Champion's Choice: Leo, 2025 Brewers Cup Champion in Guatemala

In this edition of our Hall of Fame series, we’re excited to feature Kevin de Leon, the 2025 Brewers Cup Champion of Guatemala. His thoughtful approach to brewing, combined with his use of APAX LAB mineral concentrates, helped him create a cup that was both precise and expressive — earning him the national title. We reached out to Leo to hear about his journey, his competition coffee, and the role water played in his success.

Tell us more about the Brewers Cup—what makes this competition special to you?

For me, the Brewers Cup is about challenging myself to perfect a cup of coffee while keeping it accessible and enjoyable for anyone. It’s a space where you can share your interpretation of coffee with both judges and the wider community.

Water quality is crucial in brewing—how did it impact your approach to the competition?

Because even great coffee can always be made better, I focused on controlling water quality and mineral balance to bring out the very best in my cup. Fine-tuning the water profile allowed me to highlight key characteristics and elevate clarity, sweetness, and balance.

How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?

I first came across APAX LAB through the world competition circuit. There are several options for mineralising water, but I found APAX to be the most practical and precise. The concentrates are easy to use, adaptable depending on the coffee, and gave me the flexibility I needed to get the best results.

In what ways did the mineral concentrates help you achieve the best expression of your coffee and contribute to your win?

They gave me the ability to enhance specific notes in the cup. By adjusting the balance of minerals, I could bring more focus to the tropical and floral aspects of my coffee while ensuring sweetness and texture were preserved.

Which APAX LAB profile is your favourite for brewing filter coffee—TONIK, JAMM, or LYLAC? Why?

It really depends on the coffee I’m working with — each profile has its place. That said, I often reach for JAMM because it consistently helps to round out and enhance sweetness, making it a reliable tool in my recipes.

What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?

I presented a blend of two Geshas from Guatemala: 70% natural Geisha from Finca Vizcaya in Jalapa and 30% washed Geisha from Finca Kalibus in El Progreso. Together, they delivered the exact profile I was aiming for — tropical and chocolatey, with complexity, vibrancy, and balance.

What was your winning water recipe with APAX LAB, and how did it influence the final cup?

For one litre of demineralised water, I used 1g of LYLAC and 2g of JAMM. This combination allowed me to highlight the floral and tropical notes of the Geisha blend, while also boosting sweetness and creating a silky, smooth texture.

For those new to crafting their own water for filter coffee, what advice would you give them?

Start simple. Try APAX LAB using the standard recipes, and pay attention to how each mineral influences the flavour in your cup. Once you understand the effect, begin experimenting with your own recipes. It’s a rewarding process that helps you build confidence and discover your own style.

Leo’s dedication to refining every detail of his brew is a testament to why he now holds the title of 2025 Brewers Cup Champion of Guatemala. By pairing world-class coffee with carefully tuned APAX LAB water recipes, he was able to highlight the unique character of his Gesha blend and deliver a truly championship-worthy cup. We are proud to celebrate Leo in our Hall of Fame and look forward to seeing where his journey takes him next.