The Man Behind Champions: Federico Bolaños on Crafting World-Class Baristas and Coffee Excellence

Federico Bolaños is a renowned specialty coffee professional who has dedicated his career to exploring and enhancing the full potential of coffee in terms of flavor and quality.

Since discovering specialty coffee in 2003, he has been a professional barista since 2005 and has trained numerous baristas to compete at both national and global levels.

Federico Bolaños at Alquimia Coffee

His achievements include coaching World Barista Champions, WBC finalists, and WBC semifinalists. In addition to his expertise in training, he is also a professional roaster and the founder of Alquimia Coffee Roasters in El Salvador.

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

In this exclusive interview, Hudes speaks with Federico about his journey in the coffee industry, his approach to training baristas, and his insights into the future of specialty coffee.

Can you share how you first got into the coffee industry? What sparked your passion for coffee?

My journey in coffee began in 2003. Before that, I had no interest in drinking coffee since every cup I had tried up until that point tasted dreadful. The only reason I ever drank it was purely functional—when I needed a caffeine boost.

Then, one day, everything changed. I was served a cup of coffee that completely shattered my expectations. It didn’t taste anything like the coffee I had known—bitter, burnt, and unpleasant. Instead, it was smooth, sweet, and remarkably reminiscent of milk chocolate. 

That single cup was an eye-opener, a defining moment that ignited my curiosity and made me question why it tasted so different.

From that moment on, I immersed myself completely in exploring and understanding what made specialty coffee unique. I researched, tasted, and learned, but the true spark of my passion ignited when I discovered barista competitions. In 2006, I attended my first U.S. Barista Championship, and it was love at first sight.

The precision, the performance, the relentless pursuit of excellence—it was everything I didn’t know I had been looking for. From that day forward, I started dreaming of one day competing on the world stage, and that dream set me on the path that led me to where I am today.

What led you to focus on coaching and developing barista champions?

El Salvador held its first national barista competition in 2008, and as soon as I heard about it, I knew I had to be a part of it. I signed up immediately. I also encouraged and trained two other baristas from my coffee shop to compete.

In the months leading up to the competition, I dedicated myself fully to preparation. I spent countless hours researching, developing presentations, perfecting techniques, and rehearsing routines. 

It wasn’t just about learning how to make great coffee—it was about crafting a performance, building a story, and pushing the limits of what we could achieve on that stage.

When the competition finally arrived, I reached the finals, and the two baristas I had trained finished in first and second place. It was a moment of huge satisfaction and also revelation, but not just because of the results—it was because I realized something profound about myself. 

While I loved the competitive environment, what truly excited me wasn’t being on stage performing the routine—it was everything that led up to it. I found my true passion in the process of creating, developing, and coaching competitors to reach their highest potential.

From that moment on, I made a conscious decision to shift my focus. I stopped thinking about competing as a barista and started dedicating myself to coaching others.

I wanted to understand every detail—from coffee selection and brewing science to presentation techniques, body language, and strategic thinking. I knew that the right guidance could transform a barista’s performance, and I wanted to be the one helping them achieve their greatest success.

That decision changed the course of my career. It set me on a path that eventually led to training multiple national and world champions, and it solidified my belief that the true art of competition lies in the preparation, the discovery, and the constant pursuit of perfection.

How Did Alquimia Coffee Come to Life, and What Is Its Vision?

When conceiving Alquimia Coffee, I had something really clear: I wanted to do something different, not just an improvement of what was already out there. 

To me, it meant going far beyond offering extraordinary coffee; it’s about elevating it and transforming it into a whole new experience. 

The purpose of Alquimia Coffee is to be the ultimate coffee experience.

Alquimia Coffee was inspired by barista competitions! I always wanted consumers to experience the amazing presentations baristas gave to the judges on the world stage. I always felt that doing all that for just a handful of judges without figuring out how to bring it to consumers was a huge lost opportunity to grow their love for specialty coffee.

So, Alquimia Coffee was created with the idea of allowing consumers to see everything specialty coffee can be, sharing with them the most cutting-edge coffee ideas and technologies, and giving them world-class hospitality and beverage creations we only see at barista championships.

You’ve Coached Multiple WBC Champions, Finalists, and Semi-Finalists. What Do You Think Makes a Great Competitor?

In my experience, the greatest competitors share a unique set of qualities that set them apart—traits that go beyond technical skill and into the very mindset that defines championship-level performance.

First and foremost, they are true scholars of coffee. The best competitors don’t just practice—they study. They delve deep into the science behind extraction, fermentation, varietals, and roasting. 

They seek knowledge relentlessly, constantly questioning and exploring new ways to understand and improve their craft. Every opportunity to learn—whether through research, tasting, or experimentation—is seized with intention and purpose.

Humility is another defining trait. The true greats recognize that no matter how much they know or how many titles they win, there is always more to learn. They never see themselves as above others. Instead, they value the input of teammates, mentors, and even competitors, understanding that collaboration and openness to feedback are what lead to growth.

Then there’s passion—a deep, unwavering love for coffee and the process behind it. Champions don’t compete for the recognition or the trophy alone; they do it because they genuinely love every moment of brewing, tasting, and sharing coffee with others. For them, coffee isn’t just a technical exercise—it’s a lifelong pursuit that fuels their drive and creativity.

Hospitality is an often-overlooked but crucial quality. Great competitors understand that coffee is about more than just flavor—it’s about the experience they create for others. No matter how exceptional their coffee may be, it means nothing if it isn’t served with warmth, intention, and a genuine desire to connect with the person receiving it.

Above all, champions embody excellence—not just as a goal but as a way of life. They hold themselves to the highest standards in everything they do, from preparation to execution. They refuse to settle for "good enough" because they know that every small detail matters. For them, excellence isn’t just about winning titles; it’s a mindset, a philosophy, and a commitment to constantly pushing the boundaries of what’s possible.

These qualities—knowledge, humility, passion, hospitality, and excellence—are what separate the good from the truly great. And in the end, it’s not just about winning competitions; it’s about elevating the coffee industry and inspiring others to strive for more.

Is There a Particular Project or Initiative You’re Currently Working on That Excites You?

Right now, the project that excites me the most is Alquimia Coffee, my café and roastery in El Salvador—a concept that goes beyond just serving exceptional coffee. It’s about redefining the coffee experience at every level, from the cup to the entire sensory journey.

At Alquimia, we’re merging specialty coffee with cutting-edge fine dining, amazing hospitality, cocktail culture, and multi-sensory tasting experiences. It’s not just a café—it’s a laboratory, a theater, and a canvas where we experiment with the alchemy of flavor, texture, and presentation.

I’m very excited about everything we are doing in our experience lab—the bar where we serve the Alquimia experiences mentioned above, plus competition-inspired signature beverages with exquisitely crafted coffee drinks, each designed to challenge perceptions and amplify the senses. We’re incorporating elements to elevate coffee enjoyment and tasting to another level.

Alquimia Coffee isn’t just about specialty coffee—our purpose is to be the ultimate coffee experience. It’s about the relentless pursuit of perfection, the fusion of science and art, and the creation of something truly transformative. And that, more than anything else, is what drives me every day.

If You Could Change One Thing in the Coffee Industry Today, What Would It Be?

If I could change one thing in the coffee industry today, it would be the way value is distributed across the chain—especially for producers.

Specialty coffee has reached an incredible level of quality and innovation, but the reality is that many producers—the people who make it all possible—are still struggling to be fairly compensated for their work. 

Too often, the most innovative processing methods, the riskiest experiments, and the highest-quality lots come from producers who are not getting paid what their coffee truly deserves.

I’d like to see a system where transparency is non-negotiable and where farmers have more direct access to roasters and consumers, eliminating unnecessary middlemen who don’t add value. More long-term relationships, more profit-sharing models, more incentives for experimentation—without the risk falling solely on the producer.

At Alquimia Coffee, we’re already taking steps in this direction. We work directly with producers, paying above-market prices for coffees that deserve it, and we collaborate on innovative fermentation and processing techniques. We’re not just buying coffee; we’re co-creating it with farmers who share our vision for excellence.

If the industry can shift toward a model where producers are seen as true partners—not just suppliers—the future of specialty coffee will be more sustainable, more innovative, and more ethical. And that’s a future worth fighting for.

What’s Your Dream for the Future of Coffee Education and Competition?

My dream for the future of coffee education and competition is to see them evolve into more accessible, inclusive, and impactful platforms that drive real innovation and growth in the industry.

Coffee education needs to go beyond just teaching technique—it should inspire creativity, foster critical thinking, and challenge traditional boundaries. Too often, education in coffee is limited to academic or technical training without emphasizing the artistry, science, and storytelling behind it. 

I want to see a system where baristas, roasters, and producers have access to world-class training, regardless of their location or economic background. Technology can play a huge role here—virtual training, AI-driven learning tools, and global mentorship programs can make specialty coffee knowledge more widely available than ever before.

When it comes to competition, I want to see a future where it becomes a true incubator for innovation rather than just a showcase of technical skill. Competitions should push the industry forward, creating different platforms or competitions designed so baristas can experiment freely without being constrained by rigid rules that limit creativity. We also need formats that encourage collaboration between farmers, roasters, and baristas so that the impact of competition goes beyond the stage and into the farms and cafés that shape the industry.

I also want to see a more level playing field. Too many talented baristas around the world can’t compete due to a lack of resources or support. 

My dream is to be part of a system where the best talent—regardless of where they come from—has a fair shot at competing on the biggest stages. This means more sponsorship opportunities, more transparent judging systems, and a stronger emphasis on storytelling, sensory excellence, and innovation over just execution.