“Feeling gratitude and not expressing it is like wrapping a present and not giving it.” – William Arthur Ward.
It would be remiss of me not to express my gratitude to the coffee community, who have welcomed me with open arms, and opened my eyes to the true power that tiny brown bean has in connecting people from all around the globe. In a small suburban cafe this morning, I devoured coffee from my favourite region on earth, roasted by a man I truly admire in Sydney (Reformatory Coffee Lab) , brewed by a barista who fruitfully (pardon the pun) utilised the tamper by Pullman I discovered at MICE in March this year.
All the stars have aligned at Cote Terra this morning , to deliver a cup full of sweet sunshine.
In my cup?
This naturally processed heirloom is from the Guji Zone of Ethiopia, and was grown at around 2000 meters above sea level.
This coffee has the best of both worlds- clean and sweet. The ripe red cherries are meticulously processed, and dried for up to 20 days. I now reap the rewards of all the efforts combined of the farmers, roaster, barista; right down to the tamper developers, and coffee machine engineers. The blessed brown bean brings together all the goodness of each link in the chain, to create that perfect cup I traverse this great city in pursuit of.
My espresso was delightfully sweet, with jammy blueberry notes, and an alluring floral aroma that had me ordering seconds. Naturally, I’m drawn to these exceptional coffees.
356 Smith St
Collingwood VIC 3066