There’s a little saying in the coffee business ‘You’re only as good as your beans’. Buy crap beans. Get crap coffee. Buy great beans and well… you get the picture. This is why we source the best. We source our beans straight from origin in small, freshly harvested lots. This way, we can focus on making sure each bean is given the due respect it deserves and is nurtured every step of the way from plant to cup. By dealing with the same farmer co-ops each year, and attempting to increase the number of beans we buy from them, we help build trading relationships that the producers, their families and local communities can rely on. In turn we get the best.
Coffee is particularly difficult to grow here in New Zealand, so our beans come from far-flung places such as Africa and South America. As you can imagine, after the beans have travelled half the world to be here, the last thing we want is for someone to stuff it all up in the roast. We roast ours in a traditional, hand controlled way. Coffee from different countries and regions require different roasting parameters to develop their unique flavours, which is why we roast each of our origins individually before blending to create coffee that is balanced. That’s why Josh and our team of roasters, are rock stars around here. They can attain the perfect roast from any bean. You could put this down to experience or roasters luck but they knows when a roast is just right; and this attention to detail flows through into every cup of Atomic coffee. If you pop into our Kingsland HQ, you can see the roasting process for yourself, have a coffee and ask us any questions you may have.
After extensive research (over 21 years’ of hand roasting, blending, grinding and drinking) we’ve found coffee blends perform best after being aged. The coffee pours better, holds its crema for longer and flavours are intensified. Freshness is really important with coffee, but in the first few days after roasting it hasn’t had a chance to fully develop its flavour or to release its gases. So after a roast we leave the beans to age for five days. No more and certainly less.