Michael Philips
Michael’s pre performance video which was shown in the finals, slightly edited.
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The Beans - USBC Finalist #5 Nick Griffith
guatemala la maravilla, huehuetenango. producer mauricio rosales.
grown about 2000 m, the location of the processing facility allows the cherries to be processed within 36 hours of harvest. the beans are roasted 3.5 minutes beyond first crack.
photo by Liz Clayton
The Beans - Finalist #4 Scott Lucey
scott used an organic colombian, finca la acacias papillon. 100% caturra. washed, dried on african beds. producer Nelson MeloFinca La Acacias. grown at 1930-meters. dried on raised Kenyan beds.
juicy, crisp, clean acidity
photo by john giannakos
The Beans - Finalist #3 Mike Marquard
mike was using a 3-bean blend, a modified version of kaldi’s espresso 700.
a sumatra ache, a brazil, and an el salvador pulp natural. it was roasted 11 days before the competition day. mike had several roast dates, and both ground shipped and air traveled versions. he thought the one he used in the finals was the best tasting of all the options.
photo by john giannakos
The Beans - Finalist #2 Devin Pedde
washed ethiopia yirgacheffe. a blend of 15 unclassified indigenous varietal, kurimi direct trade project. washing stations/coop are Kebede Doomsa, 10 mi outside of the center of yirgacheffe. roasted to a 63.8 agtron.
grown at 1900 m. notes of cherry, cranberry, currant, strawberry, earl gray.
chocolate and cherry in the nose.
photo by John Giannakos
Don’t forget the Emcees!
Jay from Dillano’s
Kyle Glanville
and World Barista Champion, Stephen