The Guatemala Finca El Zapote @craigcharity uses is a natural-processed geisha dried on African beds for exact fermentation control.
Starting his sigdrink, @craigcharity NO2 charges an infusion of Jasmine flowers and South African flowers. Mmm.
So this crazy dripping apparatus on stage is apparently for cold-pressing sugarcane juice for @craigcharity‘s signature drink?
Serving Jasmine water from South Africa, then cane juice from Guatemala, then espresso, @craigcharity finishes his “cross-contintental” sig drink.
32. 9:15 Natalia Ostapyuk, World of Coffee, Ukraine
Coffee is 5 days off roast “to bring the best balance and taste” for Natalia Ostapyuk at #wbc2014.
“Dark berries, blueberries, blackberries, honey sweetness, notes of grapefruit skin” in Natalia Ostapyuk’s espressos, and espresso, grapefruit skin, and honey in Natalia Ostapyuk’s #wbc2014 sig drink.
Mr. Balami is using a wet-processed Ethiopia Sidama, with a 72hr fermentation soak for a fruity complexity.
A finer grind for boosted acidity in Mr. Balami’s #WBC2014 cappuccinos. Boost it!
For his sig drink, Mr Kumal is using a fine Syrian honey, dosed out in–you guessed it–syringes.