All stories in Coffee — freshly updated.
Professional barista exchange. Follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Guatemala La Lucha. 15g of grounds, medium grind (small Fuji ghost tooth blade 4 grind), V60 dripper, 88-89°C water temperature. First infusion with 30g water for 27 seconds bloom, pour to 105g then stop, wait until the water level in the bed drops halfway before continuing, slowly pour until reaching 225g total.
Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style) Guatemala Finca Las Delicias Country: Guatemala Grade: SHB Region: Fraijanes, Guatemala City Altitude: 1675 meters Harvest period: October to February of the following year Processing method: Washed Varieties: Bourbon, Caturra Processing plant: Finca Las Delicias Estate Coffee was truly introduced
Professional barista discussions: Follow Coffee Workshop (WeChat official account: cafe_style). Coffee was first introduced to Guatemala in 1750 by Jesuit priests, with German colonists developing the coffee industry here in the late 19th century. Today, most coffee production takes place in the southern regions of the country. Guatemala has seven main coffee growing regions: Antigua, Cobán, and others.
For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style) Varieties: Catuai, Caturra Estate: Santa Rita The history of coffee cultivation in Colombia dates back to the Spanish colonial era of the 16th century. There are several theories about coffee's history in Colombia: First: It is said to have come from the Caribbean island of Haiti, traveling by water through Central America's El Salvador
Professional barista discussion - Follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Colombia Santa Rita. 15g of coffee, medium grind (Fuji鬼齿刀 grinder setting 4), V60 dripper, 88-89°C water temperature. First pour with 30g water for 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway before continuing the pour, slowly pour until reaching 225g total.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Located in northwestern South America, Colombia is a beautiful country with a long history. From ancient times, indigenous people have lived and thrived on this land. It became a Spanish colony in 1531 AD and gained independence in 1819. In 1886, it adopted its current name to commemorate the discoverer of the American continent.
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Caturra is a natural variety of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being shorter and more compact
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style). Compared to these plant characteristics, you may be more concerned about the taste of Caturra. The higher the altitude where Caturra is grown, the better the quality, but correspondingly the yield is lower. When Caturra is lightly roasted, its acidic aroma is prominent, overall bright, and with proper processing, its sweetness can be exceptionally well-displayed.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Jaime Molina Honey Process Country: Nicaragua Region: La Sabana, Madriz Estate: Jaime Molina Estate Owner: Montecristo Processing Plant: Jaime Jose Molina Fiallos Altitude: 1400-1450m Harvest Period: December - March of the following year Processing Method
Professional barista communication Follow Coffee Workshop (WeChat official account cafe_style) Pour-over Nicaragua honey process coffee. 15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the water level drops to half before continuing, slowly pour until reaching 225g total
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaragua coffee, featuring mild, smooth flavors with subtle acidity. Nicaragua coffee beans are among the larger-sized varieties, while MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia.
Professional barista communication Please follow Cafe_Style (WeChat public account cafe_style) Although the area has not yet been widely explored by tourists, Madris has various interesting attractions, including special geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. The capital of Madris is located in the small city of Somoto(Somo
Professional barista communication. Follow Coffee Workshop (WeChat public account cafe_style). Flavor description: Chocolate, red fruits, juicy mouthfeel, balanced medium body. Manufacturer: FrontStreet Coffee. Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou. Manufacturer contact: 020-38364473. Ingredients: In-house roasted. Shelf life: 30 days. Net content: 227g. Packaging method: Bulk. Taste: Medium
Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style) Variety: Caturra Estate: Iletta Estate Flavor: Creamy bread, apricot kernel sweetness, rounded acidity Panama coffee is the most popular country in Central America in the past 56 years, mainly because the Panama Emerald Estate (Hacienda La Esmeralda) operated by the Peterson family grows
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style ) Coffee was introduced to Panama in 1780, when Europeans brought in the first batch of Typica trees. Since then, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began to widely cultivate it. Panama coffee is very smooth, with full-bodied beans that are light in weight, and its acidity balance is perfect, making it
Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). Santa Clara Region: Fertile coffee plantations are irrigated and nourished by the clear river water from the Chorerra Waterfall, and being close to the Panama Canal, fresh and pure Panama coffee can be conveniently transported to all parts of the world. Piedra de Candela Region: The most...
Professional barista exchanges please follow Coffee Workshop (WeChat public account: cafe_style). Caturra is a natural variety of the Arabica Bourbon species, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact and
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Pacas is a natural mutation of Bourbon, similar to Catuerra from Brazil and Villa Sacrhi from Costa Rica. Like other widely cultivated Bourbon mutations, Pacas is a new variety formed by single-gene mutation, which also endows it with
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). By 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, began researching the Pacas variety with the help of Professor William Cogwill from Florida, using San Ramon Bourbon and an unknown new variety
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) New Oriente: In this region, coffee has been grown exclusively by small farmers since the 1950s. Today, every farmer in the mountainous area is a coffee production unit. This region was once the most remote and poorest area of Guatemala, now showing vibrant vitality. Rainy,
