Brazil Excellence Cup results announced in 2023
As one of the most authoritative boutique coffee competitions in the world, CoE (Cup of Excellence), organized by the Coffee Excellence Alliance (ACE), was founded in 1999 for more than 20 years. This scoring system on the field and subsequent raw bean auctions not only provide curry farmers with the opportunity to show quality results to consumers around the world and give them a reasonable return for their hard work. at the same time, producers are encouraged to take the initiative to improve planting management and post-processing to produce better coffee.
CoE's selection system has remained unchanged since the first raw bean competition was held in Brazil. Today, however, 24 years later, CoE in 2023 will return to Brazil, where it all started, and bring the latest partition system, starting a new revolution.
According to the excellent Coffee Alliance ACE, the raw beans participating in this year's CoE selection must be divided into three types: dry treatment (dry process), wet treatment (wet process), and experimental treatment (experimentals).
From the previous CoE competition section, we can learn that each farmer in the participating country can submit a participating bean with detailed traceability information, and then the CoE judges cup test and score the sample to select the best quality coffee beans. A total of four stages and six rounds of selection will be held in the competition. It is divided into one round of pre-selection stage, the second and third round of domestic review, and the 4th, 5th and 6th round of international review. On the last day, the jury will conduct a final round of cup tests on the top ten coffee beans to determine the final score and ranking.
At this year's CoE in Brazil, raw bean samples will be divided into three different categories, and the best coffee beans in each category will be awarded by CoE judges. The implementation of the new competition system is not only to enable producers to compete fairly, but also to allow the jury to adopt more detailed evaluation criteria in the process of cup testing.
The three categories of the Brazilian Excellence Cup in 2023 will be established in accordance with the following standards:
Dry treatment group (sun exposure) wet treatment group (including coffee fresh fruit in the processing process with "peeling" steps, such as water washing, honey treatment, half-sun method, half-washing method. )
Experimental treatment group (including "special treatment" dry treatment and wet treatment, but do not use any additives other than water. )
The judges will cup test and score the participating beans of the above three groups, and finally will produce three groups (10 places in each group) CoE winning beans (at least 87 points) and the champion beans in each category. At present, the achievements of each group have been officially announced at the 2023 Brazilian CoE Awards ceremony and on the official website of ACE. Among them, the coffee beans of each group that have won the CoE award are as follows:
Experimental treatment group (Experimental category)
Dry treatment group (Dry process)
Wet treatment group (Wet process)
With regard to the change in the competition system of CoE, Erwin Mierisch, who officially took up the post of Executive Director of the Alliance for Coffee Excellence (ACE) on August 14, 2023, said in a press release, "We believe that it is necessary to adopt a development approach that will inspire coffee farmers to actively produce and contribute. This classification shows that we respect each kind of raw bean processing and recognize the excellence brought about by different treatments. This is a decision made by us after considering the current market demand and the innovation of producers, and we also hope to reward the traditional approach. "
In recent years, novel raw bean treatment methods such as anaerobic fermentation, carbon dioxide impregnation and lactic acid fermentation have become more and more popular in the field of boutique coffee. Coffee processed in this way is popular with many consumers, giving tasters a richer drinking experience and, to some extent, helping coffee beans sell at a higher price.
Therefore, this new form is not only to encourage producers to innovate and promote fair competition, but also to redefine how to mine and show better coffee to the industry. This is a new chapter in the history of the CoE competition and a long-standing commitment to producers, to the industry and to coffee lovers around the world.
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