February 21, 2022
Meet The Weird And Delicious Coffee Variety Eugenioides
Coffee varieties often hear Arabica, Robusta, Liberia but are subdivided into thousands of varieties. Every once in a while, a new variety is discovered (if it tastes good, of course), this article is about Eugenioides.
In addition to baristas and roasters, producers in the production area are the first hurdles for coffee quality. Of course, in addition to terroir and varieties, various agricultural improvements have also brought about the evolution of coffee flavors. This article is for the 2015 World Barista Champion Sasa Sestic An interview conducted by Merizalde, one of the producers of the coffee estates used, coffee is an industry from agriculture (planting) to industry (roasting) to service (brewing), and the attention to every detail can make us So-called specialty coffee. Roaster Coffees helps you know more about coffee, and welcome to visit.
Have you ever had coffee that tasted like breakfast cereal and milk? Peach flavor or sesame shortbread flavor? Or have you ever had coffee that didn't taste like coffee? Maybe you'll be able to drink this coffee someday through Colombian coffee farmer Camilo Merizalde.
Merizalde's coffee beans have recently attracted some attention, having been developed by him and his close friend and long-time partner, Julian, Santiago, Andres, at the Finca Monserrat, Finca Las Nubes, and Finca Inmaculada estates in Cali, Colombia. And Finca Las Nubes is the 2015 World Barista Championship winner of Sasa Sestic's coffee beans. He treated Sudan Rume with carbon dioxide maceration treatment, similar to the concept improvement treatment of carbon dioxide ripening in winemaking). Yet it is the Finca Inmaculada, a few miles away from Las Nubes, the smaller grounds that give birth to the truly distinctive coffee of "Eugenioides".
Merizalde/Holguin's coffee beans have already won the championship in the US section of the Seattle World Barista Brewing Competition. Less than two months later, they have become the international focus of the 2015 World Brewing Competition in Gothenburg, Sweden. While US Brew Championship champion Sarah Anderson was preparing for the international competition, Geoff Watts, vice president of Intellectual Coffee, put some great tasting, championship-winning coffee samples for Anderson at the cupping table. So before the competition, it was decided to replace the traditional brewing method with coffee using cupping mode to present her competition concept (competing with Finca Takesi Geisha of Intellectual Coffee in the competition in Long Beach, California, USA).
"I really thought it was a joke," Anderson said. When he drank Eugenioides for the first time, "I didn't think it was Bourbon, Caturra, or even Arabica. It was Geoff's back. The last cupping before Chicago, so we thought he was fooling us and messing us up with the same coffee cupping that I thought he was sugaring at Eugenioides."
While Anderson did not win the World Barista WBC title (the WBC was won by Norway's representative Odd-Steinar Tøllefsen), his extraordinary coffee earned him international attention.
"The World Cup brewing competition is a great stage to demonstrate the blindness of coffee," Anderson said during the presentation of Eugenioides, saying that Eugenioides have little of the tartness of arabica citric acid we are used to, preferring the softer malic acid. Sour.
"You're going to love this coffee the more you drink it," Anderson said. "It's decaffeinated, so I haven't tried a coffee that's bitter (ironically), it's sweet, easy to drink, and has a special flavor—this one A unique flavor that combines sweetness to make you feel better."
Watts has written Eugenioides' flavor descriptions over the past year more than he has devoted himself to Finca Inmaculada and Merizalde.
Watts: "If I were trying to describe why Eugenioides was so appealing and special, I wanted to focus on its unmistakable, uncanny sweetness, and its tartness with almost no citric acid, and its massive, enticing tea-like flavor."
What about its flavor description? Cuppers in Colombia, Chicago, Los Angeles, Copenhagen, and Sweden describe (but are not limited to) the following: brown rice tea, purple yam ice cream, rose-flavored milk, cream, marshmallows, tree grapes, sweet cereals, lychees, popcorn, Basil, sweet tea, jackfruit, whipped cream, raisins. It looks like I'll have to try it out.
Eugenioides are still rare, but Merizalde and Watts have high hopes for it, and it's basically what Merizalde and Holguins rescued from the genetics lab trash can. This tempting coffee has half the caffeine content of regular Arabica. Unfortunately, it is not easy to grow, and it has smaller plants, less fruit, and smaller coffee beans than regular Arabica. Childhood buddies and producers were fortunate enough to cultivate 5,000 Eugenioides in Finca Inmaculada through a greenhouse. The coffee tree should have been planted for three years now (but even with greenhouse cultivation, the annual yield per tree is only about 320 grams of green coffee beans. )
While Merizalde/Holguin continues to improve the cultivation of Eugenioides, it is also working on the improvement of other rare species such as pointed bourbon, Maragesha (a hybrid of elephant bean and geisha), and Sudan Rume. Merizalde is happy it's getting the attention it deserves. An "open beta" of Eugenioides across the United States was planned by Watts in 2015 with Intellectual Coffee. The level of exposure of the coffee and sultanahmet has gained national recognition, especially in the future development of the farm, is very meaningful.
Merizalde: "I and everyone on our team are very happy to be competing and winning the World Barista Championship."
Merizalde: "I'm really happy that my long-term partner, Watts, trusts me financially and opens up new farmland."
While open beta, you may want to try Eugenioides in a coffee shop or area close to you. Welcome to roastercoffees.com to get more about coffee.
Posted by: coffeelover at
02:49 AM
| Comments (4)
| Add Comment
Post contains 942 words, total size 7 kb.
<< Page 1 of 1 >>
17kb generated in CPU 0.0073, elapsed 0.0265 seconds.
32 queries taking 0.0209 seconds, 49 records returned.
Powered by Minx 1.1.6c-pink.
32 queries taking 0.0209 seconds, 49 records returned.
Powered by Minx 1.1.6c-pink.
