G’day! I’m Nathaniel. I’m the new coffee content writer here at Barty Single Origin, as well as a consultant for Barty’s Coffee Quality Assurance. Bart and I want your Barty content to be exceptional and your Barty coffee to taste delicious. I’d love to share a little bit about myself and my journey in coffee with you to “break the crust”.
My first memorable experience with coffee was quite extraordinary.
Zoom back to January, 2015, where I bit into my first bright red coffee cherry up in the cloud forests of Central America. I vividly remember how amazed I was with the intense caramel sweetness of the cherry, yet how little meat there was on the fruit, and that it contained not two, but three seeds. It turns out this cherry in particular was a genetic anomaly, as they usually only have two seeds. From that point on I realised that I had been taking coffee for granted, and that there is always more to learn about this fascinating and stimulating plant.
It was the tail-end of the harvest on Finca Santa Teresa, a specialty gesha farm in Chiriquí, Panama. The days were sweltering hot in the sun, and the nights got close to freezing due to the intense microclimates of the high-altitude hills and valleys. Almost every day you could see dazzling rainbows as patchy rainclouds condensed in the cool mountain air before evaporating. These were the ideal conditions for specialty gesha coffee, and where I learned how to grow, process, and taste coffee.
Fast forward to Sydney, 2021, a year into the COVID-19 pandemic. I had evacuated San Francisco a year prior to escape the pandemic in the United States where I had worked in multiple cafes, coffee companies, and roasteries (Artís, Sightglass, and Intelligentsia).
I had lost my job and healthcare (that’s how it goes in the US), so I naturally gravitated towards home and family back in Australia, and also because of our universal healthcare system. Working as a barista and coffee writer for Skittle Lane Coffee, my father introduced me to Bart Jawien, as he was interested in buying crops from Finca Santa Teresa, and the rest is history.
Now, onto you, a Barty reader, coffee drinker, and early adopter. I want to write you content that gives you a range of both informative articles and opinionated editorials— stylistically approachable, no-bullshit entertaining, and one-of-a-kind. You are my audience, so let me know if you agree (or not) with any piece: it’s here to open up dialogue and discussions in and around the coffee community.
Do you drink coffee? Yes? Then you’re a part of our community!
Barty wouldn’t exist without dialogue in our community. In fact, we are built around it. We understand how important it is to hear out each individual’s story, and always strive to have an accessible and safe a place for discussion through our partnership with ReachOut. So, whether it be about brew problems or life problems, we are here for it.
I look forward to learning more about coffee through my time here at Barty, and am glad there is a lot of work to get done.