What should a good coffee have to be recognized as special or champang? How do you identify the best processed grain? The Costa Rican Wayner Jiménez, one of the coordinators of the twelfth edition of the Golden Cup, gives the answers: exotic, sweet or fruit flavors.
“A superromatic coffee with smells of flowers or sweets, sweet and delicate tastes, soft, and a coffee that excites the palate and that does not stain”, says this guru of the coffee tastings that is part of the delegation that will participate in this event from the 2nd to the 5th of October.
For the expert, the soil has incredible characteristics – and that in some cases they are worked by hand – to which the climates and microclimates of the mountains are added, and the amount of sun hours that the plants can obtain.
Pablo Pinargote, manager of the National Association of Coffee Exporters (Anecafé), responsible for the event, said that the interesting thing in this year is that in the first stage -developed last week in Manta-, the 40 microlotes that qualified for the final they are above the 86 points, something that did not give in the previous editions of the contest.
The judges who will endorse the winners of the Golden Cup will arrive from South Korea, Taiwan, the United States, England and Japan.
In addition to the awards with trophies for the first three places and other gifts to those who follow those positions, there is also that direct encounter between international buyers of special coffee with Ecuadorian producers. (I)