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Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). Yellow Bem-te-vi Café das Vertentes Sul de Minas, Brazil. Fazenda Pântano Yellow Catucai Micro-lot. Variety: Yellow Catucai. Flavor: Starfruit, Lime, Caramel, Chocolate. Grind: 17/18. SCAA Score: 86 points. Recommended roast level:
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) [Brazilian Coffee Santos No.2 Red Bourbon] Brazilian Santos No.2 is a representative bean of Brazilian coffee, but this time the Red Bourbon procured from within it is also a rare and highly popular variety, just like Yellow Bourbon. The flavor is not as strong as Yellow Bourbon
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style ) Brazilian Cerrado (Brazil Cerrado) A Brazilian coffee with an extremely high C/P value! For many years, it has been deeply loved by coffee connoisseurs. Especially after the unique doctor penetration fine roasting, it brings out a refreshing biscuit aroma. Brazilian Cerrado was a frequent winner in competitions in earlier years,
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Brazil Coffee Estate Introduction: The Andrade family began growing coffee in 1901 and has accumulated a century of coffee cultivation experience. The estate is located in Brazil's oldest and most optimal climate region, the Cerrado area. Currently, there are three coffee estates: White Grass Estate, San...
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) This is Fisher's Brazilian coffee - Santo Estrelha Natural Yellow Bourbon dark roast with flavors of pecan, caramel, and dark chocolate. It's the one I drink most often, probably because of its rich, full-bodied flavor. I bought two bags, and the color and large beans satisfy my aesthetic sense.
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account: cafe_style) Ethiopia Yirgacheffe Gelana-Asgori G1 ETHIOPIA YIRGACHEFFE GELANA-ASGORI G1 WASHED Green bean information: Origin Yirgacheffe Harvest period November~January Grade G1 Variety Heirloom Processing method Washed Flavor characteristics
Professional coffee knowledge exchange for more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Name: Brazil Cerrado | Origin: Brazil | Region: Cerrado | Coffee Variety: Bourbon | Growing Altitude: 900-1000 meters | Processing Method: Pulped Natural | Coffee Grade: NY2 | Roast Level: Medium-Dark | Water Temperature to Coffee Ratio: 90-95°C/1:15
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style ) Banshan Yellow Bourbon Honey Process Origin: Brazil Sul de Minas Estate: Cafe das Vertentes Banshan Estate Processing Method: Honey Process Screen Size: 15+ Score Reference: 84 points Altitude: 1200 meters Flavor Description: Tropical fruits, citrus, chocolate
Professional Coffee Knowledge Exchange For more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style) Brazilian Coffee Irms Pereira Estate Terrace Drying Altitude: 900-1300 meters Flavor: Cocoa, Nuts, Citrus, Caramel During the terrace drying process, defects are continuously removed manually. Generally, the defect rate in natural processed coffee is relatively high, but this batch of raw beans...
Professional Coffee Knowledge Exchange For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) Brazil Santo Antonio Cacaula Coffee Beans This is a coffee selected, quality-controlled, and purchased by Japan's Sekiko Co., Ltd. It is also the sales champion in Sekiko's domestic market, a coffee deeply loved by the Japanese market. Every year, Sekiko's cupping team will conduct quality assessments in Ba
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style ) 19th Century Santos Coffee Santos coffee is produced in Santos, Brazil, which is Brazil's second largest seaport city and also Brazil's largest coffee transport port. This coffee has a relatively balanced combination of three flavors: sour, sweet, and bitter, with moderate concentration, slightly acidic, and the taste is relatively
Professional Coffee Knowledge Exchange For more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style) Origin: Brazil Estate: Sertaozinho Estate Region: Botelhos-Minas Gerais Altitude: 1200 meters Harvest Season: April to September Variety: Yellow Bourbon Processing Method: Semi-washed Roasting
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Brazilian coffee main production areas include: Minas Gerais (MINAS GERAIS)-Southern Brazil, which is divided into subregions: South Minas (Sul de Minas), Cerrado, Chapada de Minas, Matas de Minas, São Paulo (São Paulo)
Professional coffee knowledge exchange. For more information on coffee beans, please follow Coffee Workshop (WeChat official account: cafe_style). Country: Brazil Region: Sul de Minas Estate Name: Fazenda Da Lagoa Estate Cultivars: Acaia, Mundo Novo, Catuai, Yellow Icatu, Yellow Bourbon Growing altitude:
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica - La Amistad Estate Coffee | Certified Organic by ARPE. Costa Rica produces coffee with the most stable quality among Central American countries, because Costa Rican coffee grows in suitable climates with excellent shade protection.
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What are the flavors of Typica and Bourbon varieties from Nicaragua's San Juan del Rio Coco Cooperative S.H.G? Nicaragua coffee has not been very well-known in Taiwan in recent years, aside from the traditional high-altitude Typica and Maragogype varieties.
Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style) (F.T) (O.C.I.A) Certified | What are the flavor characteristics of Nicaragua Nueva Segovia-UCASUMAN Coffee Cooperative organic beans? Nicaragua coffee has not been very well-known in Taiwan in recent years, apart from the traditional high-altitude Typica varieties and Maragogype
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What are the flavor notes of the washed beans from the Central American Agriculture and Livestock - Marcala (Marcala) Fair Trade Association (F.T) in Honduras? Coffee produced in Honduras rarely appears in the Taiwanese coffee market, but with the altitude of coffee cultivation, temperature variations, and soil fertility
Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat official account: cafe_style). What are the flavor characteristics of El Salvador's La Concordia Harmony Farm natural process Pacas and Bourbon varieties? El Salvador is the smallest country among Central American nations by area, yet it produces exceptional coffee renowned for its unique terroir and distinctive flavor profiles.
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What is the flavor profile of Costa Rica Central Valley - Don Ricardo Micromill Yellow Honey Processed Caturra? Costa Rica is renowned for producing the most stable and highest quality coffee in Central America, with a very long history of coffee production. As early as the 19th century, it was already being exported to the United Kingdom...
