Single Origin Roasters
Editorial
When Single Origin Roasters first crept onto the Surry Hills scene, the beans were roasted onsite via the 15kg beast named Big Boris, who had to be winched in via the window. Well, Boris wasn't big enough, and neither was this tiny little space, so now the guys roast it up at their Alexandria warehouse. As a result, trade is pumping. And there's more room for caffeine consumers.
The signature house blend - used all over Sydney - is subtle, chocolatey triumph that makes for fabulous caffeine hit in espresso or milky form, mixing up Ethiopian, Indian and Mexican beans. If it's not to your liking, and lord knows why it wouldn't be, there are around five other blends to choose from. However, as the name sort of suggests, the real stars of the show are the magnificent single origin varieties, which fluctuate by season.
Rare beauties flock in from Colombia to Guatemala, Sumatra to Papua New Guinea. Timana Colombia is a real shot in the arm of super-concentrated coffee goodness, while Australia even throws in its hand with the Northern Rivers bean, or Bundja, full of fruity flavour. You can also buy your beans onsite, green or roasted. Don't freak out if you can't choose - the baristas are as knowledgeable as they are friendly.
Stephen Russell, October 2010
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