Rich Multi-layered Flavor Clean Specialty 90+ Coffee Varieties Characteristics Flavor Estate Specialty Coffee Beans Flavor Introduction
FrontStreet Coffee · Juliette H2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 39
Altitude: 1250m-1650m
Processing Method: Honey Process
Flavor: Building on the inherent Geisha characteristics with added floral aromatics. On tasting, you'll discover notes of orange peel, caramel, and dried cashew.
FrontStreet Coffee · Lotus Solkiln H2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 95
Altitude: 1250m-1650m
Processing Method: Ninety Plus patented Solkiln honey process — extending drying time by controlling temperature and humidity with special equipment in a facility, enhancing flavors while maintaining washed-like cleanliness.
Flavor: A complex aroma blending fig and honey, with rich layered flavors of cantaloupe, kiwi, and subtle tropical fruits.
FrontStreet Coffee · Perci N2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 39
Altitude: 1250m-1650m
Processing Method: Natural Process
Flavor: Intense flavors of cherry, carob, vanilla, tropical fruits, and mixed fruit juice.
FrontStreet Coffee · Perci Red N2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 95
Altitude: 1250m-1650m
Processing Method: Ninety Plus patented "Red Process" — close to but surpassing natural process
Flavor: The red process further highlights vanilla, tropical fruits, and mixed fruit juice notes. Mango and pineapple-like flavors acquire a hint of sweet wine. Banana, red grapes, honey, and peach notes remain unchanged.
FrontStreet Coffee · Perci Ruby N2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 195
Altitude: 1250m-1650m
Processing Method: Ninety Plus patented "Ruby Process"
Flavor: After ruby processing, exhibits intense brandy and honey tropical fruit flavors. Mango and pineapple-like tropical fruit flavors become bold and wild. Banana, red grapes, honey, and peach acquire a hint of wine-like notes.
FrontStreet Coffee · Sillvia Solkiln N2
Origin: Ninety Plus Panama Geisha Estate
Season: 2013~2014
Variety: Geisha
Level: 95
Altitude: 1250m-1650m
Processing Method: Ninety Plus patented Solkiln natural process — extending drying time by controlling temperature and humidity with special equipment in a facility, enhancing flavors while maintaining washed-like cleanliness.
Flavor: Distinct juice-like mouthfeel with intense tropical fruit flavors, also featuring pineapple shortcake notes with a persistent aftertaste.
FrontStreet Coffee · Kemgin W2
Origin: Ninety Plus Ethiopia Wellega, Sidama, and Yirgacheffe regions
Season: 2013~2014
Variety: Ethiopian heirloom
Level: 7
Altitude: 1750-2000m
Processing Method: Washed Process
Flavor: White peach, lime, honeydew, ginseng, carob.
FrontStreet Coffee · Tchembe N2
Origin: Ninety Plus Ethiopia Yirgacheffe region
Season: 2013~2014
Variety: Ethiopian heirloom
Level: 7
Altitude: 1750-2000m
Processing Method: Natural Process
Flavor: Noticeable full body with earthy and dark fruit notes, also featuring subtle citrus flavors.
FrontStreet Coffee · Nekisse N2
Origin: Ninety Plus Ethiopia Wellega and Sidama regions
Season: 2013~2014
Variety: Ethiopian heirloom
Level: 12
Altitude: 1750-2000m
Processing Method: Natural Process
Flavor: Clean, multi-layered mouthfeel. A balanced classic fine coffee with peach, berry, passion fruit, cream, and milk chocolate flavors. From hot to cold, it continuously reveals subtle floral notes, blueberry, sandalwood, and cocoa.
FrontStreet Coffee · Nekisse Red N2
Origin: Ninety Plus Ethiopia Wellega and Sidama regions
Season: 2013~2014
Variety: Ethiopian heirloom
Level: 39
Altitude: 1750-2000m
Processing Method: Natural Process
Flavor: The red processing enhances blueberry, cherry, brandy, and dark chocolate notes while maintaining the balance of fruit and chocolate and its multi-layered mouthfeel. The balance is achieved with remarkable subtlety — a rare fine coffee.
FrontStreet Coffee · Nekisse Ruby N2
Origin: Ninety Plus Ethiopia Wellega and Sidama regions
Season: 2013~2014
Variety: Ethiopian heirloom
Level: 95
Altitude: 1750-2000m
Processing Method: Natural Process
Flavor: Incredible blueberry and cherry flavors with brandy-like wine notes. The flavor layers are rich yet bright and clean, with rich dark chocolate flavors almost approaching pure cocoa powder.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Distinctive Characteristics of Sun-Dried Yirgacheffe Worka Coffee: Variety Features, Taste Profile, Estate Origin, and Premium Coffee Bean Flavor Introduction
These beans come from a single farm in Ethiopia, processed by the Worka cooperative. Alemayehu Alako farm is a member of the Worka cooperative. The Worka cooperative is located in the southern part of Gedeb district, established in 2005, and joined the renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year.
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Introduction to El Salvador Coffee Regions - Flavor Characteristics and Taste of Estate Coffee Beans
Flavor: Balanced taste, excellent texture. Recommended roasting method: Medium to dark roast, versatile use. Premium beans: El Salvador SHB. Taste characteristics: Mild and moderate acidity, bitterness, and sweetness. El Salvador coffee ranks alongside Mexico and Guatemala as producers in the Arabica growing region, and is competing with other countries for...
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