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Professional barista exchange - please follow Coffee Workshop (WeChat public account cafe_style). El Salvador Finca Himalaya Country: El Salvador Estate: Himalaya Estate Region: Santa Ana Altitude: 1580-1720 meters Varieties: Red Bourbon, Typica Processing Plant: El Divisadero Flavor: Plum, brown sugar, red wine acidity Company Name: Dazhen Coffee FrontStreet Coffee
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Origin: Brazil. Grade: SC14/SC16. Region: Southern Minas. Roast Level: Medium Roast. Processing Method: Pulped Natural. Varieties: Bourbon, Catuai. Altitude: 1000-1200 meters. Flavor: Roasted watermelon seeds, rich and full-bodied, dark chocolate, sweet aftertaste and lingering finish. However, the Cerrado Mineiro region in western Minas...
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style ) Brazil has flat terrain, with most coffee farms at altitudes around 600-1000 meters. The landscape is flat and monotonous, lacking microclimates, and they typically use unshaded cultivation methods. This has developed Brazil's unique soft bean flavor characteristics: low acidity, strong nutty notes, chocolate sweetness, excellent body, though with slight woody and earthy undertones
Professional barista communication Follow Coffee Workshop (WeChat official account: cafe_style) Bourbon originated from Bourbon Island or Ethiopia, susceptible to pests and diseases, with lower yields. Some data indicates that Yellow Bourbon has higher yields than Red Bourbon and Orange Bourbon, but Red Bourbon is the most common variety. Bourbon has close genetic relationships with SL28, Typica, and Cattura
Professional barista communication Follow Coffee Workshop (WeChat official account cafe_style) Catuai is a coffee variety that is an artificial hybrid of Catuai and Mondu Novo. Catuai has good resistance to natural disasters, especially wind and rain. The Catuai tree variety is relatively low-growing, and compared to other coffee trees, Catuai's fruit grows more firmly and is not easy to harvest. The fruit comes in both red and
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Compared to the traditional natural-processed Harar region, natural-processed Yirgacheffe is not uncommon. As the region where Ethiopia's first washing station is located, coffee enthusiasts are more familiar with the washed Yirgacheffe, known for its elegant lemon and citrus flavors. In washed-processed coffee flavors, it is less likely to...
Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style). Introduction: This coffee comes from a single farm in Ethiopia, processed by the Worka Cooperative. Alemayehu Alako Farm is a member of the Worka Cooperative. The Worka Cooperative is located in the southern part of Gedeb district, established in 2005 and joined the renowned Yirgacheffe Coffee Union that same year.
Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style) Flavor profile: Distinct floral notes, with rich citrus aromas in both dry and wet fragrance. The front notes feature lemon, kumquat, white grape juice, and diverse vibrant flavors. The middle to back notes present rich citrus sweetness and acidity, with a soda-like rich sweetness, showcasing a distinctive personality that stands out and is truly rare to find. Ethiopia
Professional barista communication - please follow Coffee Workshop (WeChat public account: cafe_style). Note: Yirgacheffe G1 is a grade specifically requested by Mitsubishi from the Ethiopia Coffee & Tea Authority, first appearing on the market in 2002-2003. The production method for G1 grade beans differs from standard screening methods
For professional barista discussions, please follow Coffee Workshop (WeChat official account: cafe_style). Variety: Typica Producer: Copacabana smallholder farmers Flavor: Dry aroma of roasted nuts and almonds, orange, pomelo. South America is renowned for its coffee beans, and Bolivia is no exception. The unique tropical rainforest environment in certain regions of Bolivia provides ideal natural conditions for growing organic coffee.
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Bolivian coffee. 15g of coffee grounds, medium grind (using Fuji's ghost tooth burr grinder at setting 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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid extracting the tail end.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. The traditional Typica and small amounts of Caturra grown here have received high praise in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving as ornamental flower decorations. True commercial production began from
Professional barista communication. Please follow Coffee Workshop (WeChat public account: cafe_style). Flavor: Dry aroma of roasted nuts and almonds, the entry reveals smooth fruit acidity of mandarin orange and pomelo, with an overall sweet caramel and smooth nutty milk texture. The cleanliness and balance are also quite impressive, and the herbal aftertaste is quite charming. Bolivian coffee has rich and unique aromas, whether
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Bolivian coffee offers a rich and balanced overall flavor profile, featuring pleasant acidity alongside subtle chocolate notes. Its smooth texture provides a seamless drinking experience, while bitterness remains notably subtle. The coffee boasts excellent aftertaste, with lingering sweet flavors that remain in the mouth long after drinking, creating an enduring impression that this coffee brings
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon beans are naturally sweet and clean. Using the semi-dry (or semi-washed) processing method brings out a brighter acidity with tropical fruit aromas. The rich aroma during brewing is especially delightful. Fazenda Rainha is owned by the Carvalho Dias family and has been operating for over 116 years.
Professional barista communication. Please follow Cafe_Style (WeChat official account cafe_style) for related knowledge: The Cup of Excellence (COE) program and its trademark are currently owned and managed by the Alliance for Coffee Excellence (ACE), a non-profit organization based in the United States. ACE collaborates annually with the Cup of Excellence program (cupping competition) hosting
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) 【Flavor Profile】The beans are naturally sweet and clean. Using semi-dry processing makes her acidity slightly bright yet beautifully integrated with sweetness. Some even exhibit tropical fruit notes, especially the aromatic fragrance during brewing, which is particularly delightful. Delicate lemon acidity, fresh sweetness of sugarcane juice, black tea notes, and a smooth, refined texture - Brazilian Queen Estate for pour-over
Professional barista exchange. Please follow Coffee Workshop (WeChat official account cafe_style). Shakisso, located in Guji, southern Oromia region, adjacent to Sidama and Gedeo. This area has many mining pits, which were originally used for gold mining, so this coffee growing area has many pits. This makes people in the coffee growing area
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) [Dry Aroma] Sweet cherry, raisins, preserved fruit, preserved plum, dried pineapple, strawberry [Wet Aroma] Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee [Sip] Entry like sweet and juicy honey peach, sweet pineapple acidity, mid-section cranberry, blueberry, strawberry, pineapple, dried fruit preserves dense fragrance
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Sidamo coffee. 15g of coffee grounds, medium-fine grind (Fuji mountain ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g of water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly continue pouring until reaching 225g total. Avoid the tail end.
