The Unique Perspective and Task of a Barista from Origin

Carlos preparing his Signature Drink, while Head Judge Elisabeth Sereno evaluates.
Photo Credits: Irina Orellana

Last weekend Carlos Guerra, Barista and Coffee Producer, also a food technologist and cheese maker, from Café San Rafael in Copan Ruins, Honduras won the 8th National Barista Championship of Honduras. The National Champion will compete at the World Barista Championship in Boston during the Coffee Expo that will take place from April 11 -14, 2019.  I had the honor to be part of the panel of judges, serving as a sensory judge, along with a team of international and national professionals from the coffee industry; among them Alejandro Méndez from El Salvador,  World Barista Champion 2011, the first champion from Latin America and from a coffee producing country. Thank you Karla and Wendy of IHCAFE for the invitation and organization.

Elisabeth, Juan Carlos, Glenda, Liliana, Claudia and Orienta, during the first round of the competition.
Photo Credits: Irina Orellana

Milk beverage Photo Credits: Irina Orellana

Liliana, Claudia and Elisabeth - Caffeinated.
Photo  credits: Irina Orellana

Ramiro, Adolfo, Orietta, Alejandro, Rafael, Brayan, Liliana, Nancy and Alexis.
In Pink, Wendy from IHCAFE
Photo Credits : Irina Orellana

Far from being just an exhibition of talent at the coffee bar, the National Barista Championship  as well as the World Barista Championship are competitions that are part of  World of Coffee Events, with a strict set of rules and regulations that assign points both on technical parameters as well as sensory parameters,  professionalism and attention to details. You can read more about the rules in the following link: https://worldbaristachampionship.org/rules/ . You can search WBC ( World Barista Championship) videos of the finals and witness the high level of competitiveness professionalism and  creativity of the participants that have made it to the top spots. 

My respect and congratulations to the 11 baristas that competed in Honduras. It takes a lot of courage, passion and many hours of preparation. They came from  many corners of Honduras and they are the living proof of how the Barista profession is growing in the country. The World Barista Championship started in the year 2000, Honduras has only participated in 7 events, this will be the eighth. In a way this is a reflection of how specialty coffee and a local culture for coffee consumption of espresso-based drinks is only recently picking up. The good news is that specialty coffee shops are opening not only in Tegucigalpa and San Pedro Sula, but also in smaller towns throughout the country and also in the coffee producing regions.  San Rafael Coffee Roasters, the coffee shop where Carlos works, is located in Copan Ruins, a town of about 40,000 in western Honduras. The implication here is that finally, in Honduras- a producer and exporter country of premium and specialty coffee, the local market is also starting to consume, enjoy and grow in the appreciation of its coffee.  For many years, all the specialty and high commercial grade coffee in Honduras was exported, leaving the local market with lower quality coffee. This is changing and Baristas have a crucial role in continuing this trend.

Carlos, Daysi, Carlos,  Melvin, Marcos Photo Credits: Irina Orellana

Ever, Udy, Eduardo, Gustavo, Jessica, Nelson Photo Credits:Irina Orellana

Karla from IHCAFE with the 6 finalists: Carlos, Carlos, Melvin, Marcos , Ever and Gustavo.
Photo Credits: Irina Orellana

Some trace the origin of the word Barista to the 1980s in Italy, describing a person that prepares drinks-coffee, alcoholic or non-alcoholic- at a bar. From there the word was adopted into North American pop culture as Starbucks grew in the '90s. Others define Baristas as those professionals that prepare coffee in its different forms at a coffee shop. For purists nowadays, a Barista is someone that specializes in the art of espresso, considered by many to be the drink that is the maximum expression of a coffee's attributes and qualities. A Barista also specializes in preparing espresso-based drinks, such as cappuccinos, lattes, and others. 

So it is precisely for this reason, that the World Barista Championship format is a competition in which the Baristas will have 15 minutes to prepare 3 types of drinks for four sensory judges to evaluate, 12 in total: 4 espressos, 4 milk beverages and 4 signature drinks.  All of them have to contain at least one espresso per beverage, the aim is achieving a perfect balance and in the case of the signature drink, the espresso must be predominant in the drink. The Barista must do this while at the same time managing perfect technique at the espresso machine station,  minimizing waste of coffee, milk and any other material, maintaining order and cleanliness, while at the same time showing superior professionalism, knowledge about his coffee and transmitting relevant coffee information to the judges. It is a 15 minute snapshot of the highest standards of Barismo. 

Carlos's espressos & their crema. Photo Credits: Irina Orellana

One thing perhaps we can all agree on, is that the Barista is the ultimate conduit of the coffee, from the seed where it all started, to the cup of the consumer that will enjoy it. He has the enormous responsibility of working with absolute professionalism and sound knowledge to respect and acknowledge the work of all those behind him that worked with that coffee, to make sure it shines as bright as possible in that cup and who is capable of transmitting the complete story behind that cup of coffee. Who is behind his work and that cup? The coffee producer, the person at the mill that worked the magic with the fermentation and the proper drying, the cuppers and quality control professionals, all involved in the logistics such as transportation and storage, the roaster who found the roasting profile that better suited it, and finally the responsibility of the bean gets handed over to the Barista.  I deeply respect and acknowledge the enormous responsibility he assumes at the coffee counter, when he prepares coffee for his clients.

Espressos coming up . Photo Credits: Irina Orellana

Extraction. Photo Credits: Irina Orellana.  

Baristas from origin and that work at origin have a unique perspective that can enrich the coffee experience at the coffee shops. They have the possibility of being involved first hand on the whole seed to cup experience. To live it and vividly share it. 

Their unique "origin" barista perspective can generate a stronger connection with the coffee and should be a part of the communication and story at the coffee counter in the shops and should be part of their contribution to their worldwide network of baristas, and to the exchanges that are so frequent among those involved in the coffee community.

Barista with a smile. Ever Orellana. Photo credits: Irina Orellana

The task of a barista from origin, working at origin is also enormous and important. They have a defining role in growing and expanding the local market for specialty coffee at origin. In at time of challenges in the export markets due to an over abundance of coffee and the challenging prices, even within the specialty coffee market niche, looking to our local markets at origin becomes vital. 

In Honduras for example, we have seen a blooming specialty coffee shop scene, not only in the main cities but also in small towns and coffee producing areas. This creates job opportunities for baristas. Every time a barista makes a coffee or a coffee based drink, he is in fact promoting  specialty coffee at origin. I invite baristas from origin  to do an impeccable job and to research about the coffee and the whole process behind it. Serve each cup with its corresponding story. This builds connection, loyalty; this awakens curiosity and desire for more- more coffee, more stories, more varieties, more methods. Consumers at origin are thirsty to learn more, let's not judge them for wanting to add sugar to their beverage as this is what we grew up with. Let's see this as an opportunity to share with consumers how they can enjoy their coffee in a new and delicious way. What a privilege we have as consumers here to be able to enjoy coffee from the different coffee producing regions and different processing methods, and the coffee itself can be expertly prepared in so many different ways.

Marcos Alvarez.
Photo Credits: Café de Honduras 

Udy Amador
Photo Credits: Irina Orellana

Gustavo García
Photo Credits: Irina Orellana

The other important task a barista from origin has, is to become an ambassador for the country's coffee sector, contributing to its internationalization and positioning. I invite baristas to study more, to do your research, make connections, grow your network with producers and other coffee professionals in the coffee value chain. 

At origin, a barista will also have the opportunity to interact with customers from international backgrounds. The coffee profession also allows the possibility to have a solid international network, very active in social media and through international events like trade shows, competitions and seminars.  I invite baristas  to wear their specialty coffee ambassador pins on their hearts and  their mind at all times.

Carlos René Guerra
Photo Credits: Irina Orellana

Honduras will be represented at the World Barista Championship in Boston next April by Carlos René Guerra of San Rafael Coffee Roasters in Copán Ruinas, Honduras.  I am positive that he will bring this unique perspective from his personal background as a coffee producer, roaster, barista, food technologist and cattle farmer; combined with his knowledge of his coffee, his preparation, discipline and attention to detail, to this incomparable international showcase we know as the World Barista Championship.  Congratulations and all the best!

Honduras National Barista Champion 2019 Carlos Guerra with Head Judge Elisabeth Sereno
Photo Credits: Irina Orellana

Carlos with Judges Glenda, Liliana and Josue. Photo Credits: Irina Orellana