The coffee roaster is one of the fundamental links in the coffee production chain. Their work goes far beyond “roasting.” A roaster must understand the raw material, analyze it, and project the producer’s work into a sensory experience. They decide the temperature profile and roast duration with the goal of highlighting—or even discovering—the best flavor notes, aromas, acidity, and body of the coffee, ensuring each cup is unique and memorable.

In addition, their work directly influences what baristas, coffee shops, and consumers perceive in the cup, shaping the overall quality and reputation of Colombian coffee in both local and international markets.

What is evaluated in the Roasters Championship?

In the Colombian Roasters Championship, competitors are evaluated across several key stages, following criteria similar to international roasting competitions:

• Green coffee grading
  Assessment of the physical quality of the green beans before roasting.
• Development of a roasting profile
  The roaster must design and execute a plan with temperature curves that highlight the desirable characteristics of the coffee according to its origin and potential.
• Final sensory quality in the cup
  The roasted sample is cupped blind to evaluate aroma, flavor, acidity, sweetness, body, and balance—fundamental aspects in selecting the champion.
  The judges are certified professionals with experience in national and international competitions, assessing both technical execution and the sensory interpretation of each roaster.
  This championship not only celebrates technical and sensory skill; it also promotes the culture of roasting, encourages innovation, and positions Colombian talent within the national and international elite of the coffee industry.

Registration dates: August 17 to September 7
Schedule subject to change without prior notice