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Professional barista exchange Please follow Coffee Workshop (WeChat public account: cafe_style) Sidamo Natural G1 Country: Sidamo Grade: G1 Origin: Guji Roast Level: Medium-light roast Processing method: Natural Variety: Local native varieties Region: Shakicha Flavor notes: Cranberry, sweet orange, plum, blueberry Shakicha is located in the Sidamo Gujiri area
Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style) Sidamo Natural G1 Country: Sidamo Grade: G1 Origin: Guji Roast Level: Medium-light roast Processing Method: Natural Varietal: Local native varieties Region: Shakicho Flavor: Cranberry, sweet orange, plum, blueberry Shakicho belongs to Gujiri in Sidamo Valley
Professional barista communication - follow Coffee Workshop (WeChat public account cafe_style). In some estates of the Cerrado region, Minas Gerais state in southeastern Brazil, ancient Bourbon coffee and Yellow Catuai are grown. These estates, although from the same region, produce coffees with distinct characteristics. Despite the diversity of coffee, Brazilian coffee remains suitable for the general public
Professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Minas Gerais, Primavera Estate, Yellow Catuai, Arabica variety [Washed Processing Method]. Flavor: Orange, Peanut, Genmaicha, Nuts, Caramel aftertaste, sweet and sour sensation like fresh orange juice with smooth texture, typical natural processed Brazilian flavor. Yellow Catuai comes from a hybrid of Mundo Novo and Caturra, originally developed by Brazilian
Professional barista discussion - Follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured Brazilian Primavera Estate. 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour: 30g water, 27-second bloom. Pour to 105g, wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total.
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Brazil Primavera Washed Yellow Catuai Country: Brazil Estate: Primavera Estate Region: Minas Gerais region Roast level: Medium roast Processing method: Washed Variety: Yellow Catuai Brazil HiU Micro-lot HiU program is a plan to improve coffee quality in Central and South America,
Professional barista exchange | Follow Coffee Workshop (WeChat public account: cafe_style) | Brazil HiU Micro-batch | The HiU program is an initiative to improve coffee quality in Central and South America, proposed by Mr. Graciano Cruz, a renowned Panamanian expert in honey processing. The program focuses on applying sun-dried or honey processing methods to micro-batches for coffee post-harvest processing procedures, culminating in professional cupping evaluation.
Professional barista communication - Follow Cafe_Style (WeChat official account cafe_style). Pour-over Panama Finca Volcán. 15g coffee, medium grind (small Fuji ghost tooth blade 4 grind), V60 dripper, 88-89°C water temperature. First pour 30g water, 27 seconds bloom. Pour to 105g and stop. Wait until the coffee bed water level drops to half, then pour again. Slowly pour until reaching 225g total.
Professional barista communication Follow Coffee Workshop (WeChat official account cafe_style) Panama Jurutungo Honey Caruai Country: Panama Grade: SHB Region: Exclusive Firestone Region Roast Level: Medium Roast Processing Method: Honey Process Variety: Catuai Processing Plant: Firestone Estate Flavor: Lemon, Orange, Cranberry, Green Tea Cupping Flavor: Dried fruit aroma,
Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style) Catuai: Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai has good resistance to natural disasters, especially wind and rain. Catuai trees are relatively low-growing, and compared to other coffee trees, Catuai fruits grow more firmly and are not easily harvested
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Premium Panama coffee is grown in the western part of the country, near Costa Rica and close to the Pacific coast. Coffee produced in the Boquete region of Chiriqui province is the most famous, with Volcán, Santa Clara, and Candela also being well-known. Other regions include the David area.
Professional barista communication - Please follow Coffee Workshop (WeChat public account: cafe_style). Sidamo G2 Washed. Origin: Ethiopia. Grade: G2. Region: Sidamo. Roast Level: Light Roast. Processing Method: Washed. Variety: Local Heirloom. Flavor Profile: Honey, Citrus, Lemon. Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji Royal's ceramic burr grinder at 3.5 setting).
Professional barista discussions - follow Coffee Workshop (WeChat Official Account: cafe_style). Nowadays, there is a growing trend of washed processing stations in Ethiopia. Small farmers sell their harvested coffee cherries to processing plants, where they are hulled and then resold through the auction system, subsequently transported to the Red Sea port of Assab in Eritrea, as well as the port of Djibouti near the Gulf of Aden. Despite the coffee
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Today, there are still numerous wild Arabica coffee tree species growing in many regions of Ethiopia, typically cultivated at altitudes between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally with banana trees planted simultaneously for shade, but due to limited agricultural technology, there is minimal use of herbicides and pesticides.
Professional barista discussions, follow Coffee Workshop (WeChat public account: cafe_style) The Sidamo growing region, with elevations ranging from 1400-2200 meters, is a renowned specialty coffee area in southern Ethiopia, bordering Kenya. Washed-processed Sidamo beans appear light green in color, are not large in size, and have an oval shape. The beans are full and well-formed, with consistently good average quality. They offer a rich, mellow aroma and a full-bodied flavor—one sip reveals a lingering aftertaste that never disappoints.
Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). Unlike most African coffees, Sidamo features clear fruit acidity, a smooth texture, and delicate floral and herbal aromas. Washed Sidamo is elegant yet playful. The mild and pleasant entry creates a strong taste contrast with the bright lemon acidity that follows, offering a unique and rich mouthfeel with a distinctive and charming aftertaste.
Professional barista exchange Please follow Coffee Workshop (WeChat official account: cafe_style ) When it comes to the biggest climate difference between Cauca and other producing regions, it's probably the relatively large temperature difference. The daily average temperature is 11°C, while the daytime average is 18°C. The day-night temperature difference is an important factor in creating high-quality coffee. Nighttime low temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing the coffee seeds
Professional barista communication - Follow Coffee Workshop (WeChat official account cafe_style) Colombia Cauca Best Cup Regional Select Country: Colombia Grade: Cup of Excellence Region: Cauca Province Roast Level: Medium Roast Processing Method: Washed This batch is from Colombia Cup of Excellence Special Selection Varietal: Caturra, Processing: Fully washed, Natural
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) This batch comes from Colombian Cup of Excellence special selection batch Variety: Caturra, Process: Fully washed, Sun-dried Variety: Caturra Batch: Special micro-lot Flavor: Nuts, dark chocolate, caramel Manufacturer: Coffee Workshop Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer contact:
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style ) Following Colombia's fine traditions, Cauca coffee is hand-picked and wet-processed. Furthermore, in the current environment where many coffee-producing regions are replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca region is rare in being predominantly composed of Caturra varieties
