Wednesday, April 15, 2015

17. World Barista Champ Uses Innovative Washing Technique

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.

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