Barista Magazine

OCT-NOV 2018

Serving People Serving Coffee Since 2005

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participating in overseas. At the end of every summer, Mexico's big coffee conference, ExpoCafé, takes place in the center of Mexico City, and one of the biggest draws is the national coffee championships, which this year included the Barista Championship and Brewers Cup of Mexico. Regional events had been held for months across the country to narrow a fi eld of hundreds of hopefuls to just 20 each in the Barista and Brewers Cup competitions. Although my Spanish is limited, I recognized various common themes in the performances over the three days of competition: There was an emphasis on variety; competitors talked extensively about the producers; and processing was a popular topic, with many baristas using natu- rally-processed coffees or discussing experimental processing techniques. Mexico-grown Geshas took center stage, with competi- tors proudly championing the merits of the variety now growing in Chiapas, Oaxaca, Veracruz, and elsewhere. "Gesha trees are now in a productive phase but are still adapting to the soil and climate conditions, and the fl avor profi le is still not full defi ned," Sylvia says. She also noted that some competitors shared coffee from emerging growing regions such as Estado de Mexico, Michoacan, and Morelos. In the end, 2017 Barista Champion of Mexico Ariadna Chap- arro of Coffee Matters MX, placed second after Juan Carlos De La Torre Coutiño of Café Con Jiribilla, a two-time Brewers Cup champion (2015 and 2016), who now looks forward to representing Mexico at the 2019 World Barista Championship in Boston in April. Carlos Alberto Delgado Maqueda, also hailing from Café Con Jiribilla, was crowned the Brewers Cup champion, and will represent Mexico at the 2019 World Brewers Cup (location and date TBD). The day after winning their respective national titles, Carlos and Juan Carlos were back on bar at Café Avellaneda, their sister company which operates a small shop in the Coyoacán neighborhood of Mexico City. I should have known it would be popular: Wanting to spend some serious time visiting the best cafés around the city, I asked as many baristas as I could for suggestions; every single one of them noted Café Avellaneda. Juan Carlos, who is also the owner, is considered a revolutionary in the Mexico City coffee scene. All of his baristas regularly cup the menu offerings, and choose together which coffees they want to serve. As if that weren't enough, they also work as a team to design a pastry menu based on their cof- fees. The staff is deeply knowledgeable about and proud to discuss the producers with whom they work. A visit to Café Avellaneda means a jaunt through Coyoacán, a neighborhood known for its counterculture roots. Folks like Frida Kahlo, Diego Rivera, and Leon Trotsky once called the neighbor- Le : Octavio Ruiz, one of the owners of Almanegra Café, holds up the winning cup at the Mexican AeroPress Championship, which took place the night before the Coff ee Championships began. The winner was Karen Yoc, an agroindustrial engineer from Tapachula in Chiapas. She will represent Mexico at the World AeroPress Championship in Sydney, Australia, in November. Right: The outside of Almanegra's second location in the Roma Norte neighborhood. If you fi nd yourself grabbing a coff ee here, swing by Panderia Rose a and pick up some of their classic pastries, like roles de canela or a bollo de romero. 44 barista magazine

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