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Simon SunLei

World Barista Championship 2025 · Milan, Italy · China

Simon SunLei's WBC 2025 final performance centered on the Eco Friends Project — a sustainability initiative connecting coffee origins to consumers through low-carbon innovation. He showcased a Panama Geisha and Colombia Pink Bourbon, both processed with eco-friendly methods at Finca Flying Pumas, and introduced the EcoVac extraction tool. His nitrogen-charged signature drink was built entirely from upcycled byproducts including herb-fermented syrup, coffee cascara, and mosto fermentation liquid.

Theme

Eco Friends Project — sustainability through low-carbon innovation in coffee farming, processing, and consumption, connecting origins to consumers through a circular eco-friendly system

Highlights

  • · Introduced the EcoVac — a vacuum chamber with a spinning needle that releases 14% more CO₂ from ground coffee for improved extraction.
  • · Used biochar technique (pruned branches turned to organic charcoal) that increased soil organic matter by 6% and pH from 5.2 to 6.2 at Finca Flying Pumas.
  • · Milk blend of 35% oat milk, 35% coconut milk, and 30% carbon-neutral milk — cutting carbon footprint by 70%.
  • · Signature drink built entirely from upcycled byproducts: herb syrup, spent coffee cascara, and reused mosto fermentation liquid.
  • · Zero-emission farming innovation cut 61 tons of carbon in 2022.
  • · Invited judges to the signature drink table for a group photo — memorable audience engagement moment.
  • · Coffee menus printed on coffee silverskin, served on biodegradable trays, cups made from dried coffee grounds.

Performance Breakdown

Espresso Course

Geisha

FarmFinca Flying PumasProducerJoelLocationVolcán, PanamaAltitude1,600mProcessSpring water soak at 14°C for 16 days, slow dried 26 days
Dose
20g in, 50g out
Temperature
92°C
Roast
Loring hot-air roaster, eight-minute light roast — doubles bean size for easier extraction, energy efficient
Preparation
Ground coffee placed in EcoVac vacuum chamber, redistributed with spinning needle to release 14% more CO₂, evening out the bed for improved extraction

Flavor Descriptors

jasminenectarineorangejasmine tea finish

Tactile / Mouthfeel

medium and vibrant aciditymedium sweetnessmedium to low bitternessmedium to low weightjuicy texturelingering finish

Judges instructed to assess crema first without drinking, then take two sips from both sides of the cup for better texture and flavor sensation

Milk Beverage Course

Pink Bourbon

FarmFinca Flying PumasProducerJoelLocationColombiaAltitude1,700mProcessAnaerobic mosto fermentation with UV-sterilized cherries, 40 hours at 15°C, 30 days slow drying
Milk
35% oat milk, 35% coconut milk, 30% carbon-neutral milk — cuts carbon footprint by 70%
Dose
21g in, 35g out
Ratio
1:4 milk ratio
Steam Temp
50°C
Milk Prep
Slow cooked at 60°C for 2 hours to remove 20% more moisture while adding sweetness

Flavor Descriptors

blueberry jammilk chocolatevanilla biscuits

Tactile / Mouthfeel

smooth texturelingering long finish

Two sips from both sides of the cup to enhance flavor character

Signature Beverage Course

Eco Friends Nitrogen Drink

Geisha

FarmFinca Flying PumasProducerJoelLocationVolcán, PanamaAltitude1,600mProcessSpring water soak at 14°C for 16 days, slow dried 26 days
Served
Cold
Concept
Built entirely from upcycled byproducts — herbs used in biochar method, spent coffee grounds, and reused mosto fermentation liquid. Nothing goes to waste.

Ingredients & Layers

Herb-fermented syrup

3g stevia, 1g sage, 200g water — fermented 48 hours at 15°C

Amount: 30g→ Transforms jasmine into lavender

Coffee cascara syrup

100g spent coffee grounds, 50g sugar, 100g water — fermented 48 hours at room temperature

Amount: 20g→ Transforms nectarine into dried apricot

Moss fermentation liquid

200g sterilized, filtered, stored at 5°C — brought directly from the farm

Amount: 200g base + 20g remaining milk, filtered→ Retains fruity aroma

Moss milk

100g mosto milk to synergize all ingredients

Amount: 100g→ Creates new flavor of tangerine

Nitrogen charge

2 nitrogen cartridges

Amount: 2 charges→ Brings all ingredients together in harmony — moscato-like quality

Flavor Descriptors

lavendertangerinedried apricotmoscato

Judges invited to the signature drink table for a group photo before tasting. Ingredients prepared in advance due to long fermentation times.

Equipment

Loring Hot-air roaster(roaster)EcoVac Vacuum chamber with spinning needle(extraction tool)
sustainabilityeco-friendlybiocharupcyclingPanama GeishaColombia Pink BourbonnitrogenEcoVacFinca Flying Pumasanaerobic fermentationmosto fermentation

Full Transcript

Hi judges. Welcome. I'm Simon. As global temperatures continue to rise, climate change is having a serious impact on both the yield and the quality of coffee. Today I want to share how a single cup of coffee can be closely connected to sustainability. Please join me in the Eco Friends Project — a bridge that links coffee origins to the consumer through every sustainable action. The goal is simple: low-carbon innovation is growing the future of our coffee, and for each of us to help protect the quality of coffee for tomorrow.

Transcripts are generated using dual-source audio processing and verified through our internal coffee terminology system. Performance data, brew parameters, and competitor details are cross-referenced against publicly available competition records. While we do our best to ensure accuracy, this is a community-driven archive and errors may exist. If something looks off, we'd genuinely appreciate the correction.

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