Mexico 2024

Cup of Excellence: Mexico Cup of Excellence 2024 is made up of three distinct categories: the *Traditional Washed Processes; the **Traditional Honey & Natural Processes; and the ***Experimental Category. The Cup of Excellence recognizes the top 10 coffees of each category that have been deemed exceptional by our International Jury, each scoring 87 and above and undergoing a minimum of five distinct cupping sessions. Coffees are packaged in 30kg boxes, each containing two 15kg vacuum-packed bags

National Winners: The National Winner lots are coffees scoring 85+ points during the International Phase by the Cup of Excellence National Jury and International Jury. These coffees have each been cupped a minimum of five different times during the cupping process

International Jury Week: May 13-17, 2024
COE Auction: July 2, 2024
NW Auction: July 1-5, 2024

You’re cordially invited to join the Mexico Cup of Excellence 2024 Award Ceremony.

Date: Friday, May 16, 2024
Time: 5:30 PM
Location: Ex Hacienda San Francisco Toxpan de Córdoba, Veracruz.

*Traditional Washed Processes: Lots allowed within this category are exclusively those processed using the traditional washed method, where coffee cherries undergo meticulous washing to remove the outer skin and mucilage. This ensures that only coffees with the distinctive attributes of the washed process, such as clean acidity and clarity of flavor, are considered for evaluation in the competition

**Traditional Honey & Natural Processes: Lots eligible for this category encompass coffees processed through the honey and natural methods, where the cherries are either partially or wholly dried with their mucilage intact. This category celebrates the unique flavor profiles derived from these processing techniques, ranging from the fruity sweetness of honey-processed coffees to the robust, fermented notes of natural-processed ones.

***Experimental: Washed, honey, naturals with processes that are differentiated from the traditional processing methods and/or have undergone an innovation at a stage of preparing the lot. Done with the purpose of developing complex or exotic flavors and
aromas in a cup, produced in a biochemically natural way.