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Nordic roaster 2015 rules

Nordic Roaster Competition Rules 2015

The 2015 Nordic Roaster competition will be held at the Nordic Roaster event on the 5th to the 7th of November.

The aim is to reward the best overall roaster with the title “Nordic Roaster 2015”. The title is for the winner to use during its reigning year and can be used only by the winner.

Application process:

The competition is open only to 10 roasters.

Any roaster, regardless of geographic location, that is registered as a business and who is selling roasted coffee, roasted by themselves, can apply for participation.

The competition fee is 100 euro.

Since it is a Nordic Roaster Competition only applying roasters located in the Nordic countries will be granted a spot in the competition until the 31 August 2015.

(The Nordic countries are defined as Denmark, Finland, Iceland, Norway, Sweden, Åland Islands, the Faroe Islands and Greenland.)

After the 1. September any roaster can be granted a spot in the competition given that there are less than 10 Nordic roasters that have applied before the 31st of August.

Roasters located outside the Nordic countries can apply before 1. September, but will not be granted a spot in the competition until the 1st of September and will only be granted a spot if there are less than 10 Nordic roasters competing.

The first who pay the competition fee will be the first in line to enter the competition.

Competition fee will be refunded to those that has paid, and not having their application granted.

All applications will be treated by the “first come, first serve” principal.

The Competition

The 2015 Nordic Roaster competition will be held at the Nordic Roaster event on the 5th to the 7th of November.

There will be two (2) categories in the competition:

1. Washed Central-American Bourbon cultivars

In this category each roaster must submit 4 kg of a coffee from Central-America. The coffee can be from any country in Central-America (Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama or Belize) and has to be a Bourbon cultivar or a mutation / selection of Bourbon. This means that the following cultivars are allowed in any cherry colour: Bourbon, Laurina, Tekisik, Caturra, Pacas, Villa Sarchi or any other cultivars that are considered to be a Bourbon. The coffee has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with mucilage or pulp. The coffee must be a single origin coffee, but can be a blend of coffees from smallholder farmers within one country.

2. Washed Ethiopian coffee

In this category each roaster must submit 4 kg of roasted coffee beans of any washed coffee, from Ethiopia. The coffee has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with mucilage or pulp. There are no limitations to cultivars used to produce the coffee. The coffee must be a single origin coffee, but can be a blend of coffees from smallholder farmers within one country. This means that the coffee can only come from one farm, one cooperative or one washing station.

Submitting coffees:

All competing roasters must submit 4 kilos of each coffee for each category. The coffee must be roasted by the competing roaster and must be available for sale from the roastery at the moment of the competition.
The coffee has to be delivered to Jens Nørgaard at :

THE FACTORY
 Roast Lab Copenhagen.

Refshalevej 163a st.th,
1432 København K before 09:00am on Friday the 6th of November 2015.

The roaster must mark each coffee bag with the following information:

1. Name of the roastery and the city and country it is located in.

2. Name of the coffee (Farm name, cooperative name, etc)

3. Country of origin and the area it is from within the country of origin.

4. Name of the cultivar (variety)

5. What post-harvest process was used

This information also has to be sent to jdn@vaa.dk before November 1st.

Evaluation:

The coffees will be evaluated by the attendees at the 2015 Nordic Roaster Forum.

The coffees will be evaluated by the cup-tasting method and will be tasted blind, meaning the attendees will not know which coffees they are tasting and from which roaster they were submitted.

The cupping brewing ratio will be 60 grams to 1000 grams of water. The extraction % will be set by the Nordic Roaster Forum organizing committee according to the grinder used.

The water will be filtered Copenhagen water set to a tds of 80- 100ppm by using reverse osmosis filters.

All attendees will submit one score sheet for each category.

The score sheets to be used is the same as the SCAA cupping forms that is basing their scoring scale on 0 to 100 where 100 points is the best.

After each round of cupping, the attendee will calculate their scores and submit the score sheet to the auditors. The auditors will calculate each coffee’s average score in each category and then add the two scores corresponding to one roasters submitted coffees together. The best possible score for one roaster can be 200 points.

The roaster that gets the best total score will be rewarded the title “Nordic Roaster 2015”.

In case of a split decision, the one roaster with the most total top scores will win.

There can only be one winner of the “Nordic Roaster 2015” title and there will be no category winners announced. The winner will get the Nordic Roaster trophy to keep until the next Nordic roaster competition is held.

The winner will be announced on Saturday the 7th of November during the Nordic roaster dinner.

Feedback session:

After each round of cupping there will be a 30 minute feedback round.

To make it a bit exciting, the attendees will be asked what their total score was and then give some comments on the coffees during this session.

This way the roasters can get some live feedback on their coffees from the attendees and roasters will get a feeling on which coffees are most likely to win.

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