The New Beanhunter Look

Today we’re introducing our new app and website. We’ve simplified the design, improved search, made a heap of upgrades under the hood and also introduced mobile payments.

All these changes have been made to give you a better experience and help you find, share and now buy great coffee.

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If you’re in Melbourne, you can now pay for your coffee with Beanhunter – the more you spend, the more you save! (Coming to more cities soon). See how it works.

Key Features:

  • Discover the best coffee shops and cafes around you
  • Share your own coffee experiences
  • Easily view the best places to drink coffee in any city based on rankings
  • Search by location, cafe or coffee shop name
  • Filter search results
  • Get directions, opening hours and cafe info
  • View photos, user reviews, menus and all the other cafe information you need to choose where to drink great coffee
  • Share cafe listings with colleagues, family members and friends
  • NEW: Pay with Beanhunter to save time and money (Melbourne only at the moment, coming to more cities very very soon)

You may notice a few features missing from these changes. We’re working really hard to make Beanhunter awesome and would love your feedback on how we are going. We would also love it if you could leave us a review in the Appstore.

You can find out more here.

Thanks for being a part of the Beanhunter community and we look forward to bringing more great features throughout the year.

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Beanhunter Coffee Club – Tin Man Coffee Roasters

In 2014 Benjamin Stronach and Natalie Kirwan opened the doors of The Queensberry Pour House in Melbourne after stumbling upon the location on a early morning bike ride through Carlton.This is where our featured roaster this week, Tin Man Coffee Roasters, came to life joining the fast pace coffee community ingrained in Melbourne’s culture.

The Head roasters Benjamin Stronach, Natalie Kirwan and Hyunsuk Ko stand by being unique. “We believe every cup of coffee is a snowflake and should be celebrated for its uniqueness” and after 15 years of working with coffee Ben now simply hopes “to surprise and delight people with the coffee.”

At Tin Man Coffee Roasters they prefer to steer away from industry standards and instead focus on the ever-changing flavour and lifecycle of coffee. “We change the tasting notes and the way we roast and brew our coffees everyday – it’s an organic product. It’s alive. It changes season to season, day to day. It’s chaos but it’s beautiful.” Adding an individual flare to each roast and each cup of coffee they produce.

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The coffee you are drinking this week

Filter Roast:
Finca El Limoncillo pacamara natural
The Red Pacamara variety is from a farm in Nicaragua managed by Santos Demitrio Flores, this particular variety is big on sweetness having fruity notes of Nectarine, mangosteen and other tropical fruits.

Espresso roast:
The Backgammon Blend
“The Backgammon Blend is designed to be enjoyed both black or white.” When being consumed black expect a striking acidic hit with notes of blackcurrant, raw cacao and guava and when being consumed white (which is it’s most popular form) expect notes of a sweet cassata gelato, malt and cacao. This seasonal blend is comprised of 40% Colombian San Rafael supremo from Popayan, 40% PNG Sigri A typica from Waghi Valley, Mt Hagen and 20% Ethiopian Yirgacheffe processed at the Chelba Mill.

Visit The Queensberry Pour House at 210 Queensberry St, Carlton VIC 3053 but only on weekdays as the Tin Man Coffee Roasters spend their weekends roasting coffee, fresh and just for you. Thats dedication.

“You are a guest of nature. Behave.” – Friedensreich Hundertwasser.

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 – Cartel Coffee

Nathan Johnson has been working in the coffee industry for over 10 years. He started Cartel at 1/80 Little Malop Street Geelong eight years ago with a passion for coffee and a quest to understand more of the science to making a perfect cup.

His journey has led them to discover over thirteen coffee growing countries to date and has enabled him to meet some of the most amazing personalities within the industry.

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Although they are a small boutique roaster, Nathan and his crew, headed up by production roaster and head of sales, Jackson Lever, put an enormous amount of time and effort at origin.

“For us, direct trade has a very personal meaning. We facilitate meaningful relationships between coffee customers and coffee growers by roasting great coffee and telling the stories of the farmers who grow it.”

They work directly at the farmers level in seed to cup programs and have extensive experience now working at setting up washing stations and processing facilities in Uganda and Ethiopia. In particular specialising in improving the quality of sundried coffees around the world. One of these reasons, apart from the premium coffee that comes from it, is the positive effect they can see on the local communities.

“Our aim is to only use sustainable, traceable, well processed coffees. We love to see the results of paying a premium for better coffees at origin and we have seen a positive change regarding healthcare, education, infrastructure and quality of living in these countries”

They are looking to expand in the next 12 months and aim to have roastery and production facility in each state of Australia with their sister green bean trading company Hand Pickers.

Look out for them in a city near you very soon.

The coffee you are drinking this week:

Espresso Roast:
Munyina Hill is one of the first natural processed coffees from the Long Miles Coffee Project (BURUNDI) that was founded by Ben and Kristy Carlson.

It is a family endeavor to grow and produce micro lots of coffee in Burundi, East Africa.
Long Miles Coffee Project connects coffee farming families with roasters who believe that exceptional coffee includes traceability and sustainability.

What They do:
Long Miles Coffee Project is passionate about growing and crafting unique micro lots of coffee that are processed with care and improve the wellbeing of the farmers who grow it. Burundian coffee has rich blends and beautiful flavors that Long Miles is dedicated to bringing to the world by tracing each micro lot back to individual farming families.

Long Miles builds relationships with families of coffee producers as they grow trees alongside Burundian farmers. The Carlsons listen to the struggles of the farmers and build platforms for change from what they hear. LMCP works with over 1400 farmers in 26 collines (coffee hills) as well as various coffee cooperatives.

How they operate
Long Miles Coffee Project believes that the washing station (wet mill) is where true transformation takes place. Here, all 18 stages of coffee production are overseen. Handpicked cherries are floated and weighed and each hill of coffee is de-pulped separately. Cherries are de-pulped using a MacKinnon three- disc depulper. Once de-pulped, coffee cherry is fermented overnight and subsequently rinsed and graded through channels. This includes stomping on the cherry to remove the surrounding mucilage and using wooden paddles to separate the beans by density. Thereafter, cherry is soaked for a final four hours and dried for two days.

Hand-picking eliminates any defect beans before the one to three weeks of full sun drying begins. The coffee is then finally moved to the storehouse. This season a boutique selection of naturals and honey processed coffee will also be on the LMCP drying tables.
“The washing station is the place where we get to engage with coffee farmers. We built our washing stations so that we could offer fairer prices to farmers for their coffee beans and put premium boosting programs into place.”

Where they live
Burundi is a tiny nation in the heart of East Africa. It’s a landlocked country covered with hills that are known for their fertile soil. It is also one of the poorest countries in the world. Burundi has a history of civil war and violence that has affected both the farmers and their families.

Long Miles partners with farmers and the coffee hills where LMCP washing stations are situated. Most farmers LMCP works with own very little land because they fled the country during the conflict and have returned to find their land occupied by others. Many of the women farmers are widows who singlehandedly juggle farming and raising children. Burundi is also in desperate need of new coffee trees. LMCP hopes to be able to start replacing the old, war-torn trees in the near future. Long Miles Coffee Project has washing stations in two provinces of Burundi—Muramvya and Kayanza.

Filter Roast:
Guji Muhaba, a natural sun dried process coffee from the legendary Guji zone of Ethiopia is stunning, vibrant, sweet and fruity. It’s everything you want to see in an absolutely refined and well natural processed coffee from Ethiopia.
Everyone who cups it remarks on its clean notes of raspberries and blackcurrants when lightly roasted.
It has a great body, is well structured and super sweet.

This coffee arriving in August 2015 is a natural process from the Hambella zone. The farmers here are very very well trained and focused on hand cherry picking.

There are around 500 small holders and is grown at an altitude of around 1800 – 2000 metres above sea level.

Best Cafes of 2015

It is with great honour that we can now announce the winners for Australia’s Best Cafes for 2015!

We ran all cafes through our ranking algorithm which took into account reviews, page views, photos, favourites, user credibility and much more to generate the winners.

Congratulations to all of the cafes involved!

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Beanhunter Coffee Club – Rumble Coffee Roasters

Lets get ready to Rumble! This week Beanhunter Coffee Club is excited to introduce our featured roaster Rumble Coffee Roasters. Co-owned by drumroll please… Stan Bicknell, Joe Molloy and Matt Hampton. Stan takes care of coffee training, deliveries and drumming. Joe helps out with roasting and looking out for new customers, and heading up all things roasting is Matt.

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After years of running cafes and kitchens and espresso bars, the roasting element came into play in 2010. “We fell in love with the process and started dreaming about opening our own roaster,” explained Joe. “It took awhile but gave us plenty of time to learn the craft.” Stepping into the roasting arena in September 2014, the team have created a model for accessible specialty coffee. “Great coffee shouldn’t be hard to make or understand. Start with quality specialty coffee, roast it well and tell your customers as much about it as you can.”

The boys all roast, blend bag and deliver all the coffee themselves. The cafe customers only deal with one of the owners of the business, so they always get the best service and attention. Coffee is amazing. It tastes delicious, makes you smarter and probably more handsome. The coffee industry touches people on all sides of the globe and we get to work with it all day,” said Joe


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This week the club will be enjoying the Brazil Bom Jesus for espresso. “This is one of our favourites. We have been buying it for two years now and were lucky enough to meet the growers last year.” It’s a big, bold caramel cup with honey sweetness and a hint of grape.

For filter, the Ethiopian Sidamo Chire is a high grown natural process coffee. Strawberry, coconut and chocolate mingle in this sweet, medium bodied coffee.

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You can find Rumble Coffee Roasters at 8 Thompson St, Kensington VIC 3031.

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 

 

Beanhunter Coffee Club – Clark St Coffee Roasters

This week the Beanhunter Coffee Club has the pleasure of having Clark St Coffee Roasters as our featured roasters. Founded by Melissa Floreani, Clark St was originally based in the industrial heart of Richmond. It was the humble beginnings on Clark St where Clark St Coffee Roasters derived its name. The name has grown beyond its location to represent sustainability and quality in the Australian specialty coffee industry. Kicking off in 2011 with the key sustainable coffee, Espresso Syndicate, it has now expanded to include the unique, high-grade specialty Clark St Coffee.

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The team works together as a panel to evaluate the coffee to ensure quality and maintain a high standard. Heading up all things roasting, Timothy Crowley and the team take a direct-to-farm approach ensuring quality and sustainability in the supply chain.

The team focuses on sourcing unique, single farm and estate coffees from producers located in key origins including Guatemala, Brazil, Costa Rica, Colombia, Nicaragua, and Ethiopia. Each farm’s unique qualities and focus is important to the team, who travel to origin each season. During this time, closely forged relationships are maintained and relationships with new producers are formed.

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Clark St Coffee Roasters believe that knowing the story behind each coffee is important. Discovering quality-focused, passionate and dedicated producers of distinctive coffee is what drives them. “A mutual respect and a mutual love of coffee,” explained Tim.
This is why they are committed to ensuring social, environmental and economic sustainability is identified and maintained. This is evident through their compostable packaging, transparent direct sourcing strategy and building strong relationships with growers at origin; sourcing unique, high quality coffees.

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The new roastery at 73 Crown St, Richmond started construction in December 2015, and will be open to the public in late 2016, including a cupping lab and training facility.

They run their house blend, Mastermind for espresso. The coffee selected by our featured roasters for this round of Coffee Club is the Costa Rica Finca Valerio.

Mastermind

Full bodied, sweet and satisfying. Refined as a black coffee with a stunning presence in milk. Embracing both seasonality and consistency, Mastermind is roasted all year round. This coffee is balanced with notes of nougat, melon and star anise.

The blend is composed of:

Nicaragua Las Brisas

(Washed, Mixed Varieties)
Las Brisas is a washed microlot is from La Bastilla Estate in Jinotega, Nicaragua. Last months origin trip marks the third year Clark St Roasters have worked with La Bastilla and producer, Markus Fischer. La Bastilla is one of a few estates in Nicaragua that has wet and dry mills on the farm. This control of processing results in increased quality and consistency.

 

Honduras Jose Pedro Lara
(Washed, Caturra and Catuai)
Producer Jose Pedro Lara is the owner of Finca Mullein in the municipality of Cucuyagua, Copán in the west of Honduras. His stunning washed caturra and catuai lot contributes to their Mastermind Seasonal Espresso.

Costa Rica Finca Valerio
Notes – Sparkling, floral and peach.
Producer – Juan Carlos Valerio
Region – San Luis de Grecia, West Valley Mi ll Hacienda Sonora
Variety – Caturra, Villa Sarchi, Catuai
Process – Semi-Honey
Altitude – 1500m

On the Southern side of his farm, Juan Carlos Valerio has his Arbol de la Energia (Tree of Energy), which he hugs everyday to allow him to grow the best coffee.

 

“All the coffees we have sourced on our recent origin trips are outstanding and we can’t wait to share them with the coffee drinkers of Australia.”

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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