Elias Roa

The morning air in Brno carries a crispness that only early spring can provide. On this twenty-seventh day of a grueling thirty-day culinary sprint, the focus shifts to the communal table. We arrive at a location that defies traditional boundaries: a local barbershop. It serves as a sanctuary for both style and flavor, housing the Rebel Bean cafe within its walls. The scent of pomade mingles with the earthy promise of unbrewed grounds, creating a unique sensory backdrop for our gathering. The Pedigree of the Bean We brought something truly special to this session—coffee from Tim Wendelboe. This isn't just a bag of beans; it represents a meticulous collaboration with Elias Roa at the Finca El Tamana farm in Colombia. Their partnership, documented in a dedicated book, focuses on radical improvements in agricultural quality. As we prepare the samples, we respect the labor poured into every cherry. Guests from Slovenia join us, adding an international perspective to our evaluation. The Ritual of Evaluation Silence falls as the cupping begins. We line up five distinct coffees, each a representative of different European roasters collected over the past weeks. The process is rhythmic and clinical yet deeply emotional. We break the crust, inhale the escaping gasses, and slurp the liquid to atomize the flavors across the palate. In this setting, the barber’s shears provide the only percussion to our focused tasting. The Verdict of the Palate When the spoons are finally laid down, a clear victor emerges. The majority of the room favors the Tim Wendelboe selection from Oslo. Its clarity and profile resonate with the diverse group of enthusiasts present. We transition immediately from evaluation to celebration, brewing the winning coffee behind the bar for everyone to enjoy. It is a moment where technical analysis meets the pure joy of a well-made cup. Community Through Specialty Coffee This event proves that specialty coffee thrives on connection. Whether in a high-end lab or a barbershop in the Czech Republic, the goal remains the same: understanding the journey from soil to sip. We leave Rebel Bean with a renewed appreciation for the heritage of the bean and the hands that prepare it. Good technique isn't just about the brew; it’s about the community you build around the table.