Limited edition: Hannes’ coffees for the World Brewers Cup in Dublin
In June Hannes is going to attend the SCAE World Brewers Cup in Dublin, where he will compete against the world’s best filter-coffee brewers. To bring home the victory of this competition he will need the best coffees the world has to offer. He found those in Ethiopia and Colombia! Make sure you get one of the rare packages!
Please notice: The coffees are going to be roasted on 4 dates until mid of June. This implies you are going to receive your freshly roasted coffee in the following 4 weeks. First come, first serve!
Durch die helle Röstung werden Aromen von Zitrus, Nelken und Schwarztee wunderbar betont
Die helle Röstung bringt intensive Aromen von Minze und tropischen Früchten hervor
Die helle Röstung betont wundervolle Aromen von Karamell, Limette und Maracuja
je 150g der Raritäten Gesha washed und Gesha natural sowie Wush Wush washed
74,70 €155,33 € je kg KaffeeInkl. MwSt., Versand kostenlos
My path towards the World Brewers Cup
For winning the World Brewers Cup, one of the most important criteria is the personally chosen coffee. During my journeys trough Ethiopia and Colombia I found three coffees, which I gave a rating over 90 points: Wush Wush from Colombia as also both a washed and a sun-dried Gesha coffee from Ethiopia. As these rarities are only produced in small quantities, we couldn’t bring home more than 15 kg per variety, which means we are going to offer you 60 packages per coffee. Every package will contain 150 gr of whole coffee beans. In case you want to know more about my path towards the World Brewers Cup have a look at the following interview. Keep your fingers crossed for me!
Interview with Hannes
What is so special about the chosen coffees?
When I was in Ethiopia in December 2015 I visited the quite young Gesha Village in the Bench Maji region. The farm is located in the original homeland of the legendary Gesha variety, which in the last decade has justifiably earned the reputation to be the best coffee in the world. On site I was able to make sure that the work was indeed as outstanding and focussed as expected, which truly filled me with enthusiasm. Following the harvest I tested about 60 chosen coffees of this farm and finally decided to buy two very interesting ones: A washed and a natural microslot, which I found to be the ones with the highest quality. Gesha coffees are known for their extraordinary intensive and aromatic flavour. The coffees are elegant and depending on the way of brewing they unfold flavours that are rare to find. For me, both types of coffee hold the full taste potential in order to use them at the World Brewers Cup.
When we travelled through Colombia in April 2016 we discovered another rarity following recommendations of local contacts: The Ethiopian variety Wush Wush, which has been cultivated in Colombia for a few years only. So far only a handful of farmers are cultivating those rarities. When we drove back from Planadas to Bogotá we were able include a stop to attend a cupping, where I was able to test both this variety as also some Gesha varieties. Following the international scoring standards, I scored the Wush Wush coffee even higher than the Gesha coffees. The Wush Wush is combining the wealthy flavour of a Colombian coffee with the slightly sour taste of an Ethiopian coffee, which makes this coffee very special. This complexity highly surprised us, which is why we decided to immediately buy 15 kg of the coffee in order to bring it back with us to Germany. Also the newcomer Wush Wush has the potential to be the coffee that I will use for the World Brewers Cup.
How do you prepare yourself for the World Brewers Cup?
Up to now I have mostly prepared myself for the “compulsory service”, where I will neither know the type of coffee I will receive, nor its degree of roasting. To train this condition I use coffees with different origins coming from different roasters and brew them in various ways. I am putting my focus on the Hario v60 and the Kalita Wave Brewer, because these two are my favourite devices for brewing coffee. From time to time I also prepare and test the coffees with the Aeropress in order to create a completely different flavour.
After having roasted the three candidate coffees for the World Championship by next week, I am going to test different ways of brewing for all of them. Based on the resulting brews my final decision for one of the three coffees will be made. With the chosen competition coffee I will then work on the perfect brewing recipe.
How do you see your chances?
This is a difficult question to answer. In 2014 I was placed in the lower middle score range and had to recognize the extreme high international level. I hope to improve this year. Since my last World Brewers Cup I have learned a lot and now I have better access to better coffee. At the same time I have to say that the international level has also been raising since then and the competition has become more intense. This year many known brewers and roasters are going to attend the championship. From my point of view the last year’s winner Odd-Steinar Tøllefsen from Norway, who got qualified for the World Brewers Cup this year again, holds the biggest potential to win the competition.
What does the World Brewers Cup mean to you?
The World Brewers Cup is an absolute fantastic challenge for me. At the World Championship in 2014 in Rimini I could already experience the pleasure of brewing next to and competing with the world’s best brewers. Everyone attending is doing everything possible in order to brew the best cup of coffee in the world. Actually it’s kind of crazy that you prepare for this event three months in advance and in the end there are only two time slots of 10 minutes deciding on your final performance. I love this kind of exceptional battle situations. For sure there is also a lot I take home with this competition personally: Not only knowledge, but also the contact to very nice people of the worldwide coffee scene.
Just bought 15kg of the most spectacular fresh crop Colombian coffee that we'll take back on the plane tomorrow. A very rare Wush Wush variety grown by @newerley that tastes like Maracuja with a very vibrant acidity. Could be the perfect coffee for worlds in Dublin.
Ein von Hannes Fendrich (@hannesfendrich) gepostetes Fotoam6. Nov 2015 um 3:59 Uhr
So glad to finally arrive at Gesha village. Probably the remotest place I've been to in my life. And for sure the most challenging drive I've experienced. #geshavillage #somewhereclosetosudan #gladtobehere #coffeecircleontours
Ein von Hannes Fendrich (@hannesfendrich) gepostetes Fotoam3. Nov 2015 um 10:34 Uhr
How did you find the coffees and after which criteria did you choose them?
Since my victory at the German Championship I was actively looking for extraordinary coffees. For the “open service” it is always nice to have a story around to tell. This is why I wanted to choose my competition coffee by myself. Both in Ethiopia and in Colombia I cupped great coffees after the harvest. The Ethiopian Gesha coffees were truly the best coffees I have tried so far in the whole country. My story to tell would be an authentic one, because I was on site to try and choose the coffee and therefore I can talk about my personal experiences. As the Wush Wush coffee is such a rarity in Colombia, also this coffee would offer a great story. In addition the flavour of the Wush Wush, which reminds me of lime and passion fruit, is outstanding in Colombia and holds the potential for being the perfect World Championship coffee as well. I will use the next few weeks to brew and test the three coffees, so I can finally decide which coffee I am going to use for the World Brewers Cup. I myself am already absolutely curious on the results of the first roasting.