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Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Caturra is a natural variety of the Arabica Bourbon, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact
Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Manufacturer: FrontStreet Coffee Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: Self-roasted Shelf life: 30 days Net weight: 227g Packaging: Bulk Taste: Neutral coffee beans Raw/cooked degree: Roasted coffee beans Contains sugar: Sugar-free Origin: Panama coffee
Professional Barista Exchange - Follow Coffee Workshop (WeChat official account: cafe_style) Manufacturer: FrontStreet Coffee Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: In-house roasted coffee Shelf life: 30 days Net content: 227g Packaging method: Bulk packaging Flavor: Neutral coffee beans Roast level: Roasted coffee beans Sugar content: Sugar-free Origin: Panama coffee
Professional barista communication: Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over brewing for Panama Illeta. 15g coffee grounds, medium grind (Fuji burr grinder setting 4), V60 dripper, water temperature 88-89°C. First pour: 30g water, 27-second bloom. Pour to 105g then pause. Wait until the coffee bed drains halfway, then continue pouring slowly until reaching 225g total water weight.
Professional barista exchange. Please follow Coffee Workshop (WeChat public account: cafe_style). Guatemala Plan del Guayabo Estate. Country: Guatemala. Region: Nuevo Oriente. Estate: Cardenas Estate. Grade: SHB. Processing Method: Winey Natural Processing. Nuevo Oriente: Fertile volcanic soil, lower humidity, abundant sunshine, and cool nights are the characteristics of this region.
Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). Guatemala is a country with numerous volcanoes, and coffee produced from volcanic soil is rich-flavored specialty coffee. Guatemala has a high average altitude, which means the coffee trees grow in environments with significant temperature differences between day and night. This harsh environment with large day-night temperature variations causes coffee to develop
Professional barista communication. Please follow Coffee Workshop (WeChat public account: cafe_style). Pacas was first discovered in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figueroa noticed some plants with different morphological characteristics on their family's Finca San Rafael estate, and subsequently began collecting seeds and conducting selection breeding. Later...
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Guatemala Wine Flavor Natural. 15g coffee grounds, medium grind (Fujisaki oni-tooth blade #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27-second bloom, pour to 105g then stop pouring. Wait until the water level in the coffee bed drops to halfway, then pour slowly until reaching 225g total water.
Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style) Manufacturer: Dazhen Coffee FrontStreet Coffee Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: In-house roasted Shelf life: 30 days Net weight: 227g Packaging: Bulk Taste: Sweet coffee beans Roast level: Roasted coffee beans Sugar content: Sugar-free Origin:
Professional barista exchanges welcome to follow Coffee Workshop (WeChat public account cafe_style). Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was initially cultivated in Réunion, which was also called Bourbon Island (le Bourbon) before 1789. It was later occupied by the French to connect with the African continent and Latin America
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Like many African countries, Rwanda's coffee production is primarily based on smallholder farming. During each harvest season, coffee farmers gather ripe coffee cherries and send them to processing stations for treatment. Farmers pick ripe coffee cherries and bring them to processing stations for handling, starting with manual selection to ensure no unripe fruits remain.
Professional barista exchange - follow Coffee Workshop (WeChat ID: cafe_style). Pour over Rwanda coffee. 15g grounds, medium-fine grind (Fuji ghost tooth grinder 3.5), V60 dripper, 90-92°C water temperature. First pour: 30g water, bloom for 27 seconds. Pour to 105g, wait until water level drops to half, then continue pouring slowly until 225g total. End segment
Professional barista exchange - Please follow Coffee Workshop (WeChat public account cafe_style) Costa Rica San Ramon Processing Plant Royal Coffee Costa Rica San Ramon Royal Coffee Country: Costa Rica Grade: SHB Altitude: 1700M Region: Tarrazu Growing Region Roast Level: Medium-Dark Roast Processing Method: Washed Processing Varieties: Caturra, Catuai Pro
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica's finest coffee appears to come from small processing mills scattered across major coffee growing regions, including Tarrazú and the Western Valley. This so-called coffee revolution originated 15 years ago, dramatically changing roasters' and importers' perspectives on Costa Rican coffee. Centered around processing mills,
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica's coffee cultivation began in 1779 with varieties introduced from Cuba, with the first coffee exports occurring in 1820. The country now has approximately 32,000 coffee farmers, with an average planting area of less than one hectare (10,000㎡) per farmer. Costa Rica's population is 4.1 million (as of 2006), with coffee cultivation covering 82,500 hectares
Professional barista exchanges - Please follow Coffee Workshop (WeChat public account: cafe_style). Initially, Yirgacheffe coffee trees were cultivated by European monasteries (somewhat similar to Belgian monks growing barley for brewing beer), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idio near the Misty Valley area
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). About Project Origin by Sasa Sestic, 2015 World Barista Champion, who launched the Project Origin green bean sourcing program three years ago with his business team ONA Coffee. This project directly collaborates with coffee farming families in impoverished countries and regions to improve
For professional barista discussions, please follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over natural process Yirgacheffe Aricha. 15g coffee grounds, medium-fine grind (Komachi grinder at setting 3.5), V60 dripper, water temperature 90-92°C. First pour: 30g water, bloom for 27 seconds. Pour to 105g, then pause. Wait until the coffee bed drains halfway before continuing the pour. Slowly pour until reaching 225g total water.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Flavor description: wine-like acidity, plum, brown sugar, full-bodied mouthfeel, long aftertaste. 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
Professional barista communication Please follow Coffee Workshop (WeChat official account: cafe_style) About Project Origin Sasa Sestic, 2015 World Barista Championship winner, started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly cooperates with coffee farmers in poor countries and regions to improve
