What’s in a Cup? Understanding Ecuadorian Specialty Coffee by Amanda Jones

Just as specialty coffee has allowed the growth of smaller, boutique cafes and small scale roasteries to flourish, further up the coffee chain, select importers of coffee have been established to ensure that high quality coffee reaches its drinker in the most appropriate format. One of those companies is Caravela Coffee, and that’s who have brought our December single origin to us.

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Welcome to a World of Coffee: Our Ecuadorian Single Origin by Amanda Jones

The best thing about having a monthly, rotating single origin, is how this opens us up to new regions, flavours and stories. Proving that coffee is much more than a commodity, and how every cup has a history behind it, this month’s single origin from Ecuador embodies what it means to highlight the unique aspects of each bean. 

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Buds and Beans by Amanda Jones

Perched above Gordon train station and surrounded by the green leaves of plane trees and the purple of jacarandas is the café-cum-florist Buds and Beans. Just as coffee is a natural part of the morning routine, the florist on Sydney’s leafy north shore is a perfect fit. Bringing the two together, Buds and Beans is a match made in heaven.

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Take A Trip to Costa Rica by Amanda Jones

For this month's single origin let the flavours of lemon, black tea and honey transport you to the volcanic landscape of Costa Rica. Known for its incredible biodiversity, impeccable terrain and enviable lifestyle, there's a lot to get excited about when drinking the produce of this Central American nation.

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Lindfield Espresso by Amanda Jones

More than we may care to acknowledge, cafes are becoming the most significant modern day institution in our suburbs. Taking pride of place in our shopping strips and serving as a meeting place or a regular stop off point, they come to define our communities. At the entrance to Lindfield station on the upper north shore, Lindfield Espresso is becoming just that, a community hub. 

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Quinton De Sousa by Amanda Jones

The leading edge of the Australian approach to coffee has come to be known as the third wave of coffee. A focus on origins, terroir and flavour profiles is now dominating the buzz among the specialty roasting community. However, this is not the only approach to coffee, and as Quinton De Sousa reminds us, coffee is an inextricably social drink for many.

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