14 May '18, 3pm

Brewers Cup Champ Becca Woodard Shares Her Winning Technique, Recipe

Brewers Cup Champ Becca Woodard Shares Her Winning Technique, Recipe

Ashley Rodriguez: Can you tell us about the coffee you used to compete? Becca Woodard: The coffee I used is an experimentally processed Panamanian Gesha from the Ninety Plus Gesha Estate, Jose Alfredo Series of 2017 (lot# 236). It was grown under almost 100 percent canopy cover in the natural rainforest Joseph [Brodsky] and his team have been able to restore on the estate. Growing under so much shade, in volcanic soil that is constantly being fed by falling leaves, in the cool climate of the estate, slows development of the coffee cherries. The slow development leads to nutrient-rich trees that are extremely healthy, produce few defects, and live longer than the average coffee tree. As far as the fermentation goes, I actually don’t know exactly how it was done! The details are kept secret, but I know it was fermented with the fruit using some select microorganisms and temp...

Full article: http://www.baristamagazine.com/becca-woodards-winning-bre...

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