Roasting and blending are the hallmarks of a great coffee company. We’ve been roasting coffee since 1990. Our roasters have been cupping, roasting and blending for over fifteen years. We hand-roast the traditional way with single-origin green beans. We roast each origin to bring out its best natural characteristics, then we blend various origins together to produce the over fifteen different, distinctive blends we offer. We are continually looking for new and exciting coffees to add variety and interest to our range. This includes new ways of purchasing our green beans to ensure we’re still receiving the highest possible quality.
From being the first company to directly import fair trade organic coffees into New Zealand to most recently becoming 100% certified organic we are an ever-evolving coffee company that's always looking for new innovations from origins all the way to the machines and grinders we make our coffee with.
We source our beans from over 20 different origins. Every bean type has a unique flavour profile from the full body of a Sumatran, the earthiness of a New Guinea, the spicy twist of a Guatemalan, the nuttiness of a Colombian or the winey aftertaste of an Ethiopian Harrar… complex interesting flavour profiles is what we’re after when it comes to producing memorable coffees with depth. If you’re looking for a single origin for your plunger, chemex or stovetop we hold an extensive range and if you need a really interesting blend we have some amazing ones from which to choose. Distinctive memorable blends that stand out from the rest.
Our roasters have well over 15 years experience in sourcing, test roasting and cupping coffees from Africa, Central South America to the Asian pacific region. Getting this process right is crucial to ensuring you have variety and the final product is consistently up to standard. We head to source at harvest time to sort, cup and choose the best possible coffees we can. We also have an ongoing process of testing the moisture, bean density and roast profiles of each origin to ensure consistency of quality. From pre shipment samples to the ongoing cupping of current single origins, we are always looking for new ways to improve the product.
We do a lot of this. We have a purpose-built lab in our roastery where we are continually seeking ways to maintain and improve our coffee. We test roast origins using our double-barrelled Probat test roaster as part of our ongoing process of maintaining and tweaking degrees of roast and continuity of blends. It all starts with the product, and we focus heavily on ours, with cupping, sampling and quality at the forefront of our business. You’ll notice the difference.