All stories in Coffee — freshly updated.
Professional barista exchange Please follow Coffee Workshop (WeChat official account: cafe_style) Country: West Sidamo Altitude: 1750-2000m Region: Sidamo Roast Level: Light Roast Processing Method: Natural Process Variety: Local native varieties Processing Station: NinetyPlus Flavor: Nectarine, tropical fruits, oak barrel aroma NinetyPlus beans differ from common specialty beans in naming
Professional barista exchange please follow Coffee Workshop (WeChat public account cafe_style) In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands, to traditionally managed small plots, and modern plantations-everything you could imagine. Approximately 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee is classified according to the four different types mentioned above
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Hand-pour Sidamo. 15g coffee grounds, medium-fine grind (Fuji ghost teeth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then pause. Wait until the bed level drops to halfway before continuing the pour, slowly pour until reaching 225g total. Avoid the tail end.
Professional barista communication, follow Coffee Workshop (WeChat official account cafe_style). Variety: Typica. Region: Aceh Province. Flavor profile: Spices, caramel, woody, earthy. Flavor description: The dry aroma offers notes of glutinous rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma reveals rich, dark roasted caramel with pine notes, complemented by subtle earthy undertones. Upon entry
Professional barista community - Follow Coffee Workshop (WeChat official account: cafe_style) Flavor Profile: The dry aroma reveals notes of glutinous rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma unveils deep roasted caramel and pine notes, complemented by subtle earthy undertones. Upon tasting, the palate experiences intense and stimulating bitterness, with clove and woody aromatic flavors, spiced and minty sensations, as well as
Professional barista exchange - follow Coffee Workshop (WeChat official account cafe_style). Pour-over Mandheling. 15g of coffee grounds, medium grind (small Fuji ghost tooth blade grind 4), V60 filter cup, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 105g water and pause, wait for the water level in the coffee bed to drop to half before continuing to pour, slowly pour until reaching 225g total, avoiding the final tail section
Professional barista communication. Please follow Coffee Workshop (official WeChat account: cafe_style). Yellow Bourbon, a variety where ripe cherries turn yellow, was first discovered in Brazil and is currently mainly cultivated there. It is generally believed that Yellow Bourbon may have originated from a mutation following hybridization between the red-fruited Bourbon variety and a Typica variant called Amerelo de Botocatu that produces yellow cherries.
Professional barista discussions - Follow Coffee Workshop (WeChat public account: cafe_style). Santa Rita Estate is located in the northern region of the Apaneca Ilamatepec mountain range at approximately 5,000 feet altitude. Santa Ana Volcano (also known as Volcán Santa Ana in Spanish) is situated in southwestern El Salvador, serving as the highest peak in Santa Ana Department and the entire country at 2,362 meters (7,749 feet).
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee ranks alongside Mexico and Guatemala as major production countries in the Central American region, competing with other nations for the top one or two positions in Central America. High-altitude grown varieties produce uniformly large coffee beans with a rich, mellow flavor profile. Like Guatemala and Costa Rica, El Salvador
Professional barista communication. Follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured Santa Rita. 15g of coffee grounds, medium grind (small Fuji ghost tooth blade grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g of water for a 27-second bloom, pour until reaching 105g then pause. Wait until the coffee bed drops to half level before continuing to pour. Slowly pour until reaching 225g total. Do not use the final tail section.
Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style). Burundi boasts one of the world's most diverse and successful coffee industries with its own unique characteristics. Coffee was introduced to this country by Belgian colonizers in 1930 and is now cultivated only on small farms. Unfortunately, many of these farms are located near Rwanda, which frequently experiences conflicts and unrest.
Professional barista exchange. Follow Coffee Workshop (WeChat Official Account: cafe_style). Flavor profile: Rich aromas of raisins, blackberry jam, and ripe peaches; the front notes feature sweet flavors of cranberry, citrus, and peach juice, while the rich sweetness of caramel and orange jam fills the entire cup. The fermented wine-like aroma from sun-drying is also prominent, reminiscent of orange wine or peach liqueur.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Manufacturer: FrontStreet Coffee Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou Contact: 020-38364473 Shelf Life: 90 days Net Weight: 227g Packaging: Bulk Coffee Beans Raw/Roasted: Roasted Coffee Beans Origin: Other/other Roast Level: Medium Roast Burundi Kayanza Kabyiniro
Professional barista exchange. Please follow Cafe Style (WeChat public account: cafe_style). Pour-over Burundi. 15g coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half before pouring again, slowly pour until reaching 225g total weight, avoid the tail end
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style ) Manufacturer: FrontStreet Coffee Net content: 227g Packaging: Bulk Coffee bean maturity: Roasted coffee beans Contains sugar: Sugar-free Origin: Panama Roast level: Medium roast Typica is a tall cultivated variety of Arabica, originating from the branch spanning from Yemen to Java, dating back to the early 18th century
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Baru is a young volcano with an altitude exceeding 3,400 meters, classified as an active volcano with seven different microclimate zones in its surrounding area, fostering rich and diverse ecosystems. The diverse microclimates present both advantages and disadvantages for coffee cultivation, but in Elida's case, her flavor profile is more intense and aromatic than most Panamanian beans
Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style ) Pour-over Panama. 15g coffee grounds, 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 water and pause, wait for the water level in the coffee bed to drop to half before pouring again, slowly pour until 225g water total, avoid the tail section
Professional barista discussion - 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: 90 days. Net weight: 227g. Packaging: Bulk. Taste: Rich and mellow. Coffee bean state: Roasted beans. Sugar content: Sugar-free. Origin: Ethiopia
Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style) Varieties: Local Heirloom varieties Producers: Local small farmers Sidamo's coffee flavors are incredibly diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town and region. The Sidamo growing region
Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Shakisso, located in Guji, Oromia region, southern part, adjacent to Sidama and Gedeo. This area has many mining pits, which were used for gold mining in the early days, so this coffee growing area has many pits. This makes people in the coffee growing area
