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Professional barista exchange community. Please follow Coffee Workshop (WeChat official account: cafe_style). Panama's Boquete region, located in the Chiriquí province bordering Costa Rica, is the renowned origin of Panama's famous Geisha coffee, world-famous for producing high-quality Arabica coffee. Located in the mountainous area of Boquete at an altitude of 4,000 feet, Tedman &
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Panama coffee is famous for the Geisha from Hacienda La Esmeralda, and the production area where Hacienda La Esmeralda is located is also quite famous; it is the Boquete production area located in Chiriqui Province. Boquete is a town in Chiriqui Province, situated between Panama and Costa Ri
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). In the unique growing environment of Boquete, there are naturally more exceptional coffees beyond Esmeralda's Geisha, regardless of flavor quality or valuable coffee royalty; but drinking Geisha daily would be quite extravagant, and even if financially feasible, indulging in delicacies like shark fin and bear paw every day would also become tiresome
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for Geisha. Use 15g coffee grounds, medium grind (Fuji mountain鬼齿刀grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g water and pause, wait until the coffee bed water level drops halfway, then continue pouring slowly until reaching 225g total. Avoid collecting the tail end.
Professional barista discussion Follow Coffee Workshop (WeChat official account: cafe_style) Ninety Plus doesn't refer to all coffees scoring above 90 points in evaluations. Good coffee appears some years and disappears others. Sometimes it emerges from different estates and possesses various flavor characteristics. Ninety Plus refers to a premium coffee series featuring 13 different flavor profiles. These coffees come exclusively from American specialty coffee creator NinetyPl
For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). As an Ethiopian natural process coffee, Chelbessa has undergone strict supervision and selection, avoiding the unpleasant earthy impurities and high defect rates commonly found in natural process beans. Instead, it highlights the captivating sweetness that natural processing is renowned for. Chelbessa's enchanting fruity notes inherit the traditional Ethiopian profile
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Chelbessa's captivating fruity notes inherit the enchanting aroma of traditional Ethiopian sun-processed coffees, expressing with complete abandon a well-rounded sweetness with a long, lingering finish and a perfectly balanced, mouthwatering fruit acidity. Daily brewing of Chelbessa is also remarkably accessible; the beans themselves are rich in flavor, making them suitable for both refreshing pour-over methods
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Sidamo. 15g coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature, first pour 30g water, 27-second bloom, pour to 105g then pause, wait for the water level to drop to half before continuing, slowly pour until reaching 225g total, avoid the tail section.
Professional barista交流 Please follow Coffee Workshop (WeChat official account cafe_style) Aged Mandheling is a distinctive specialty Mandheling produced through special and complex processing methods, followed by over 5 years of unique storage techniques for freshly harvested Golden Mandheling beans. Like Golden Mandheling, the annual production is limited, and aged beans, due to the high standards of processing and storage
Professional barista exchange - please follow Cafe Workshop (WeChat official account: cafe_style). Mandheling is a premium coffee bean grown at an altitude of 750-1500 meters in the original mountainous areas. It is a rare Arabica variety in Indonesia, which primarily produces Robusta. Due to altitude, climate, and various environmental factors, the coffee beans cultivated have rich aroma, full-bodied flavor, intense taste, and some subtle hints
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style) Like wine that gets better with age, coffee beans can also undergo aging treatment. Successfully aged beans have their acidic and astringent components transformed into sugars through maturation, making the coffee rounder and smoother. Perhaps due to soil, climate, and bean characteristics, currently the highest success rate and best quality aged beans are found in Indonesia and India. The Indonesian
Professional barista exchange - please follow Coffee Workshop (WeChat public account cafe_style). Pour over Mandheling. 15g of coffee grounds, medium grind (Fuji mini burr grinder #4 setting), V60 dripper, 88-89°C water temperature, first pour 30g water for 27 seconds bloom, pour to 105g then pause, wait until the coffee bed drains halfway, then continue slow pour until reaching 225g total, avoid the tail end
Professional barista communication, follow Coffee Workshop (WeChat official account cafe_style). Pour over Santa Rita. 15g coffee, medium grind (Fuji Rokou ceramic burrs #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g and pause, wait for the bed to drain halfway then continue pouring, slowly pour until 225g total, don't collect the tail end
Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon, a coffee variety with yellow fruit when ripe, was originally discovered in Brazil and is now primarily grown there. It is generally believed to have originated from a hybrid mutation between red-fruited Bourbon and a yellow-fruited Typica variant called Amerelo de Botocatu.
Professional barista communication. Please follow Coffee Workshop (WeChat official account: cafe_style). Santa Rita Estate is located in the northern region of the Apaneca Ilamatepec Mountains at approximately 5,000 feet. Santa Ana Volcano (also translated as Santa Ana Volcano, Spanish: Volcan Santa Ana) is located in the southwestern part of El Salvador, in the Santa Ana Department of El Salvador, and is the highest peak in the country (2,362 meters [7,74
Professional barista communication - Please follow Cafe_Style (WeChat official account: cafe_style). El Salvador coffee, alongside Mexico and Guatemala, stands as one of the major coffee-producing countries in Central America, competing with other nations for the top positions in the region. Coffee from high-altitude regions features uniformly large beans with rich, smooth flavor profiles. Like Guatemala and Costa Rica, El Salvador
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Burundi is located in the southern part of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, the Democratic Republic of Congo to the west, and touches Lake Tanganyika to the southwest. The country consists mainly of plateaus and mountains, mostly formed by the eastern side of the East African Rift Valley highlands. With an average elevation of 1,600 meters nationwide, it is known as the mountain country.
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) This batch is sun-dried Bourbon variety, micro-lot, growing region located at Marda Tifeng processing plant in Kabuye region, Kayanza Province, with extremely high altitude, even mountainous areas exceeding 2000 meters above sea level, fertile gravel soil texture, very suitable for coffee cultivation, recognized as Burundi's best coffee processing plant Buru
Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Flavor profile: Rich aromas of raisin, blackberry jam, and ripe peaches, with initial notes of cranberry, citrus, and peach juice sweetness. The rich sweet notes of caramel and orange jam permeate the entire cup, while the distinctive fermented wine notes from the natural process are prominent, resembling orange wine or peach spirits.
Professional barista exchange - please follow Coffee Workshop (WeChat official account cafe_style). Pour-over Burundi. 15g coffee grounds, medium grind (using Fuji Ghost Burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water, let bloom for 27 seconds. Pour to 105g water and pause, wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail end.
