KAPE DOSE

Coffee is a staple drink for millions of people worldwide, and its production is a significant industry in many countries. The coffee industry has seen a lot of growth and innovation over the years, and coffee competitions are now a common way for farmers and processors to showcase their skills and get recognition for their hard work. One such competition is the KAPE DOSE Coffee Competition, which is open to coffee farmers and entities in Region 12 and aims to recognize and reward the best coffee producers in the region.

The competition is open to Arabica and Robusta coffees, and participants can submit entries in the Natural Process, Honey Process, or Washed Process categories. To participate, farmers and entities must submit at least 20 kilograms of single-origin coffee beans, which will then be evaluated by licensed Q Graders and trained roasters using the SCA Coffee Protocol.

One of the key requirements for participating in the competition is the submission of a Certificate of Origin, which must be signed by the Municipal Agriculturist. This certificate is important as it guarantees that the participating farmer or entity actually owns the coffee farm where the entries were grown and harvested. This helps ensure the integrity of the entries and ensures that only genuine, high-quality coffee is evaluated.

The competition will take place over a period of two weeks, with the entries being submitted between February 16-22, 2023, and the evaluation and assessment of the entries taking place from February 27 to March 2, 2023. On March 3, 2023, the winners will be announced, and the top 3 from each major category and the best coffee of each subcategory will receive a citation.

All entries with a Fine (Robusta) or Specialty (Arabica) rating by the competition Q Graders will be branded as KAPE DOSE. It will be marketed and promoted as the best coffee in Region 12. This is an excellent opportunity for coffee farmers and entities to get recognition for their hard work and to showcase their coffee to a broader audience. Additionally, the competition will provide a Coffee Evaluation Technical Report to each participating entry, giving the farmers and entities valuable feedback on their coffee quality and help them improve for future competitions.

OFFICIAL CATEGORY

• ROBUSTA (Coffea Canephora)

NATURAL PROCESS HONEY PROCESS WASHED PROCESS

• ARABICA (Coffea Arabica)

NATURAL PROCESS HONEY PROCESS WASHED PROCESS

GENERAL RULES AND GUIDELINES

• This competition is open to coffee farmers and entities engaged in the production and post-harvest processing of Robusta and Arabica coffees within the Region 12. These include farmer associations and cooperatives, individual farmers, and corporate entities with coffee farms and post-harvest facilities within the region.
  • Participant may submit only one (1) entry for each sub-category of Arabica or Robusta (Honey, Natural, or Washed Process).
  • Participants shall enroll and submit a minimum of 20 kilograms of single origin (single farm lot) coffee beans per category of competition that they wish to join. Entries must have a moisture content of 10% to 12%.
  • A 1 kilogram coffee beans will be randomly sampled from each submitted entry by the designated receiving officer. This will be used for the coffee quality competition assessment by the competition Q Graders. The 1 kg sample must be accompanied by an entry form that must be properly labeled. Each entry will be assigned a ‘Farmer Code. Identity of the entry owners will be made discreet and will be disclosed only during the announcement of winners.
  • During the duration of the competition, the remaining 19 kilogram of coffee entries will be kept by the competition secretariat. This will be sealed and kept in a hermetic bag and jute sack.

• To ensure the integrity of entries, Certificate of Origin signed by the Municipal Agriculturist (MAO) will be submitted together with the Entry Form. Said certificate will guarantee that the participating farmer/entity owned the coffee farm in the area to which the coffee entries are grown and harvested.
  • The SCA Coffee Protocol will be used during the assessment of the coffee entries (Green Bean Grading, Roasting and Cupping) and will be executed by licensed Q Graders and trained roasters.
  • The following are the significant schedules of the competition:
    • February 16-22, 2023 – Submission of Entries to the nearest DTI Provincial/Satellite Offices
    • February 23-24, 2023 – Forwarding of Entries to SKSU Coffee Cupping Laboratory; Coding of Entries
    • February 27- March 2, 2023 – Evaluation of Entries (Green Bean Grading, Roasting & Cupping)
    • March 3, 2023 – Announcement of Winners
  • A Coffee Evaluation Technical Report will be provided to each participating entry.
  • The top 3 from each major category and the best coffee of each subcategory will receive citation.
  • All entries with Fine (Robusta) and Specialty (Arabica) rating by the competition Q Graders will be branded as KAPE DOSE, and will be marketed and/or promoted as the best coffee of Region 12.
  • Entries will be returned to their respective owners within one week after the announcement of competition results.