Saturday, September 12, 2026 Issue · Vol. 12 · No. 8
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The Story and Origin of El Salvador Himalaya Estate Semi-Dried Red Bourbon Specialty Coffee Beans
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The Story and Origin of El Salvador Himalaya Estate Semi-Dried Red Bourbon Specialty Coffee Beans

Professional barista communication - Please follow Coffee Workshop (WeChat public account cafe_style). About Project Origin Sasa Sestic, the 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 collaborates with coffee farming households in poor countries and regions to improve their livelihoods.

May 7, 2017 · By FrontStreet Coffee · 213 reads · #El Salvador #Himalaya #Estate #Sun-Dried #Red Wave #Specialty #Coffee Beans #Story #Origin
Pour-Over Parameter Recommendations for El Salvador Himalaya Estate Semi-Sun-Dried Red Bourbon Specialty Coffee Beans
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Pour-Over Parameter Recommendations for El Salvador Himalaya Estate Semi-Sun-Dried Red Bourbon Specialty Coffee Beans

Professional barista communication, follow Coffee Workshop (WeChat official account: cafe_style). Pour-over El Salvador. 15g coffee grounds, medium grind (Fuji Royal grinder with ghost teeth, setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue slow pouring until reaching 225g. Do not collect the tail end.

May 7, 2017 · By FrontStreet Coffee · 96 reads · #El Salvador #Himalaya #Estate #Sun-Dried #Red Bourbon #Specialty #Coffee Beans #Pour-Over #Parameters
The Story and Legend of Brazil South Minas Semi-Dry Process Bourbon Specialty Coffee Beans
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The Story and Legend of Brazil South Minas Semi-Dry Process Bourbon Specialty Coffee Beans

Professional barista exchange, please follow Coffee Workshop (WeChat official account cafe_style). However, the Cerrado plateau in western Minas and South Minas mostly have altitudes above 1,100 meters, with rich topography, distinct wet and dry seasons, large day-night temperature differences, and abundant microclimates, making them suitable for cultivating elegant flavored Bourbon and Yellow Bourbon varieties, naturally becoming Brazil's main specialty coffee producing regions. Additionally, São Paulo

May 7, 2017 · By FrontStreet Coffee · 193 reads · #South #Minas #Natural #Bourbon #Specialty #Coffee Beans #Story #Legend #Professional #Coffee
Pour-over Brewing Parameters for Brazil Semi-washed Bourbon Specialty Coffee Beans
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Pour-over Brewing Parameters for Brazil Semi-washed Bourbon Specialty Coffee Beans

Professional barista communication. Please follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Brazilian coffee. 15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g and stop, wait until the coffee bed drops to half, then continue slow pour until reaching 225g, avoid the tail section.

May 7, 2017 · By FrontStreet Coffee · 221 reads · #Brazil #Semi-washed #Bourbon #Specialty #Coffee Beans #Pour-over #Brewing #Parameters #Suggestions #Professional
The Story and Origins of Ethiopia Yirgacheffe Washed Worka Heirloom Specialty Coffee Beans
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The Story and Origins of Ethiopia Yirgacheffe Washed Worka Heirloom Specialty Coffee Beans

Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). Introduction: This bean comes from a single farm in Ethiopia, processed by the Worka Cooperative. Alemayehu Alako Farm is a member of the Worka Cooperative. The Worka Cooperative is located in the southern part of the Gedeb district, established in 2005, and joined the renowned Yirgacheffe Coffee Union in the same year.

May 7, 2017 · By FrontStreet Coffee · 131 reads · #Ethiopia #Yirgacheffe #Washed #Worka #Heirloom #Specialty #Coffee Beans #Story #Origins
Pour-over Brewing Parameters for Ethiopian Yirgacheffe Washed Woka Landrace Specialty Coffee Beans
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Pour-over Brewing Parameters for Ethiopian Yirgacheffe Washed Woka Landrace Specialty Coffee Beans

Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style) for pour-over washed Woka. Using 15g coffee, medium-fine grind (Fujimazaki Tsumakugi 3.5 setting), V60 dripper, 90-92°C water temperature. First pour 30g water, let bloom for 27 seconds. Pour to 105g and pause, wait for the water level in the coffee bed to drop to half before continuing. Slowly pour until reaching 225g total weight. End

May 7, 2017 · By FrontStreet Coffee · 181 reads · #Ethiopian #Yirgacheffe #Washed #Woka #Heirloom #Specialty #Coffee Beans #Pour-over #Brewing Parameters
The Story and Legend of Bolivian Lake Titicaca Smallholder Washed Typica Premium Coffee Beans
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The Story and Legend of Bolivian Lake Titicaca Smallholder Washed Typica Premium Coffee Beans

Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). The advantage of Bolivian coffee lies in its high altitude and excellent coffee varieties. The traditional Typica and small amounts of Caturra grown here are highly acclaimed in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving as ornamental plants. Real commercial production began from

May 7, 2017 · By FrontStreet Coffee · 219 reads · #Bolivia #Titicaca #Lake #Smallholder #Washed #Typica #Premium #Coffee Beans #Story
Pour-Over Parameters for Bolivia Lake Titicaca Small Farmer Washed Typica Specialty Coffee Beans
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Pour-Over Parameters for Bolivia Lake Titicaca Small Farmer Washed Typica Specialty Coffee Beans

Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style ) Pour-over Bolivia. 15g of coffee, medium grind (small Fuji ghost teeth blade #4 grinding), V60 filter cup, 88-89°C water temperature, first pour 30g of water, steam for 27 seconds, pour to 105g water volume then pause, wait for the bed water level to drop to half before pouring again, slowly pour until 225g water volume, do not brew the tail section

May 7, 2017 · By FrontStreet Coffee · 141 reads · #Bolivia #Lake #Titicaca #small farmer #washed #Typica #specialty #coffee beans #pour-over
The Story and Allure of Brazil Mogiana Queen Estate Natural COE Specialty Coffee Beans
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The Story and Allure of Brazil Mogiana Queen Estate Natural COE Specialty Coffee Beans

Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style) Fazenda Rainha (Queen Estate) belongs to the Carvalho Dias family, with the estate having over 116 years of history. Located in the highland areas near the Minas border in São Paulo state, at elevations ranging from 1200 to 1400 meters, it enjoys abundant annual rainfall of over 1800mm without experiencing devastating floods, with an average annual temperature of only 19°C, making it

May 7, 2017 · By FrontStreet Coffee · 167 reads · #Mogiana #Queen #Estate #Natural #COE #Specialty #Coffee Beans #Story #Heritage
Hand Brew Parameters for Brazilian Mogiana Queen Estate Natural COE Premium Coffee Beans
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Hand Brew Parameters for Brazilian Mogiana Queen Estate Natural COE Premium Coffee Beans

Professional barista discussion - follow Coffee Workshop (WeChat public account: cafe_style). Hand brewing Brazilian Queen Estate. 15g coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then pause. Wait until the water level drops to half, then slowly pour until reaching 225g total.

May 7, 2017 · By FrontStreet Coffee · 139 reads · #Mogiana #Queen #Estate #Natural #COE #Premium #Coffee Beans #Hand Brew #Parameters
The Story and Origin of Natural Process Sidamo Shakisso G1 Guji Honey Fine Coffee Beans
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The Story and Origin of Natural Process Sidamo Shakisso G1 Guji Honey Fine Coffee Beans

Professional barista communication 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 there are many holes in this coffee growing area. This creates a unique landscape in the coffee cultivation region

May 7, 2017 · By FrontStreet Coffee · 137 reads · #Natural Process #Sidamo #Shakisso #Guji #Honey #Fine #Coffee Beans #Story
Pour-Over Brewing Parameters for Natural Process Sidamo Shakisso G1 Guji Honey Premium Coffee Beans
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Pour-Over Brewing Parameters for Natural Process Sidamo Shakisso G1 Guji Honey Premium Coffee Beans

Professional barista discussions. Follow Coffee Workshop (WeChat Official Account: cafe_style) for pour-over Sidamo brewing. 15g coffee, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour: 30g water, 27-second bloom. Pour to 105g then pause. Wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total. Avoid extracting the tail section.

May 7, 2017 · By FrontStreet Coffee · 156 reads · #natural process #sidamo #shakisso #guji #honey #premium #coffee beans #pour-over
The Story and Origin of HIU Microbatch Primavera Estate Washed Yellow Catuai from Minas Gerais, Brazil
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The Story and Origin of HIU Microbatch Primavera Estate Washed Yellow Catuai from Minas Gerais, Brazil

Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Hand-pouring Brazil's Primavera Estate. 15g coffee grounds, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway before continuing to pour slowly until reaching 225g total weight. The finish...

May 7, 2017 · By FrontStreet Coffee · 179 reads · #Minas Gerais #HIU #microbatch #Primavera Estate #washed #Yellow Catuai #story #origin
Brazil Minas Gerais HIU Microbatch Primavera Estate Washed Yellow Catuai Pour-Over Parameters
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Brazil Minas Gerais HIU Microbatch Primavera Estate Washed Yellow Catuai Pour-Over Parameters

Professional barista exchange - follow Cafe Style (WeChat ID: cafe_style). Pour-over Brazilian Primavera Estate. 15g coffee, medium grind (Fuji Royal burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, 27-second bloom. Pour to 105g and pause, wait for the bed level to drop halfway before continuing. Slowly pour until reaching 225g total, ending the extraction.

May 7, 2017 · By FrontStreet Coffee · 192 reads · #Minas #HIU #microbatch #Primavera #estate #washed #Yellow #Catuai #pour #over #parameters
The Story and Origins of Panama Finca Soledad Honey Process Catuai SHB Specialty Coffee Beans
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The Story and Origins of Panama Finca Soledad Honey Process Catuai SHB Specialty Coffee Beans

Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style) Catuai is a hybrid of Mundo Novo and Caturra, making it a second-generation crossbreed. It inherits the advantage of Caturra's low-growing plant structure, and the variety name Catuai comes from an indigenous language meaning "very good." As a member of the Arabica family, Catuai

May 7, 2017 · By FrontStreet Coffee · 127 reads · #Panama #Soledad #Estate #honey process #Catuai #SHB #specialty #coffee beans #story
Pour-Over Brewing Recommendations for Panama Finca La Miel Honey Process Catuai SHB Specialty Coffee Beans
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Pour-Over Brewing Recommendations for Panama Finca La Miel Honey Process Catuai SHB Specialty Coffee Beans

Professional barista exchange: Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Panama Finca La Miel. 15g coffee grounds, medium grind (small Fuji ghost tooth blade grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water volume.

May 7, 2017 · By FrontStreet Coffee · 225 reads · #Panama #Finca #La #Miel #Honey #Process #Catuai #SHB #Specialty #Coffee #Beans #Pour-Over
The Story and Origins of Ethiopian Washed Sidamo G2 Premium Coffee Beans
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The Story and Origins of Ethiopian Washed Sidamo G2 Premium Coffee Beans

Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style). Currently, there is a growing trend of washed processing facilities in Ethiopia, where small farmers sell their harvested coffee cherries to processing plants. After hulling and processing, the beans are resold through auction systems, then transported to the Port of Assab in Eritrea on the Red Sea, as well as the Port of Djibouti near the Gulf of Aden, despite coffee

May 7, 2017 · By FrontStreet Coffee · 200 reads · #Ethiopia #washed #Sidamo #G2 #premium #coffee beans #story #origins
The Story and Origins of Washed Premium Coffee Beans from Cauca, Colombia
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The Story and Origins of Washed Premium Coffee Beans from Cauca, Colombia

Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). When it comes to the biggest difference in climate between Cauca and other producing regions, it's probably the relatively large temperature difference. The daily average temperature is 11°C, while the daytime average is 18°C. The day-night temperature difference is an important factor in forming high-quality coffee. Low nighttime temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing the coffee seeds

May 7, 2017 · By FrontStreet Coffee · 89 reads · #Colombia #Cauca #Excellence #Washed #Premium #Coffee Beans #Story #Origins #Professional
Pour-Over Brewing Parameters for Washed Premium Coffee Beans from Cauca, Colombia
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Pour-Over Brewing Parameters for Washed Premium Coffee Beans from Cauca, Colombia

Professional barista communication - Follow Coffee Workshop (WeChat official account cafe_style) for pour-over Colombian coffee. 15g coffee grounds, medium grind (Fuji mountain ghost tooth blade #4), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 105g and pause, wait until the coffee bed drains halfway then continue pouring, slowly pour until reaching 225g total weight, avoid the tail section

May 7, 2017 · By FrontStreet Coffee · 219 reads · #Colombia #Cauca #Excellence #Washed #Premium #Coffee Beans #Pour-Over #Parameters #Suggestions
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