All stories in Coffee — freshly updated.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Panama Geisha (Hacienda La Esmeralda) Country: Panama Grade: Blue Label Region: Slopes of Baru Volcano Roast Level: Light Roast Processing Method: Washed Variety: Geisha Estate: Hacienda La Esmeralda Flavor Notes: Oolong tea fragrance, peach aroma, honey sweetness Panama Esmeralda
Professional barista communication Follow Coffee Workshop (WeChat official account cafe_style) Panama Emerald Manor Geisha coffee beans The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia, then sent to the Coffee Research Institute in Kenya; introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953, but it hasn't received much attention
Professional barista exchange - please follow Coffee Workshop (WeChat official account cafe_style) Geisha is pronounced the same as the Japanese word "Geisha," hence it is also known as Geisha coffee; because the tree variety is taller than ordinary coffee trees, it was originally planted in a small area within the estate and used as a windbreak. The owner's son, in order to participate in the annual Panama Best Coffee competition, searched everywhere
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) West Java Honey Processing Indonesia West Java Aromanis Honey Process, cupping score reaches as high as 92 points. This bean's English name Aromanis is Indonesian, meaning sweet mango. At the estate we personally experienced distinctly different Indonesian coffee, where farmers
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) - Honey processing method allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases somewhat, it increases sweetness and caramel flavor. According to different degrees of honey processing, honey-processed coffee is divided into yellow honey processing, red honey processing, and black honey processing. The advantage of honey processing is that it can best
Professional barista exchange Follow Coffee Workshop (WeChat public account: cafe_style) Indonesia West Java Coffee beans are picked from the branches and separated from the fruit, then washed and dried. The coffee beans are "diserok" (stirred) every hour to ensure even drying, including at midnight. This is crucial during the night because high humidity can affect the coffee, said Arief
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Ethiopian Sidamo is a single-origin coffee variety, an Arabica coffee grown in Ethiopia's Sidamo province. Like most African coffees, Ethiopian Sidamo features small grayish beans, but its distinguishing characteristic is its rich, spice-like, wine-like or chocolate-like flavors and floral notes.
Professional barista communication: Please follow Coffee Workshop (WeChat official account: cafe_style). [Area Introduction] Shakiso is located in the Guji region of Sidamo, southern Oromia region, adjacent to Sidama and Gedeo. This area has many mine pits, which were originally used for gold mining, so this coffee growing area has many pits.
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Flavor description: Lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, with Earl Grey tea notes in the finish. Indonesian and African coffee beans use this defect bean ratio grading method. Indonesian beans are mainly divided into 6 levels, G1-G6. The highest grades for washed beans are G1 and G2; for natural-processed beans...
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Pour over Sidamo coffee. 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr 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 coffee bed drops halfway before continuing. Slowly pour until reaching 225g total, avoiding the tail end
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Flavor notes: Intense lemon and plum aromas in both dry and wet fragrance. At light roast, the cupping reveals stunning floral and lemon notes, along with flavors reminiscent of grapefruit green tea and citrus juice - sweet, tangy and juicy. With a slightly darker roast, honey and raspberry-black plum flavors emerge, while the finish is like green tea.
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) The coffee cherries of this batch of Kongyu AA are picked and processed by 250 farmers from the Kongyu processing station under the Kabare farmer cooperative. After being de-pulped, fermented, and washed by the nearby Kongyu River water, the coffee will be placed on African drying beds for drying treatment. During each picking season, farmers will process
Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style) | Manufacturer: FrontStreet Coffee | Address: No. 10 Bao'an Frontstreet, Yuexiu District, Guangzhou | FrontStreet Coffee contact: 020-38364473 | Shelf life: 90 days | Net weight: 227g | Packaging: Bulk coffee beans | Roast level: Roasted coffee beans | Sugar content: Sugar-free | Origin: Kenya | Coffee type: Other | Roast degree:
Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). Hand-pour brewed Kungiru. 15g of coffee grounds, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for a 27-second bloom, pour to 105g and pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total, avoid the tail end
Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style ) Another special feature lies in the diversity of coffee varieties cultivated by Chaimel, so numerous they cannot be counted on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra, and even more--in fact, just as one wouldn't put all eggs in one basket, most
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Country: Papua New Guinea. Grade: PB Peaberry. Region: Waghi Valley. Roast Level: Medium Roast. Processing Method: Washed. Varieties: Arusha, Catimor, Caturra. Estate: Kimel Estate. Now let me introduce PB, the full name Peaberry, which is what we often call round beans.
Professional Barista Exchange Follow Coffee Workshop (WeChat official account: cafe_style) Papua New Guinea's coffee production is not very high, and its coffee beans are all carefully processed washed Arabica beans. Generally, coffee beans processed through washing are full of bright fruity aroma but without strong acidity. Its characteristics include a silky smooth mouthfeel and wonderful aroma, with moderate acidity.
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Papua New Guinea coffee. 15g coffee grounds, medium grind (Fuji ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half level before continuing, slow pour until reaching 225g total.
Professional barista communication. Please follow Coffee Workshop (WeChat public account cafe_style). In Ethiopia, there are eight main coffee producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among them, the most well-known specialty
Professional barista discussions - follow Coffee Workshop (WeChat Official Account: cafe_style). Kochere is located in southwestern Ethiopia, approximately 25 miles north of the famous Yirgacheffe town. The production model mainly involves local small farmers delivering their batches to cooperatives for unified processing. The local Chalalacktu village has a population of about 100,000 people who rely on coffee for their livelihood, with related production activities becoming
