Academic Background
Coffea eugenioides holds significant importance in coffee science. According to Vega et al. (2003) published in Theoretical and Applied Genetics, modern Arabica (Coffea arabica) arose from a natural hybridization between C. canephora (Robusta) and C. eugenioides, making eugenioides an ancestral species of Arabica.Research records from Cenicafé (Centro Nacional de Investigaciones de Café) indicate that eugenioides contains approximately 40–50% of the caffeine found in typical Arabica, and contains distinctive sweetness and tea-like flavor compounds.
Competition History
The 2019 World Barista Championship (WBC) champion Jooyeon Jeon used beans from this estate as her competition coffee, catapulting the variety to become one of the most sought-after rare species in global specialty coffee (Source: World Coffee Events official competition records).Flavor Description
This bean completely redefines what coffee can taste like. The dry aroma resembles floral honey tea. On the palate: an extraordinarily delicate sweetness — a combination of floral nectar and fine sugar — with absolutely no bitterness and minimal acidity. The body is as light as clear tea, and the finish carries honey and a hint of vanilla. It's hard to believe you're drinking coffee.Brewing Notes
- Pour-over: Medium-fine grind, water temperature 88–90°C, ratio 1:15
- Note: This bean is extremely delicate — use soft water (TDS 50–100 ppm) to prevent minerals from masking the subtle flavors