Apr. 15, 2015
Who says agronomists are the only ones who can help farm-level innovation happen? The 2015 SCAA World Barista Championship in Seattle just confirmed that baristas can do it all -- even innovation at the washing station. He says that a "washed carbonic maceration" gave his Colombian coffee superior taste, especially fruity flavors.
Australia’s Sasa Sestic, founder of Ona Coffee was announced as the 16th World Barista Champion at the Specialty Coffee Association of America’s (SCAA) Event in Seattle, United States, on 13 April. Earlier in March, the Australian Specialty Coffee Association
crowned Sestic, who hails from Canberra, the Australian
Barista Champion at the Melbourne International Coffee Expo.
For his coffee, Sestic used Las Nubes – Sudan Rume varietal coffee from Colombia for its vibrancy and stone fruit sweetness.
From the Global Coffee Report, 4/13/15:
“In the past four years as a barista and coffee buyer I’ve meet many
producers and together we’ve experimented in how to increase
[coffee] quality,” said Sestic, during his routine. “In order to help
make the experience better for my consumers I wanted to do more than
just go to the farm and buy the best lots. Today I wanted to go more in
depth into innovative farming and new processing techniques.”
Sestic said a new processing method called washed carbonic maceration
gave the coffee its superior taste. The beans were washed in a
controlled anaerobic environment, pumping carbon dioxide into a sealed
stainless steel container. The lack of oxygen gives more clarity to the
coffee and highlights more fruity flavours.