The road to the Open de Cata 2026 continued in France on April 28th, with a day dedicated entirely to sensory analysis, precision and tasting skills. The event was held in Paris at The Beans on Fire, and brought together coffee professionals, baristas and tasters ready to face one of the most demanding sensory competitions in the industry.

In this type of test, concentration, taste memory and the ability to detect the slightest differences in the cup are decisive in each round. A requirement that turned the event into a real challenge for all participants.

Seminifal

During the semifinal, the competitors faced a series of Sensory Memory tests, in which they had to identify and relate coffees with extremely subtle differences in the cup.

The rounds demanded not only great technical tasting skills, but also speed, consistency and a strong sensory focus. As the competition progressed, the exercises became increasingly complex, highlighting the high level of professionalism and attention to detail of the participants.

Final

In the final round, the qualified competitors faced an even more complex sensory challenge, in which precision was essential to distinguish coffees with delicate variations in Profile and structure.

The intensity was maintained until the last cups, with finalists demonstrating remarkable control, concentration and sensory acuity under pressure.

Winner

At the end of the competition, Felipe Herrera claimed victory in the Pre Open de Cata France 2026. Benjamin Schwartz took second place, while Yuki Kamiya completed the podium in third place.

Gracias a este resultado, Felipe Herrera consigue su plaza para el Open de Cata 2026, donde representará a Francia junto a los ganadores de los distintos Pre Open internacionales.