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Is COE on Coffee Packaging a Region? What Are COE Coffee Beans?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, In recent years, people's desire for coffee consumption has been continuously increasing. To attract consumers, merchants have been adding various information to coffee bean packaging, such as the coffee's origin, flavor profile, and roast level. I also have a daily habit of drinking coffee. Recently, I bought a bag of beans from FrontStreet Coffee in Guangzhou and noticed that their label had

The Mystery of COE Coffee: A Journey into Specialty Coffee Excellence

In recent years, consumer appetite for coffee has been steadily increasing. To attract customers, merchants have been showcasing various information on coffee bean packaging, such as growing regions, flavor profiles, and roast levels. As a regular coffee drinker myself, I recently purchased a bag of beans from FrontStreet Coffee in Guangzhou and noticed their label mentioned "COE22" – what exactly is this? It's neither a growing region nor a flavor description. Today, let's explore this mystery.

What is C.O.E?

C.O.E stands for Cup of Excellence, which translates to "卓越杯" (Excellent Cup). It is currently the most prestigious and authoritative specialty coffee competition in the world, as well as the most credible competition among top-tier coffee industry events. Held annually, it allows specialty coffee growers from around the globe to submit their finest coffee beans for competition. After the coffees undergo strict competition rules, typically fewer than 30 samples remain as finalists.

Coffee beans that earn the COE designation see their market value increase significantly, allowing producers to achieve better profits. It is this competition system that has dramatically enhanced the competitiveness of coffee beans, shifting producers from pursuing quantity to focusing on higher quality.

Tasting FrontStreet Coffee's COE22

Looking at FrontStreet Coffee's COE22, the packaging shows a roast date of October 4, 2021. This is a coffee from the Arsi Estate in Ethiopia, with flavor notes described as citrus, lychee, honey, and fermented wine aromas. I used a 1:15 coffee-to-water ratio, 90°C water temperature, and a V60 conical dripper, with a total brewing time of 120 seconds. Using a three-stage pouring method, I detected these flavors: citrus, honey, mango, and milk chocolate. The overall mouthfeel was clean, with sweetness increasing as the temperature decreased. Truly worthy of being ranked 22nd in COE!

Origin information to be continued.