As a roaster the final flavour profile is key to enjoyment and pride in what we do. Being confident in our decisions to make changes to the profile is best achieved when we understand the science behind those changes. David Rosa, author of ‘The Artisan Roaster’, is conducting a workshop to share this knowledge and … Continue reading Developing Roast Flavour
Author: zeezeecof
One of the wonderful things about growing coffee in Australia is how well it fits with our ethos of sustainability. Yes it is a buzz word but when I sat down to think about our farm practices I realised we have been walking the talk and providing a sustainable tourism experience. Coffee in Australia is … Continue reading Our sustainability
Photo: Laara Dean Photography Our farmstay, Origin House is now available for bookings. It's been a great project, but maybe a little slow navigating regulations. Situated just above the coffee trees on our plantation guests can wake up to wallabies grazing and beans ripening. The house caters well for 2 couples with 2 ensuite bedrooms … Continue reading Origin House
Zeta's Farm stay is under construction and will be ready to receive guests from December 2019. We've positioned the cottage in the plantation so that guests can wander through the coffee trees, maybe while sipping a glass of wine. The views take in the ocean to the North and East but the drama of the … Continue reading Farm Stay
My next assignment task was to create a chocolate dessert and match it with a wine from a restaurant menu. We are very lucky to have a wonderful restaurant, Potager, just down the road. They serve our estate coffee, Wirui Estate, and I pop in regularly to check supply and of course eat. Recently I … Continue reading Mousse & martini
The weekend has been spent in the kitchen, preparing food, shaking vodka and coffee and sometimes making a bit of a mess. During the weekend various friends dropped in, tried the food and drink and gave comments. I was doing all this for an assignment as part of my Master of gastronomic Tourism course. My … Continue reading Lemon Meringue Pie
The coffee cherries are ripening and conditions look great for a successful harvest. The year started precariously with extreme heat and dry and we wondered if any coffee would survive till harvest time. Luckily rain finally came, too much for some, and saved the crop and the trees. In August we'll be spending a day … Continue reading Coffee Ripening
Bobby arrived at our property in Carool 24 years ago and became an integral part of the farm and our family. It would have been impossible to manage the harvests and daily management without him here. Sadly he died yesterday after a brief illness and he will be missed by all of us. He had … Continue reading Vale Bobby Magee
Four weeks ago we were desperately waiting for rain to save our crop. The usual rain season here was dry and extremely hot and the coffee trees looked like they would curl up and die. Then in mid-March we had 300 to 500mm of rain in two weeks. This enabled us to get nutrients and … Continue reading A bit of rain
It's time for the annual RAS of NSW coffee judging. Roasters from all over Australia submit entries hoping to win the coveted Gold medals or Champion of Show. So for 2 days coffee industry professionals meet to taste the products from our peers. The coffee can be from any origin but must be roasted in … Continue reading RAS of NSW coffee judging
Australia's finest single origin 