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Professional Barista Exchange | Follow Coffee Workshop (WeChat Official Account: cafe_style) Manufacturer: FrontStreet Coffee Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: House-roasted Shelf Life: 30 days Net Weight: 227g Packaging: Bulk Taste Profile: Neutral Coffee Bean State: Roasted Coffee Beans Sugar Content: Sugar-free Origin: Guatemala
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Fertile volcanic soil, low humidity, abundant sunlight, and cool nights are the characteristics of this producing region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions has enriched the soil in the Antigua growing region
Professional barista discussions - follow Coffee Workshop (WeChat ID: cafe_style) Variety: BM-139 (bourbon) Processing Station: Mushonyi Washing Station Estate Owner: 1,756 smallholder farmers (each farmer cultivates approximately 253 coffee trees) Flavor Notes: Red apple, cherry, cinnamon, honey 【Mushonyi Washing Station has an impressive record of awards, notably winning the prestigious COE (Cup of Excellence) award in 2010
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) Rwanda can be said to be a rapidly developing specialty coffee producing country in East Africa recently. In addition to the fresh memory of everyone about its tragic Rwandan genocide story, its specialty coffee quality has also improved very rapidly. We have cupped several lots this year with fresh texture, very beautiful and elegant acidity worth Rwanda
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Rwanda coffee. 15g grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 90-92°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g water then stop, wait until the bed level drops to halfway before continuing pour, slowly pour until reaching 225g water, final section
Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style). Rwanda West Province Rutsiro Mushonyi CWS Bourbon Country: Rwanda Region: Western Province Rutsiro Region Elevation: 1827 meters Rainfall: 1500mm Bourbon coffee (French: Café Bourbon) is a type of coffee produced from Arabica coffee Bourbon cultivar trees
Professional barista communication - Please follow Coffee Workshop (WeChat public account: cafe_style) Variety: Bourbon Related: Original variety Origin: Bourbon Island Grows best at: 800 meters and above Type: Original variety Commonly found in: Various coffee-growing regions worldwide Main colors: Red, yellow and orange, but mainly red Fruit size: Average Leaf characteristics: Broad, short Processing method
Professional Barista Exchange Follow Coffee Workshop (WeChat Official Account: cafe_style ) Costa Rica San Roman Processing Plant Royal Coffee Costa Rica San Ramon Royal Coffee Country: Costa Rica Grade: SHB Altitude: 1700M Region: Tarrazú Region Roast Level: Medium-Dark Roast Processing Method: Washed Process Varieties: Caturra, Catuai Pro
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica's finest coffee seems to come from small processing mills scattered across major coffee growing regions, including Tarrazú and the Western Valley. This so-called coffee revolution began 15 years ago, dramatically changing the perceptions of roasting experts and importers regarding Costa Rican coffee. Centered around processing mills,
Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). Costa Rica coffee cultivation began in 1779 with introduction from Cuba, with the first export of coffee occurring in 1820. There are currently about 32,000 coffee farmers, with an average plantation area of less than one hectare (10,000㎡) per farmer. Costa Rica's population is 4.1 million (2006), with coffee cultivation area of 82,500 hectares.
Professional barista communication - Follow Coffee Workshop (WeChat official account cafe_style) | Manufacturer: FrontStreet Coffee | Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou | Contact: 020-38364473 | Shelf Life: 30 days | Net Weight: 227g | Packaging: Bulk | Flavor: Mellow | Bean State: Roasted | Sugar Content: Sugar-free | Origin: Costa Rica | Coffee Type: Costa Rican coffee
Professional Barista Exchange | Follow Coffee Workshop (WeChat Official Account: cafe_style) Costa Rica is the first country in Central America where coffee was introduced for cultivation, with a long history and a complete coffee organization system from production to sales. Located in the Central American isthmus, the country is dotted with volcanoes, possessing natural advantages of sunshine and soil. The climate is simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes.
Professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style). Yirgacheffe is divided into two major categories based on different green bean processing methods: Category A is washed processing method, with grading standards set by the Specialty Coffee Association of America (SCAA), divided into Gr-1; Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes infused into the coffee liquid
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over natural processed Yirgacheffe Aricha. 15g coffee grounds, medium-fine grind (Fuji Royal grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour: 30g water for 27-second bloom. Pour to 105g and pause. Wait until the water level drops to halfway in the coffee bed, then slowly pour until reaching 225g total.
Professional barista discussion - Follow Coffee Workshop (WeChat Official Account: cafe_style). Processing Method: Natural Process. Ethiopian Yirgacheffe Aricha G1. Country: Ethiopia. Grade: G1. Region: Yirgacheffe Gediyo. Altitude: 1900-2100 meters. Variety: Heirloom. Producer: Kebel Aricha. Flavor Profile: Light fermented wine notes, sweet citrus, spices, honey sweetness.
Professional barista discussions, follow Coffee Workshop (WeChat public account: cafe_style). About Project Origin by Sasa Sestic, 2015 World Barista Champion, who three years ago began a green bean sourcing project called Project Origin with his business team ONA Coffee. This project works directly with coffee farming families in impoverished countries and regions to improve their livelihoods.
Professional barista communication - Please follow Coffee Workshop (WeChat official account: cafe_style). About Project Origin Sasa Sestic, 2015 World Barista Championship winner, who started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farming households in impoverished countries and regions to improve
Professional barista exchange Follow Coffee Workshop (WeChat public account: cafe_style) Bourbon coffee was originally cultivated on Réunion Island, which was also known as Bourbon Island (le Bourbon) before 1789. In simple terms, Bourbon is a coffee variety belonging to a branch of the Arabica species. It generally produces red fruits, called Red Bourbon, in addition to Yellow Bourbon, Orange Bourbon, and Yellow
Professional barista communication - Follow Coffee Workshop (WeChat public account: cafe_style). Processing method: Semi-washed. Himalaya Estate is located in the famous Santa Ana producing area of the Apaneca mountain range at an altitude of 1500 meters. It is one of the few estates managed by Aida Batlle. The main variety planted is Bourbon. The coffee beans produced by this estate at Mauricio Salaverr
Professional barista exchange, please follow Coffee Workshop (WeChat official account cafe_style). Pour-over El Salvador. 15g coffee grounds, medium grind (small Fuji ghost tooth blade #4 grinding), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g water then pause, wait for the water level in the coffee bed to drop to half before pouring again, slowly pour until reaching 225g water, do not use the tail section
