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Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Kenya Nyeri Thagrini Peaberry Farm Introduction: In the early 20th century, French and British missionaries and researchers screened coffee varieties in Kenya.
Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) The shipment volume of Blue Mountain Coffee is extremely rare. In 1717, King Louis XV of France ordered coffee to be planted in Jamaica. In the mid-1920s, Sir Nicholas Lawes, the Governor of Jamaica, imported Arabica seeds from Martinique and began to cultivate in the Saint
Professional barista discussions: Follow Coffee Workshop (WeChat Official Account: cafe_style). This is the packaging of the coffee beans - authentic imported Blue Mountain. Jamaica BLUE MOUNT Country: Jamaica Altitude: 1600 meters Region: Saint Thomas Parish Roast Level: Medium Roast Processing Method: Washed The secret to why Blue Mountain coffee has such a pure taste: All their coffee trees grow on rugged terrain
Professional barista discussion, follow Coffee Workshop (WeChat official account: cafe_style). Pour over Jamaica Blue Mountain coffee. 15g coffee grounds, medium grind (Fujiji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27 seconds bloom, pour to 105g and pause, wait for the water level to drop halfway before continuing, slowly pour until reaching 225g total, final section
Professional Barista Exchange Please Follow Coffee Workshop (WeChat Official Account: cafe_style ) Panama is one of the most important regions on the world coffee map. Every year, auction beans from here fetch high prices of hundreds of dollars. Award Records: (The following are the award records of Hacienda La Esmeralda) Champion of the Specialty Coffee Association of America (SCAA) Annual Cupping Competition) 1st Place Specialty
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Hacienda La Esmeralda Geisha has 3 brands, classified by altitude: Auction Geisha (ESMERALDA SPECIAL) (Red Label), selected from altitudes above 1550 meters. Boquete Geisha (Green Label), Geisha selected from 1500 meters. (ESMERALDA 1,500) (Blue Label) selected from
Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Pour over Blue Label. 15g coffee, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop. Wait until the water bed drops to half level before pouring again. Slowly pour until reaching 225g total. Avoid the tail end.
Professional Barista Exchange - Follow Coffee Workshop (WeChat official account: cafe_style) 【Honey Process】 The honey processing method, known as Honey Process or Miel Process, produces what's called Honey Coffee. Coffee plantations in Costa Rica, Panama, and Guatemala all employ this processing method. The so-called honey process refers to
Professional Barista Exchange - Follow Coffee Workshop (Official WeChat Account: cafe_style) Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases, it increases sweetness and caramel flavor. Depending on the degree of honey processing, honey-processed coffee is divided into yellow honey, red honey, and black honey processing. The advantage of honey processing is that it can best
Professional barista exchange, please follow Coffee Workshop (WeChat official account cafe_style). Indonesia West Java - Coffee beans are picked from branches and separated from the fruit, then washed and subsequently dried. Coffee beans are diserok every hour to ensure even drying, including at midnight. It is during the night that this becomes very important because high humidity transforms the coffee, says Alyev.
Professional barista exchange community. Follow Coffee Workshop (WeChat official account: cafe_style). Pour over West Java coffee. Use 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail end of the extraction.
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style) Ethiopian Sidamo Shakisso Washed Country: Ethiopia Grade: G1 Region: Guji Zone Shakisso Production Area Roast Level: Light Roast Processing Method: Washed Washed-processed coffee flavors are less likely to have wild characteristics, possessing pure and refreshing qualities, making them suitable for
For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Ethiopia Sidamo is a single-origin type, Arabica coffee grown in the Sidamo region of Ethiopia. Like most African coffees, Ethiopia Sidamo features small grayish beans, but is distinguished by its rich, spicy, wine-like or chocolate-like flavors and floral aromas.
Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style) [Region Introduction] Shakisso is located in the Guji zone of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has many mining pits that were originally used for gold mining, so this coffee growing region has numerous pits.
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Coffee beans from Indonesia and Africa are graded using this defect-based classification method. Indonesian beans are mainly divided into 6 levels, namely G1-G6. The highest grades for washed beans are G1 and G2; while for natural processed beans, the highest grades are G1 and G3. What does this represent? As follows: Washed: Grade-1; Grade-2 (G1 G2) Natural: Grade
A comprehensive summary from a Suzhou coffee enthusiast! Discovering so many hidden 4-5 star quality coffee shops in Suzhou! I've decided to temporarily say goodbye to Starbucks, Costa, and Mao Kong Coffee! Manlan Geisha Coffee - An absolutely artistic coffee shop, as you can tell from its name. Small storefront but very eye-catching, coffee is freshly brewed with quite a variety of options, and I've heard their desserts are even better. For
Professional Barista Exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Kenya's coffee trees are predominantly grown at altitudes between 1,400-2,000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga. Primarily located in the foothills of Mt. Kenya and Aberdare. In Kenya, many growing regions strive to preserve the original
Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style). According to botanists at the SL Laboratory, SL28 and SL34 are genetic variants. Among them, SL28 possesses a mixed lineage of French Mission, Mocha, and Yemeni Typica. The original goal in developing SL28 was to produce large quantities of coffee beans that combined high quality with resistance to pests and diseases. Although later SL2
Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Flavor description: Intense lemon and plum aromas in both dry and wet fragrance. When light-roasted, it presents stunning floral and lemon notes during sipping, along with flavors reminiscent of grapefruit green tea and citrus juice - sweet, tangy and juicy. Slightly increasing the roast level reveals various flavors of honey and black raspberry plums, while the finish offers a lingering green tea aftertaste.
Professional barista exchanges please follow Coffee Workshop (WeChat public account cafe_style) The fresh coffee cherries of this batch of Kongyu AA are harvested and processed by 250 farmers from the Kongyu processing plant under the Kabare Farmers' Cooperative Society. After being pulped, fermented, and washed with water from the nearby Kongyu River, the coffee will be placed on African drying beds for drying. During each harvest season, farmers will process
