News — Coffee

We all know you need at least two ingredients to make coffee: coffee and water. Simple enough, yet often misunderstood: You can’t use any type of water and expect it to taste great.

Just like using the best coffee available for Barty Single Origin coffees, we also use the best water.

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.