SCAA (American Fine Coffee Association) Best Coffee in the World in 2011
![](http://www.mercicoffee.com/uploads/allimg/110504/1_110504141828_1.jpg)
Huang Wei reported in Houston, USA on April 29, 2011: SCAA - Specialty Coffee Association of America 2011 COTY - Coffees of the Year competition was announced. The top ten are:
1. Coffee Grower: Helena Sarria Garrido
Score: 92.5
Country of origin: Colombia
Origin: Caiconia/Valledel Cauca
Name of Farm: Colombian Mountain Coffee
2. Coffee Grower: Crecencio Izaguirre
Score: 89.58
Country of origin: Honduras
Produced by: Santa Barbara
Farm Name: San Vicente
3. Coffee Grower: Camilo Merizalde
Score: 89.46
Country of origin: Colombia
Origin: Cauca
Farm Name: Santuario
4. Coffee Grower: Gloria Rodriguez Fontan
Score: 88.17
Country of origin: El Salvador
Origin: Apaneca
Farm Name: San Jose
5. Coffee Grower: Mariana Iturralde
Score: 87.5
Country of origin: Bolivia
Production area: Sud Yungas/La Paz
Farm Name: Takesi La Central
6. Coffee Growers: Juan Diego De La Cerda
Score: 87.09
Country of origin: Guatemala
Region: Fraijanes-Palencia
Farm Name: El Socorroy Anaxos
7. Coffee Grower: Juan Carlos Gregg Meza
Score: 86.7
Country of origin: El Salvador
Origin: Apaneca/Ilamatepec, Ahuachapan
Farm Name: San Jose
8. Coffee Growers: Teodoro Amaya Montoya
Score: 86.68
Country of origin: Honduras
Location: Santiago de Puringla, La Paz
Farm name: Los manzanos
9. Coffee Grower: Adolfo Boppel
Score: 86.67
Country of origin: Guatemala
Region: Barberena, Santa Rosa
Farm Name: Teanzul
10. Coffee Grower: Bull Kaliawa
Score: 86.17
Country of Origin: USA (Hawaii)
Origin: Ka 'u
Name of Farm: Kaliawa Coffee Farm
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The second lesson of TBC preparation: the necessity of a team
Many people say that the competition is about resources, but the fact is that many contestants do not have much room to try (improper attempt can also be said to be profligate) in terms of money, time and conditions, so I think the team is a direction worth trying. I thought about it for a lot of time.
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Dr. Illy's Industry Standards and Espresso Introduction
As I mentioned in my introduction, the standard for Italian enrichment is not so rigidly structured. Especially in the early days of its birth, it was itself a product under a pressure cooker. But since World War II, the concept of mass production, standardization, and quality has become extremely important. In the book Espresso Coffee, it is also mentioned that quality, quality, this concept
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