$14.50
Barefoot Coffee ceramic mugs hold approximately 11oz of coffee, except the Campfire Mug which holds 13oz. All styles have white interior.
$55.00
Intro Latte Art - Our trainer will demonstrate and break down aspects of free-pouring latte art followed by hands-on training. You will learn how to control height, flow and wiggling the pitcher to pour a heart. Milk steaming is not taught in the intro level class.
Intermediate Latte Art - The objective of this class is to teach techniques on how to steam, pour, and practice a more advanced Rosetta design. It is highly recommended that participants take Intro to Latte art first or already have a general understanding of how to pour a heart.
30% off 12oz bags of beans on the day of the class.
DATES
LOCATION
Barefoot Coffee Campbell
1819 S Bascom Ave, Campbell, CA
*NOTE: Classes may start and end after the times listed above. We reserve the right to change the class date based on number of participants. Unfortunately we are unable to provide refunds for any classes. We will try to reschedule for a future date with 48 hours notice.
$21.00
WE TASTE: Aromas of fruit and cocoa lead to notes of grapes and fuji apple with a sweet honey finish.
La Bastilla farm is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.
Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and process via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one of several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await “orders” for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.
$23.95
TASTING NOTES: Orange blossoms and wine aromas lead to a juicy cup of raspberries and caramel with a clean finish.
ROAST PROFILE: Light
COUNTRY: Rwanda
REGION: Gihombo Sector, Nyamasheke District
GROWER: Smallholder farmers organized around the Jarama coffee washing station
ELEVATION: 1933masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
Origin photo by Royal Coffee
