Doing this year National CTC (Cup Tasters Championship), was a roller-coaster of emotions.
Was it difficult? Hell yeah, yet, I survived.
But, we are all contributing, as much as we can, for competitors, they are under pressure in those 8 minutes of stage time.
Since I'm mentioning difficult, there should be different levels trough stages of competition - easy, medium, hard.
Here is how it looked from my perspective:
PRELIM - 2 easy, 3 medium, 3 hard
01/02, 03/15, 06/16, 04/07, 11/12, 09/10, 12/11, 05/08
After gathering data from first day, it gave me a clear picture what was harder for competitors, that will be implemented in final round.
SEMI - 4 medium, 4 hard
08/05, 07/04, 16/06, 10/09, 12/11, 13/14, 02/01, 15/03
This round had one more coffee in rotation, still spicyng up for Final round.
FINAL - 1 easy, 2 medium, 5 hard
11/12, 09/10, 12/11, 11/12, 14/13, 04/07, 07/04
01-Indonesia Natural (P88 + Ateng Super)
02-Indonesia Washed (P88 + Ateng Super)
03-Nicaragua Washed (Red Caturra + Catuai)
04-Rwanda Washed (Red Bourbon)
05-Rwanda Fully Washed (Red Bourbon)
06-Uganda Natural (SL14)
07-Rwanda Natural (Red Bourbon)
08-Ethiopia Natural (*Heirloom)
09-Brazil Natural (Obata)
10-Brazil Natural (Red Catuai)
11-Brazil Natural (Yellow Catuai)
12-Brazil Natural (Yellow Catuai)
13-Brazil Natural (Red Catuai)
14-Brazil Natural (Yellow Catuai)
15-Nicaragua Washed (*Blender)
16-Colombia Washed (Red Caturra + Yellow Caturra)
My respect to all volunteers and people that got involved in organizing this event, you did great.
Great city for an awesome event! Hope to see you all there.