that easily interfere with each other. Therefore, Pink Bourbon is a very rare variety. Just for its rarity, FrontStreet Coffee recommends that coffee enthusiast friends give it a try!

FrontStreet Coffee Colombia Flower Moon Night

Country: Colombia
Region: Huila (Esvedo Garden Farm)
Altitude: 1800m
Varieties: Caturra
Processing: Anaerobic natural processing
Flavor: Strawberry, peach, fermented wine aroma, chocolate, fruit wine

This bean uses anaerobic slow natural processing and comes from a farm called Esvedo Garden in the Huila region of Colombia. Speaking of anaerobic processing, FrontStreet Coffee feels that anaerobically processed coffees have indeed been popular in recent years. Coffees processed this way often show rich aromas, bright wine notes, full body, low acidity, and good sweetness, which is impressive.

Next, FrontStreet Coffee will tell coffee enthusiast friends about an interesting little story related to this processing method. Farm owner Ramirez comes from a coffee-growing family and began working in coffee production at the age of 18. He worked in coffee professional positions in the city of Acevedo, later had the opportunity to buy a farm to grow his own coffee, but eventually sold it, and then a year later bought this farm called Esvedo Garden. This farm grows Caturra, a common coffee variety we know.

Caturra is a natural mutation of Bourbon, often featuring refreshing fruit acidity and light sweetness.

The previous owner of Esvedo Garden started a special processing plan three years ago and told Ramirez how to carry out special processing projects. With his passion for coffee cultivation, Ramirez changed the fermentation process that previously couldn't achieve results; he put coffee fruits into sealed fermentation barrels and used low-temperature fermentation to extend the entire fermentation time. With 15-20 days of fermentation, coffee's flavor possibilities increased. Slow drying allowed coffee cherries to develop optimal water activity in this process. On one hand, flavor development improved, and on the other hand, green beans could be maintained longer during seasonal storage cycles. After fermentation, these coffee fruits were then naturally dried. Finally, the Colombia Flower Moon Night coffee bean was born in this fermentation barrel on a flower moon night!

FrontStreet Coffee Colombia Rose Valley

Country: Colombia
Region: Tamesis (Big Tree Estate)
Altitude: 1700m
Varieties: Caturra
Processing: Anaerobic double enzyme washed processing
Flavor: Honey, juicy feel, strawberry

Big Tree Estate is located in the Santander region of Colombia. Farm owner Vargas has been growing coffee at Big Tree Farm for 20 years. At Big Tree Farm, only fully mature, bright red coffee fruits are picked, and floating defective beans are removed through washing, followed by two rounds of anaerobic fermentation with special enzyme group fermentation. At the same time, great attention is paid to the drying process of coffee beans, avoiding excessive temperatures and adopting slow drying methods.

Then FrontStreet Coffee will tell coffee enthusiast friends what anaerobic double enzyme washed processing is. It involves washing to remove floating beans, and finally placing the processed coffee beans in a closed container, injecting carbon dioxide to expel oxygen. In an anaerobic environment, the decomposition speed of sugars in coffee pectin slows down, pH also decreases more slowly, extending fermentation time to develop better sweetness and more balanced flavors in the coffee.

FrontStreet Coffee Colombia Sakura (Paradise Estate)

Country: Colombia
Region: Cauca (Paradise Estate)
Altitude: 2050m
Varieties: Castillo
Processing: Double anaerobic washed processing
Flavor: Spices, tea-like notes, citrus

Cauca province is a Colombian coffee origin-certified region with an average altitude of 1758m, with the highest altitude reaching up to 2100m. The region's topography, precipitation, temperature, and volcanic soil provide suitable conditions for coffee growth. 80% is mountainous, with parallel distributed mountain systems in the eastern and central parts, which are part of the Andes Mountains. The central mountain system includes two main volcanoes, Sotara and Petacas. On its border, similar to other southwestern production regions, Cauca province shows a clear unimodal precipitation pattern, with the dry season mainly occurring from August to September each year. The subsequent rainy season brings a concentrated coffee flowering season, followed by a concentrated coffee harvest season the next year.

According to FrontStreet Coffee's understanding, Paradise Estate (Finca El Paraiso) is a coffee estate that Mr. Diego Samuel began operating in 2008. Initially just a small 2.5-hectare family-style estate, the owner invested the surplus from each year's harvest into coffee agricultural research and continuously studied how to better produce specialty flavors. In 2015, he first participated in local regional competitions and won first place. After becoming famous overnight, he gained recognition from the industry and was more motivated to promote specialty coffee cultivation.

Paradise Estate currently mainly grows Bourbon, Laurina, Gesha, Castillo, and other varieties, and is planning to try more different varieties.

FrontStreet Coffee Colombia Decaf

Country: Colombia
Region: Huila
Altitude: 1750m
Varieties: Typica
Processing: Swiss Water processing
Flavor: Berries, citrus, cocoa, nuts

Some coffee enthusiast friends must have heard the saying that decaf coffee tastes bad, but FrontStreet Coffee believes that decaf coffee doesn't taste bad because of the processing. This is because most decaf coffees select some cheap, commercial-grade coffee beans as raw materials. Modern decaffeination technology is quite complex. In most cases, companies producing decaf coffee naturally tend to prefer high-caffeine coffee bean varieties (such as Robusta beans). Before decaffeination processing, the coffee beans were already not good to drink. Like other coffee beans sold in coffee shops, if decaf coffee beans use high-quality Arabica coffee beans from the start as green beans, then even after decaffeination, decaf coffee can still have very good performance.

The batch of Colombian decaf coffee green beans selected by FrontStreet Coffee is of Supremo grade. In Colombia's coffee bean system, Supremo is the highest grade. Quality is very guaranteed. Interested coffee enthusiast friends might want to try it.

FrontStreet Coffee Colombia Huila (Daily Bean)

Country: Colombia
Region: Huila
Altitude: 1500-1800m
Varieties: Caturra
Processing: Washed processing
Flavor: Nuts, dark chocolate, caramel, soft fruit acidity

The Huila region has mountainous terrain, and coffee is grown on峡谷 slopes, so it has high altitudes suitable for growing high-quality Arabica beans and appropriate temperatures. The climate of the峡谷 slopes not only keeps cold winds out, with mountain breezes bringing coolness without high temperatures, but also has relatively abundant rainfall, making it a uniquely blessed coffee cultivation area.

FrontStreet Coffee believes that Huila coffee beans have full body and heavier texture. They have nutty, chocolate, caramel aromas and smooth, pleasant fruit acidity.

Caturra is a natural mutation of the Arabica variety Bourbon, discovered in Brazil in 1937. Its tree is not as tall as Bourbon, but more compact. Although it inherited Bourbon's bloodline, its disease resistance is relatively weak, but its yield is higher than Bourbon. FrontStreet Coffee understands that although this Caturra variety was discovered in Brazil, it is not suitable for growth in Brazil, so it was not cultivated on a large scale there, but became widely popular in Central and South America, for example in Colombia, Costa Rica, and Nicaragua where Caturra is grown in large areas.

Panama

Panama coffee is world-famous for Gesha. Panama's main coffee growing regions include four: Boquete, Volcan, Santa Clara, and Piedra de Candela.

Boquete region, with an average altitude of 1450 meters, produces the most coffee and best quality in Panama. Well-known estates like Hacienda La Esmeralda, Elida Estate, and Kotowa Estate are located here.

Volcan region, with an average altitude of 2000 meters, has coffee characterized by relatively mild and balanced flavors.

Santa Clara region, with an average altitude of 1500 meters, is near the Panama Canal, making coffee transportation very convenient.

Piedra de Candela region, with an average altitude of 1200 meters, is a region that has gradually received attention in recent years. The industry believes it has potential for developing high-quality specialty coffee.

According to FrontStreet Coffee's understanding, the microclimates of Panama's highlands are the most important resource that makes Panama's unique coffee unparalleled.

These highlands have appropriate microclimates, soil, temperature, and altitude suitable for the sowing, cultivation, and harvesting of various unique coffees. It is these natural conditions that give these coffees multiple flavors such as jasmine, citrus, ripe fruits, berries, caramel, special sweetness, vanilla, and chocolate.

Below are the Panama region coffee beans that FrontStreet Coffee currently has:

FrontStreet Coffee Panama Jenson Geisha

Country: Panama
Region: Volcan (Jenson Estate)
Altitude: 1750 m
Varieties: Geisha
Processing: Natural processing
Flavor: Maple syrup, lemon citrus, apple, rose, dark chocolate, fruit aroma, multi-layered sweet and sour

Jenson Geisha is relatively less heard of in China. According to FrontStreet Coffee's understanding, this is because Jenson Estate mainly focuses on domestic sales and does not export. At this high altitude with nutrient-rich volcanic soil, abundant rainfall, and suitable temperatures, Jenson Estate has gradually become the second largest Geisha-producing estate in Panama, with 50% of the estate planted with Geisha variety coffee trees. This estate not only has a dedicated processing plant to handle its coffee cherries but also puts great effort into roasting to improve the reference value of cupping results.

These efforts have increasingly improved the quality of Jenson Estate's coffee beans. Their results enabled Jenson Estate Geisha to achieve second place in the Panama (BOP) competition.

FrontStreet Coffee Panama Red Label Geisha

Country: Panama
Region: Boquete (La Esmeralda)
Altitude: 1700 m
Varieties: Geisha
Processing: Natural processing
Flavor: Rose, honeysuckle, sweet potato, grapefruit, lemon, black tea, sucrose

La Esmeralda is located on a corner of Baru Volcano, so the coffee beans produced in this area were mostly named after Baru Mountain before becoming famous. The area around Boquete has beautiful scenery, with many leisure hotels, villas, and vacation estates built, even along the important river Rio Caldera. La Esmeralda is located in Jaramillo on the right side of this river, and later moved to Canas Verdes on the left side of the river at higher altitudes to grow coffee. All this is thanks to Rudolph Peterson's decision to purchase this property back then.

What we often hear as Red Label is the specially selected Geisha from La Esmeralda. Selected from Geisha beans grown at altitudes of 1600-1800 meters, with cupping scores above 90 points, from the two regions of Jaramillo and Canas Verdes. It is an independent auction organized by La Esmeralda itself. Only the Geisha batches from designated plots put up for auction are the auction Red Label. Customers often ask whether auction Red Label or regular Red Label tastes better. In fact, non-auction Red Label and auction Red Label come from the same plots, the difference being whether they participate in the auction or not. FrontStreet Coffee believes you don't necessarily have to drink auction-level coffee - first, the price is indeed quite high, and second, if you just want to try it, Red Label is also a good choice.

FrontStreet Coffee Panama Green Label Geisha

Country: Panama
Region: Boquete (La Esmeralda)
Altitude: 1700 m
Varieties: Geisha
Processing: Natural processing
Flavor: Rose, honeysuckle, sweet potato, grapefruit, lemon, black tea, sucrose

The Green Label refers to private collections, not independent competition batches. It's Geisha varieties grown in plots that don't participate in auctions but still have excellent quality. Selected from Geisha beans grown at altitudes of 1600-1800 meters, from different plots in Jaramillo, Canas Verdes, and other regions as micro-lot blends.

People often ask what the difference between Red Label and Green Label is. FrontStreet Coffee gives the most straightforward answer: Red Label can be traced back to which specific plot, while Green Label is a blend that cannot be traced. Due to the blending model, without detailed plot annotations, sometimes Green Label and Red Label can have very similar flavor profiles, but the next batch might be different. FrontStreet Coffee feels that drinking Green Label is like the mood of buying a lottery ticket - perhaps this batch tastes like Red Label. Green Label Geisha is processed using natural/washed methods.

FrontStreet Coffee Panama Washed Blue Label Geisha

Country: Panama
Region: Blend from Jaramillo, Canas Verdes, El Velo
Altitude: 1400-1500 m
Varieties: Geisha
Processing: Washed processing
Flavor: Citrus, lemon, honey, nuts, tea-like notes

FrontStreet Coffee Panama Natural Blue Label Geisha

Country: Panama
Region: Blend from Jaramillo, Canas Verdes, El Velo
Altitude: 1400-1500 m
Varieties: Geisha
Processing: Natural processing
Flavor: Lemon, honey, melon, berries, fermented notes

The Geisha 1500 brand is what we commonly know as Blue Label Geisha. Selected from beans grown at altitudes of 1400-1500 meters, from three different plots: Jaramillo, Canas Verdes, and El Velo. The flavor is slightly floral, with fruit acidity and sweetness, with a less full body. Blue Label Geisha was only available in washed processing. In previous years, Blue Label Geisha was only washed processed, but the 2020 season's Blue Label batch added natural processing.

FrontStreet Coffee Panama Elida

Country: Panama
Region: Boquete (Elida Estate)
Altitude: 1850m
Varieties: Typica
Processing: Natural processing
Flavor: Raisins, peaches, oranges, muskmelon, sucrose, caramel, green tea notes

According to FrontStreet Coffee's knowledge, Elida Estate is the most well-known estate of the Lamastus family, founded in 1918. From the time Robert Lamastus, the founder of the Lamastus family's coffee estates, planted the first coffee tree, it has now gone through a century and witnessed the worldwide popularization of specialty coffee.

Elida Estate has a total area of 65 hectares, more than half of which is located within the Baru Volcano National Park. Only 30 hectares of the estate are used for growing coffee trees, with the rest remaining as original forest.

Coffee is grown at altitudes from 1670 to 1850 meters. In such high-altitude environments, low temperatures delay the ripening period of coffee cherries by about a full month compared to normal ripening periods. Fertile volcanic soil provides ample nutrients for the coffee, and combined with the excellent microclimate brought by Baru Volcano, Elida Estate has repeatedly achieved excellent results in cupping competitions.

FrontStreet Coffee Panama Hartmann

Country: Panama
Region: Volcan
Altitude: 1250-1700m
Varieties: Catuai
Processing: Red wine processing
Flavor: Tropical fruits, nuts, red wine, honey, sucrose

Hartmann's story is as legendary as its coffee.

FrontStreet Coffee will now share with you - Hartmann Estate is located in Santa Clara province, Chiriqui city. The founder was named Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in the Moravia region of Austria-Hungary, now the Czech Republic, and died on May 25, 1970, at the age of 78. When World War I began, he was still a small boy and was abandoned. Thanks to his mother, he was able to hide on a ship bound for Pennsylvania, USA, and escaped danger.

His two brothers both died in the war after joining the army. Luis Hartmann traveled with his friends through several countries until he arrived in Panama in 1911 and settled in Chiriqui province in 1912, mainly active in the Candela region. He built the first small cabin in this primeval forest. Today's Hartmann Estate is a family enterprise founded in 1940 by Ratibor Hartmann (son of Elias Luis).

In 1966, Ratibor married Dinora Sandi from Costa Rica. They had five children together: Ratibor Jr., Alan, Alexander, Alice, and Kelly. Each family member takes on different responsibilities in coffee growth management, harvest processing, and estate tours. This family enterprise has a state-level cupping laboratory and sample roasting room. They cup each batch of coffee fruits with rigorous attitudes and strict standards. This ensures stable quality of Hartmann Estate's coffee and they are always seeking progress. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent output. A family estate that has been growing coffee for over 100 years is itself a legendary story.

FrontStreet Coffee Panama Butterfly

Country: Panama
Region: Boquete
Altitude: 1600 m
Varieties: Catuai, Caturra, Geisha
Processing: Washed processing
Flavor: Citrus, floral, tea-like notes, honey

Panama Butterfly coffee beans have 40%-50% Geisha premium bloodline, composed of three varieties: Geisha, Caturra, and Catuai, grown in the Baru volcanic area of Boquete. Growing in a volcanic area at 1600 meters altitude, the processing plant uses fine washed processing. Panama's special microclimate causes abundant rainfall in this region, with large temperature differences between day and night. Combined with the unique volcanic rock soil of the volcanic area, as well as meticulous harvesting and fine processing, this coffee performs excellently in body, acidity, and floral notes.

FrontStreet Coffee finds it even more surprising that on top of excellent quality, the very affordable price makes this coffee bean's cost-performance explosive.

People might ask if Butterfly is a blend. FrontStreet Coffee can tell you that the three varieties in Butterfly are all from the same origin and same region, so it belongs to single-origin coffee.

Costa Rica

Coffee is an important economic source for Costa Rica, introduced in 1808, with a 200-year cultivation history. One-third of Costa Rica's population is involved in coffee-related industries. Costa Ricans say that coffee changed this country, and they can enjoy a prosperous environment largely thanks to coffee's outstanding contributions. Although Costa Rica's land area ranks third from the bottom among Central American isthmus countries, its economic environment is better than half of the countries. With prosperous people and social stability, they also have the capacity to care about environmental issues, with more than 30 national parks established in the country.

In 1729, coffee was introduced to Costa Rica from Cuba. Today, its coffee industry is one of the best-organized in the world, with yields as high as 1700 kg per hectare. Costa Rica has a population of only 3.5 million but has as many as 400 million coffee trees. Coffee exports account for 25% of the country's total exports. Costa Rica's volcanic soil is very fertile and well-drained, especially in the Central Plateau, where the soil consists of several consecutive thick layers of volcanic ash and volcanic dust. Costa Rica was thus the first country in Central America to grow coffee for commercial value. Coffee is the country's main export commodity.

Costa Rica is located in Central America and was the first country in Central America where coffee was introduced for cultivation, with a long history and a complete system from coffee production to sales.

Located in the Central American isthmus, the volcanic soil is very fertile and well-drained, especially in the Central Plateau. Here, coffee-growing areas have fertile volcanic ash from volcanic terrain, mild and suitable temperatures, and stable, abundant rainfall, making coffee one of the main agricultural products.

With altitudes of 1,200-1,600 meters and harvest season from November to March, this region has three sub-regions: San José, Heredia, and Alajuela.

FrontStreet Coffee also learned that there are three high-altitude volcanoes in the region: Irazu, Barva, and Poas, which provide rich nutrients to surrounding coffee growing areas. Superior microclimate combined with the fertile soil of Poás and Barva volcanoes gives beans in this region excellent characteristics such as chocolate cocoa flavors, bright fruit acidity, and elegant aromas.

FrontStreet Coffee Costa Rica Black Soul

Country: Costa Rica
Region: Central Valley (Las Lajas Estate)
Altitude: 1300-1500 m
Varieties: Caturra, Catuai
Processing: Natural processing
Flavor: Fermented fruit aroma, floral, citrus, plum, fruit tea

The Central Valley region is the earliest area in Costa Rica where coffee was cultivated, before the country's coffee industry developed to other regions. With moderate rainfall and an average annual temperature of 19°C, combined with high altitude, FrontStreet Coffee feels that the local beans are hard, aromatic, smooth, with high acidity, full-bodied, and rich in flavor. As the earliest coffee cultivation area in Costa Rica, Central Valley coffee has rich volcanic soil, so the flavor carries chocolate aroma.

Las Lajas Estate is currently jointly operated by third-generation owner Francisca Cubillo and her husband Oscar. The estate is located in the Central Valley region, not far from the capital, very close to Poas Volcano, at altitudes between 1,250-1,500 meters, with an annual production of about 55,200 kg.

FrontStreet Coffee Costa Rica Mozart

Country: Costa Rica
Region: Tarrazu
Altitude: 1800m
Varieties: Caturra, Catuai
Processing: Raisin anaerobic honey processing
Flavor: Raisin acidity, berries, floral, fermented wine aroma

This is Mozart from the famous "Quartet" musician series of Carnet Estate.

The origin of the musician series is because the owner of Carnet Estate loves classical music, so the coffee beans produced by this estate are all named after musicians. Carnet Estate is located in the highest altitude area of Tarrazu coffee cultivation in Costa Rica. The estate uses Caturra and Catuai coffee beans for raisin honey and washed processing, producing world-renowned musician series coffee beans named "Beethoven," "Bach," "Chopin," and "Mozart," with altitudes between 1700-1950 meters, all SHB grade high-altitude strictly hard beans, with sweet flavors, rich fruit, wine, and tea aromas.

The child prodigy Mozart, who represented the pinnacle of classical music, was尽情地华丽! Gorgeous aroma: emitting elegant floral notes, similar to white flower aromas like orange blossom, which FrontStreet Coffee believes can be felt during brewing. Gorgeous taste: more dark berries, raisins, and trace amounts of red berries, with light plum acidity and gummy bear-like sweetness in the middle and later stages. Still retains floral and sweetness when cooled. Unlike previous versions, the old Mozart coffee beans used yellow Catuai variety processed with red honey, known for exuberant floral aromas. This time, it uses the sweetness of Caturra and Catuai to represent Mozart.

FrontStreet Coffee Costa Rica Bach

Country: Costa Rica
Region: Tarrazu
Altitude: 1950m
Varieties: Caturra
Processing: Raisin honey processing
Flavor: Fermented wine aroma, berries, fruit tea notes

This is Bach from the famous "Quartet" musician series of Carnet Estate.

Bach's music is exquisite, rich in layers, yet clear and organized. The coffee bean named Bach, FrontStreet Coffee believes, has dry aromas of strawberry, blackberry, raisin and other fruit-like aromas, with fruit aromas wafting during brewing. When freshly brewed, floral and fruit aromas are obvious, with rich fruit aroma and sweet-sour feeling upon entry. The middle and later stages carry a light wine aroma, like red wine. When cooled, it has candied fruit sweetness, and the wine aroma becomes more obvious, even plum wine flavors can be detected. Every sip feels like being in the gorgeousness and rigor of Baroque aesthetics.

FrontStreet Coffee Costa Rica Beethoven

Country: Costa Rica
Region: Tarrazu
Altitude: 1800-1950 m
Varieties: Caturra, Catuai
Processing: Washed processing
Flavor: Citrus, berries, floral, light fermented wine aroma

This is Beethoven from the famous "Quartet" musician series of Carnet Estate.

The most famous of romantic classical music is undoubtedly Beethoven. FrontStreet Coffee believes that a coffee bean that makes one think of Beethoven's music naturally has extraordinary flavor. The dry aroma has obvious red berries, with strawberries being most prominent, and emits floral aromas. During brewing, one can feel floral, nectar-like sweetness and green grapes. Beethoven coffee has the sweet and sour feeling of green grapes and red berries upon entry, overall clean and smooth. When cooled, red berries become more obvious. Some foreign coffee blogs even say this is a coffee with summer romantic feelings.

FrontStreet Coffee Costa Rica Mirazu Estate

Country: Costa Rica
Region: Tarrazu
Altitude: 1700 m
Varieties: Geisha
Processing: Natural processing
Flavor: Strawberry, peach, cinnamon, jasmine

Mirazu Estate owner Esteban Sanches graduated from the coffee department of Costa Rica Agricultural University and is a particularly adventurous person. Friends jokingly call his estate the "scientist's estate," and he has become a coffee farmer known as "the scientist." Esteban Sanches likes to approach coffee cultivation from a scientific perspective, continuously learning and adjusting during practice, arranging everything in meticulous detail, from the orientation of coffee seedling planting and row spacing to fertilization sequence.

FrontStreet Coffee understands that estate owner Sanches was originally a family member of La Candelilla estate. Due to his insistence on coffee beans, he independently established an estate called Mirazu. The machines on the estate, from design to assembly, were all done by Sanches himself, and the modified machines have particularly powerful functions. What he's most proud of is that he can use 100 liters of water to process all coffee beans, better protecting water resources. Sanches's roaster and huller are also modified and designed by himself. His huller is different from general ones in that it can process two different beans at once. Because he puts time and energy into researching machines and coffee, nearby farmers call him Dr. Machine and natural processing expert. FrontStreet Coffee also believes this title is well-deserved!

FrontStreet Coffee Costa Rica Fire Phoenix Sapphire

Country: Costa Rica
Region: Central Valley (Fire Phoenix Estate)
Altitude: 1300-1500m
Varieties: Caturra, Catuai
Processing: Natural processing
Flavor: Strawberry, tropical fruits, mint, honey, cocoa, fermented aroma

Fire Phoenix Estate is located in the Central Valley coffee region, the earliest area in Costa Rica where coffee was cultivated. With moderate rainfall and an average annual temperature of only 19°C, combined with high altitude, the beans are hard, aromatic, smooth, with high acidity, full-bodied, and rich in flavor. Fire Phoenix Estate is located in the hilly area of Poas Volcano in the Central Valley, one of the earliest coffee estates in Central and South America to start honey and natural processing.

FrontStreet Coffee also understands that Fire Phoenix Estate is one of the earliest producers in Central and South America to produce honey and natural processed coffee. It is a completely 100% organically grown coffee estate. The owner believes that organic farming methods are better choices for environmental protection and family health, so even though facing many technical and organizational challenges, they still adhere to this belief. The high-quality coffee produced by this estate is very unique, with the biggest characteristic being amazing sweetness! It became famous in 2009 when participating in the specialty coffee competition. During the harvest season, they use techniques often amazing sweetness!

FrontStreet Coffee Costa Rica Rume Sudan

Country: Costa Rica
Region: Rume Valley
Altitude: 1250-1380m
Varieties: Rume Sudan
Processing: Washed processing
Flavor: Citrus, berries, oolong tea, sucrose

The Rume Sudan variety was discovered in 1940 in the Rume Valley of the Boma Plateau in southeastern South Sudan, near the Ethiopian border. It is known to the coffee world by its code RS-510 and is basically a wild coffee variety native to the African tropical forests of the Marsabit Mountains, characterized by bronze-colored leaves.

Until 2015, this Rume Sudan bean gained attention as the competition bean for that year's WBC champion Sasa.

This Rume Sudan coffee variety rarely appears in public view. Although it has relatively strong disease resistance, due to low yield, it is rarely cultivated on a large commercial scale. It is basically used for variety research and development to increase coffee flavor and improve disease resistance.

At the same time, FrontStreet Coffee also understands that Rume Sudan is known to the coffee world by its code RS-510, with bronze-colored leaves as its main characteristic. When breeding experts need to create new coffee varieties, RS-510 can be said to be the most useful Arabica genetic source. For example, after cross-breeding high-yield, poor-flavor variety genes with RS-510, one can usually get varieties with good flavor and better yield, because RS-510's flavor is stunning but its disease resistance is average and yield is very low.

Therefore, finally cross-breeding RS-510 with higher-yield varieties allows coffee farmers to have new hybrids with high yield, strong disease resistance, and drinkable quality. Many well-known modern varieties such as Castillo, Centroamericano, or Colombia were all developed using this technique.

FrontStreet Coffee Costa Rica La Candelilla Geisha

Country: Costa Rica
Region: La Candelilla Estate
Altitude: 1750 m
Varieties: Geisha
Processing: Washed processing
Flavor: Lemon, jasmine, honey, green tea

FrontStreet Coffee understands that La Candelilla Estate is a COE award-winning estate in Costa Rica. Costa Rican Geisha coffee beans are relatively young varieties in the estate, and due to different local conditions and microclimates, they produce different Costa Rican Geisha coffee flavors, but all are equally exquisite. Rich in acidity, with a long aftertaste, carrying obvious almond, plum, citrus, sweet flowers, and berry aromas. La Candelilla, translated as "small candle," is named after the fireflies that light up nearby streams on summer nights.

La Candelilla is famous for its abundant fireflies and is a collection of nine small farms owned and operated by nine Sanchez siblings and their families. They work together in all aspects of production and combine their individual harvests, operated by Hugo and his daughter Marcia - whom they built together in 2000, enabling them to better control quality, efficiency, and costs. Our La Candelilla product is a blend of Caturra and Catuai varieties from all nine farms.

FrontStreet Coffee Costa Rica Tarrazu

Country: Costa Rica
Region: Tarrazu
Altitude: 1950m
Varieties: Caturra
Processing: Washed
Flavor: Sweet orange, nuts, honey

Tarrazu is extremely prestigious in the specialty coffee world and is one of the world's major coffee-producing regions. In the 2014 COE competition, 17 of the 23 listed beans came from the Tarrazu region. Tarrazu is located in the fertile volcanic region of Central America, with humid climate and fertile volcanic rock soil, abundant rainfall throughout the year, high altitude, and dense natural forest shade, providing unique natural growing conditions for coffee. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of coffee beans produced in Tarrazu mountains belong to strictly hard beans (SHB), generally grown at altitudes above 1500 meters.

Honduras

Honduran coffee can be divided into six major regions, mainly located in the western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso regions. Among these, three are main regions:

Montecillos: The highest altitude region in Honduras, with bright and layered coffee flavor, full of rich fruit and sweet aromas, with citrus notes.

Copan: Coffee beans from this region have chocolate flavor, full body, and high sweetness.

Agalta: Coffee beans from this region have balanced honey sweetness and acidity, with chocolate tones.

However, the recently popular Sherry coffee beans and Lychee Lan coffee beans are not from the above six major regions, but from Masaguara, a city in the Intibucá province in southwestern Honduras.

Honduras's coffee industry developed quite late, far behind most neighboring Central American countries. With strong government support and learning from Brazil's development model, Honduras's coffee industry gradually developed. Especially in 2010, the involvement and cooperation of Japanese specialty coffee gave Honduras the potential to transform into a star player. Since 2011, Honduras's coffee production has surpassed Guatemala, becoming the largest coffee-producing country in Central America and ranking among the top ten in world coffee production. Therefore, FrontStreet Coffee believes Honduras's coffee also has unlimited potential!

Below are the Honduras region coffee beans that FrontStreet Coffee currently has:

FrontStreet Coffee Honduras Sweet Orange Estate

Country: Honduras
Region: Marcala
Altitude: 1425m
Varieties: Catuai
Processing: Washed processing
Flavor: Citrus, melon, floral, sucrose, orange peel, nuts, tea-like notes

FrontStreet Coffee understands that Sweet Orange Estate (El Naranjo) is located in Marcala, belonging to the La Paz region, and the coffee produced can be compared with another Honduras region, Santa Barbara.

The estate is named after its shade trees. The shade trees of Sweet Orange Estate are tall wild orange trees.

FrontStreet Coffee Honduras Lychee Lan

Country: Honduras
Region: Masaguara
Altitude: 1500-1700m
Varieties: Caturra, Catuai
Processing: Wine barrel fermentation processing
Flavor: Cream, dark chocolate, honey, lychee, brandy

FrontStreet Coffee's Lychee Lan coffee beans have a rich wine aroma, with solid chocolate flavors in the later stage, leaving a deep impression. In recent years, many processing plants have launched various innovative processing methods. When various processing methods from 90+ were still new, now anaerobic processing, red wine processing, and now oak wine barrel processing methods have become popular. It can be said that more and more new processing methods have made bean flavors much richer. This refined washed brandy barrel fermented Lychee Lan first performs refined washing on freshly harvested coffee fruits, then places them in brandy oak barrels for low-temperature fermentation for 30-40 days (temperature approximately 15-20°C), allowing green coffee beans to absorb the barrel's flavors, and finally shade-dries them. After brandy barrel fermentation processing, the beans have soft lychee and honey sweetness, while also integrating full-bodied brandy wine aroma and oak barrel fragrance.

FrontStreet Coffee Honduras Sherry

Country: Honduras
Region: Masaguara
Altitude: 1500-1700m
Varieties: Caturra, Catuai, Pacas
Processing: Wine barrel fermentation processing
Flavor: Vanilla, cream, whiskey, berries, dark chocolate, maple syrup

Sherry coffee region is located in Masaguara, a city in the Intibucá province in southwestern Honduras, where Moka Estate is the production site for this wine-flavored coffee.

Because of the small quantity of green beans and the use of the popular fermentation processing method in recent years, Honduras Sherry coffee has become one of FrontStreet Coffee's more distinctive bean offerings.

Honduras Sherry coffee beans are grown at altitudes of 1500-1700 meters. FrontStreet Coffee's Sherry coffee is a single blend of Caturra, Catuai, and Pacas varieties. After refined washing, whiskey sherry barrel fermentation, and roasting, FrontStreet Coffee concluded through experimental brewing that Honduras Sherry's brewed flavor表现为 whiskey, berries, almonds, and dark chocolate flavors, with maple syrup aftertaste. After brewing, it has obvious vanilla and cream aromas.

Sherry barrels are barrels used by sherry wineries in the whiskey industry for aging. The sherry production process requires the Solera System aging process. This process refers to the process of mixing and aging sherry of different years after fortification, which is also the unique aspect that forms sherry flavor.

Coffee beans fermented in sherry barrels naturally carry sherry wine flavors, forming an intoxicating and unique taste that has been very popular in recent years.

Jamaica

Jamaica is an island in the Caribbean Sea. Jamaica's Blue Mountain is the highest mountain in the western Caribbean (altitude 2256m, with only below 1700m suitable for coffee cultivation, above that is protected forest). Blue Mountain is located in the coffee belt at 25 degrees north latitude, with fertile volcanic soil, fresh air, year-round rainfall, high humidity, large temperature differences between day and night, regular rainfall plus the island's hazy cloud layers keep coffee trees away from direct sunlight.

Jamaican Blue Mountain coffee beans mainly use the washed method. This is to ensure the standard flavor of Blue Mountain coffee. However, everyone has good fortune this year, as the natural version of Blue Mountain coffee has been successfully produced. This natural processed Blue Mountain coffee can be called an unprecedented innovative attempt. The R&D team went through countless hardships - not only needing permission from Jamaica's Ministry of Agriculture to export non-washed processed green beans, but also multiple visits to learn from excellent estates and adjust processing plans.

Below is FrontStreet Coffee's introduction to Jamaican Blue Mountain coffee:

FrontStreet Coffee Washed Blue Mountain

Country: Jamaica
Region: Blue Mountain
Altitude: 1310m
Varieties: Typica
Processing: Washed
Flavor: Dark chocolate, nuts, cream

FrontStreet Coffee's Jamaican Blue Mountain comes from Clifton Estate. Clifton is Jamaica's oldest coffee production site still in normal operation, and only Clifton Farm in Jamaica has the "Rainforest Alliance" certification.

Before 2019, Clifton Farm's Blue Mountain coffee always used the washed method to process green coffee beans. During processing, the skin and pulp are first removed, allowing fermentation for 12-18 hours. Then the fermented beans are placed in pools and moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until smooth and clean. After washing, the coffee beans are still wrapped in parchment, with a moisture content of 50%, and must be sun-dried to reduce the moisture content to 12-14%, otherwise they will continue to ferment, become moldy and rot.

Afterwards, the coffee beans are screened and then stored in dedicated warehouses.

The washed processing method also ensures that Blue Mountain coffee has rich aroma, balanced taste, without any flavor being too prominent or lacking in its essence.

FrontStreet Coffee Natural Blue Mountain

Country: Jamaica
Region: Blue Mountain
Altitude: 1310m
Varieties: Typica
Processing: Natural
Flavor: Berries, dark cocoa, cream, nuts, brown sugar

Influenced by the market, Blue Mountain coffee conducted natural processing trials in 2019, and first exported small batches of natural Blue Mountain in 2020.

For FrontStreet Coffee, this natural Blue Mountain coffee, because changing the processing method equals changing Blue Mountain's inherent flavor structure. Every time FrontStreet Coffee introduces coffee beans from a certain region to guests, it first recommends washed processed coffee beans because washed processing best represents the flavor of that region.

Of course, Blue Mountain coffee using natural processing is more about following market development.

Conclusion

The above are all the Latin American coffee beans that FrontStreet Coffee currently has. We believe that coffee enthusiasts now have a certain understanding of Latin American coffee.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473