What drew you to Barista Competition?

Competition showcases innovation. I’m drawn to it because it shows the cutting edge of what is possible in our cafes. It’s where the thought-leaders on this end of coffee’s lifespan get to promote the innovation happening at origin and everywhere in between. I’m honored to be a small part of that conversation.

What story are you telling?

I want to use controls to subvert expectations. This coffee blew away an expectations or preconceived notions that I had about it and I want to really embrace that message.

I also want to acknowledge and celebrate producer lead innovation, like the kind involved in the fermentation process of this coffee.

How do you feel about competition this year?

With this being my second year competing, I’m excited to continue developing the friendships that were started last year. Since there’s one qualifying event this year, we have the opportunity to all be together twice in one season – giving me twice the inspiration and desire to be in the competition space.

What coffee did you serve at Qualifiers?

Jhonatan Gasca - Thermal Shock Pacamara
ORIGIN | Bruselas, Huila, Colombia
PRODUCER | Jhonatan Gasca Serna
PROCESS | Double Anaerobic Thermal Shock