Ignacio Rueda already knew what it felt like to come close.
In each of his first two years competing in the Bolivia Brewers Cup, he finished second. On his third attempt, that persistence finally led him to the 2026 national title.
For his winning routine, Ignacio chose an experimental Geisha microlot with controlled fermentation from Finca El Celerino in Samaipata, Bolivia – a coffee that allowed him to highlight the potential he sees in an emerging producing region of his home country.
Water became another important part of that preparation. Through experimentation with APAX LAB, Ignacio developed a competition profile he describes as consistent and versatile, while continuing to learn about a subject he still considers himself a beginner in.
We spoke with Ignacio about persistence, his winning coffee and water recipe, and what three years of competing taught him about continuing to learn.
1. Tell us more about the Brewers Cup. What makes this competition special to you, and why did you decide to compete this year?
I had the privilege of finishing in second place during my first two years competing in Brewers Cup.
This was my third attempt, and finally winning the national title made this year incredibly special.
It reminded me that persistence is always rewarded.
2. Water quality is crucial in brewing. How did it impact your approach to the competition?
Water became the catalyst that allowed me to find an ideal competition profile that was both consistent and versatile.
It gave me confidence that I could express my coffee exactly the way I intended.
3. How did you first hear about APAX LAB, and what made you choose our products to craft your competition water?
I first discovered APAX LAB through social media.
Seeing that many competitors around the world relied on APAX encouraged me to better understand the world of coffee water and inspired me to begin experimenting with it myself.
4. In what ways did the mineral concentrates help you achieve the best expression of your coffee?
The mineral concentrates helped support a long, pleasant and memorable aftertaste while bringing greater clarity to the coffee’s flavour notes.
This made it easier to communicate the sensory experience and allowed the coffee to leave a lasting impression.
5. Which APAX LAB profile is your favourite, and why?
JAMM is definitely my favourite profile.
Unfortunately, it ran out just after the competition.
I especially enjoy using it with coffees that have more complex post-harvest processing because it helps reveal the full potential of every bean.
6. What coffee did you choose for your competition routine, and why was it the perfect fit for your approach?
I chose an experimental Geisha microlot with controlled fermentation from Finca El Celerino, located in Samaipata, an emerging coffee-producing region in Bolivia.
Beyond its exceptional cup quality, I wanted to highlight the incredible potential of these new producing regions. The story behind this coffee aligned perfectly with the story I wanted to share on stage.
7. What was your winning water recipe with APAX LAB, and how did it influence the final cup?
My competition recipe was:
This recipe helped present clear, vibrant flavour notes throughout the cup, creating a memorable experience from the first sip through the finish.
8. What is your motto or favourite quote in relation to coffee competition?
“When the environment becomes inconsistent, the only thing left is to remain persistent."
9. For those new to crafting their own water for filter coffee, what advice would you give them?
APAX opened an entirely new world of possibilities for me.
I still consider myself a beginner when it comes to coffee water, but I believe experimentation is essential.
The key is not only to experiment, but also to carefully document what you change and what you taste, combining both sensory observations and quantitative measurements.
That’s how you truly learn.
Final Thoughts
Ignacio’s third Brewers Cup campaign did not begin from zero. It carried two runner-up finishes, the lessons of returning to the stage, and a willingness to keep refining what he could control.
His competition motto captures that mindset well: “When the environment becomes inconsistent, the only thing left is to remain persistent.”
For Ignacio, persistence meant more than competing again. It meant continuing to learn, from the experimental Geisha he chose from Samaipata to the water profile he developed through careful testing and documentation.
Perhaps most tellingly, even after becoming the 2026 Bolivia Brewers Cup Champion, he still describes himself as a beginner when it comes to coffee water.
Congratulations to Ignacio Rueda on a well-earned national title! We are proud to have APAX LAB play a supporting role in his journey, and to see a coffee from Samaipata take centre stage in his winning routine.
