{"id":158014,"date":"2026-04-30T09:33:00","date_gmt":"2026-04-30T07:33:00","guid":{"rendered":"https:\/\/mareterracoffee.com\/blog\/pre-open-de-cata-2026-in-paris-francia\/"},"modified":"2026-05-14T13:52:36","modified_gmt":"2026-05-14T11:52:36","slug":"pre-open-de-cata-2026-in-paris-francia","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/en\/blog\/pre-open-de-cata-2026-in-paris-francia\/","title":{"rendered":"Pre Open de Cata 2026 in France: Paris puts the sensory precision of coffee to the test"},"content":{"rendered":"\n

The road to the Open de Cata<\/a> 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<\/strong>, and brought together coffee professionals, baristas and tasters ready to face one of the most demanding sensory competitions in the industry. <\/p>\n\n

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. <\/p>\n\n

<\/div>\n\n
\"\"<\/figure>\n\n

Seminifal<\/strong><\/h2>\n\n

During the semifinal, the competitors faced a series of Sensory Memory<\/strong> tests, in which they had to identify and relate coffees with extremely subtle differences in the cup.<\/p>\n\n

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. <\/p>\n\n

<\/p>\n\n

Final<\/strong><\/strong><\/h2>\n\n

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.<\/p>\n\n

The intensity was maintained until the last cups, with finalists demonstrating remarkable control, concentration and sensory acuity under pressure.<\/p>\n\n

<\/h2>\n\n
\"\"<\/figure>\n\n

Winner<\/strong><\/strong><\/h2>\n\n

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

Gracias a este resultado, Felipe Herrera consigue su plaza para el Open de Cata 2026<\/strong>, donde representar\u00e1 a Francia junto a los ganadores de los distintos Pre Open internacionales.<\/p>\n\n

<\/div>\n\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"

Paris hosted the 2026 Pre Open de Cata in France, held at The Beans on Fire in Paris, in a day dedicated to sensory analysis, precision, and taste memory. Felipe Herrera claimed victory and secured his place in the 2026 Open de Cata. <\/p>\n","protected":false},"author":3,"featured_media":157992,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[147,61],"tags":[2040],"class_list":["post-158014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-mtc-news","tag-open-de-cata-en"],"acf":[],"yoast_head":"\nPre Open de Cata 2026 in France: Paris puts the sensory precision of coffee to the test - Mare Terra Coffee<\/title>\n<meta name=\"description\" content=\"Paris hosted the Pre Open de Cata 2026 in France, a day of sensory precision in which Felipe Herrera achieved his qualification.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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