Four World Brewing Champions in a Row: After being used to win both 1st and 3rd place in the 2014 World Brewers Cup in Rimini, Ninety Plus coffees were used to win both 1st and 2nd place in the 2015 competition. In 2015, Ninety Plus continued to innovate our processing methods in both Ethiopia and Panama. Ninety Plus Ethiopia Semeon Abay coffee was used by Odd Steinar Tollefsen in his win, but the highest open service score once again belonged to the Greek team using a Ninety Plus Panama coffee.
The second consecutive world champion with Ninety Plus coffee described his brew on stage as having “intense sweet ripe tropical fruit, apricot, mango, passionfruit, and sweet sharon fruit, followed by dry apricot and strawberry jam. A coffee with long, sweet and lingering aftertaste, with elegant passionfruit and mango acidity…”
The first runner-up in 2015 Konstantinos Iatridis described his Ninety Plus Panama coffee as “juicy and floral. Intense floral aromatics, like magnolia, black honey, and white tea. On the taste, stone fruits like plum, and lychee. Malic acidity like a red apple, and juicy body. The first time that a natural process coffee tastes like a washed processed coffee.”
In addition, it’s second consecutive WBrC championship in 2015 Ninety Plus Coffee was used to win the World Coffee in Good Spirits 1st place championship. George Koustoumpardis, used Ninety Plus Ethiopia Kemgin as the base for world championship winning coffee-alcoholic creations on stage.
Finally, a fourth Ninety Plus coffee was used to win a world championship in 2015. Ryan Tan was crowned the World Siphonist Champion using Semeon Abay.
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