Name - Awaroa Coffee
Region - Helensville
Origin - Ethiopian Guji
How to brew:
Try it black, on the stronger side. Sipping it slowly is always best for a single origin bean, so you can experience the full scope of what it's about. As it cools down the flavour will change bringing something new with each sip.
Roasting alongside the Kaipara River in Te Awaroa “valley of the long river”, Mike is a master of specialty coffee. He roasts small batches and educates people about the beans, origins, and the craft that goes into a good brew. The Ethiopian Guji (one of his favorites) is from the Oromia Region. This natural processed coffee exhibits a stunning peach flavour with a brown sugar sweetness. I find its quite a mallow flovour in general. Mike has made it a light to medium roast bringing out its natural aspects. It's got a low bitterness, average acidity and slightly more sweetness giving it a well rounded feel and nice cup to drink.