Wide Open Road began roasting coffee in 2009. The founders Hootan Heydari and Jono Hill had previously opened the cafe ‘A Minor Place’ together and were looking to enter into the world of roasting for their next venture. Since then, Wide Open Road has been slowly growing and now consists of a small but dedicated team of coffee professionals, a bookkeeper, and a designer. Their team includes the Director of Coffee Dylan Hewitt, the Head Roaster Jack Bradshaw, Rinn Hubbard Queen of Operations and Josh Bedford Dispatch Guru.
The team at Wide Open Road have managed to stay true to their roots by being a completely hands on independent coffee roastery and loving every second of it but also steering away from becoming a corporate business. ‘Maybe it’s because we played in punk bands for too long, but the pleasures of working with like minded people and offering a product untainted by a corporate agenda can be very satisfying.’
‘Simply put, our vision is to produce delicious coffee. Ethically and transparently sourced with equal regard given to those that we buy from and in turn, those that buy from us. We love the relationships formed through and around coffee. The human element of coffee is what continues to drive us towards quality in all aspects of our business.’
Although Wide Open Road have grown quite a bit since starting in 2009 they still remain in the original building they began in. They plan on staying there as long as possible and keep perfecting their craft and producing magnificent coffee. Don’t forget to check them out at 274 Barkly Street, Brunswick ,3056, Victoria. Drop in, meet the team and see how your beans are roasted and brewed.
‘Be open minded enough to expand your palette, but be honest with yourself about what it is you enjoy about coffee! Maybe you like a dark roast over a light roast, maybe you enjoy cream and sugar in your coffee and there’s nothing wrong with that. But always consider where your coffee comes from.’
This week on the Beanhunter Coffee Club you will be drinking:
Colombian San Rafael
We’ve been purchasing and roasting this coffee for over two years now and every season the quality improves. It comes from the south west of Colombia, the Cauca region. This region is home to over 90,000 coffee growing families. The San Rafael farm, including it’s own wet-mill, has been run by Carlos and his family for 15 years. In this time Carlos has taken a rigorous approach to quality control and sustainability. Coffee is picked in the morning and pulped in the afternoon. After 12 hours of fermentation in it’s own mucilage, the coffee is washed and sent to the drying tables. The dry coffee is then hulled at the Cooperative de Caficultores del Cauca Trilladora before being sorted and bagged for export.
Tasting notes: Full bodied caramel and macadamia sweetness with cocoa overtones and a juicy red currant acidity.
Farm: San Rafael
Dry Process Mill: COOPERATIVA DE CAFICULTORES DEL CAUCA TRILLADORA
Altitude: 1800 MASL
Processing: Washed after 12 hours of Fermentation.
Bedford St Blend
The Bedford St Blend consists of the Colombian San Rafael and just a little bit of Ethiopian Sibu. This blend was designed to brewed through a batch brew system at our sister venue Bedford street in Collingwood. We’ve found it’s delicious no matter how you brew it though.
Tasting Notes: Apple pie aroma, thick syrupy body with caramel and sugar cane sweetness. Candied blueberries give way to a nectarine acid on the finish.
We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! www.beanhunter.com/coffeeclub.