“Coffee in the cup should deliver on the promise of the aromas of freshly ground coffee”
Until we achieve that, there is no rest for our team.
“Flavour not bitterness” is the statement always echoing around our cupping table.
The pursuit starts with sourcing and farm visits. Relationship coffee, and a lot of time in 4×4’s in dodgy lands. Micro-lots of exquisite green beans from the best farms, with the most dedication to their craft.
So with award winning beans in hand, we set out to allow their flavours through. “You cannot polish a turd” we were once told. But we can mess up perfection. It is our job not to. We cup every single roast. We then use the electronic data-logging on our, now computerised, vintage ’40s Probat roaster (the Colossus) to see where we went right or wrong, and that allows us to learn. And damned if we will ever stop learning.
We then mix the individually roasted single origins into our beloved blends. Care, and empirical testing, and micro improvements are made from week to week.
Although we do not consider ourselves a green company, we are the only roastery in the world roasting 100% on Bio-fuel. Used frying oil from restaurants is repurposed. Because we believe one is either part of the solution or part of the problem.
We believe in a process of continuous learning. The reason our quality is so widely recognised is because we are constantly striving for a better way.