The Beginning:Coffee Roasting Entrepreneur Rebecca Zentveld started her roasting business in response to the harvesting season of 1993. "My parents-in-law John & June Zentveld had processed their crop to 'green bean' and would otherwise have sent their coffee to Roasters in Sydney and Melbourne. I could see an opportunity for a boutique coffee roasting business to be set up locally, to roast the fine local coffee that was being produced, and supply local cafe's, deli's and the like."
Fortunate enough to move from Melbourne back to the family coffee plantation, (with fiance John jnr.), Rebecca bought a traditional coffee roasting machine and set up on site.
Buying from Local Growers:
The richly fertile soils and microclimatic conditions of the hills around Byron Bay provide just the right ingredients to grow very high quality coffee - without the need for harmful pesticides.
As independent Roasters, Zentveld's buy direct from growers; which ensures consistency in quality and an understanding of the (growing and processing) practices that produced each batch of coffee arabica.
The growers are paid a price premium that reflects their efforts to produce 'clean' high quality coffee, and are rewarded with a batch of their beans, freshly roasted.
Rebecca's Roasting Style:
Over the years Rebecca has honed her skills in roasting and blending to produce a consistent style that brings out the distinctive characteristics of the local coffee.
Zentveld's are confidently producing fine espresso blends and plunger roasts to suit a range of palette preferences, whilst specialising in serving the cafe/espresso and gourmet coffee markets.
Her roasts range from the sweet, light and fruity Medium Roast, through to the rich, full bodied Dark Roasts that produce chocolate, almond or caramel notes in the higher roasted blends such as her Byron Blend Espresso.
Rebecca notes that cafes and consumers alike are beginning to understand the qualitative differences in coffe.....Click here for access to the rest of this article ->
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