A Barista on a Mission
This year at the 2025 U.S. Barista Championship, Seidy Selivanow placed 7th—just four points away from making the finals. But what she brought to the stage went far beyond a score.
With a deep sense of purpose, Seidy represented Kafiex Roasters and the Pacific Northwest with grace, precision, and a performance that left many in the crowd—competitors included—convinced she belonged in the Top 6.
This blog post is a look back at the coffee she used, the moments that defined this year’s USBC, and where her journey is headed next.
The Coffee: Sidra from Finca La Riviera
Seidy’s routine featured an extraordinary Sidra variety from Finca La Riviera, grown by Julio Andres Quinceno in Risaralda, Colombia.
This rare micro-lot was cultivated at 1,705 MASL and processed using an experimental double fermentation (yeast + nitrogen) method, resulting in:
Sweet Grape
Tangerine
Orange Blossom
This Sidra showcases the harmony of precision fermentation, high-altitude terroir, and careful craftsmanship. It was roasted in-house by Kafiex and first made available to our Coffee Club members before its public release.
Now, it’s available here in limited quantities.
The Performance: Building Her Own Style
Seidy doesn’t imitate. She studies. She learns. And then she builds her own path.
She draws inspiration from the top-performing baristas around the world and crafts a routine that’s uniquely hers—rooted in storytelling, sensory clarity, and grace under pressure.
Her 2025 routine not only resonated with judges but with other competitors as well. The feedback was consistent: “She should’ve been on the finals stage.”
Fuel for next year? Absolutely.
An illustrated scene inspired by Seidy’s teaching—sharing coffee knowledge with students during a cupping session.
Beyond Competition: Educator, Mentor, Connector
This season has sparked something new in Seidy. She’s discovered her ‘why’—and it goes beyond the stage.
She led the Introduction to Cupping class at this year’s Specialty Coffee Expo, one of the most in-demand courses at SCA.
The class was sold out—and marked the beginning of a new chapter.
She’ll be teaching three classes at Coffee Fest Portland next month, continuing to share her knowledge with the next wave of coffee professionals.
For Seidy, the competition is just one part of the story. Teaching is becoming just as important.
Want to Taste the Coffee?
We always offer Seidy’s competition coffees to Coffee Club members first—often before the public even knows what’s coming.
It’s one of the ways we connect people to the behind-the-scenes work that makes Kafiex Roasters what it is.
