BREW LIKE A CHAMP!

ICONS: Stefanos Domatiotis

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Stefanos Domatiotis is the 2014 World Brewers Cup Champion, and the Greek National Barista Champion multiple times over.  He is the founder of the GEM Series brewer, a core member of the Taf Coffee team in Athens, and is a certified World Coffee Events Sensory Judge and Specialty Coffee Association Certified Trainer.

Stefanos is a tireless ambassador for specialty coffee, and is often seen at national and world coffee championships - either as a coach or a judge, as well as trade shows around the world, sharing his brews of world-class coffees as well as his philosophy on specialty coffee and hospitality.

For Stefanos, the coffees which resonate most with him are those with great character, bold flavours, and big body.  His skills at filter brewing ensure that these coffees retain a clarity of flavour while retaining balanced acidity and sweetness -- something which may be challenging for novice brewers.

Another big passion of Stefanos' is the sustainability of coffee production and ecosystems at origin, as natural climates around the world evolve.  His frequent travels and partnerships with top-quality coffee producers have given him a perspective to challenge the status quo in coffee processing.

We couldn't be happier to have Stefanos choose for us two coffee selections that fit in with these two ideas.  For his month's selection, we go to an innovative project started by Colombia's La Palma y El Tucán, a relationship farm for Taf Coffee.

DelAgua is a green coffee processing project, started by La Palma y El Tucán, at La Sierra Nevada de Santa Marta in Colombia.  In Colombia, where the vast majority of coffees are processed using the washed method, DelAgua aims to preserve the natural microclimate and ecosystem by focusing only on natural (dried) and honey processing, using minimal water.

The results in the cup are spectacular, given the experience and expertise of Filipe Sardi, owner of La Palma y El Tucán as well as the feedback from world-class brewers like Stefanos himself.

Stefanos has chosen two different lots from DelAgua, both of which challenge the stereotype of what Colombian coffees are expected to taste like.

El Oasis - Natural

  • HARVEST: 2019
  • PRODUCER: Yair Flores
  • FARM: El Oasis
  • PRODUCER: DelAgua by La Palma y El Tucán
  • REGION: Palestina, La Sierra Nevada de Santa Marta
  • ORIGIN: Colombia
  • ALTITUDE: 1,200m
  • VARIETIES: Castillo
  • PROCESS: Natural
  • FLAVOURS: Honey tangerine, apricot, red cherries

Yair Florez is a young coffee grower from Magdalena. He owns a 3-hectare land in Cienaga where he has planted 12 thousand Castillo coffee trees. The trees on his farm, El Oasis, have between 2 and 5 years old, so many of them will start giving fruits until next year.

The Natural Process begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage.

 

No Hay Como Dios - Natural

  • HARVEST: 2019
  • PRODUCER: Miriam Rosa Garcia
  • FARM: No Hay Como Dios
  • PRODUCER: DelAgua by La Palma y El Tucán
  • REGION: La Paz, La Sierra Nevada de Santa Marta
  • ORIGIN: Colombia
  • ALTITUDE: 1,620m
  • VARIETIES: Castillo
  • PROCESS: Natural
  • FLAVOURS: Shiraz wine, cacao nib, mixed red berries

Doña Miriam bought her farm 22 years ago. She started working with coffee since she was a kid. For her, coffee has been the main income for her whole life.

In the beginning, Miriam had nothing but half a hectare. Some neighbours gave her some seeds and she was able to plant her first coffee trees. During her first harvest, she collected half a bag of coffee and used a mill for arepas to pulp the cherries.

Now, Doña Miriam has 25,000 coffee trees in 4,5 hectares. She lives with her husband Jorge and 3 kids. They all work together, along with 6 workers that help them during harvest season.

The Natural Process begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage.

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