Meet the 27 up to Battle

Moses Lim - Daily Daily

Hyungwon Choi - Phlox Coffee Cottage

Neil He - Renegade

Aaron Song - Renegade

Moi Yokota - Renegade

Saehoon Ahn - Parable House

Chuan Yi Tan - Renegade

Gong Xuan Yeoh - Parable House

James Ting - Renegade

Matt Hing - Renegade

Eugene In - Daily Daily & Holiday

Eddie Chae - Steads Coffee

Nelson Soon - Starbucks NZ

Jimmy Chen - Representing all the middle age home baristas

Mike Bisset - Entropy Coffee

Adrian Dela Rosa - Renegade

Jaye Sanders - Entropy Coffee

Michele Thai -Renegade

Otavio Augusto Gallina de Abreu - Renegade

Jaewon (Tio) Jung - Renegade

Christian Brenndorfer - Holiday Uptown

Nutthapoj Worakitikunwat - Renegade

Jiyun Jung - Juno Ponsonby

Yu Sato - Red Rabbit Coffee Co

Shintaro Tanaka - Renegade

Woohyung Lee - Old Dog

Danny Kwon - icedamericanoenthusiast

You’ll notice we have quite a few RENEGADES in the field too. ⚔️

In Battle terms, our Renegades are those entering under their own flag, not representing a café, roastery or company. Just themselves, their brewing skills and whatever they’re bringing to the battle.

THE COFFEE

And then there’s the thing they are actually going to brew…

Official Battle Coffee — C4 Coffee Co., Christchurch Roasted on a Loring Smart Roast.

Coffee: El Oasis

Origin: Colombia

Producer/Farm: Don Nectario

Variety: Pink Bourbon.

Process: Washed

Roast information/date: A very special coffee from El Oasis, one of two farms in Gaitania, Tolima, where Nectario Zúñiga grew coffee alongside his wife and sons from 1982 until his recent passing. Rather than chase complexity in the mill, he put the work in at the tree, planting the varieties himself, managing his lots with intent. It holds a special place in our 2026 releases, both for its complexity of flavour and for green quality and grading among the best we receive from any Colombian lot, and for being one which represents a long formed relationship with Nectario and his family over many years of our sister lot El Oasis Lactic Natural Yellow Bourbon.

For this coffee the cherries were selectively harvested, hand sorted on farm, then floated to remove any remaining undesirable cherries. They were then packed into GrainPro for transport to Cofinet's facility, La Pradera, where they're floated again to ensure no low density beans remain, then given a 30 hour underwater fermentation before being pulped, washed, and dried on raised beds to 9.5 to 11% moisture.

On the day The Battle coffee will be rested 14 days after roasting, the competitors will receive the same roast the week of the battle.

Every competitor will receive the same competition coffee ahead of the event so you have an opportunity to get to know it, experiment and work out how you want to approach it.

Available to purchase NOW!>