Mr. Izaki worked heavily with Enrique Navarro of the Monte Copey micromill in Costa Rica to develop his #WBC2014 coffee.
Mr. Izaki switches to a natural Red Catuai from a washed Typica for his cappuccino course with “chocolate, malt, hint of blackberries.”
This routine is full of technical flourishes. Mr. Izaki smoothly swirls ice spheres in the snifter glasses to aerate sig drink before serving.
UHHHHH asking the judges to leave their seats and join her at the sig drink prep table. Judges obliging.
We’ve got standing judges here people.
“I need you to choose which of these descriptors is most dominant” Judges getting a kind of choose your own adventure.
A truly impressive enormous contingent of Costa Rican fans here to cheer Maria Auxiliadora Bonilla.
“Ripe orange acidity, brown sugar flavor, creamy body, and chocolate in the aftertaste” for Ms. Bonilla’s espressos.
Ms. Bonilla’s routine is being anchored by slides on an iPad, linked to phones on each judging station.
Strawberries, nectarines, orange zest, & sugar placed in a steam bath device, glasses placed on top to absorb steam.
Truly, there is a lot going on in this routine from Maria Auxiliadora Bonilla and @cafedonmayo.
Ms. Bonilla competing w/ coffee from a farm owned by her family? Ms. Bonilla competing w/ coffee from a farm owned by her family.
Ms. Bonilla’s coffee hails directly from @cafedonmayo, at their mill, Don Mayo. honey processed, grown amongst jasmine flowers.
Oh and different shots getting different temperature portafilters? Manipulating PF temp to affect shots.
That was a highly complex and ambitious routine from Maria Auxiliadora Bonilla of @cafedonmayo, the pride of Costa Rica.