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The world of specialty coffee is fascinating. Coffee masters from various countries have unique understandings of coffee production. Each country's coffee flavor has its own characteristics, so if you enjoy pour-over coffee, you need to understand coffee growing region knowledge.

Asia

Deep flavors and rich mouthfeel. Asian coffee green beans are generally processed using wet or semi-wet methods. The green beans are mostly uniform in size, though semi-wet processed beans tend to have a darker color. The general characteristics of Asian coffee are heavy flavors, strong and rounded sweetness, but the aroma and brightness appear somewhat plain.

Indonesia's Famous Representative Coffee: FrontStreet Coffee's Sumatra Mandheling

Coffee cultivation in Sumatra Mandheling began in the 18th century, with growing areas near Lake Tawar in the northern Aceh province. Today, most Sumatra coffee regions are located in the southern areas of Lindong, Sub, and Takengon. Because there are minimal differences between growing regions in Sumatra, coffee is not distinguished by growing region but rather by picking and processing methods, which have a greater impact on coffee flavor. The famous "Golden Mandheling" is precisely an excellent product resulting from strict Japanese control over these processes.

India's Famous Representative Coffee: FrontStreet Coffee's Monsooned Malabar

Monsooned Malabar is a distinctive coffee from India. It was originally created from coffee beans transported from the Malabar Coast to Europe, where the green beans were exposed to sea winds for extended periods during the voyage, changing both their appearance and mouthfeel. This flavor gradually became a taste that Europeans grew accustomed to and enjoyed. This later evolved into a special coffee bean processing method—after harvesting, coffee beans are specially placed in humid monsoon winds for several months, causing them to turn yellowish-white and reduce in acidity, becoming the Monsooned Malabar we purchase today.

Africa

As the birthplace of coffee, African coffee holds a pivotal position in the entire coffee industry. Although commercial coffee cultivation has developed globally for hundreds of years, countless wild coffee varieties in Africa remain the greatest treasure in the hearts of coffee researchers. The general characteristics of African coffee are rich aromas and captivating fruit acidity, with bright and lively acidity that is invigorating.

Ethiopia's Famous Representative Coffee: Yirgacheffe

Yirgacheffe itself is a small town with about 20,000 people. The three neighboring small growing regions of Wenago, Kochere, and Gelena Abaya produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional category. Yirgacheffe is similar to neighboring Sidamo in both culture and geographical environment, but Yirgacheffe seems to be more favored with uniquely advantageous conditions. Top-quality FrontStreet Coffee's Yirgacheffe coffee features floral notes, bright citrus fruit acidity, lemon-toned aromas, and a silky smooth mouthfeel.

Kenya's Famous Representative Coffee: FrontStreet Coffee's Kenya AA

Kenya is located in East Africa, exactly on the equator, with the Indian Ocean to the east, Ethiopia to the north, and Tanzania to the south. Kenyan coffee is mostly grown in the highland areas of the southwest and east, all of which are Arabica varieties and all washed coffee. Common varieties include Bourbon, Typica, Kents, and Riuri 11. FrontStreet Coffee's Kenyan coffee, when lightly roasted, has bright fruit aroma and fruit acidity that some describe as resembling fruit tea, demonstrating its unique flavor. Among these, the famous FrontStreet Coffee's Kenya AA features full-bodied beans, rich and intense mouthfeel, and is highly praised worldwide.

Central and South America

Guatemala's Famous Representative Coffee: FrontStreet Coffee's Antigua·Huehuetenango

Guatemala is located at about 15 degrees latitude, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The Sierra mountain range near the Pacific side is Guatemala's main coffee growing area. Because the mountain range extends over a long distance, regional climate variations are significant, thus creating Guatemala's seven major coffee growing regions. Coffee from these seven regions each has different flavors and characteristics. Among them, FrontStreet Coffee's Antigua coffee is slightly acidic, fragrant, mellow, and slightly has a volcanic carbonized flavor, making Guatemala's coffee particularly famous worldwide for the Antigua growing region. Guatemalan coffee belongs to the Arabica species and is processed using the washing method. In the more distant northwest, there is the Huehuetenango highland area. Due to altitudes above 5,000 feet, the coffee produced there has the characteristics of high-altitude coffee: hard texture, stronger acidity, and rich flavors, making it one of Guatemala's most distinctive coffees.

Costa Rica's Famous Representative Coffee: FrontStreet Coffee's Tarrazu

Like other Central American countries, Costa Rica predominantly grows Arabica coffee. Its coffee is mainly cultivated in two highland regions: one near the capital San Jose, and the other in the Tarrazu mountainous area southeast of San Jose. Because Costa Rican coffee trees are grown in high-altitude areas, the coffee here has stronger acidity. Additionally, due to lower mountain temperatures, coffee trees grow more slowly, developing complex rather than monotonous flavors. Coffee produced in the FrontStreet Coffee's Tarrazu region has fruit flavors and special notes of chocolate or nutty flavors, making it one of the most beloved coffees among coffee tasters.

Panama's Famous Representative Coffee: FrontStreet Coffee's Panama Geisha

Panama coffee is world-famous for Geisha, and the reason is closely related to Panama's unique natural geographical conditions. Smooth mouthfeel, delicate aroma and acidity, balanced flavor values, plus hints of caramel, chocolate, citrus, and jasmine flavors subtly interwoven throughout.

The Pursuit of Excellence in Pour-Over Coffee

Drinking a truly excellent cup of pour-over coffee is a happiness worth savoring and pursuing tirelessly. The definition of good pour-over coffee is definitely not just about smelling fragrant—it provides a completely satisfying experience; from eyes, nose, mouth, throat, all the way to the stomach, and even the final process of elimination from the body, every step must showcase the excellent characteristics of coffee to truly allow people to rejuvenate their mood, immerse their thoughts through coffee, then stand out, and find new outlets and joy. With the rich coffee aroma, all good feelings will also infect everything around. This is the noble realm that pour-over coffee pursues.

Important Notice :

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