Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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let the baristas know that they weren't being judged merely on how well they did during the events, but also on their general de- meanor throughout the entire trip. Did they seem engaged during a lecture, for example? Did they help their fellow competitors? Throughout the varied activities, the competitors were judged on their character as much as their talent and skill. For many of the baristas, the trip was a series of fi rsts. Although some competitors hailed from coffee-producing countries—such as Daniel Murani, barista at Supernova Coffee in Curitiba, Brazil, and Diego Campos, the 2014 and 2016 Colombian Barista Champion, who currently lives in Australia but calls the Tolima Department of Colombia home—many had never seen a coffee farm or met a farmer. After picking, the baristas often traveled back to SENA, where they took classes on cupping, roasting, and sensory analysis, delighting in uncovering new topics and ideas in coffee that they previously knew nothing about. "Where will your coffee come from in the next 15 years?" asked Emilio Lopez Diaz, chair of the Specialty Coffee Association's Coffee Roasters Guild board and general manager of Cuatro M Coffees in Santa Ana, El Salvador, in a class he led about sustain- ability, the colonial history of coffee, and the future of the industry. Ben Toovey, a roaster at Genovese Coffee in Melbourne, Australia, led hands-on roasting classes, allowing baristas to roast their own coffee, many for the fi rst time. Baristas also took lessons from professionals on the farms, learning about processing at Finca El Mirador ("the experiments they're doing on the farm are incredi- ble," shared barista competitor Rie Hasuda Moore, who is original- ly from Japan but currently lives just outside of Seattle), and about germination and seedlings from representatives of the FNC. Although some of the baristas might have arrived with context David Lau-Cong Yuan of China shows off the coff ee he picked at Finca El Paraiso on one of the mornings of Barista & Farmer. As you can imagine, the baristas got be er and be er at picking as the competition went on. 55

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