Coffee tastes have changed so much that I remember around 2012, introducing a much more acidic coffee into our blend thinking we were going to lead customers into a new experience of flavour, only to be dismayed on day one with customer’s dissatisfaction with a fruitier and more flavourful coffee. Coffee is after all the seed of a fruit. From then on, we began to work at a gradual pace, turning up the brightness a little, season after season. Today we can proudly craft a coffee with notes of lemon meringue, strawberry or passionfruit and find people on all sides of the counter are learning and developing their pallets.

Coffee tastes have changed so much that I remember around 2012, introducing a much more acidic coffee into our blend thinking we were going to lead customers into a new experience of flavour, only to be dismayed on day one with customer’s dissatisfaction with a fruitier and more flavourful coffee. Coffee is after all the seed of a fruit. From then on, we began to work at a gradual pace, turning up the brightness a little, season after season. Today we can proudly craft a coffee with notes of lemon meringue, strawberry or passionfruit and find people on all sides of the counter are learning and developing their pallets.