2011 WBC Finalist Número Quatro

Alejandro Mendez, the fourth competitor of the day, set the crowd on fire with his performance. As the first barista from El Salvador to make the finals, the Colombian audience obviously felt a sense of solidarity with their fellow coffee producing countryman.

Alejandro worked with Stephen Leighton of Has Bean to determine how best to roast (and rest) his coffee for the altitude in Bogota (They determined 14 days worked best). Part of the strategy too was to skim the crema on his espresso where the larger bubbles can cause increased bitterness.

Alejandro’s signature drink once again highlights sustainablity by using all parts of the coffee plant from the blossoms to the cascara and more.







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