So. Here we are again. Gathered around the coffee roaster. Sharing stories from ages past. Well I say ages but I mean the last month or so...
So how is it actually going you might ask? Well pretty damn great to be honest, I mean sure I've had a few ups and downs coming to grips with this little machine, and I have definitely had a few slices of humble pie, and batches of bitter terrible coffee in equal measure but we have hit our stride and the coffee offerings are tasting amazing (If I do say so myself..)
So big shout out to all the people who have tried our coffee so far and come back for more, you folk rock! And to the people who didn't quite find what they were hoping for, I would tentatively ask for you to give us an extra shot at impressing you or at the very least satisfying you.
My first three single origins have found their spots in the world and I'm very happy with where they are at in terms of their roast (and taste) profiles. In the coming weeks I'm looking towards creating a tasteful blend which will serve as our first long term, always available offering.
As much as I enjoy seasonal espresso I want to be able to work with and cater to the people who want something a little more long term as their day to day drink of choice.
Back to seasonal espresso though, upcoming coffee includes a lovely fruity Tanzanian which I'm working on at the moment, as well as a beautiful Honduras which will likely be in my hands around mid to late september though won't likely be available to order till November-ish.
The Honduras will be one to watch for though as it's going to be something soecial for both us as a company and especially for Zoe as a budding roaster.
Last but not least, we have been busy working with a few cafes and restaurants in the area to provide wholesale offerings to them and this is unexpectedly progressing at a break neck speed, I barely have time to sleep these days, but for me it's a good thing. I don't want that to sound like I'm complaining, I'm doing a bunch of learning and growing in equal measure and I relish the challenge.
So personal worries aside I'm super pumped to be able to work further with hospitality professionals in the MacKenzie District to provide some awesome go-go juice to both locals and tourists as they visit these locations.
Woohoo! That about wraps up this update so as always.
Happy Caffeinating Everyone!