ANDRÉ EIERMANN - SWITZERLAND UCC Coffee Switzerland Station 1 2:37PM Introduction Coffee Origin: Honduras Finca El Puente Processing: Washed Varietal: Gesha Height:  1550m [Roasting coffee on stage] Avoiding carbonic acid by "nitrogen flush extraction" Right after grinding will use nitrogn to flush the coffee Will use a puma to infuse the CO2 ?? Personally involved...

FRANCESCO MASCIULLO - ITALY Ditta Artigianale Station 3 2:07PM Introduction Global climate change Sustainability Shock freezer to bring out all of the positive characteristic, -25c to prevent damage to cell structure Freezing coffee gives more narrow particle distribution. Espresso Dose: Sidro variety from Colombia La Parma El Tucan Honey anaerobic fermentation Flavour Descriptor: Mandarin orange...

JUN-BAE BANG - SOUTH KOREA Andrea Plus Station 2 1:59PM Introduction Coffee Origin: Colombia Ma Pulata Processing: Natural Varietal: ???? Unigeni?? Height:  Multi-layered flavour is the most exciting part of speciality coffee Espresso Dose: 20g in 30g out Flavour Descriptor: Bright red grapes -Aroma Green tea Jasmine Med acidity - red grape; citrus Sweetness like...

BEN PUT - CANADA Monogram Coffee Station 1 1:05PM Introduction Coffee Origin: 90+ Gesha Estates in Volcan Panama Processing: Washed; and experimental natural Varietal: Gesha Height:  1700m Processing to explore new flavours and experiences in variety Natural process - captured and cultivated wild yeast to add to the naturally fermenting cherry when then fermented at...

JEREMY ZHANG - CHINA M2M Coffee Station 2 11:41AM Introduction 3 Characters - Juliette 90+ Honey processed gesha - Sunshine - Sidamo 1900m Heirloom Natural processed - Little Devil - Simon Abay Double grinding - Ek43 to crush in coarse particles, creates more fines to make more contact surface Keep fruitiest part of coffee Espresso...

LAVINIA TOMA - ROMANIA Origio Station 3 10:17AM Introduction Coffee Origin: -Panama Perse (Gesha Volcan 1800m - Natural) 90+ -Ethiopia Nikisse (Sidamo 1800-2000m Natural) 90+ Espresso Dose:23g in 36g out Brew temp: 93c for better balance between sweetness and acidity 5 parts gesha 1 part heirloom more intensity Clean round cup High sweetness and low...

KAPO CHIU - HONG KONG Cupping Room Coffee Roasters Station 1 10:01AM Introduction Coffee Origin: Ethiopia Bansha region? Processing: Varietal: Gesha 1931 (resembles Panama gesha) Height: 1900-2100m (large day night temp difference adds to bright and complex acidity) Not about new coffee variety, or new method. No frozen coffee. No crazy stuff Passion in making...

JASON LOO - MALAYSIA Yellow Brick Road Cafe Station 3 9:31AM Introduction Coffee Origin: Colombia Finca El Trapache Processing: Honey Varietal: Gesha Height: 1950m Active volcano adding to high mag volcanic ash 2 profiles blended together 15% Aromatic to 85% sweetness and texture focused roast profile Espresso Dose: Brew Temp: Flavour Descriptor: Citrus acidity Orange...

DALE HARRIS - UNITED KINGDOM Hasbean Coffee Station 2 4:17PM Introduction Coffee Origin: El Salvador - Finca Las Blomas Processing: Fully Washed Varietal: Sl28 Height: 1850m Under wild shade 15% long cherry maturation than rest of farm Connection between flavours in cup and origin Just noise Developed sensory experience through experience of aromatic compounds 10...

MELODY LU - TAIWAN Single Origin Espresso & Roast Station 3 2:53PM Introduction Coffee Origin: Ethiopian Cambalia Processing: Washed Varietal: Guji Height:  2200m For alot of people the coffee that opens the door to sensory experience is an espresso based milk beverage Espresso Dose: 21g in 42g out K30 flat burr gives flaky shape sized...