bean (5)

selling Arabica coffee bean

31139462481?profile=original

Arabica coffee is also known as the "coffee shrub of Arabia", "mountain coffee" or "Arabica coffee". Arabica coffee is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years.

It is a achievement of the process of selection and breeding methods of care has produced a carefully Arabica coffee originated from Brazil. Do not lose the flavor of the coffee charming South America but also taste very own domain from the highlands of Vietnam.

Select from the best quality coffee beans with the secret of the Orient to create an excellent product very own AN THAI.

Specifications:

+ Moisture: ≤ 5.0 %

+ PH: 5:02 ± 0.2

+ Caffeine: <3%

+ Density: 230 ± 5g / l

+ Ash: 5:03%.

Packing:

20 kg / bag (3 layers of draft and 2 PE inner)

Read more…

selling Robusta coffee bean

31139460875?profile=original

AnThaiCafe supply all good quality Roasted Coffee Beans with special taste of Vietnam with the most competitive and reasonable price and soonest delivery. We have 3 types (Moka, Robusta, Arabica).

Robusta coffee beans were selected from the beans cooked berry, popular area of BuonHo - DakLak - country's coffee quality - are soaked and chilled by incubation secret blending characteristics of Oriental ANTHAICAFÉ.

Specifications:

+ Moisture: ≤ 5.0 %

+ PH: 5:02 ± 0.2

+ Caffeine: <3%

+ Density: 230 ± 5g / l

+ Ash: 5:03%.

Packing:

20kg/ Bag

Read more…

selling roasted coffee bean

31139460486?profile=original

On the land of coffee in Vietnam, the coffee seeds are chosen and cared meticulously by the Highland’s farmers to create best coffee beans.  Through a careful producing and processing we have special products: Arabica and Robusta coffee beans.

We supply good quality products. Our prices are competitive.

We have 5 main products:

-          Robusta coffee roasted

-          Arabica coffee roasted

-          King Weasel coffee bean

-          Special bean (Bi)

-          Special bean  (Bi1)

Specifications:

+ Moisture 5%

+ PH: 5.0 ± 0.2

+ Caffeine: <3%

+ Density: 230 ± 5g / l

+ Ash: 5.03% max

Packing:

20 kg / bag (3 layers of draft and 2 PE inner)

Shelf-life: 24 months

Read more…

Fenicafé event in Cerrado Mineiro region, Brazil

Here are some pictures of our participation in Fenicafé, one of the most important events directed to coffee producers in Brazil. The event was recorded and published on UStream, which you can see here: http://www.ustream.tv/channel/fenicafe
 
Fenicafé is attended by thousands of producers from the Cerrado Mineiro region of Brazil, mainly from the Araguari area. In these pictures you´ll see banners telling the story of producers who are experts in quality and best farming practices – this is very inspiring to other producers.
31139455878?profile=original
We have a cafeteria in this booth, designed to bring some of the look and feel of a specialty coffee shop. We have a barista interacting with producers and pouring great espressos from a fantastic La Marzocco machine. By doing this we share the specialty coffee culture with producers and bring a perspective from the market from the roaster and barista point of view.
31139455901?profile=original
We also show our traceability system as tool to foster best farming practices to ensure an ethically grown coffee.
Please join us on Facebook and Twitter, too. 
Read more…

A Month without Coffee...

Well, here it is. My first blog on BaristaExchange.It's been an interesting month for this jobless barista. I quit my barista trainer/ barista job up here in Seattle at Trabant and have had a way tougher time trying to get another job than I initially anticipated. I'm making the assumption that I'm in a pretty awkward place in my life with coffee. I feel as if I'm someone who should be rocking some espresso bar at some cafe, settled in all nice and what not, slingin' spro everyday and calling it good. But nay. It's been over a month now and I haven't worked at a cafe. It's weird to not have coffee on you every moment in so many ways. I even saw my Reg tamper gathering dust on my shelf just yesterday. What?! That's when I knew this had gone on too long. I'd love to just get out there, go to a cafe, and start pumping drinks out. I don't care about the pay. Its not about the lack of money flow, I could even work another job for the money,...I just miss the coffee. It's helped me come to the conclusion that I most definitely have a weird obsessive love for the bean. But don't we all?Viva La Barista.
Read more…

Blog Topics by Tags

Monthly Archives