AVPA Coffee Contest 2025: When Coffee Excellence Meets the Public

Each year, the International Contest for Coffees Roasted at Origin, organized by AVPA, highlights producers from around the world whose expertise brings out the richness of their terroir. But in 2025, a major new development enriches the competition: for the first time, the best coffees selected by the jury will be tasted by the public during the Paris Coffee Show, a major event in the coffee sector in France.

The 2025 edition promises to be exceptional. Alongside the professional jury composed of coffee sensory experts, the public will also have their say. Thanks to an open tasting organized at the show, visitors will be able to discover a selection of finalist coffees, compare aromatic profiles, and most importantly, vote for their favorite.

This new “Public’s Favorite Award” adds a complementary perspective to the competition : the one of passionate consumers, curious individuals, baristas, roasters, and taste professionals.

For producers, this is an opportunity for direct visibility: to be tasted and appreciated in the heart of Paris, in a place visited by an influential audience.

Participating in an international contest is much more than sending a sample. It is the combination of a demanding process, precise expertise, and a thoughtful decision to represent the best of one’s production.

To help each producer present a coffee in the best possible conditions, AVPA shares practical advices based on its experience and the expectations of its juries.

Select the Best Beans

Everything starts with a rigorous selection. Remove defective beans and any foreign matter. Be as selective with roasted coffee as with green coffee. The sample you send should represent the excellence of your harvest.

Adjust the Roasting

The roast profile plays a decisive role. Adjust it according to the size of the beans, the humidity, the altitude, and the post-harvest processing method. The goal is to reveal a clear, balanced, and appealing aromatic profile that reflects the unique character of your coffee.

Know Your Coffee Well

Before sending it, take the time to taste your coffee blind, compared to other profiles, and at different temperatures. Identify and describe its sensory attributes:

• Aromas

• Flavor

• Aftertaste

• Acidity

• Sweetness

• Body / Mouthfeel

  
  

This in-depth knowledge will allow you to adjust your sample with precision.

During the AVPA Competition, your coffee must convince both a professional jury, composed of coffee experts, and a gastronomic jury, composed of taste and sensory specialists.

Each jury uses a method adapted to its approach:

Filter method:

• For the professional jury: Brazilian cupping method (12 g of coffee for 200 g of water)

• For the gastronomic jury: gentle infusion using a French press (60 g of coffee per liter)

Espresso method:

• 18 g of coffee for 6 cl of water in the cup

• Extraction time between 25 and 30 seconds

  
  

All tastings are conducted with low-mineral water (between 70 and 90 ppm) to ensure the most faithful expression of the coffee’s aromas.

We strongly encourage you to test your coffee using these same parameters. This will allow you to adjust your roast or flavor profile and get closer to the actual evaluation conditions.

Take Care with Transport and Packaging

Your coffee will travel, sometimes over long distances. To preserve its freshness:

• Use solid, airtight, and appropriate packaging

• Prefer vacuum-sealed packaging or bags with degassing valves

• Choose express shipping

• Carefully complete the pro forma invoice provided by AVPA to facilitate customs procedures

  
  

Manage the Degassing Time

Freshly roasted coffee still contains a lot of CO₂, which can hinder the development of aromas. On the other hand, coffee that is too old may have lost its freshness. Find the right time to package and send your sample based on your roast profile.

The 2025 edition of the AVPA Competition no longer simply rewards exceptional coffees: it puts them on stage, displays them, allows them to be tasted, and finally gives a voice to those who drink them.

Participating means aiming for more than just a medal.

It means showcasing your work in the heart of the French capital, among both professionals and enthusiasts.

Registrations are open on the AVPA website.