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El Salvador Himalaya Coffee Flavor Profile & Characteristics

Professional barista exchange. Please follow Cafe_Style (WeChat official account: cafe_style). Bourbon coffee was originally cultivated on Réunion Island, which was known as Bourbon Island (le Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to a branch of the Arabica species. It typically produces red cherries, known as Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon varieties. Yellow

May 14, 2017 · By FrontStreet Coffee · 137 reads · #El Salvador #Himalaya #coffee #flavor #taste #characteristics #professional #exchange

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El Salvador Himalaya Coffee Pour-Over Data - How to Brew El Salvador Himalaya Coffee

Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over El Salvador. 15g coffee grounds, medium grind (Fuji mountain burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, pour to 105g and pause, wait until the coffee bed drops halfway, then slowly pour until 225g total, avoiding the tail end

May 14, 2017 · By FrontStreet Coffee · 84 reads · #El Salvador #Himalaya #coffee #pour-over #data #brewing #professional #exchange

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How Much Does Brazilian Pulped Natural Bourbon Cost | Brazilian Pulped Natural Bourbon Coffee Price

Professional barista discussions - follow Coffee Workshop (WeChat public account cafe_style). 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 harder to pick. The fruits come in both red and

May 14, 2017 · By FrontStreet Coffee · 117 reads · #Brazil #pulped natural #Bourbon #bean #how much #cost #price #professional #coffee #exchange

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Brazilian Semi-Washed Bourbon Bean Characteristics and Brewing Methods

Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Origin: Brazil, Grade: SC14/SC16, Region: South Minas, Roast Level: Medium, Processing Method: Pulped Natural, Varieties: Bourbon, Catuai, Altitude: 1000-1200 meters, Flavor: Roasted watermelon seeds, rich and full-bodied, dark chocolate, sweet aftertaste and lingering finish. But in the Cerrado region of western Minas

May 14, 2017 · By FrontStreet Coffee · 188 reads · #Brazil #semi-washed #bourbon #characteristics #coffee #brewing methods #professional #exchange #follow

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Brazilian Pulped Natural Bourbon Flavor Profile and Characteristics

Professional barista exchange Please follow Coffee Workshop (WeChat official account: cafe_style) Brazil has flat terrain, with most coffee farms situated at elevations between 600-1000 meters. The landscape is flat and monotonous, lacking microclimates, and there's a preference for growing coffee without shade trees. As a result, Brazil has developed its unique soft bean flavor profile: low acidity, prominent nutty notes, chocolate sweetness, excellent body, though with slight woody and earthy undertones.

May 14, 2017 · By FrontStreet Coffee · 197 reads · #Brazil #natural #Bourbon #flavor #taste #characteristics #professional #coffee #exchange #follow

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How Much Does Yirgacheffe Washed Woka Coffee Cost? Yirgacheffe Washed Woka Coffee Price

Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style) Flavor profile: Distinct floral notes, both dry and wet aromas feature rich citrus scents, with prominent lemon, kumquat, white grape juice, and diverse flavors in the front. The middle to back notes deliver intense citrus sweetness and acidity, resembling the rich sweetness of soda, with a distinct and prominent character that is truly rare to encounter. Ethiopia

May 14, 2017 · By FrontStreet Coffee · 122 reads · #Yirgacheffe #washed #Woka #coffee #price #cost #professional #exchange

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Characteristics of Yirgacheffe Washed Woka Coffee Beans and How to Brew Yirgacheffe Washed Woka Coffee

Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). The refined processing method for Yirgacheffe is predominantly the washed processing method, where coffee undergoes fermentation for approximately 72 hours in washing tanks to remove the parchment, followed by direct drying outside the processing plant. The green beans, after being manually selected, undergo quality inspection by the Ethiopian Coffee and Tea Authority, and are then exported through competitive bidding

May 14, 2017 · By FrontStreet Coffee · 183 reads · #Yirgacheffe #washed #Woka #coffee beans #characteristics #coffee #brewing method #professional

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Yirgacheffe Washed Worka Coffee Flavor Profile - Characteristics of Yirgacheffe Washed Worka

Professional barista exchange - Follow Coffee Workshop (WeChat Official Account: cafe_style) Ethiopia Washed Yirgacheffe Worka G1 Country: Ethiopia Grade: G1 Region: Worka Roast Level: Light Roast Processing Method: Washed Variety: Local Heirloom Varieties Processing Station: Worka Cooperative Flavor Notes: Lemon, Kumquat, White Grape Juice The essence of Yirgacheffe

May 14, 2017 · By FrontStreet Coffee · 143 reads · #Yirgacheffe #washed #Worka #coffee #flavor #profile #characteristics #professional #specialty coffee

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Yirgacheffe Washed Woka Pour-over Brewing Data and How to Drink Yirgacheffe Washed Woka

Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over brewing of washed Woka. 15g coffee grounds, medium-fine grind (Fujisaka ghost teeth burr grinder at 3.5), V60 dripper, 90-92°C water temperature, first pour with 30g water, bloom for 27 seconds, pour up to 105g water and pause, wait until the water level drops to half of the coffee bed before continuing to pour, slowly pour until reaching 225g total water, end

May 14, 2017 · By FrontStreet Coffee · 146 reads · #Yirgacheffe #Washed #Woka #Pour-over #Brewing Data #Coffee #Brewing Method #Professional #Coffee Exchange

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Bolivian Coffee Prices: How Much Does Bolivian Coffee Cost

Professional barista community - Follow Coffee Workshop (WeChat official account: cafe_style). Bolivian coffee offers an overall rich and balanced flavor profile, featuring pleasant acidity complemented by subtle chocolate notes. The smooth texture provides a delightful drinking experience, with bitterness notably subdued. The aftertaste is exceptional, leaving a lingering sweetness in the mouth that makes this coffee truly special.

May 14, 2017 · By FrontStreet Coffee · 213 reads · #Bolivia #coffee #price #cost #professional #barista #coffee exchange #follow #coffee workshop #micro

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Characteristics of Bolivian Coffee Beans and Bolivian Coffee Brewing Methods

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Lake Titicaca Copacabana Country: Bolivia Altitude: 3812m Region: Lake Titicaca Roast level: Medium roast Processing method: Washed Lake Titicaca is located on the Kallawaya Plateau at the border between Bolivia and Peru, and is the highest altitude and largest freshwater lake in South America

May 14, 2017 · By FrontStreet Coffee · 188 reads · #Bolivia #coffee beans #characteristics #coffee #brewing methods #professional #exchange #follow

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Bolivian Coffee Flavor Profile and Characteristics

Professional barista discussion - Follow Coffee Workshop (WeChat public account: cafe_style) Variety: Typica Producer: Copacabana small farmers Flavor: Aroma of roasted nuts and almonds, orange, pomelo South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rainforest environment in some regions of Bolivia provides excellent natural conditions for the growth of organic coffee

May 14, 2017 · By FrontStreet Coffee · 130 reads · #Bolivia #coffee #taste #flavor #characteristics #professional #exchange #focus #craft

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Bolivian Coffee Pour-over Brewing Data | How to Brew Bolivian Coffee

Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Bolivian coffee. 15g coffee grounds, medium grind (Fujiscale ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g total and pause, wait until the coffee bed level drops to halfway, then continue slow pouring until reaching 225g total. Avoid brewing the tail end.

May 14, 2017 · By FrontStreet Coffee · 86 reads · #Bolivia #coffee #pour-over #brewing #data #how #to #professional #exchange #focus #craft

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What is the Price of Queen Estate Brazil Coffee

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Queen Estate's depulping processing system: Ripe coffee cherries are hand-picked into cloth bags to avoid contact with the ground. All coffee cherries harvested on the same day are sent to the estate's processing facility for Pulped Natural processing on the same day.

May 14, 2017 · By FrontStreet Coffee · 135 reads · #Brazil #Queen #Estate #Coffee #price #professional #coffee #exchange #focus

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Characteristics of Fazenda Rainha Coffee Beans - How to Drink Fazenda Rainha Coffee

Professional barista communication - please follow Coffee Workshop (WeChat official account: cafe_style) Brazil Fazenda Rainha [Country] Brazil Origin: Mogiana (Fazenda Rainha) [Estate Name] Fazenda Rainha [Owner] Regina Helena Mello de Carvalho Dias belongs to Carvalho Dias family [Variety] Yellow Bourbon, Yellow B

May 14, 2017 · By FrontStreet Coffee · 114 reads · #Brazil #Queen #Plantation #Coffee Beans #Characteristics #Coffee #Brewing Method #Professional #Exchange

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Brazil Fazenda Rainha Coffee Flavor Profile & Characteristics

Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon beans are naturally sweet and clean. Using the semi-dry method (or semi-washed) makes their acidity slightly brighter with tropical fruit aromas, especially the abundant aroma during brewing, which is even more delightful. Fazenda Rainha (Queen Farm) belongs to the Carvalho Dias family and the farm has been operating for over 116 years. Located in...

May 14, 2017 · By FrontStreet Coffee · 173 reads · #Brazil #Fazenda Rainha #Queen Farm #coffee #flavor profile #taste characteristics #specialty coffee #professional coffee exchange

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Brazil Queen Estate Coffee Pour-Over Data & How to Brew Brazil Queen Estate Coffee

Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) Related knowledge: Cup of Excellence (COE) program and its trademark are currently owned and managed by Alliance for Coffee Excellence (abbreviated as ACE, a non-profit organization). ACE annually cooperes with the Cup of Excellence program (cupping competition) hosting

May 14, 2017 · By FrontStreet Coffee · 99 reads · #Brazil #Queen #Estate #Coffee #Pour-Over #Data #How #Professional #Exchange

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How Much Does Sidamo Nectar Coffee Cost? Sidamo Nectar Coffee Price

Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style). Shakisso stands out in the Giri area of Sidamo Valley, a region far from most coffee-producing areas in Sidamo province. Another famous local industry is gold mining, with labor, land, and ethnic factors making this producing area unstable. However, the coffee from this region is quite special, as is the legend of Ninety Plus

May 14, 2017 · By FrontStreet Coffee · 126 reads · #Sidamo #nectar #coffee #cost #price #professional #exchange #follow #workshop

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Sidamo Nectar Coffee Bean Characteristics & Sidamo Nectar Coffee Brewing Methods

Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Shakisso, located in Guji, southern Oromia region, borders Sidama and Gedeo. This area has many mining pits that were originally used for gold mining, which is why this coffee cultivation region has numerous pits. This creates a unique landscape in the coffee growing area.

May 14, 2017 · By FrontStreet Coffee · 175 reads · #Sidamo #Nectar #Coffee Beans #Characteristics #Coffee #Brewing Methods #Professional #Exchange #Focus

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Sidamo Honey Coffee Flavor Profile and Characteristics

Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style) [Dry Aroma] Sweet cherry, raisins, preserved fruits, preserved plums, dried pineapple, strawberry [Wet Aroma] Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee [Slurping] Sweet and juicy peach entrance, sweet pineapple acidity, with dense cranberry, blueberry, strawberry, pineapple, and dried fruit flavors in the middle

May 14, 2017 · By FrontStreet Coffee · 179 reads · #Sidamo #honey #coffee #flavor #profile #characteristics #professional #exchange #follow