Coffee Competitions: Geisha from Mi Finquita in the Italian Barista Championship
The world of barista competitions represents the pinnacle of research in the specialty coffee sector. Recently, our barista Cesare Spinella won 2nd place at the Italian Barista Championship, using a coffee that perfectly embodies the standards required at this level: the Natural Geisha from Mi Finquita Coffee Farm.
Why the choice of coffee is crucial
In competitions of this caliber, coffee is not just an ingredient but the heart of a complex sensory evaluation. Judges analyze the barista's ability to extract the maximum potential from the bean.
Choosing a Geisha grown at high altitude (1650-2000 meters) offers a fundamental technical advantage: the bean density and aromatic complexity allow presenting an extremely clean and layered cup. The notes of jasmine, blood orange, and ripe apricot detected in this Mi Finquita lot guarantee that precision sensory skills necessary to achieve high scores on the international judges' score sheets.
How a barista competition (SCA) is structured
The Italian Barista Championship is part of the official SCA (Specialty Coffee Association) circuit and follows the rules of the World Barista Championship. The competition requires a 15-minute performance during which the barista must serve three types of beverages to a panel of experts:
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Espresso: must demonstrate balance between acidity, sweetness, and bitterness, with impeccable texture.
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Milk Beverage: where the coffee must harmonize with the milk without losing its aromatic identity.
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Signature Drink: an original non-alcoholic creation that must enhance and transform the aromatic profile of the chosen coffee through innovative ingredients and techniques.
Mi Finquita: A competition coffee
The lot used was selected as Competition Coffee for its exceptional cup cleanliness. The Geisha variety, known for its elegance, is here enhanced by a natural process that adds body and sweetness without covering the delicate floral notes, making it the ideal support for a barista who must demonstrate technical mastery and palate sensitivity before a world jury
