The Cup of Excellence (CoE) competition, a renowned event in the coffee industry, recently updated its rules after more than two decades. This change, introduced by the Alliance for Coffee Excellence, aims to recognize the diverse processing methods in coffee production. The new rules now include three distinct categories: dry process, wet process, and experimentals, reflecting the evolving landscape of specialty coffee.
Erwin Mierisch, the Executive Director of Alliance for Coffee Excellence, emphasized the importance of adapting to uplift coffee producers. The modifications allow for a broader recognition of excellence in coffee processing. The update signifies a shift towards acknowledging a wider range of methods that are gaining popularity in the specialty coffee sector.
These rule changes could have a significant impact on coffee producers looking to participate in the competition. By introducing specific categories for different processing methods, CoE aims to provide better opportunities for growers and cater to the preferences of coffee buyers seeking distinct cup profiles. This move aligns with the industry’s continuous evolution in processing techniques.
The Cup of Excellence competition follows a rigorous process where coffees scoring above 86 points advance through multiple rounds of cuppings by national and international juries. The blind tastings ensure fairness and impartiality in evaluating the coffees. Top-scoring coffees are then auctioned online, with winning farmers receiving recognition for their exceptional quality.
The new rules allow participating countries to include three categories in the competition: dry process, wet process, and experimentals. This categorization enables coffees to be judged and scored separately within each category, resulting in three sets of CoE winners. The move aims to create a level playing field for various processing methods and enhance the overall competition experience.
The President of the Brazil Specialty Coffee Association, Henrique Cambraia, lauded the new categories for reflecting the evolving trends in coffee processing. By segregating lots based on specific characteristics, the revised format provides a platform to showcase a diverse range of coffees and cater to different preferences in the market.
Erwin Mierisch, a prominent figure in the coffee industry, highlighted the rule change as a significant step towards fostering excellence and innovation in coffee. The new format presents a challenge for judges, especially in evaluating a diverse range of coffees with varying processing methods. The shift towards categorizing coffees could potentially benefit younger cuppers and create a more inclusive competition environment.
The impact of the rule changes was evident in the recent CoE Brazil competition, where coffees in the experimental, dry process, and wet process categories were recognized. The results showcased the potential of the new format to highlight different processing methods and reward innovation in coffee production.
By acknowledging novel processing techniques such as anaerobic fermentation and carbonic maceration, the competition opens up opportunities for producers to showcase their expertise and creativity. The evolution in processing methods has brought about a new wave of flavors in specialty coffee, enriching the coffee-drinking experience and driving innovation in the industry.
While the rule changes aim to promote diversity and innovation, challenges remain for producers without the resources to adopt advanced processing techniques. The competition’s emphasis on new methods may require specialized equipment and expertise, posing a barrier for some producers. The industry must strike a balance between tradition and innovation to ensure a sustainable and inclusive coffee landscape.
As the coffee industry continues to evolve, competitions like the Cup of Excellence play a crucial role in recognizing excellence and driving innovation. The recent rule changes signal a shift towards embracing a wider range of processing methods and celebrating the diversity of flavors in specialty coffee. The future of CoE competitions holds promise for showcasing the best of coffee production and fostering a culture of excellence in the industry.
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