With 2020 throwing the world a huge curveball I decided I would redirect my energy in other directions and so this left me with some amazing coffee I would still love to share with the world.
The advantage to my preparation for the 2020 New Zealand Barista Championship is that I had frozen down all of my green coffee in individual packs and would only roast them as I needed to, this has given me the opportunity to maintain the integrity of these amazing coffees as if they had just landed back in November 2019.
My concept for the 2020 NZBC was to showcase the possibilities of what modern processing and mindful cultivation could do to lower altitude farms, My service process was to serve 2 sets of espressos, the washed and then the CM Honey as a comparison, the CM Honey was to be the scoring espresso course and the washed to make a comeback later in the routine in the signature course. I had previously done a similar style of comparative service back in the 2011 WBC in Colombia where I placed 6th in the world.
For the milk course, it was about pushing those boundaries even further with an even lower altitude farm in Nicaragua and again utilising the CM process in the whole cherry natural form.
The story behind these 2 farms and what has been achieved over the last 4 years is beyond amazing and inspiring to be able to take coffee that was only sold on the local market for less than $USD 0.40 per lbs to coffee that is now at the top of the specialty market.
I truly hope that people will enjoy this pack of amazing coffees that showcase amazing hard work and resilience, A big thank you to the team at Project Origin and producer Claudia Lovo for these coffees. - John Gordon