2006 Sydney Royal Coffee Competition

We entered two of our coffees into this competition (link) and received medals for both.

The Coffee is judged on both its visual presentation and drinking qualities. Characteristics such as aroma (indication of complexity and freshness), body, flavour (style and complexity), taste and after-taste are all evaluated during judging.

Judging involves assessing the whole beans, grounds and the finished product. Thirty percent of the available points are for appearance and smell while the remaining 70 percent are allocated to the coffee's flavour.

100% Organic Blend

CLASS 1 – Espresso. Short Black. Beverage prepared using a double basket correctly dosed and packed according to industry standards to deliver 25 - 30ml of concentrated beverage covered with a persistant thick hazel cover.
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Rain Forest Alliance Blend

CLASS 2 – Cappuccino. The Classic International Style (Espresso shot with steamed full cream milk and no chocolate)

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