Nearby Yirgacheffe, one of the finest coffee growing regions of Ethiopia, is the town of Chelelektu, where the washing station that this coffee is sourced from is located. Established in 2015, the washing station processes beans from the harvest of growers in the surrounding area. Brewed for espresso or filter, we have found citric and floral notes throughout.
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.
Despite each year having its own particular beat, this week we've returned to the roastery with an extra spark in our step. Already into the swing of things, the drums are warmed up and the beans are being roasted to perfection.
We’ve made it! As we wrap up 2018 and look towards the new year our offices will be closed after December 21. After some time for slow brewing and taking our Aeropresses to some unconventional locations, with fresh beans and blends we will be back on January 3
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.
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.
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.
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.
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.
Why be boring? This was the question that we asked ourselves when developing our Organic Mexican Decaf. With decaf often a pedestrian, if not disappointing experience too often, we decided to make our coffee exceptional, and an experience in its own right.
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.
Even if you are not located on the absolute beachfront, doesn’t mean you don’t have to leave behind the beach lifestyle. That’s what’s giving the spark to Mootch and Me, an all day café located on Bay Street in Brighton Le Sands.
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.
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.
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.
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.
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.
Keeping up with us? We’ve got more news to share. As part of our new alignment with Black Drum Roasters, our head office has moved to Carnegie Place in Blacktown. From this dedicated roasting facility, all of the Coffee & Co. beans will be getting the love and attention they deserve, before we deliver them into your hands for whatever creative inspiration you might acquire.
With more and more varieties of coffee available it can be increasingly difficult to discern what is unique about each coffee blend, roast or brand. Luckily, at Coffee & Co. Roasters we're able to stand behind our coffee as being a step above the competition.
For this month's single origin, we've got something special to share with you. As part of our mission to provide the best possible coffee experience, two of our team members, Kevin Crouse and Toni Veziris, travelled to the source of this month's single origin to learn exactly how this coffee was produced.
As part of our efforts to streamline and cut through the noise, Coffee & Co. is moving to a new Facebook platform. Being part of engaged and collaborative community is important for us and Facebook is a great way for us to share what's happening for us and also to keep in touch with our partners and friends.
Taking the volcanic soils of the eastern foothills of Mt Kenya as his starting point, coffee farmer Simon Gikunda Zaverio has developed a varietal that harnesses the natural advantages of the Arabica K7 species and has been selected at the highest grading point, AA+.
The backbone of our business is our relationship to cafes, restaurants and stores across Sydney. It is vital that this connection remains strong as it supports the daily delivery of Coffee & Co. Roasters brews to spark the minds of individuals across Sydney and fire the collaborations that occur over a cup of coffee.