Shane, Mike and Ali cupping and evaluating new coffees
A Colombian sample roast is ready for cupping
Hand-packing every bag
It is an agricultural product and like a wine grapes, coffee inherits distinctive characteristics depending upon its botanical species, geographic origin, altitude, growing conditions, cultivation and processing methods.
Shane and Craig, our head roaster for 16 years, spend a great deal of time roasting and tasting samples of specialty grade Arabica beans from annual harvests to evaluate flavour, acidity, body and aroma of each unique crop. The flavour profiles must meet our uncompromising standards to then be selected for our coffee offering.
Following green bean selection, the next steps of roasting, blending and cupping are measured and precise to ensure our roasted coffee retains every flavour characteristic and is always consistent.
Rangitoto is our signature espresso blend, originally created by Michael Allpress and used in many cafes serving Allpress. It is also most popular for people brewing at home alongside our other blends including Ponsonby, Supremo and Organic. These combine differing origins and varying roast profiles to provide a selection suitable for any brewing method.
The country where a coffee is grown, denotes origin and the flavour from these coffees is pure and distinctive to the region. Colombia and Guatemala are our classic single origin coffees, however every few weeks we also receive a limited offering of exceptional single origins from latest harvests. These come from small growers and estates or co-ops and feature flavour characteristics of distinction. Filter brewing truly accentuates the unique taste of these coffees.