Wine – Chocolate – Tea – Cheese - Coffee!

What do these things have in common? Terroir!!!

Terroir (a very beautiful and French way to say "land") is the set of all environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character

Some crops for which terroir is related include;

• Wine
• Coffee
• Tobacco
• Chocolate
• Chilli
• Cheese
• Agave (tequila!!!)
• Tomatoes
• Tea
• Cannabis!

We believe these environmental factors are extended beyond the growing and harvesting conditions of the coffee bean, and apply to the blending, roasting, and handling of the intricately flavoured and cultured bean. Part of Kimberley Coffee Company’s mission is to always create the very best coffee and ensures that each step of the coffee maturation process is managed in exactly the most optimum way.

Our boutique coffee roasting process includes consideration of the environment. The spacious Roasting Shed where state of the art equipment operates is an open air space and receives daily fresh cooling breezes laced with clean salt from the Indian Ocean.

The equipment used includes an impressive looking detoxifying Finishing Roaster used after the roasting that removes any residue compounds created from the heating process. The roaster itself is a gentle air roaster which keeps the delicate beans from trauma as they roast on warmed fresh air.

The beans are separated from their skins (chaff) as they tumble through the chamber of warm air and roast at a very even temperature distribution. The perfect timing and temperature is like a blend of secret herbs and spices – we can’t tell you the recipe, but wow, you can taste the difference!

Air roasting won’t make a bad coffee bean taste good, but will make the most of a good bean and bring out more of the flavour and the beans best qualities. Only 1% of the worlds coffee is air roasted, and we are one of that 1% at the Roasting Shed in Broome.

The beans are then stored in the cooler part of the Coffee Shed after being hand packed and then taken to market or delivered to anywhere in Australia. Small batch roasting means every bean that leaves the Roasting Shed is fresh and perfect for grinding and drinking. Beans are best enjoyed between 1 – 4 weeks after roasting so always check the roasting date on your bag, and a regular monthly order by SUBSCRIPTION means you always have the freshest of the fresh! 

More HERE in a video from our Coffee Man, Mark Bentham, as he explains Roasting In The Zone in beautiful Broome.