When you love something, you see new potential in it that’s never been considered. You think about it in new ways. That’s what started this for us. We saw the world. We tasted what it had to offer. And we found new possibilities for what we love the most—coffee. The flavour, the feeling, the process—we set a benchmark, and considered all the things we loved about it. Then we decided to beat it. Because everything about coffee can be messed with. And we messed with it in the perfect way.
Cold drip coffee had never been done on scale before. But we didn’t just do it for fun. We did it because we saw its potential. We realised that it can make you feel good, and not just in a superficial, 30-minute-buzz kind of way. In a way that gives you clarity of mind. We saw that we could push boundaries of taste, creating a pure, clean, bold flavour profile that just can’t be replicated. We did it by sourcing the right beans – from farmers who look after their workers … the people who live off the land. And we found a sustainable way of doing it, so that we could feel great about making you feel great. In its simplest form, we considered every detail of the process. Because when you’re the first to do something, you better set a damn good standard.
Jimmy Elias and Hamish Walmsley are here today, making delicious, innovative coffee because of a travel itch. That sounds weird. Let’s explain. Throughout 12 years of knowing each other they sipped coffee all over Australia, in the USA, and most importantly, Colombia. When Jimmy visited the tiny town squares and hidden away cafés of Colombia he knew he needed to know more. He researched the art of coffee from the beginning to the end—hand picking, sun drying, all the way to the cup. He came home inspired – obsessed, even. So together, Jimmy and Hamish sat around a whiteboard and a story began to unfold.