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Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) Finca San Jose Estate is a historic estate located in the Caldas province of central Colombia. Finca San Jose Estate has been actively seeking breakthroughs for itself in the prevailing trend of specialty coffee in recent years
Detailed Guide to Coffee Varieties: Acai: A rare Mundo Novo mutation primarily found in Brazil. Anacafe 14: A naturally occurring Catimor-Pacamara hybrid further developed and released by Anacafe in 2014. This variety is considered rust-resistant and produces high cup quality. Andong Sari: A variety that spread from Colombia to Indonesia and gained popularity in the region.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) The Story Behind Starbucks Pike Place Coffee Bean Development Pike Place Roast was born during a time of great turmoil throughout the world—financial, political, and in people's hearts. For Starbucks, this moment was particularly challenging. Following Howard Schultz's return came the closure of more than six hundred stores nationwide
Professional barista exchange please follow Coffee Workshop (WeChat official account cafe_style) Flavor: Clean, roasted nuts, milk chocolate In Honduras, coffee producing regions are divided into six major regions, distributed throughout the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz and Comayagua
Looking for a coffee with complexity and low acidity? Honduras Macara offers perfectly balanced complexity—a subtle refinement that will make you appreciate nature's exquisite craftsmanship. A cup of Honduras Macara during afternoon tea could be a wise choice! With lighter acidity, bitterness, and a distinct aftertaste, the overall flavor feels mild yet satisfying. Sometimes featuring delightful floral notes.
For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style). Product Name: Papua New Guinea Waghi Valley Sigri Estate Washed AA. Flavor Characteristics: Grapefruit acidity aroma, bright and juicy pear mouthfeel, subtle lemon peel aroma can be perceived during sipping.
Indonesia - Notable representative coffees: Java, Sumatra Mandheling. Indonesia's main coffee bean producing areas are primarily on three islands: Java, Sumatra, and Sulawesi, all featuring volcanic terrain. Indonesian coffee beans are generally considered to have rich aroma with low acidity, carrying subtle hints reminiscent of traditional medicine and earthy notes. Sumatra (Su
Sumatra coffee and Mandheling coffee are synonymous terms. Mandheling coffee is produced in Sumatra, Asia Indonesia, and is also known as Sumatra coffee. It features a very rich flavor profile—aromatic, bitter, and mellow with hints of sweetness. Most coffee enthusiasts enjoy it as a single-origin brew, but it's also an essential component in blended coffee blends. Due to its mellow and full-bodied texture, Sumatra coffee has become...
The Geisha coffee variety was discovered in 1931 from the Geisha forests of Ethiopia, then sent to Kenya's Coffee Research Institute. It was introduced to Uganda and Tanzania in 1936, brought to Costa Rica in 1953, and arrived in Panama in the 1970s when Mr. Francisco Serracin of the Tumba Estate received seeds from CATIE in Costa Rica, beginning the cultivation of Geisha coffee.
Indian Monsoon Malabar Coffee - In a previous article about the history and branches of coffee varieties: Astonishingly, over 90% of the world's coffee actually originates from a single coffee tree! It was mentioned that coffee first originated in Ethiopia, Arab merchants brought it to Yemen, and then a thousand years later, due to a legendary love story, a Yemeni woman risked her life to give coffee seeds to an Indian prince
Coffee cultivation in Costa Rica began in 1779 with introduction from Cuba, with the first export occurring in 1820. The country now has approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica's population is 4.1 million (as of 2006), with coffee cultivation covering 82,500 hectares, annual production of 1.7 million bags (60kg each), annual domestic consumption of 380,000 bags, and...
Today's spotlight is on Yirgacheffe coffee. The phrase "a hundred flowers bloom when coffee touches your palate" perfectly describes Yirgacheffe, evoking the delightful sensation of flowers stimulating your taste buds and olfactory senses. So what are the flavor differences between washed and natural processed Yirgacheffe? Difference One: Two different green bean processing methods: Coffee beans must undergo processing immediately after harvest, otherwise they will begin to ferment
Professional barista exchanges Please follow Coffee Workshop (WeChat official account cafe_style) Some coffee experts point out that the world's best coffee is produced between 15° north latitude and the Tropic of Cancer. The best coffee origins are not Colombia, Turkey, or Indonesia, but northern Hainan and southern Yunnan in China. The coffee here is rich but not bitter, aromatic but not intense, with a hint of fruitiness
Professional barista communication, please follow Coffee Workshop (WeChat official account cafe_style) Elegant and delicate is the impression of the first sip of Guatemala. The second sip reveals rich cocoa and mild spice flavors. One can enjoy an incredible sense of layers and balance. The Antigua region is located between three volcanoes, a place known for producing top-quality coffee, where the soil
Professional barista discussions. Follow Coffee Workshop (WeChat public account: cafe_style). Wine enthusiasts know that a bottled wine is a living entity, constantly evolving and changing. In fact, the same principle applies to packaged roasted coffee beans. So how long can properly packaged and stored unopened roasted coffee beans actually be preserved?
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Coffee takes about 5 years from seed to flowering and fruiting. Coffee plants begin to bear fruit 3-5 years after sowing, with 5-20 years being the harvest period. A coffee tree can produce approximately 3-5 kg of coffee fruits annually. Coffee trees are evergreen tropical shrubs of the Rubiaceae family, with wild specimens reaching 4-7 meters in height.
Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style) Costa Rica's coffee production is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. The country focuses mainly on recent coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica varieties are rarely seen. Several local varieties have also been developed, with the most famous being the Bourbon variety known as Villa Sarchi
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) The name Sweet Orange Estate sounds delightful. Located in Boyacá Department, Colombia, at an average altitude of 1440m, average temperature of 18°C, and annual rainfall of 1330ml. The plantation covers 2.76 hectares, composed of 98% Castillo and 2% Caturra varieties, with 100% shade-grown cultivation. The harvest season is October each year.
Both Lake Toba in North Sumatra and Lake Tawar in Aceh produce Mandheling coffee, creating the famous Two Lakes Double Mandheling. The common characteristic of both Two Lakes Double Mandhelings is their rich thickness and mellow flavor. The difference lies in the Lake Toba Mandheling being more subdued in aroma, deep-toned, and even carrying herbal notes, while Lake Tawar Mandheling features brighter fruit acidity, occasionally with notes of cedar or woodiness. Mandheling is not actually a coffee bean
Professional barista discussion - Follow Coffee Workshop (WeChat Official Account: cafe_style). Everyone is concerned about recent news: Nephrologist Dr. Jiang Shoushan warned that drip bag coffee typically uses paper treated with wet strength agents for packaging, and these wet strength agents themselves are carcinogens that can leach out when in contact with coffee. However, this report is completely unfounded. The following points clarify:
