World's Top Five Coffee Beans Ranking Arabica Coffee Brand Chart Which Coffee Beans Taste Best

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The three major beverages in the world are cocoa, tea, and coffee. Among them, coffee was introduced to China only a little over a hundred years ago. However, it has only been in recent years that coffee's development in China has become increasingly significant, with the coffee-drinking population growing larger and larger. FrontStreet Coffee has been growing along with this trend. newcomers to the coffee world can name famous beans from each major continent.

Yirgacheffe

Yirgacheffe is well-known to many beginners in specialty coffee. When it comes to Yirgacheffe, everyone is familiar with Ethiopian coffee beans. As we all know, Ethiopia is the birthplace of coffee. Yirgacheffe was originally a sub-region under the Sidamo production area. Due to the outstanding production methods and flavor of coffee beans from Yirgacheffe town, Ethiopia takes great pride in this, even naming beans from other regions after Yirgacheffe. Therefore, Yirgacheffe was separated from the Sidamo region to become its own distinct category.

The characteristics of Yirgacheffe need no elaboration: its uplifting fruit acidity, clean mouthfeel, and delicate, elegant floral aroma. In Teacher Han Huaizong's "Specialty Coffee Studies," FrontStreet Coffee greatly appreciates the description of Yirgacheffe: "When coffee enters the mouth, a hundred flowers bloom." FrontStreet Coffee's Yirgacheffe Kochere is just like this.

FrontStreet Coffee Yirgacheffe Kochere

Region: Ethiopia Yirgacheffe
Cooperative: Kochere Cooperative
Altitude: 2000m-2100m
Variety: Local heirloom varieties
Processing Method: Washed process
Flavor: Citrus, black tea, floral, cream, caramel, almond

FrontStreet Coffee's Kochere beans, besides offering the main flavor profile of Yirgacheffe, also provide a tea-like sensation. Combined with its citrus acidity, it truly feels like drinking lemon tea. Friends who enjoy lemon tea might want to give this a try.

Kenya

Kenyan coffee is regarded as divine in the eyes of many coffee connoisseurs, a gem of Africa. The varieties of Kenyan coffee were initially introduced as Bourbon and Indian Kent, later introducing Jamaican Blue Mountain Typica varieties grown on Mount Elgon. Today, Kenya's most famous coffee bean varieties are SL28 and SL34. These two varieties were selected, researched, and cultivated from Kenya's National Agricultural Laboratory (formerly the Scott Coffee Research Institute).

SL28 is drought and pest-resistant, suitable for cultivation in medium to high altitude areas. SL34 is suitable for cultivation in high altitude areas with abundant rainfall. In terms of flavor, SL28 and SL34 are quite similar, but SL34 has richer acidity and a fuller mouthfeel.

The characteristic flavor of Kenyan coffee, the origin of its blackberry acidity, comes not only from the phosphate-rich components in Kenya's local soil but also from Kenya's most famous K72 washed processing method.

K72 washed processing method: Coffee cherries are harvested, pulped, and fermented. After 24 hours of fermentation, they are washed clean with water. Then they undergo water soaking fermentation for 24 hours, followed by another wash, repeating this process three times. This achieves a strong fermentation period of 72 hours.

FrontStreet Coffee's Kenya Assalia coffee beans use the K72 washed processing method, resulting in brighter, cleaner flavors with fuller body.

FrontStreet Coffee Kenya Assalia

Region: Kenya Thika
Processing Station: Asali Processing Station
Altitude: 1550m-1750m
Variety: SL28, SL34
Processing Method: K72 washed process
Flavor: Snow pear, dark plum, brown sugar, cherry tomato, plum

Brazil

Brazil is the world's number one coffee-producing country. Brazil's coffee cultivation began over 300 years ago. In the 1720s, a Portuguese captain in Brazil used his charm to win the affection of the wife of the Cayenne governor in French Guiana, successfully bringing coffee seeds into Brazil.

Due to Brazil's lower cultivation altitudes, ranging from 400 to 1600 meters, combined with Brazil's extensive use of sun-drying cultivation methods, coffee cherries absorb sufficient heat to mature early, resulting in Brazilian coffee beans having low density and soft beans, with a characteristic soft bean flavor. This creates a stark contrast with African coffee beans in terms of flavor. Brazilian coffee beans have low acidity, heavy nutty flavors, good chocolate sweetness and body, but with slight woody and earthy notes, and less prominent floral and citrus aromas. FrontStreet Coffee's baristas often recommend Brazilian coffee to friends who dislike acidity, precisely because Brazilian coffee is relatively mild, lacking the wild, assertive rising acidity and citrus aromas of African beans.

FrontStreet Coffee Brazil Queen Estate

Region: Brazil Mogiana region
Estate: Queen Estate
Altitude: 1400m-1950m
Variety: Yellow Bourbon
Processing Method: Natural process
Flavor: Nuts, creamy peanuts, sugarcane, fermented fruits

Indonesia

Indonesian coffee is familiar to many coffee beginners. Among them, Indonesian Kopi Luwak is famous for its rarity and high price. The most accessible Indonesian coffee for the public is none other than Mandheling.

Mandheling coffee is mainly produced in Indonesia's Sumatra region. Indonesian Mandheling coffee has a rich and intense flavor profile with a distinct personality. This characteristic flavor is related to the local coffee bean processing method. Because Indonesia is located in Southeast Asia with abundant rainfall throughout the year and shorter sunshine hours compared to Ethiopia and Brazil, using the natural drying method easily produces fermented or moldy beans. Additionally, local economic conditions are limited, and washed processing requires large amounts of water. Therefore, Indonesian Mandheling often adopts a locally characteristic semi-washed method, known as Wet Hulling.

Wet Hulling, also known as Giling Basah, has the following process: Coffee cherries are pulped and soaked in water for 1-2 hours, then rubbed against each other to remove some mucilage and undergo first drying, at which point the coffee bean's moisture content drops to 20%-35%. Coffee beans with unconsolidated mucilage layers are collected and sent to processing plants for second drying, which reduces the moisture content to around 18%. After the second drying is complete, the parchment layer is removed, and final drying is performed until the moisture content reaches 11%.

Teacher Han Huaizong once described the flavor characteristics of Wet Hulling coffee beans in his book: "This is also a rare processing method in the world, which accidentally created Mandheling's special low acidity, rich body, and mellow aromatic flavor." Through years of cupping different Wet Hulling Indonesian coffee beans, FrontStreet Coffee has found that the coffee has lower acidity, rich mouthfeel, and unique flavors like herbal spices, but the disadvantage is relatively inconsistent quality. Of course, quality inconsistency cannot be entirely attributed to Wet Hulling; in most cases, it might be due to relatively lower quality of some green coffee beans.

FrontStreet Coffee Indonesia Golden Mandheling

Region: Indonesia North Sumatra Aceh Gayo Mountain
Altitude: 1100m-1600m
Variety: Ateng
Processing Method: Wet Hulling
Flavor: Spices, nuts, pine, caramel, herbal, chocolate

Panama

Today, Geisha coffee is famous for its high price. The reason Geisha became famous is largely due to Panama's Hacienda La Esmeralda, which is both the discoverer and promoter of Geisha. Although the Geisha variety entered Panama in the 1960s, after more than 40 years of lying low, it finally won first place in the Best of Panama (BOP) in 2004, becoming world-renowned and regarded as a supreme treasure in the eyes of many specialty coffee enthusiasts.

The delicate and elegant flavor of the Geisha variety originates from specific growing conditions. Geisha varieties are very particular about their growing environment: high altitude cultivation, shade-grown, and fertile soil. It is precisely these factors that give FrontStreet Coffee's Panama Hacienda La Esmeralda Geisha coffee its distinct floral aroma and delicate, elegant fruit acidity. Such elegant flavor is one of the reasons for its global popularity.

FrontStreet Coffee Hacienda La Esmeralda Red Label Geisha

Region: Panama Boquete
Estate: Hacienda La Esmeralda
Altitude: 1700m+
Variety: Geisha
Processing Method: Natural process
Flavor: Citrus, jasmine, honey, berries

Yunnan, China

In China, tea has a history over a thousand years longer than coffee, while the circulation history of coffee in China can be precisely traced back to 1870. The cultivation history of Yunnan coffee in China is controversial - some say 1902, some say 1892, and others say 1904.

Initially, Yunnan's coffee cultivation varieties were Typica, but with opening policies, international brands like Starbucks and Nestlé entered Yunnan, promoting the cultivation of Catimor varieties that are disease-resistant, high-yielding, but less flavorful. Over time, Yunnan's small-grain coffee evolved from the former Typica varieties to today's Catimor varieties.

Yunnan's coffee cultivation areas are mainly distributed in the southwestern part of Yunnan Province: Lincang, Baoshan, Pu'er, and Dehong. Lincang borders Pu'er to the east, Dali to the north, connects with Baoshan to the west, and links with Myanmar to the southwest. The average annual temperature in Lincang city ranges between 16.8°C and 17.2°C. Dry and wet seasons are distinct, with abundant sunshine. FrontStreet Coffee has established its own estate in Lincang. In 2021, FrontStreet Coffee released its first self-produced coffee bean.

FrontStreet Coffee Yunnan Natural Typica

Region: China Yunnan Lincang
Estate: Yunnan FrontStreet Coffee Estate
Altitude: 1300m
Variety: Typica
Processing Method: Natural process
Flavor: Berries, brown sugar, nuts, tea-like sensation

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