Coffee Farm
Latest articles, industry insights and brewing guides
Nicaraguan Red Bourbon Honey Process Coffee from Finca Jim Molina
Explore how Nicaragua’s Finca Jim Molina grows red Bourbon coffee with a honey process, and what makes it stand out as a specialty single origin.
Papua New Guinea Coffee: The Wau Valley Story
Explore the high-altitude PNG coffee region of Wau Valley, where smallholder farms produce nuanced washed coffees with bright acidity and fruit notes.
Papua New Guinea Coffee Flavor: Nutty, Caramel, Low Acid
Papua New Guinea coffee offers nutty, sweet, and balanced flavors with low acidity. Most beans come from small highland farms at 1300–1800m.
Colombia Santa Rita Washed Beans from the Andes Microregion
Learn how 9 small farms near Santa Rita Estate in Colombia’s Andes produce washed coffee with bright acidity and traditional processing.
How Papua New Guinea Coffee Is Washed Processed
Learn how over 75% of PNG’s specialty coffee is produced using traditional washed processing at high altitudes, creating bright, fruity profiles.
Papua New Guinea Coffee: High-Altitude Farms & Quality Challenges
Learn why PNG coffee is grown high in the mountains by small farms, its unique flavor profile, and how quality improved after 1990s reforms.
Salvadoran Bourbon from Himalaya Estate: What Makes It Special?
Learn why high-altitude Salvadoran Bourbon from Himalaya Estate, processed at El Divisadero, delivers rich winey acidity, plum, and brown sugar notes.
Where Papua New Guinea Coffee Comes From & How It’s Made
Learn how Papua New Guinea grows high-altitude coffee mostly on small farms, why quality dropped in the 1990s, and how it’s now revived.
Boquete Panama Coffee from Casa Ruiz Estate
Discover the high-altitude, terroir-driven Boquete coffee from Casa Ruiz Estate, known for floral, fruity, and sweet profiles. Grown over 1,400m in Panama’s volcanic hills.
What Makes Papua New Guinea Coffee Special?
Discover the origins, challenges, and flavors of PNG coffee, grown high in the islands’ remote highlands with unique organic practices.
Huila’s Vera Plateau: Colombia’s High-Altitude Coffee Gem
Discover why Colombia’s Huila region, especially the Vera Plateau, produces elite specialty coffee with vibrant acidity, berry notes, and rich caramel sweetness.
Indonesia’s Kintamani Volcanic Coffee Region Explained
Explore Indonesia’s high-altitude Kintamani region, known for refreshing volcanic-grown coffee with balanced acidity and smooth body.
Indonesian Coffee Tastes: Ripe Peach, Pineapple, Brown Sugar
Explore Indonesia’s signature coffee flavors—ripe peach, pineapple, and brown sugar—from regions like Sumatra and Java, grown at high altitudes with unique processing.
El Salvador Ataisi Estate Single-Origin Coffee
Explore the smooth, sweet profile of Ataisi Estate coffee from El Salvador, grown at high altitudes with 100% shade and handpicked.
Natural Process Coffee in Indonesia Explained
Learn how natural (sun-dried) processing shapes Indonesian coffee’s bold, syrupy profile — and why some traditional ‘aged’ lots still exist.
Indonesian Coffee Regions and Their Distinct Flavors
Explore Indonesia’s key coffee-growing islands—Java, Sumatra, Sulawesi, Flores—and learn what makes their beans unique, from Mandheling to Lintong Mandheling.
Guatemala’s New Oriental SL28: Natural & Washed from Guava Plain Estate
Discover FrontStreet Coffee’s imported Guatemalan SL28 from Guava Plain Estate—available in both natural and washed processes, with vibrant fruit and wine-like notes.
Where Does Indonesian Coffee Come From and How Is It Made?
Explore Indonesia’s historic coffee origins—from Java to Sumatra—and learn how its unique processing shapes bold, syrupy flavors with low acidity.
Costa Rica’s Huohuoxing Estate: Honey & Natural SHB Coffee
Huohuoxing Estate in Costa Rica’s Central Valley grows 100% organic SHB coffee, measuring Brix sugar levels over 20% for sun-dried lots. Their cherries reach 21–22 Brix—far sweeter than typical fruit.
What Makes Indonesian Coffee Unique? Flavor & Origins
Discover the bold, syrupy flavors of Indonesian coffee, grown across Java, Sumatra, Sulawesi and Flores with key profiles like Mandheling and aged 'government' lots.