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 level 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. This class is limited to 6 participants.
Enjoy 30% off 12oz bags of beans on the day of the class.
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 24 hours notice.
CUP PROFILE: Aromas of candied nuts lead to a full bodied cup of chocolate, caramel and orange with a clean finish.
ROAST PROFILE: Medium
ELEVATION: 1,250-1800 masl
OTHER NOTES: Traceable, single origin, Colombia Supremo
The city of Popayan is the capital of the state of Cauca, in the southern half of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador.
The Cauca and Popayan plateau is at an average of 1,600 meters above sea level and includes the neighboring Purace volcano, which has, over time, produced the region's rich soil.
Coffee farms in the region are usually smaller than 5 hectares. The region is also home to several indigenous groups that have been growing coffee for decades.
There are two rainy seasons that produce a main crop and a mid crop – or mitaca – guaranteeing fresh coffee year round. All cherries are handpicked and then pulped and washed on the farms.
The area’s soil conditions, altitude and washed processing lead to coffees that generally have a very nice aroma, a medium acidity and a medium body. These features combine to present a pleasant, sweet, chocolate aftertaste.
PROP 65 WARNING
WE TASTE: Aromas of roasted nuts and cocoa powder lead to notes of dark chocolate covered raspberries, herbal tea and hints of lime.
ROAST PROFILE: Light
REGION: Limu Gennet Woreda District
GROWER: Lemma Edeto
OTHER: Traceable, Single Origin
This coffee is sourced from a family-owned farm in Meto Gundb. The owner, Lemma Edeto, began working in coffee 60 years ago and has passed down his knowledge to his sons, Nigusse and Haile, who operate the farm. The farm sits at the highest elevation in the region with old growth shade trees, naturally spring-fed streams, and native varietals of heirloom coffee that grow organically by default. The family also mills the coffee, giving them full control of the processing up to the final export stage.
Origin photo by Royal Coffee