June Feature:

 

Tell us about yourself (summary of your story):

We’re based in Manly Vale on Sydney’s Northern Beaches, with micro-roasteries in Brisbane & Canberra. Led by Jenny Willits, our team is made up of award-winning roasters, international judges, Q Graders, scientists and experienced café owners. 

 

Who is the head roaster?

Pete Battista is our master roaster. Apart from being a certified Q-grader and all-round nice guy,  Pete is the son of a coffee roaster. So you could say it’s in the blood.  

 

How long have you been roasting and how did it start?

Seven Miles started way back in 1968, when Ian Bersten opened a little shop called Belaroma Coffee in the Sydney suburb of Roseville. Things grew and changed over time, and when Andy Simpkin took over in the early 2000’s, the business started to expand into other parts of the country. Today, as Seven Miles, we support cafes throughout Australia and push the boundaries of exceptional coffee with our Coffee Science & Education Centre. For more on our story, click here

 

 

What is your roasting process?

Like any specialty roaster, our goal is to bring out the best in the coffees we source. For us, that process starts and finishes with tasting. Our cupping team taste every delivery of green coffee and every batch we roast to make sure we hit that spot where body, sweetness & acidity are in perfect balance.

 

 

 

What makes you unique?

Our Coffee Science & Education Centre (CSEC) is leading the way on coffee research & development. Led by Dr. Adam Carr, the CSEC team works to find evidence-based solutions that improve coffee roasting, production, equipment & industry sustainability.

 

Why are you passionate about the coffee industry?

We love the diversity of the coffee business. From the range of unique, independently-owned cafes to the many boutique coffee roasters, to the incredible coffee producers all over the globe. 

 

What are the values of the roastery?

For us, people come first. This starts by showing empathy & respect to the people who work for us, to the people we buy coffee from, and serve coffee to. We also believe that to improve what we do and solve the problems that face the coffee industry, we need to have the courage to progress. This means embracing change, and continuing to find new ways to improve the lives of everyone in the coffee supply chain, and our impact on the planet.

 

Story behind the blend/single (e.g. what are some of the values that make the blend/single great?)

Wilde is a blend of three natural-process coffees from Ethiopia, Indonesia & Costa Rica. These coffees have been selected not only for their outstanding flavour, but also based on our connection with the growers.
It’s a deliciously different blend which highlights  the intense fruity sweetness of these coffees.
Wilde won a Gold Medal for Espresso (black) and a Bronze Medal for Cappuccino (milk) at the 2017 Australian International Coffee Awards