REDUCING OUR CARBON FOOTPRINT

Our roastery is located in the heart of the village of Maclean in Northern NSW overlooking the majestic Clarence River.

We’re housed in a beautiful historic building that began life as Sheehan’s mechanical workshop in the 1940s, and has evolved through the years as businesses came and went.

The building was in danger of being condemned before we acquired it in 2010. After extensive repairs and renovations we have ensured this building honours its past and will remain in our local community for many more years.

As part of our relocation to this building is has been fitted out with many state of the art initiatives to reduce our consumption of non-renewable energy sources e.g. Solar power, LED lighting, smart electrical system and centralised refrigeration systems.

Our roasting equipment is industry leading and is custom made for us by Brambati italy. Our roaster utilises an afterburner – this is optional equipment but we insist upon using an afterburner to ensure we drastically reduce any volatile aroma, vaporized oil, organic dust, ash and gases such as CO, NOx, SOx and others being released into the atomosphere.

On the roof of our roastery building we have had installed one of the largest solar farms in our region. During the day it powers our whole campus and returns energy to the grid when we are not consuming

We are in the process of having an electric vehicle charge station installed at our roastery so that travellers are able to stop here to charge their vehicle from our solar farm.

GUATEMALA SANTA BARBARA

Roast           Light / Filter
Region         Huehuetenango
Varietal        Bourbon
Altitude       Strictly Hard Bean (SHB)
                         1200+ MASL
Process       Fully Washed
Cup Score   85.5

Tasting Notes
Fresh butter, spice, cinnamon, cocao nibs and dried currants. Heavy coating mouthfeel carries a black tea, chocolate and cream finish.

Huehuetenango is a department in the highlands of the Sierra de Los Cuchumatanes in the South-Western region of Guatemala, and is considered to be one of the best regions for coffee cultivation in the country. 

It is a dry region protected from frost by the warm air currents that sweep eastward from Mexico’s Tehuantepec region. The high elevations of the mountain range (the tallest non-volcanic group in Central America) allow the coffees to develop the distinctive flavour characteristics for which they are renowned. 

The SHB grading indicates that these particular beans were grown above a minimum 1350 meters, and Huehuetenango examples tend to grow at 1500-2000 meters.

Coffee harvest around Huehuetenango begins in January and can last through until April, depending on the area and the altitude. Fortunately, considering that the area is quite isolated, the plentiful number of rivers and streams permit most farmers in the area to process their own coffee, as opposed to sharing a single communal mill.

Each family has a depulping machine and then dries the wet parchment on patios next to their houses. Much of the harvesting in this area is done by hand; a slow, practiced method that nonetheless allows for greater control over the quality and consistency of the product.

The farmers in the Todosanterita area are members of the Cooperativa Todosanterita, which is Fairtrade certified, and through the Coop, FEDECOCAGUA (Federation of Cooperatives of Coffee Producers of Guatemala).

These groups seek to provide farmers and local communities with better living conditions and services such as drinking water, clinics, schools, libraries, and modern technology. They also try to achieve better prices for the farmer’s produce, and to provide agricultural education and financial backing. In the village the predominant Mayan language is ‘Mam’ and is used more commonly than Spanish, the national language.