January Single Origin by Connor Pearce - Photography Toni Veziris

This month’s single origin is named after the pioneering Okuyama family. Descendants of Japanese migrants to Brazil, who sought out a better life and career in the southern hemisphere, the Okuyamas turned to coffee, and have been at the forefront of innovation in this significant sector of the Brazilian economy.

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A Journey to Imbabura by Connor Pearce - Photography Toni Veziris

While Ecuadorian coffee may not have the profile of its more illustrious neighbours, with this month’s single origin we have had our belief in Ecuadorian coffee reconfirmed. This is a country that grows exceptional coffee. There are, however, some barriers to getting coffee from Ecuador to our roaster in Australia, but with some assistance from Caravela Coffee we have been able to ensure the beans make the journey. 

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La Marzocco Sydney Local by Connor Pearce - Photography Toni Veziris

Late last week, we headed down to Alexandria to check in on where things are headed for coffee machines and handcrafted equipment at La Marzocco’s Sydney showcase. Simply calling itself Local, this was a chance to catch up with old friends and see what’s shaping up in the Sydney scene.

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Cupping With Cofinet by Connor Pearce - Photography Toni Veziris

Coffee cupping is a unique process whereby coffee is sampled and tasted in a way that the greatest depth and variety of flavours can be discerned. With its traditions and rituals, this process is at the core of the ongoing craft of coffee, one that has never quite formalised itself into a discipline.

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What’s in a Cup? Understanding Ecuadorian Specialty Coffee by Connor Pearce - Photography Toni Veziris

Just as specialty coffee has allowed the growth of smaller, boutique cafes and small scale roasteries to flourish, further up the coffee chain, select importers of coffee have been established to ensure that high quality coffee reaches its drinker in the most appropriate format. One of those companies is Caravela Coffee, and that’s who have brought our December single origin to us.

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Unlocking the True Potential of Ecuadorian Coffee by Connor Pearce - Photography Toni Veziris

Hampered by factors ranging from the local to the international, Ecuadorian coffee has not been getting the attention it deserved in the most recent wave of coffee. Despite sharing preeminent conditions for growing with its well-regarded neighbours, Peru and Colombia, Ecuador had fallen off the map. Despite this, the coffee had never gone away, and our December single origin is testament to the work of dedicated farmers who know the value of their product. 

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Tasting the Fruits of December by Connor Pearce

Located in the Andes, our December single origin comes from a country that despite coffee being one of its primary exports until the 1970s, saw a decline in production through the end of the 20th century. Only now are export again beginning to pick up as specialty traders and roasters return to this country for the subtle, clear flavours of the coffee produced there.

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The Boatshed La Perouse by Connor Pearce - Photography Toni Veziris

With summer around the corner we’re putting on our boat shoes and scrubbing off the barnacles. The next few months look like they’re shaping up to be sun drenched and needing a place to refresh and revive, as close to the water as possible. With this in mind, you’ll find us at the newly renovated The Boatshed at La Perouse.

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Charming Costa Rica by Connor Pearce

Costa Rica, known to some as the Switzerland of Central America, is an exception in almost every aspect, and this makes for exceptional coffee. Lying between Nicaragua and Panama, Costa Rica straddles the Central American isthmus at one of the narrowest points and is buffeted by the winds of the Pacific and the breezes of the Caribbean. Putting it all together and translating that is coffee, the third largest export.

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The Milk Bar Watson's Bay by Connor Pearce - Photography Toni Veziris

While change is an inevitable part of life, there is always some value in doing things the way they have always been done. Nestled in the village community of Watson’s Bay, The Milk Bar is showing that once you hit on a formula that works, there’s not much need for change. 

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The Woods by Connor Pearce - Photography Toni Veziris

With more and more fine dining chefs making the jump to café-style establishments, with mixed successes, it’s worth heading back to those who were the first to make the switch. Emma Woods, previously of Rockpool, Billy Kwong and Rick Stein’s The Seafood Restaurant in Cornwall, Britain, opened The Woods Café and Deli in Earlwood, and for the past seven and a half years has built a local offering that defies fads and focuses on what the locals want.

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Nature and Nurture - November Single Origin: Costa Rica by Connor Pearce

Looking out towards the Pacific, this hills of Costa Rica have produced a fine single origin for November. Just as the waves crash against the shore, and the winds roll up the valleys, the coffee beans that grow in the West Valley region epitomise the inevitable cycles of nature.

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