The Cacao Masters Cup, brought by Somos Cacao, is a tribute to the rich, ancestral legacy of cacao, often revered as the “drink of the gods.” This inaugural event invites baristas and cacao enthusiasts to explore the deep connections between cacao and coffee by preparing two distinct hot beverages using different chocolate varieties with varying cocoa and coffee percentages.

Rules & Format

• Competitor Orientation Meeting: Before the CBC begins, a mandatory Zoom orientation will cover competition rules, space setup, and the schedule. During this session, competitors can ask questions.
• Translation: Presentations can be in Spanish or English. Judges are bilingual, and volunteer translators will be available, but no additional time will be provided for translations.
• Practice Room: Competitors can practice making their signature drinks on the morning of the first day.
• Timely Arrival: Competitors must arrive at least 30 minutes before their scheduled time. Late arrivals will result in disqualification.
• Chocolate Preparation: Each competitor will receive two types of chocolate with different cocoa and coffee percentages, which will be used to prepare two hot drinks in the following formats:
  • 60% Chocolate Cup
  • Special Mocha where you can use 90% chocolate and 45% chocolate.
• Cleanliness: Competitors are responsible for maintaining a clean preparation area. The Head Judge will assign a technical score based on the cleanliness and orderliness of the station.
• Competition Time: Each competitor has 16 minutes to prepare and serve their hot chocolate and Mocha. Competitors should enhance the tasting experience by including the history of Somos Cacao chocolate, explaining the preparation parameters, and demonstrating excellent customer service. The time ends when the competitor thanks the judges.
• Time Penalties: If a competitor exceeds the 16-minute limit, they can continue but will lose 1 point per second over, up to a maximum of 60 points. Exceeding an additional minute results in disqualification.

Technical Issues: Competitors can declare a “technical timeout” for issues with the provided equipment. The Head Judge will determine the validity of the timeout and the necessary steps to resolve the issue.

Scoring

• Judging Criteria: Judges will evaluate competitors based on the quality of their hot chocolate and Mocha, customer service, and the ability to articulate the flavour experience and connect it with the history of Somos Cacao.
• Evaluation Scale:
  • Aroma: Judges will analyze the sensory fragrance of each chocolate tablet.
  • Flavour: This score reflects the intensity, acidity, taste, and aftertaste of the coffee.
  • Acidity: Evaluate the chocolate’s brightness and whether the acidity is pleasant or unfavourable.
  • Body: Refers to the mouthfeel and proper fluidity in the cup.
  • Sweetness: Assesses the smooth flavours of the chocolate.
  • Balance: Considers how well the taste, aroma, acidity, and body work together.
  • Overall: A holistic evaluation based on the judge’s individual interpretation.
• Evaluation Protocol: Judges will record their sensory evaluation details in a provided notes area, focusing on customer perspective and sensory experience.
• Signature Drinks: Competitors may provide specific instructions on how to consume their drinks. Judges will follow these instructions as long as they are reasonable.

Service Experience: Points are awarded for creativity, visual appeal, overall presentation, and commercial viability. Competitors must offer an exemplary service experience, and the head judge evaluates hygiene and cleanliness separately.