Know the New Coffee Variety: strange and delicious "Eugenioides"

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Coffee varieties are often heard of Arabica, Robusta and Liberia, but there are thousands of varieties. Every once in a while, new varieties are discovered (if it's good, of course). This article focuses on the introduction of Eugenioides.

In addition to baristas and bean bakers, farmers in producing areas are the first hurdle of coffee quality. of course, in addition to soil and varieties, various agricultural improvements have also led to the evolution of coffee flavor. This is an interview with Merizalde, a farmer in one of the coffee estates used by the 2015 world baristas champion SasaSestic. Coffee is an industry from agriculture (planting) to industry (roasting) to service (brewing). The attention to every detail can create what we call boutique coffee.

Have you ever had coffee that tastes like breakfast cereal and milk? Peach flavor or sesame pretzel flavor? Or have you ever had coffee that doesn't taste like coffee? Maybe you can drink this kind of coffee one day through Camilo Merizalde, a coffee farmer in Colombia.

Merizalde's coffee beans have recently attracted some attention, and he and his close friends and long-time partners: Julian, Andres and Santiago Holguin have been developing at Finca Inmaculada, Finca Monserrat and Finca Las Nubes estates in Cali, Autonomous District of Colombia. Finca Las Nubes, the winner of the 2015 World Barista Competition champion Sasa Sestic, used carbon dioxide impregnation to treat Sultan Rumei (Sudan Rume), similar to the concept of ripening with wine-making carbon dioxide. However, it is Finca Inmaculada, a few miles from Las Nubes, and smaller land gives birth to "Eugenioides" coffee with a truly unique flavor.

Merizalde/Holguin 's coffee beans have won the Seattle World Barista Cooking Competition in the United States and have become the international focus of the 2015 World Cooking Competition in Gothenburg, Sweden, less than two months later. While American brewing champion Sarah Anderson was preparing for the international competition, Geoff Watts, vice president of intellectual Coffee, put some samples of coffee beans with great flavor and winning power on the cup test table for Anderson. So before the competition, she decided to change the traditional brewing method to use cup-test coffee to present her competition concept (competing with intellectual coffee Finca Takesi geisha in long Beach, California, USA).

"I really thought it was a joke," Anderson said. When he first drank Eugenioides, "I don't think it was bourbon, Kaddura, or even Arabica. This was Geoff's last cup test before going back to Chicago, so we thought he was fooling us, disturbing us with the same cup test of coffee. I thought he was adding sugar in Eugenioides at the time. "

Although Anderson did not win the title of world barista WBC (WBC was won by the Norwegian representative Odd-Steinar T ø llefsen), his extraordinary coffee won the international spotlight.

"the World Cup brewing contest is a good stage to show the blind test of coffee," Anderson said when showing Eugenioides. He said that Eugenioides hardly has the sour taste of Arabica citric acid that we are used to, but tends to have a softer sour taste of malic acid.

"the more you drink, the more you like this coffee," Anderson said. "it's decaf, so I haven't tried a bitter coffee (ironic feeling). It's sweet, easy to drink and has a special flavor-this sweet combination makes you feel better."

Watts has written a flavor description of Eugenioides over the past year, putting more effort into his work on FincaInmaculada and Merizalde.

Watts: "if I try to describe why Eugenioides is so eye-catching and special, I want to focus on its clear, incredible sweetness, and its almost no citric acid taste, a lot of charming tea flavor." "

What about its flavor description? Cup testers in Colombia, Chicago, Los Angeles, Copenhagen and Sweden describe as follows (but not limited to): black rice tea, purple yam ice cream, rose-flavored milk, cream, marshmallows, tree grapes, sweet cereal, litchi, popcorn, basil, sweet tea, jackfruit, fresh cream, raisins. Looks like I have to try.

Eugenioides is still rare, but Merizalde and Watts have high expectations for it, and it's basically something Merizalde and Holguins rescued from the trash can of the genetics lab. This seductive coffee contains only half the caffeine of the average Arabica. Unfortunately, it is not easy to grow. It has smaller plants, less fruit and smaller coffee beans than the average Arabica. Childhood buddies and farmers were lucky to grow 5000 Eugenioides plants in Finca Inmaculada through greenhouses, and coffee trees should have been planted for three years now (but even in greenhouses, each tree produces only about 320g of raw coffee beans a year. )

Although Merizalde/Holguin continues to improve the cultivation of Eugenioides, it is also improving other rare species such as pointed bourbon, Maragesha (hybrid of elephant beans and geisha) and Sudan Rume (Sultan Rumei). Merizalde is glad it gets the attention it deserves. Eugenioides's "public test" across the United States was planned by Watts and intellectual Coffee in 2015. The exposure of the coffee and Sultan Rumei has been recognized by the state, especially in the future development of the farm is very meaningful.

Merizalde: "it makes me and everyone on our team very happy to join the competition and win the World Barista Competition." "

Merizalde: "especially my long-time partner, Watts, trusts me, gives me financial support and opens up new farmland. I'm really happy." "

For public testing, you may want to taste Eugenioides in a coffee shop or area close to you. The team plans to visit many cities: "it will be like a music tour," Merizalde said.

"it's going to be a big news, and as we always say to Jeff, we're going to have a lot of fun. "

The article is from: Chengzhen Coffee