Champion's Choice: Emiliano Hellmund, 2024 Valdona Costa Rica Brewers Cup Champion

Emiliano Hellmund recently took first place in Valdona Costa Rica's Brewers Cup championship brewing a Geisha Anaerobic Natural from Volcán Azul and using APAX LAB to make his water. Find out more about what he loved about the minerals and his winning recipe.

Why did you choose APAX LAB to prepare your water for the competition?

I spoke with several competing baristas and my coach, Remy Molina, and they recommended using Apax Lab. Since I tried the concentrates, the results were incredible, and I fell in love with the project and wanted to be part of it by using them!

How did the mineral concentrates help you win the competition?

The concentrates enhanced the natural characteristics of my coffee, highlighting the attributes of dark fruits, making the final cup taste sweeter and cleaner.

What is your favourite APAX LAB profile?

Definitely LYLAC [3], but JAMM [2] and TONIK [1] have their own merits.

What was your winning water recipe with APAX LAB?

My recipe was water with 110 ppm and 3.67g total (0.46/2.29/0.92 g/L TONIK/JAMM/LYLAC) where we found complexity, a balance of acidity and sweetness, and an optimal balance of flavours.

What coffee did you brew?

I used a Geisha Anaerobic Natural from Volcan Azul, from the Western Valley region, produced by Alejo Castro.

Is there anything else you would like to add?

The mineral concentrates and my friend and coach, Remy, have transformed my approach to coffee preparation and my understanding of water. Now, I can't imagine making coffee without Apax Lab!