National barista champions from more than 50 countries have gathered in Amsterdam for the competition, which takes place over three days. The preliminary rounds are now over and the semi-finalists were announced early this morning, with several competitors advancing to the next stage using Project Origin-sourced coffee. <\/span><\/p>\n Currently ranked in second place is Polish Barista Champion, Agnieska Rojewska. Using a Project Origin CM Selections (Diamond<\/i>) lot from Ethiopia, Agnieska advances to the semi-finals for the first time.<\/span><\/p>\n In addition to being a semi-finalist in the world\u2019s largest barista competition, Agnieska is a 4-time national Latte Art Champion (placing 3rd in the 2017 World Latte Art Championships), 3-time national Barista Champion, winner of the London Coffee Masters and a runner-up for the Polish Brewers Cup Championship.<\/span><\/p>\n Also advancing to the semi-finals is the Barista Champion of New Zealand, John Gordon. His third time competing on the world stage, John has previously represented the United Kingdom at the WBC.<\/span><\/p>\n In his qualifying performance, John used a Project Origin-sourced CM Selections<\/i> coffee from Ethiopia. In his routine, he spoke about how trips to origin and his love of technology has inspired him.<\/span><\/p>\n \u201cWhen I took my first trip [to Ethiopia], I couldn\u2019t help but fall in love with the country and the people,\u201d he said to the sensory judges.<\/span><\/p>\n \u201cHowever, I couldn\u2019t help but notice the difficulties they face in processing coffees\u2026 this limitation in potential boils down to the accessibility to modern resources, techniques and technology.\u201d <\/span><\/p>\n John said that he noticed that many washing stations and mills experienced lack of power, or power outages. He believes that the carbonic maceration <\/i>process is an effective way to process coffee without risk of uncontrolled fermentation and without the need for power. <\/span><\/p>\n \u201c\u2026every variable is controlled and measured and once fermentation is complete, the cherries are removed and dried on raised beds,\u201d he explained to the judges. The coffee he used was processed at the ZB washing station in Mesina, Ethiopia.<\/span><\/p>\n \u201cThe [ZB] washing station is run by Ayana,\u201d John explained. \u201cWith the help of Project Origin, [he] conducted experimental carbonic maceration lots, which shows greater flavour diversity in Ethiopian coffees.\u201d <\/span><\/p>\n Also returning to the world stage is South African Barista Champion, Winston Thomas. A two-time National Barista Champion and former South African Aeropress Champion, Winston also chose to use a Project Origin CM Selections <\/i>lot for his performance, using a coffee from the Jasper<\/i> category. <\/span><\/p>\n Winston\u2019s performance focused on identity. <\/i>Throughout this routine, he used information about the coffee\u2019s flavour to share the identity of the Jasper 0818<\/i> lot with the sensory judges.<\/span><\/p>\n \u201cI first fell in love with this coffee on the cupping table,\u201d he said. \u201cWhen I smelt this coffee\u2019s aroma for the first time, I immediately knew that it was something I wanted to serve at the WBC.\u201d<\/span><\/p>\nPOLAND – AGNIESKA ROJEWSKA<\/span><\/h5>\n
NEW ZEALAND – JOHN GORDON<\/h5>\n
SOUTH AFRICA – WINSTON THOMAS<\/span><\/h5>\n