USBC Finals: Lorenzo Perkins
Lorenzo Perkins - Cafe Medici, Austin TX
Story between two farmers, Separated into two lots, Jose Antonio by Cuvee. This coffee is three months off patio and not yet available. One bag was air shipped up for Lorenzo to use in the competition.
This coffee has a lower yield than some varietals due in part to a lot more shade. The challenges of cultivating this coffee are only equalled by its rewards. Specialty coffee is not an accident, it is intentionally crafted. To take a little extra risk, we can produce something that’s hopefully beautiful with no guarantee of success.
Coffee features jasmine on the nose, sweet orange acidity in front, jasmine in the middle, and sweet tangerine and chocolate in the finish.
Orange bourbon is carefully harvested by highly trained pickers which can result in a quality cup. Roasted to 422 degrees F in just under 14 minutes, this coffee is wonderful in a press pot, on the cupping table, or in a portafilter.
With milk, should get citrus and cream and the chocolate becomes a wonderful light caramel. Capps down with 6 minutes and some change remaining.
Sig drink has two elements. First to emphasize high ends, second to emphasize low ends. Tanzanian chocolate and concord grape juice to counter balance the jasmine. White chocolate ganache to represent creamy body. Pixie tangerine juice emphasize the high tone structure. Espresso is the final element of the drink. Starts high and ends low. White choc, tangerine and espresso, has judges stir and enjoy in three sips. The low is espresso with the dark chocolate and again three stirs and three sips.
Drinks down and calls time! Done.
Why he could be champ: Lorenzo is the local favorite and is almost on home turf. (He lives & works in Austin which is about a 3 hour drive.) He’s competed in the SC regional and this is his fifth competition routine, having done this twice in regionals and made it through round one and semi-finals of the USBC to land in finals. Here’s a video of Lorenzo discussing his SCRBC presentation. The coffee is just off the patio, and according to Lorenzo is “sparkling.” Fresh coffee seems to be key in this year’s USBC.
