I’m the Head Roaster at Origin. I joined the company in 2008. My primary focus is on developing roast profiles for the diverse array of great coffees that we purchase throughout the year. I am interested in understanding what makes coffee special, such as processing, varietals and anything else pertaining to geographical distinction. In my spare time, I focus on something a little different. I am an aspiring mycologist and nutrition enthusiast focusing on gourmet and medicinal mushrooms and the human microbiome. I also dabble in fermentation from time to time.

Seasonal Coffee Release: Winter Blend 2018

Origin Winter Blend

Winter Blend 2018 Brazil Sao Silvstre Tanzania Mbeya Uganda Sipi Falls FLAVOUR: Caramelised sugar, cherry, brown spice BODY: Medium-full, chewy ROAST: Light- Medium ACIDITY: Mellow, papaya SUITABLE FOR: Espresso, plunger, Mokapot PROCESSING: Pulped natural, fully washed VARIETALS: Various ALTITUDE: 1 250 – 2 000 masl Brazil Sao Silvestre Fazenda São […]

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The French Press — Understanding the brew Method

French Press coffee

An Introduction First off- lets clear up some confusion around the name. In Italy it’s known as a caffettiera a stantuffo. In New Zealand, Australia, and South Africa it’s known as a ‘Coffee plunger’. In UK ,Netherlands and France the name is ‘Cafetière’. In the United States and Canada, it is known as a ‘French press’ or ‘Coffee press’. The coffee press was patented by Milanese […]

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