Day 1 – Competitors have 15 minutes to examine the green coffee samples provided, removing defects (10 will be present in each batch.) They will have 30 minutes to roast 2 batches of 500g each.* Coffee will be left to rest overnight.
Day 2 – Judges will review and cup each sample according to SCA protocols, scoring them based on flavor, aroma, and timing. The 5 best batches will proceed to a final round. While judges deliberate on a technical winner, samples will be served at the Brew Bar where PRF attendees can vote for a “people’s choice” winner.
Prizes to be announced following the competition!
In collaboration with ROEST.