Journal

The great-great-grand-mumma to the vast majority of the world's coffee.

We feel this coffee is worthy of the showcase title as it offers us an exciting glimpse into the true potential of an undervalued coffee region and a success story about a producer who made the leap into selling their coffee on the specialty market.

If you're the type who likes to read everything on a label, you may well have seen terms like 'washed' or 'wet process' // 'natural' or 'dry process' written on your bag of coffee. It's important information to communicate, because even coffees of identical variety and terroir can taste dramatically different when processed under either method.

Genji Challa is our final release out of Ethiopia this year. In the cup there’s a crisp jasmine and peach flavour. Simple yet delicious.

Jesús Bravo Soto owns a 7 hectare farm called El Granadillo in Aldea Oaxaqueño, Huehuetenango.

Join us on Monday 27th for a coffee with all proceeds benefiting communities effected by the Australian Bushfires

It wasn’t that long ago that a Sydney cafe breakfast was very, um, predictable. Would you like scrambled eggs with a side of bacon? Some fancy ricotta pancakes? The best of the brekky spots were those that did freshly squeezed juice and could pull off an Eggs Benny with a hollandaise sauce that didn’t split on you. And as for the provenance of the ingredients…

The larger-than-life phenomenon that Room 10 has become is certainly remarkable, but don’t go calling it a stroke of luck. I sat down with Andrew Hardjasudarma, owner of Room 10, to get the origin story straight. It’s a fascinating and educational tale.

Your team is one of your biggest assets. Your livelihood is in their hands, and theirs in yours. You will be spending more of your life with them than you will with some of your loved ones, so choosing the right people to crew your ship is one of the fundamentals to a happy life in hospitality.