The Athens Coffee Festival 30/09 – 2/10/2018, despite the difficult weather conditions, opened its doors and welcomed guests who were ready to try out our exceptional coffees.

At the espresso bar, taf offered:

• La Palma y El Tucan Sidra Honey – Colombia
Cup profile: exotic fruits, mango, caramel, melas, melon, crisp & juicy, complex acidity, round body
• Finca Kilimanjaro – El Salvador
Cup profile: sweet, complex acidity, brown sugar
• Brumas SL28 – Costa Rica
• Light Blue Piano
Cup Profile: Certified coffee blend with a good body, medium to high acidity, citrus and caramel flavor, sweet and smooth taste of orange peel.
• Piano Blue
Cup Profile: Certified coffee blend (Utz Certified Coffee), herbs, cocoa, brown sugar, soft acid, round body, strong chocolate aftertaste
• Espresso Rosebud Blend
Cup Profile: creamy feeling, smooth body, caramel, chocolate and nutmeg aroma, taste of cherry & caramel with apricot, tangerine and almond notes

In the new Modbar AV, taf offered:
• La Palma y El Tucan Sidra Honey – Colombia
Cup profile: exotic fruits, mango, caramel, molasses, melon, crisp & juicy, complex acidity, round body
• Leoncio Herbazu micromill – Costa Rica
Cup profile: floral, apricot, nutmeg, malic acidity

At Brew Bar, we offered excellent filter coffees:
• La Clemencia – Costa Rica
Cup Profile: sweet, floral, dark fruits, high complexity
• Maker Series Geisha 227 – Panama
Cup profile: white peach, narcissus, grapefruit zest, raspberry, jackfruit, cacao nib, dried orange, maple syrup, velvety

Of course we made sure that people tried our own refreshing and best Iced Brew of the city with:
• Divino Nino – Costa Rica
Cup Profile: blueberry. cocoa nibs, raisin, black cherry acidity, syrupy body &
• Hariti – Ethiopia
Cup profile: bergamot, spicy, chocolate, sweet acidity, fine silky body, very smooth

*** Special “cupping” event on Monday 1/10, 17.30 – 18.30

At the same time, on Monday, an extremely interesting Cupping took place with 7 different Geisha, by maitre Yannis Taloumis and the specialist Stefanos Domatiotis. The process, which includes the stages 1. Dry Aroma, 2. Wet Aroma and 3. Tasting took place with the same variety, with seven different Geisha from different countries and farms.The countries were Costa Rica, Panama and Colombia and the coffees, El Bado, La Clemencia, El Centro, La Palma y El Tucan and Ninety Plus.

*** Last but not least Yiannis Taloumis’ presentation at The Lab:

Fermentation: A critical step for the aroma development – Wet process.

Until next year!!!