The 2026 World Barista Championship (WBC) is taking place in Panama City, where competitors from around the globe are presenting unique coffees and concepts. In the first round, Australia’s representative, Gabrel Tan, performed a routine centered on the theme of recognizing both established and emerging coffee origins, specifically featuring coffees from Panama and Indonesia.
For his espresso course, Tan selected a Geisha varietal from Finca Altieri in Boquete, Panama. The coffee, grown at 1,800 meters above sea level, underwent a 48-hour anaerobic natural process and was described as having notes of orange, yellow peach, and pineapple. His milk-based course featured a Kartika varietal from Finca Ali in South Sumatra, Indonesia. Produced at 1,700 meters, it was also processed as a 48-hour anaerobic natural, reportedly yielding flavors of strawberry, molten chocolate, and cherry.
The presentation's theme, “The Power of Recognition,” was further expressed in a signature beverage that combined both coffees. The drink aimed to create new flavor profiles by introducing ingredients inspired by visits to both origins, including koji-fermented tree tomato and cacao husk-infused water. According to Tan, the routine was designed to encourage the industry to give equal appreciation to celebrated origins and those with growing potential, creating more opportunities for producers to have their work showcased on a global stage.