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Professional barista communication - Follow Cafe_Style (WeChat official account: cafe_style) Panama Jurutungo Honey Caruai Country: Panama Grade: SHB Region: Candela Estate Roast Level: Medium Roast Processing Method: Honey Process Variety: Catuai Processing Plant: Finca Candela Flavor Notes: Lemon, Orange, Cranberry, Green Tea Panama Panamanian People
Professional barista communication. Please follow Cafe_Style (WeChat public account cafe_style). Panama Population: 3,406,000 Coffee in the Panama region is defined by how it's produced, not by geographical division. Previously, when coffee was more widely cultivated, when the regions listed below were smaller and more closely clustered, the coffee beans produced could be combined as a single unit.
![[Coffee Roasting] Roaster Flame and Airflow Control (Part 2) | Coffee Workshop](https://en.gafei.com/uploads/allimg/170614/11-1F614155G0514-lp.jpg)
Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style) The need to adjust roaster flame and airflow not only appears during the roasting process, but also in the initial preheating phase of the roaster and how to maintain consistency between each batch of beans. These all require adjusting flame and airflow to achieve. In FrontStreet Coffee's daily roasting, I use a semi-direct flame roaster
Professional barista exchange please follow Coffee Workshop (WeChat official account cafe_style) One of our regular customers, Xiao Pang, started coming to our shop for coffee last year. His sensory abilities are excellent - he always shares the flavors he tastes and the coffee aroma with us, and he also points out our shortcomings. Sometimes he even brings delicious treats for us to try. FrontStreet Coffee's team members all really
Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). Variety: Caturra. Estate: Illeta Estate. Flavor: Creamy bread, apricot kernel sweetness, rounded acidity. This batch of coffee has the purest original flavor. Because Illeta Estate's SHB washed coffee is harvested from high-altitude Catuai coffee beans, featuring strong fruity and floral notes, flavor characteristics: creamy bread
Panama's coffee history began in 1780 when Europeans brought the first Typica varieties. This mysterious and fascinating beverage soon conquered the senses of Panamanians, leading to widespread cultivation. Panamanian coffee is known for its smooth texture, full yet lightweight beans, and perfectly balanced acidity. Its exceptional quality has made it highly regarded in the specialty coffee world.
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style ) Pour-over Panama Illeta. 15g coffee grounds, medium grind (small Fuji ghost tooth blade 4 grind), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g water and stop, wait until the water level drops to half before pouring again, slowly pour until 225g water, tail
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style ) Wine processing method, also called controlled fermentation method, or lactic acid/acetic acid fermentation method. The experimental team is led by American Felipe Sardi, composed of biologists and ecologists. They apply solar energy and other technologies to cultivation and raw bean processing. A specialized manual picking team receives training,
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Fourth, Flavor Symbols Replace Processing Methods. 90+ has so many innovations different from regular green bean suppliers, so of course, when it comes to coffee bean flavor descriptions, they have to be different from others. This also makes many people who are new to 90+ feel very frustrated, as if seeing a bunch of incomprehensible symbols. However, the reason why there are unique
Professional barista communication, please follow Coffee Workshop (WeChat public account cafe_style). Pacamara has full, rich, and varied flavors. Few coffee varieties possess both fruit acidity and prominent sweetness, while displaying diverse notes including drupe fruits, vanilla botanicals, tropical fruits, chocolate, and spice sweetness. Company: Coffee Workshop Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Company Contact: 020-38
Professional barista exchange. Please follow Coffee Workshop (WeChat Official Account: cafe_style). Panama coffee has been the most sought-after coffee in Central America for the past 56 years, primarily because the Geisha coffee variety cultivated by Hacienda La Esmeralda, operated by the Peterson family, has driven coffee enthusiasts worldwide into a frenzy, leading to Geisha being acclaimed as the world's premier coffee
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Pour-over Panama Illeta. 15g coffee grounds, medium grind (Fuji ghost tooth blade #4 grinder), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait for the water level to drop to half, then slowly pour until reaching 225g total, tail
Professional Barista Exchange | Follow Coffee Workshop (WeChat official account: cafe_style) | Guatemala La Libertad, Huehuetenango | El Injerto Pandora de Fatima | Country: Guatemala | Grade: SHB | Estate: El Injerto Estate | Roast Level: Medium Roast | Processing Method: Washed | Variety: Pacamara | Batch: Competition Batch Pandora Fatima EI0
Professional barista discussion: Follow Coffee Workshop (WeChat ID: cafe_style). Hand-brewing Inhet coffee: 15g coffee grounds, medium grind (Fuji grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds. Pour to 105g then pause. Wait until the water level drops halfway in the coffee bed, then continue pouring slowly until reaching 225g total. Avoid the tail end of the extraction.
Professional barista exchanges - Please follow Coffee Workshop (WeChat public account: cafe_style). Guatemala Pacamara Competition Batch Pandora Fatima-Pacamara PI07 The world's renowned coffee estate Inhet Estate - There are over ten thousand coffee estates around the world, including those producing commercial coffee beans, high-quality coffee bean estates, and estates cultivating rare coffee beans.
Professional barista exchange community Please follow Coffee Workshop (WeChat public account: cafe_style) [Estate Introduction] Injerto Estate is located in the renowned Huehuetenango Highlands region of Guatemala. The Aguirre family has been cultivating coffee there since 1900. The estate name "Injerto" comes from a local fruit name. Injerto Estate places special emphasis on environmental protection and organic cultivation methods
Professional Barista Exchange Please follow Coffee Workshop (Official WeChat Account: cafe_style) Coffee was first truly introduced to Guatemala in 1750 by Jesuit priests, and German colonists developed the local coffee industry in the late 19th century. Today, most coffee production occurs in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Coban
Professional barista exchanges - Please follow Coffee Workshop (WeChat public account cafe_style). Volcanic soil, high altitude, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Farallán Plateau region. The Pacaya volcano within this area is the most active among Guatemala's three still-erupting volcanoes, often covering the Farallán Plateau with a light layer of volcanic ash, and...
Professional barista exchange. Please follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Guatemala Latisha. 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway down the coffee bed before pouring again, slowly pour until reaching 225g total.
Professional barista exchange community - Please follow Coffee Workshop (WeChat official account: cafe_style). Large-scale plantations typically have their own washing stations, while smaller individual coffee farmers can better control the quality and flavor expression of their output. Kimel Estate, located in the Western Highlands of Papua New Guinea's Waghi Valley near the Kimel River Valley, like many large farms/estates, has
