Today we're excited to announce a delicious new coffee into our line-up.
Costa Rica Finca San Luis
Region: Sabanilla de Alajuela
Varietal: Caturra & Catuai
Process: Red Honey
With flavour notes of orange, fig and cream it's an absolute dreamboat on pour-over, and juicy and complex as an espresso.
Available in-store today, or online at www.villino.com.au/shop
We are dedicated to make your mornings better! It has been a roller coaster ride since our initial launch with the Auroma One up to the Orenda.
We will not stop in perfecting this project of creating the best coffee maker there is. Our goal remains the same - to become your "Personal Barista."
MEET COFFEE ATLANTA’S BEST BARISTA (20)
How long have you been a barista?
I have been a barista for approximately five years.
How did you get your start in specialty coffee?
I got started at a coffee stand at an outlet mall in Woodstock. I’m pretty sure they went out of business. I lasted three months, then they stopped putting me on the schedule. I don’t know why.
Where was your next job?
My next job was at @revcoffee in Smyrna.
What led you to working there?
At the time I just needed a job. I had a friend who worked there who said they were hiring. And the coffee shop seemed like a cool place to work. Like I said I didn’t know anything about coffee.
What has kept you working as a barista?
It was the first job that I ever had that I actually genuinely enjoyed doing. And once I learned about coffee and all of the different nuances it can have, I fell in love with it.
Do you brew coffee at home?
No, not typically.
When you visit coffee shops what are you likely to order?
It depends on what mood I’m in and what time of day it is. If it’s first thing in the morning I will typically get an espresso. If it’s later in the day I will probably get an iced coffee.
What are you doing when you’re not working?
I will typically sleep in until around noon, then look and see what time it is If it’s not noon, go back to sleep. Slowly get out of bed. Pet my cat. Look in the mirror. Ask myself, “Dear God why am I still doing this, why am I still here?” Then I remember oh yeah, because my mom is still alive, and the new season of Game of Thrones has not come out, that’s why I’m still going. Slap myself in the face, go back to bed, and sleep for a couple of hours. Binge some @Netflix. Maybe go get some Taco Bell. However much change I have in my pocket will buy me. Then go to sleep and start over the next day.
Aren’t you a musician? I play music. I play guitar and I sing.
What kind of music?
Anything that will make me sad or angry.
Perfection in cup.
Region: West Oromia, Guji
Varietal: Local Heirloom
Strawberry, shortbread & rose
This coffee is produced at the Sasaba Washing Station in the remote region of West Oromia, Guji. After picking, the cherries are fermented for up to 72 hours, before being dried on raised beds for up to 20 days. This level of processing, done under strict, quality driven supervision at the washing station ensures that this coffee is incredible clean for a naturally processed coffee. This years harvest give more unique flavours of fresh Strawberry and Raspberry, with gentle florals of Rose. These highlighted flavours are balanced by a wonderfully rounded flavour of Shortbread and Malt.
Great days start with great mornings. The Orenda lets you make specialty coffee with just a push of a button so you have more time to do the things that matter to you most.
And we're happy to know that we're able to make your mornings a whole lot better @frankodean.
“Everyone has inside of him a piece of good news. The good news is that you don't know how great you can be! How much you can love! What you can accomplish! And what your potential is!" - Anne Frank
So have your coffee and get started ✔
A man’s favorite donkey falls into a deep precipice. He can’t pull it out no matter how hard he tries. He therefore decides to bury it alive.
Soil is poured onto the donkey from above. The donkey feels the load, shakes it off, and steps on it. More soil is poured.
It shakes it off and steps up. The more the load was poured, the higher it rose. By noon, the donkey was grazing in green pastures.
After much shaking off (of problems) And stepping up (learning from them), One will graze in GREEN PASTURES. • Shake off your problems, and have a cup of coffee.
Controlling variables is bedrock of making consistent and delicious specialty coffee.
We use scales in the preparation of all our drinks at the cafe and roastery.
For that reason we surround ourselves with only the best equipment, to ensure precision and quality in every brew.