What it is
01 / The programWe work alongside competitors as part of their team, building a distinctive coffee and a credible story for the stage.
Competition coffees are cultivated at Hacienda La Papaya under our Integrated Coffee Pulse system: real-time soil monitoring, controlled fertilization, plant-health tracking, and density optimization. That precision gives competitors a measurable agricultural foundation to speak from when they present.
It is the story judges listen for: a coffee whose origin, variety, and processing decisions are documented, ready to explain when they ask.
Post-harvest processing honed over years of experimentation, offered lot by lot to competitors.
How it works
02 / Allocation and supportReserve a lot
Competition lots are offered in 100-pound allocations, sized to real training and event-preparation cycles.
Full documentation
Each lot arrives with variety information, agricultural detail, and a sensory breakdown, so the coffee's origin and decisions are clear.
Prepare and present
We support the competitor through training so the coffee and the story arrive on stage aligned and reproducible.
What a competition lot must be
03 / Four standardsClear identity
Variety, origin, and process documented, so the cup can be explained with evidence.
Sensory clarity
Acidity, sweetness, and mouthfeel that read cleanly for a judging panel.
Repeatable on the bench
The same result from the same recipe, round after round.
Holds under pressure
Consistency that survives travel, prep, and the clock on stage.
Won on the stage
04 / The record
Coffee grown by Juan has taken barista and roaster championship stages across four continents, and it reaches the roasters who set the standard.
From years of success at US Barista Championships to coffees our customers look forward to every year, Cafexporto has become a crucial part of our coffee program.
Todd StewartDune Coffee Roasters 
