Hello, fellow baristas.

I would like to start a discussion about the SW competition coming up in less than a month, in order to perhaps see if there are any questions that people would like to ask, or to see if there are any trends throughout the line up of competitors.  I am signed up for the competition and am doing this for my first time.  My signature drink involves fruits from the area my coffee was grown (lychee, guava, starfruit, cinnamon), as well as fruits from my area, at 1600M altitude (prickley pear, juniper and honey)

Your participation is very much appreciated!


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I won't be competing this year, but I'm very interested in starting soon.

Question: Where do you work? And how supportive are they of your competitive aspiration?

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