All stories in Coffee — freshly updated.
Professional barista communication Follow Coffee Workshop (WeChat official account: cafe_style) [Plantation Introduction] Shakisso is located in the Guji zone of Sidamo, southern Oromia region, bordering Sidama and Gedeo. This area has numerous mine pits that were originally used for gold mining, which is why this coffee growing region has many pits
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). In Kenya, many growing regions strive to preserve native forest ecosystems, protect natural gene banks, support the propagation of wild coffee varieties, and nurture diverse coffee trees. In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by Scott Laboratories, were developed in such favorable
Professional barista communication, follow Coffee Workshop (WeChat Official Account: cafe_style). Although the later yield of SL28 was not as high as expected, the copper-colored and broad bean-shaped coffee beans offer wonderful sweetness, balance, and complex, varied flavors, with distinctive citrus and dark plum characteristics. While SL34 has similar flavor profiles to SL28, besides its complex and varied acidity and wonderful sweet finish
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing method: Use 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Avoid the final extraction.
Professional barista communication: Please follow Coffee Workshop (WeChat public account cafe_style) Flavor description: Intense lemon and plum aromas in both dry and wet fragrance. When lightly roasted, sipping reveals astonishing floral and lemon notes, with flavors reminiscent of grapefruit green tea and sweet, juicy citrus juice. Slightly deeper roasting brings forth honey, raspberry, and black plum flavors, with a green tea-like finish.
Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style). The fresh coffee cherries of this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu processing plant under the Kabare farmer cooperative society. After being pulped, fermented, and washed with water from the nearby Kongyu River, the coffee is placed on African drying beds for drying. During each harvesting season, farmers will process
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) Local production is not large, with about 85% of total coffee production coming from small farmers' garden cultivation systems. Small farmers join local cooperatives to share processing equipment. Coffee is the second largest agricultural export in PNG, highlighting the importance of the coffee industry to the country's economy. Due to
Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style) Large estates/farms (plantation), usually have their own washed processing plants, while smaller individual coffee farmers can better control the output quality and flavor performance. The Kimel Estate, located in the Western Highlands of Papua New Guinea near the Wiki Valley and adjacent to the Kimel River Valley, like many large farms/estates, has
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Papua New Guinea coffee. 15g of grounds, medium grind (Fuji ghost teeth blade grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total water.
Professional barista exchanges Please follow Coffee Workshop (WeChat official account cafe_style) Another special feature lies in the diversity of coffee varieties cultivated by Kimel, so numerous they cannot even be counted on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra or even more -- in fact, just as one wouldn't put all eggs in the same basket, most
Professional barista exchange. Please follow Coffee Workshop (WeChat public account: cafe_style). Manufacturer: Coffee Workshop. Address: FrontStreet Coffee, No. 10 Bao'an Front Street, Yuexiu District, Guangzhou. Manufacturer contact: 020-38364473. Shelf life: 90 days. Net weight: 227g. Packaging: Bulk. Origin: Papua New Guinea. Country: Papua New Guinea. Grade: PB Peaberry. Region: Waghi Valley. Roasting
Professional barista exchange - follow Coffee Workshop (WeChat ID: cafe_style) Flavor notes: Jasmine, lemon, bergamot, honey, black tea Manufacturer: Dazhen Coffee FrontStreet Coffee Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: Fresh roasted, in-house roasting Shelf life: 30 days Net weight: 227g Packaging: Bulk Taste profile
Professional barista exchange - Follow Coffee Workshop (WeChat Official Account: cafe_style). Ethiopia has eight main coffee bean growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe, among which the more renowned specialty coffees are produced.
Professional barista discussion - Follow Coffee Workshop (WeChat official account: cafe_style). Origin: Ethiopia. Grade: G1. Region: Yirgacheffe. Roast Level: Light Roast. Processing Method: Washed. Variety: Local Heirloom. Kochere is located 25 kilometers southeast of Yirgacheffe, Ethiopia, as a small coffee-producing region that is a prosperous area known for coffee production and one of the three major coffee areas in Yirgacheffe.
Professional barista discussion - Follow Coffee Workshop (WeChat official account: cafe_style) Ethiopia has eight main coffee bean producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, Yirgacheffe, among which the more well-known specialty coffees
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Yirgacheffe itself is a small town with about 20,000 inhabitants. The three neighboring small producing areas - Wenago, Kochere, and Gelena Abaya - produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional category. Whether in terms of culture or...
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia, then sent to the Coffee Research Institute in Kenya; introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953. For a long time, not many people paid attention to Geisha, until one day, by Don
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). About Morgan Estate: Morgan Estate is located southwest of Baru Volcano, known as the highest peak in Panama. The estate covers an area of approximately five hectares, with an average of two thousand coffee trees planted per hectare. Due to the growth characteristics of the plants and planting philosophy, only some coffee trees can produce coffee cherries each season. The coffee cherries are processed through...
Professional barista communication Follow Coffee Workshop (WeChat official account cafe_style ) Manufacturer: Coffee Workshop Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Shelf Life: 90 days Net Content: 100g Packaging: Loose coffee beans Raw/Cooked Degree: Roasted coffee beans Contains Sugar: Sugar-free Origin: Panama Roasting Degree: Light roast Panama Finc
Professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured Morgan. 15g of coffee grounds, medium-fine grind (small Fuji ghost tooth blade 3.5 grind), V60 filter cup, 91-93°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 105g then stop, wait until the coffee bed water level drops to half before pouring again, slowly pour until reaching 225g, avoid the tail section
