The tests took place last weekend, in São Lourenço da Serra, MG. The winners will represent Brazil in the world championships of their categories, which will take place from November 7 to 9, during the International Coffee Week (SIC) in Belo Horizonte
Last Sunday, 19, Brazil met its barista champions in the categories Brewers Cup, Coffee in Good Spirits and Latte Art: Léo Moço, Ariel Todeschini da Mota and Daniel Acosta Busch, respectively.
The Brewers Cup championship requires professionals to make coffee by manual filtering methods, employing their techniques and skills to extract the best from the drink. Léo Moço, from Café do Moço, in Curitiba, has secured the place for international competition. Baristas Analice Pereira, from Como em Casa in Manaus (AM), and Daniel Munari, from Supernova Coffee Roasters, also in Curitiba, were second and third respectively.
Coffee in Good Spirits, where baristas need to prove their competence to mix coffee with alcohol, was beaten by another professional from Paraná: Ariel Todeschini da Motta, from Ponto Gin and Supernova Coffee Roasters. The second runner-up was Gabriel da Cruz Guimarães, from the Unique Café Store, in São Lourenço, MG, and Murilo Guedes Casado Semeghini, from Octávio Café, in São Paulo, took third place.
Also from Curitiba, Daniel Acosta Busch, was the winner in Latte Art, decorating his cups with steamed milk and espresso. Emerson do Nascimento, from Coffee Five, in Rio de Janeiro, was the second runner-up and Leonardo Correa Ribeiro finished third. The event had 43 participants.
Léo Moço
Léo has already been three times Brazilian Barista champion, and the last time was last year. This year, he decided to compete in the Brewers category and won again. In the first stage of the race, Léo used a coffee from Ethiopia. “My goal was to throw a reflection on everyone who attended the presentation: how do we Brazilians, involved in the specialty coffee market, can produce an exceptional coffee to take our country to the top of the world barista championships?”, explained the champion. On the performance of Brazilian competitors in the international championships, read the full article in the link: why do the South American baristas….
Primeiro, segundo e terceiros lugares do campeonato.
As for the final stage, the selected grain was produced in São José da Boa Vista (PR). The specialty coffee went through eight days of fermentation in a carbonic maceration pump, a method known as Sprouting Process, added to a further 30-day dry fermentation. The result was a microlot with a sensory profile that was very different from that expected for a coffee from Paraná, and which is very similar to the coffee produced outside the country, according to the barista.
Fotos: BSCA – Brazil Specialty Coffee Association
