What Kind of Coffee Do Coffee Experts Drink? Recommendations for Delicious Coffee

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Many people have a habit of drinking coffee, but there are so many types of coffee - which one tastes the best? FrontStreet Coffee believes this depends on personal preference, as taste is subjective and mouthfeel is very important. At FrontStreet Coffee, you'll see an extensive coffee menu and might not know where to start.

Should you prefer something more acidic, or more bitter, or perhaps with a good balance of both? Do you enjoy a clean mouthfeel or a rich, full-bodied one? At FrontStreet Coffee, you can find all of these options. Each coffee bean comes from different growing regions, each representing unique flavors. So how should we choose the coffee beans that suit us best? Next, FrontStreet Coffee will discuss the flavor profiles of common coffee growing regions.

Regions with Acidity and Clean Mouthfeel

Yirgacheffe, Ethiopia: Located on the eastern edge of the East African Rift Valley, Yirgacheffe features complex terrain with elevations between 1800-2000m, making it one of Ethiopia's highest-altitude coffee growing regions. To the west lies Lake Abaya, historically a wetland with abundant water resources, providing excellent resources for Yirgacheffe's wet processing mills. Yirgacheffe is a sub-region of Sidamo but was established independently due to its unique flavor profile, becoming the most prestigious region in Africa. In many people's memories, Yirgacheffe has always been a region dominated by wet processing. FrontStreet Coffee believes that Yirgacheffe favors wet processing because this method highlights the region's floral aromas and lemon acidity, bringing a refreshing feeling to everyone.

Sidamo, Ethiopia: The Sidamo region is located in southern Ethiopia, extending east to the Arsi and Bale administrative regions and west to the Gamogofa administrative region. Sidamo coffee is cultivated at elevations between 1400m-2000m. Agriculture dominates the local industry, with main coffee growing areas located around the East African Rift Valley. Sidamo has developed rapidly in recent years and has become an important coffee export hub. Sidamo's coffee flavors are extremely diverse - different soil types, microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town. The most famous coffee growing areas in Sidamo include Guji and West Arsi. Most coffee in Sidamo is processed using the natural method. FrontStreet Coffee believes that natural processing gives Sidamo coffee beans rich fruity aromas and a smooth mouthfeel.

Regions with Balanced Coffee

Tarrazú, Costa Rica (Americas): Tarrazú has elevations of 1,200-1,700 meters with a harvest season from December to March. The coffee has a smooth mouthfeel with higher acidity, hard and full beans, and rich aromas. This world-renowned region's main characteristic is the unparalleled full-bodied flavor created by high-altitude growing conditions. Located in Costa Rica's fertile volcanic region, Tarrazú enjoys a humid climate and fertile volcanic soil, with abundant rainfall throughout the year, high altitude, and dense forest shade - providing ideal growing conditions for coffee. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of coffee beans from Tarrazú highlands are classified as Strictly Hard Beans (SHB), typically grown at elevations above 1500 meters. Tarrazú mostly uses the raisin honey process to treat coffee beans. FrontStreet Coffee believes this processing method produces superior flavored coffee beans with balanced acidity and sweetness. Like the natural method, because it involves sun-drying, the coffee beans' inherent aromas are also enhanced, creating a rich, mellow flavor.

Regions with Bitter Coffee Flavor

Lintong, Sumatra, Indonesia (Asia): Lintong Mandheling comes from the Lintong mountain area in north-central Sumatra, near Lake Toba. FrontStreet Coffee believes that Mandheling's most prominent characteristic is its spicy and herbal aromas, with Lintong Mandheling being the standard version of Mandheling. Lintong Mandheling also uses the conventional wet-hulling method, which creates its characteristics of low acidity and high body. However, the wet-hulling method can lead to situations where the semi-hard, semi-soft moist beans are easily bruised when the mucilage and parchment are removed. The beans crack open in a cloven-hoof shape, commonly known as "cloven-hoof beans" - these are not defective beans but rather a significant characteristic of Mandheling. Lintong Mandheling doesn't focus on meticulous sorting, so beans of varying sizes may appear. This less refined processing can lead to inconsistent cup quality, but it doesn't diminish the world's love for its rich, full-bodied flavor.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473