Into to A Journey Through Taste From Baker to Roaster

Thank you for taking time to read this article. I am going to take you on this journey through taste. Sharing my story about where I grew up, the coffee culture that I was raised in and what has brought me to this point and time as well as understanding a very different coffee culture where I live now. So let us take a walk and see where we go and where we end up. I do not get to share this part of  my coffee adventure very often, however when I do it is on of the most enjoyable moments that I do cherish.

It is interest that until you find yourself adjusting to new coffee environments or cultures, you do not notice or realise the norms you become subjected to along the way. However, this is where traveling the world has aided in helping to break those constraints so that I can stay adaptable and teachable to new or traditional  brewing methods enjoyed around the world. We will see the transition and I have taken this journey through taste to bring me to this point.

1st Chapter N.A. Coffee Culture

I was born and raised in Surrey, British Columbia, Canada (45 minutes southeast of Vancouver, Canada’s west coast). When I was 14 years old (1999) I started drinking coffee even though it was instant I enjoyed this method as it was the only one accessible to be at the time. When I got into my 20s I started pulling away from instant coffee to pre packaged ground coffee in drip/percolator style coffee. This is a particularly popular in North American approach to your average homemade and 50-70% of the grab and dash coffee market.

In 2013 I journeyed to Costa Rica as part of a discipleship school at Youth With A Mission, it was there that my perception and understanding of coffee changed. During this time I  tasted and experienced home grown and freshly roasted coffee in Costa Rica, Honduras, Panama, and Guatemala.  I never realised the potency and vibrancy of fresh properly ground and brewed coffee. After this trip onwards until I moved to Australia I ordered my coffee from outside of North America. From late 2013-2015 while I was living in Los Angeles, California I would import my roasted coffee from Britt Cafe in Costa Rica to Los Angeles.

2nd Chapter in a Adventure

When I moved to Australia in mid-2016 the hunt was on for better than average coffee which to my surprise made up only 5-8% of the southeast Queensland market. As it’s a saturated market of cafes and coffee roasters and the like, finding a consistent well crafted coffee from beginning to end can be a very challenging task. This is because there are so many factors that come into play for making a well made cup of coffee depending on the brewing method.

Since our establishment in Australia in 2019, Sunrise Coffee Roasters has evolved from a cold brew concentrate business with beans as a side sale to a prominent player in the wholesale green bean market. We have gained valuable insights into the two types of roasting methods, including the air induction method that has gained popularity in the past 5-7 years. Our adventures have taken us from a small green bean retailer in Melbourne to partnering with renowned wholesalers such as Minas Hill  and Cofinet. These two suppliers have deep farmer direct relationships and prioritize ethically sourced, sustainable coffee. 

In Conclusion

We hope you’ll savor the flavors we’ve crafted with pleasure. Your feedback is greatly appreciated because we understand that everyone has different palates. Our goal is to create a well-rounded product that everyone can enjoy and find pleasing. While we know that not every bean we carry will be for everyone, we’re confident that everyone will find something they like among our selection. Thank you for your time and walking with me on this Journey through taste with me.