Whether hand roasted, drum roasted, locally sourced or cafe brewed - the key to West Coast artisan coffee making is unlocking the flavour and personality of each bean. Artisan coffee makers in West Coast have one thing in common: producing high quality coffee in every brew for a range of coffee types.
Ask coffee lovers and old fashioned “sourdoughs” about their memories of the greatest coffee ever tasted and most would tell you about the strong aromas and flavours from open fire roasted coffee. Tater Coppernell’s earliest memories include memories with her father over cups of coffee strong enough to “scald the hair off a black bear” – this is why she is now committed to roasting coffee beans the old-fashioned way. By hand selecting coffee plantations from all over the world and roasting coffee beans over an open-flame the Kawatiri blends boast flavours that come from the beans themselves and the fresh NZ air.