Beanhunter Coffee Club – Roastworks Coffee Co.

Keith Reay, the owner of Roastworks Coffee Co. took quite the journey to build Roastworks Coffee up to where it is today but the one thing that stayed with him from day one was maintaining and growing relationships with customers and producers since it was these relationships that Roastworks Coffee Co. was crafted on.

‘We want to roast great coffee and work with great people and when we source coffee we are very careful about selecting producers and coffee which is traceable and is ethically and sustainably grown. We enjoy putting those beans in the hands of people who share that ethos and want to drink or serve their customers something a little special. It is satisfying to be able to share the story behind the production of that coffee with those who drink it.’

Keith’s coffee journey started in 2005 when he opened a cafe in Crows Nest on Sydney’s Lower North Shore called Bean Drinking. From here he established a relationship with his coffee supplier which then led him to fall into the world of speciality coffee roasting. Delving into different origins and taking multiple trips to Melbourne to explore the coffee scene. It was from those cafes that were roasting their own coffee and had a greater understanding of the coffee they were serving he got the inspiration to begin roasting his own beans. Starting in the corner of the cafe with a 5kg roaster.

From 2009 onwards Keith was supplying beans to a number of cafes through word of mouth and in 2012 Roastworks Coffee Co. officially launched as they outgrew the roaster and the small corner of the cafe leading them to move to their current roastery in Artarmon.‘This space gave us the ability to expand our green bean selection by cupping fresh crop samples from origin, and buying specific specialty lots directly from the co-ops or farmers for our use. It also enabled us to upgrade to a 15kg roaster, build a dedicated cupping and training area, while staying true to our core values of staying small-batch and maintaining a hands on approach to everything we do.’This week with the Beanhunter Coffee Club you will be drinking:


‘Nomad is our tried and tested espresso blend. Clean, balanced and smooth, producing a shot that can hold its own when combined with milk as well as showing refreshing acidity when drunk black. The blend is composed of two caramel and chocolaty South Central Americans paired with a bright fruity East African.’

Blend components: Colombia – Guatemala – Tanzania
Region: La Sierrita – San Antonio Huista – Mbozi District
Altitude: 1700m – 1600m – 1580m
Varietal: Caturra – Caturra – N39 & Kent
Process: Washed – Washed -Africa Process

Tasting notes:  Caramel Sweetness, Poached Fruits, Bakers Chocolate Finish


Country: Ethiopia
Region:  Oromia, Guji
Farm:  Ana Sora
Altitude:  1900-2350 MASL
Varietal:  Heirloom
Harvest:  Oct-Jan
Process:  Natural

Tasting notes: Berry, Winey, Floral Vanilla, Mid Body

About this coffee:

The picturesque Ana Sora coffee plantation is surrounded by steep highland slopes and natural forests and was established in 2010. It is a substantial operation with 150ha of organic coffee production currently underway.

The Turo River runs through the farm, supplying the plantation with pristine spring water from its origin in the protected forests of this mountainous region.

They are currently running a program to grow additional coffee seed to expand the existing plantation by a further 100ha, and further plans to build a washing station fed by their natural water source, with the aim for both projects to be completed in time for the 2018 harvest.

The local Oromo people that work the plantation are a collective of smallholder farmers that work together with Ana Sora with the aim of developing sustainable production and economic outcomes for the local community.

The group work closely with the local secondary school Yerba Buleye to educate the farmers’ children, and hopes to extend this support network to offer higher-level education. As well as this, the farm has strong ties to an orphanage in the neighbouring village. Through this interest in the local community and the future of its children, Ana Sora hopes to use their ability to produce specialty coffee to give back to the people that make their business possible.

Check out more about Roastworks Coffee Co. here.

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today!