Beanhunter Coffee Club – Sensory Lab

Sensory Lab is a collaborative effort with so many members of their team working tirelessly together to bring you the perfect cup of coffee. Ross Quail is the visionary behind Sensory Lab but without Lucy Ward the green procurement strategist who sources the beans, Andy Todd the head roaster and the rest of the wholesale team, Sensory Lab would not be complete.

‘We have a desire to reach out to our customers by making coffee easy and approachable. Our core ideals are based around providing our customers with the best service and delicious coffee, consistently.’

‘We aspire to be excellent in all aspects the business, most importantly we want to create and maintain meaningful relationships with our customers and wholesale partners by offering a very personalised service.’

In 2009 Sensory Lab began as a flag ship store in Little Collins Street in the heart of Melbourne and has since grown from one store to a whole collection. For Australians and those visiting Melbourne, you can now find Sensory Lab on Level 1 of David Jones in Bourke street, a roastery and cafe in Port Melbourne and their latest cafe and retail store in Collins street.

This week with the Beanhunter Coffee Club you will be drinking:

Espresso:

Steadfast
‘Steadfast is our “signed, sealed, delivered” coffee. It’s our attempt at ace-ing a faithful milk blend. This blend stands up to any milk you pair it with, always rich, smooth and chocolaty!’

Tasting notes:
Blackberry jam. Dark Chocolate Fudge. Brioche. Bold and Smooth.

Filter:

Alirio Aguilera
‘A beautiful single estate bean, we love this coffee because the producer Alirio Aguilera (Ospina) takes great care to make sure that only organic fertilisation is used under the coffee trees. His farm San Isidro is located near the village of El Libano around 1,600 meters above sea level. Four times a year, the pulp waste produced during the processing of his coffee is composted and used to fertilise the very same trees that bore cherries for picking – sustainability at its best!’

Tasting notes:
Grilled pineapple, rose, green apple and fresh melon.

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

Will Donald Trump make coffee more expensive?

The American election this year has been nothing short of…entertaining, to say the least.

But while there are plenty of more important topics to take into account when it comes to the presidency, there’s actually something worth considering if Trump were to become the next Commander-in-Chief.

That is, could a President Trump make coffee more expensive?

This isn’t an outrageous question, on the face of it. Trump has spent much of his campaign talking up the idea of renegotiating trade deals and getting a fairer deal for American workers and consumers. Coffee is a commodity, and not only that, one of the most highly traded commodities in the world.

If a President Trump were to renegotiate deals with other countries, what would happen to coffee prices?

Here’s the thing: markets and traders like certainty. They want to know that even though prices may fluctuate, the rules of the game stay mostly the same. But with Trump, unpredictability isn’t a bug, it’s a feature. And that makes traders nervous.

In fact, the ABC has already picked upon this. It quoted Pete Johnson, of trade publication Cotton Compass, as saying that agricultural commodities could be impacted by Trump’s presidency.

“In terms of the US dollar, I would think, potentially [a Trump presidency] could have an adverse reaction, just because of that unpredictability factor,” he says.

So, the real answer to this question is “no one knows”. But Donald Trump has said that if businesses leave America and then want to sell their product back to Americans, they’re going to pay a tariff. Now, there aren’t too many coffee plantations in America. But it’s easy to see how coffee companies could become tangled up in all this mess.

There’s also something else to consider: climate change.

Mr Trump isn’t the biggest believer in climate change, and we know that climate change is forcing the coffee industry to adapt – and prices are probably going to rise as a result. We also know that coffee production is going to rise in some areas, and decline in others.

If coffee production rises in areas hit by Mr Trump’s tariffs, could we expect to see coffee prices given a one-two hit by both climate change, and the extra taxes his administration would impose?

It’s impossible to say. It’s purely all guesswork at this point.

But here’s the bottom line: it appears commodity traders are a bit nervous at the idea of trade deals being renegotiated from top to bottom. And Wall Street won’t be happy about a completely new market dynamic – just look at what happened to the international financial markets after the Brexit vote.

Could coffee prices rise under Trump? It’s hard to say. But don’t rule it out.

Then again, Trump doesn’t even drink coffee, as he said in this 2004 interview in Esquire. So if prices do rise – he may not even notice.

Image Credit: Donald Trump speaking at CPAC 2011 in Washington, D.C. (Gage Skidmore/Flickr)

Beanhunter Coffee Club – Clement Coffee Roasters

Clement Coffee Roasters was established in 2012 by Kris Wood with the help of Salvatore Malatesta who both have had extensive experience in the coffee industry. From the very beginning Clement’s focus was great coffee and now four years later they are just as passionate or maybe even more passionate about sourcing and proving amazing coffee. Not only are Clement passionate about good coffee but they take the time to learn about where it comes from, how it is chosen and how it is best served.

‘Over the past few years we have learned that staying humble and true to our original ideas really resonate with out followers, we just want more people to drink great coffee!’

Clement are dedicated to roasting and promoting coffees that are from single farms around the world. Choosing the freshest harvest possible, while keeping up with the seasons, to flawlessly display the flavours and characteristics of the farms coffee. At Clement Lucy Ward is their number one green procurement strategist who sources their beans based on seasonality which are then passed on to Andy Todd, their head roaster, who creates the perfect roast to showcase the beans natural flavours.

The plan for Clement future is to ‘keep it small, local and delicious, with a rotating selection of seasonal coffee and ‘to-die-for sweet treats.’

You can find Clement Coffee Roasters at stall 89, South Melbourne Market, 116 Cecil St South Melbourne VIC.

This week with the Beanhunter Coffee Club you will be drinking:

Espresso – Pony

25% Pocos De Calda – Yellow Bourbon – Brazil
75% Yirgachiefe – Heirloom – Ethiopia

Tasting notes:
Candied lemon, apricot and fine milk chocolate.

Filter – Fuego Verde

Acevedo, Huila – Colombia
Caturra, Castillo – Washed

Tasting notes:
Vanilla sugar, white peach, blood orange, butterscotch and crisp green apple.

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

Is climate change going to stop you from enjoying coffee?

If you’ve been watching the news in the past month, you might have seem some alarming reports about climate change and coffee.

That is, news that climate change could actually threaten the future of coffee production around the world.

This isn’t just a matter of not being able to enjoy your morning brew, either. Coffee is a multi-billion dollar industry, one of the most substantial crops in the entire world, and is the platform that sustains businesses all around the globe.

So could it really go away?

The short answer is, yes, it could all go away.

These are just some of the consequences occurring because of global warming:

  • Higher temperatures (of course)
  • Droughts
  • Higher rates of rainfall in some areas
  • Lots of bugs!
  • Shifts in the way seasons come and go

These are all terrible things for growing coffee, which is mostly found in subtropical environments. In order to grow properly, coffee needs both a wet season, and a dry season. Changing the lengths of those season due to global warming means coffee growth needs to be shifted to more suitable areas.

So we can just shift coffee production to new areas, right?

Wrong.

Firstly, reducing the areas where coffee is grown will naturally reduce crop sizes. And the other problem is that climate change will mostly affect one type of bean: the Arabica bean.

Unlike the Robusta bean, Arabica beans account for well over two thirds of the world’s supply. If you’re grabbing a cup from Starbucks or the corner café, you’re likely drinking coffee made from Arabica beans. (The other stuff can be found in instant coffee, most of the time).

This isn’t just a guess, either. A joint study last year from the International Centre for Tropical Agriculture found coffee production in Brazil, Vietnam, Indonesia and Colombia – more than half the world’s supply – will see massive shortages by 2050 if nothing is done.

If temperatures continue to rise, coffee production is going to shrink and be forced into new areas. That means you’re going to get different types of coffee at higher prices.

But it also means coffee production could be forced into areas where it isn’t sustainable. IT isn’t difficult to see a future where forests are cut down to make way for coffee plantations because there simply isn’t room anywhere else.

Not to mention the economic consequences. Coffee is the second most commonly traded commodity in the world and is worth billions of dollars to countries – especially emerging economies. Cutting production could set those nations back economically and set off massive crises.

So, while coffee production will always continue, if nothing happens with regard to stopping climate change we’re all in for a more expensive brew –and a potentially damaging economic environment as well.

This isn’t just about enjoying a morning cup. It’s about a global economic pillar – and it’s all the more reason we should put effort into protecting it.

 

Beanhunter Coffee Club – Reverence Coffee Roasters

After working in the coffee industry for many years sibling duo, Annie Martinu and Andreas Martinu decided it was time to open their own roastery. In 2011 Reverence Coffee Roasters began and since then they have been slowly building up from a cafe in Ascot Vale with a 1kg roaster, eventually expanding into the neighbouring shop with a 15kg roaster. Shortly after the expantion Reverence outgrew the space and relocated to where they are currently based at 36 Stubbs Street Kensington in Victoria.

‘We love exploring origins and individual beans. We sometimes find it too easy to go out and buy the best possible coffee, we love that too, but we relish the challenge to create a blend that’s greater than the sum of all its parts. It’s not always successful but that’s the fun part and it keeps our roasters and green bean buyers on their toes.’

The team at Reverence are always focused on improving and creating coffee you won’t forget!

‘We believe that sourcing the best possible specialty coffee is vital, yet we also take great pride in searching for and finding those hidden gems or lesser respected origins that get overlooked by other roasters.’

Reverence Coffee Roasters are underway with the construction of their new headquarters in Melbourne’s North where they will house their 15kg Giesen roaster with the addition of a 60kg roaster, a separate climate controlled green bean warehouse, a cupping and quality control lab and barista training centre. Keep an eye out because they have several Panama Geishas about to land.

This week with the Beanhunter Coffee Club you will be drinking:

Espresso:

‘The Lion Tamer is a blend of 4 specialty coffees from El Salvador Cartagua, Guatemala Rio Azul, Kenya Iyego and India Kelagur Heights.The highlight of the blend for us is the Cartagua from El Salvador.We have always had a soft spot for washed bourbons from El Salvador but this was the first time we were able to secure an entire lot from farmer Alfonso Magaña, a fifth generation coffee farmer. The Cartagua was shipped in a climate controlled reefer container and brings to the blend flavours of dark cherry and cola with a creamy body, in the blend you will also taste milk chocolate and nougat, there’s a gentle stone fruit acidity and a lingering honey finish.’

Filter:

‘The filter coffee is from another of our favourite origins, Ethiopia.We just love fruity naturals and this is even more unique, being a Peaberry.Expect intense berry aromas that lead into flavours of jammy berries with hints of plum and stone fruit. A great example of a clean natural coffee with a juicy acidity and candy like sweetness.’

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

Beanhunter Coffee Club – Zest Specialty Coffee Roasters

In 2009 the Greenfield Brothers, Rob and Anton, decided to act on their passion for coffee after being in the coffee industry since 1999 and so they purchased their own roaster. From then on, hours and hours were put into trialing, tasting and tailoring their roasts to get to where they are today as Zest Specialty Coffee Roasters.

‘The word ‘Zest’ captures the spirit of our company and our coffee. It denotes energy, passion and flavour – three features that have marked our roastery from the inception.’

The head roaster at Zest, James Craig, has 20 years of experience under his belt as well as countless awards that show he has completely refined and perfected his skills when it comes to roasting coffee beans. Cupping bowl after cupping bowl, James strives for perfection which has lead him to become Zest’s green bean selector, while also establishing himself as an Indonesian specialist.

Rob McDonald, Zest’s Creative Director, found his passion for coffee while studying music in Berlin, discovering the many parallels between coffee and music. Currently he is ‘the green bean procurement strategist, copywriter and a major part of the roasting and quality control team at Zest.’ Rob strives to design amazing taste experiences for coffee drinkers. He is involved in ensuring the final product is perfect through collaborating with the Zest team and working closely with the producers at origin . ‘Rob has an insatiable appetite for incremental improvement of coffee quality throughout all aspects of the coffee supply chain.’

 

 

Zest have a unique approach and understanding when it comes to coffee quality, believing that the quality solely depends on two components. ‘The first is from our artistic pursuit of taste and flavour – this gives Zest it’s individual voice as a coffee roaster. The second comes from how we contribute to, and carry on, the amazing culture within Australian coffee drinkers.’ Zest’s take on coffee quality is to strike a cord with coffee drinkers and to do that they use a method that all consumers can understand and relate to – music. ‘We emphasise the similarities between the gustatory and auditory world (taste and sound) by pointing out the high notes, low notes, brightness, structure, length and feeling that exist in both music and coffee.’

Director Rod Greenfield and the rest of the Zest team have an immense passion for coffee and through their roastery they are able to share what their vision is. ‘We need to build confidence in our patrons to pursue their interest in coffee as a sensory adventure rather than a deadpan ritual.’ Zest’s perspective makes specialty coffee more approachable which is why they use music to break the barrier between those who know every fine detail about the lifecycle of coffee and those who just drink coffee to survive, in order to bring the two communities together. ‘It’s us, the roasters who get to open the heavy hessian sack of a new microlot and hear the beans clicking magically as they brown to perfection. As roasters we’re exposed to the incredible depth and beauty of the coffee industry every day and it’s our duty to share it in every way we can.’

At Zest, one of our favourite sayings is ‘Education brews appreciation.’ Let’s get out there and share those beans!

This week with the Beanhunter Coffee Club you will be receiving:

Suke Quto

ORIGIN: Ethiopia
REGION: Oromia Guji Zone
PROCESS: Natural
ALTITUDE: 1800 – 2200 MASL
TASTING NOTES: Notes of musk, red berries, honey and mango

‘Zest’s James Craig teamed up with respected Dutch green bean importer, Trabocca, for a remarkable visit to the rural Suke Quto estate in Ethiopia. Since 2009 Trabocca has worked hand in hand with Suke Quto with their team of agronomists and processing experts and has helped enormously to develop the quality of the farm’s production and assisting with obtaining organic certification. In recent times Trabocca has coordinated an amazing project labelled ‘operation cherry red’ funding a local school building program, purchasing equipment and furniture. Investing in the farms grass-root population means that Suke Quto will continue to produce a high quality and distinctive coffee for years to come.’

James was part of an incredible ceremony put on by the local people to thank Trabocca and other donors for their generosity. Hundreds of school kids and parents swarmed the visitors clapping and singing.

‘Now we have a spectacular microlot from this very farm for you to share. A fruity flavour sensation, this coffee exudes rich berry sweetness and subtle notes of musk, wild honey and ripe mango. Suke Quto is superb as a lightly roasted filter for an optimal array of flavour experience but also distinctive in an espresso or creamy latte beverage. This coffee is a true African gem that Zest is proud to have discovered in the wilds of Ethiopia.’

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