TeAro

It begins with a search around the globe for premium, 100% Arabica green beans. We source primarily from micro-lots, the most sought-after beans on the market due to their limited quantities and unique, exceptional characteristics. As supporting members of the Cup of Excellence, we also bid in competitive auctions to procure the highest-rated beans of the year.

Sustainability is also a priority at Te Aro. We source many certified coffees, including Fair Trade, Organic, UTZ, and Rainforest Alliance.

We make sure to buy our green beans at the peak of their season, so the coffee you’re drinking year-round is always in its finest form.

But we don’t just take the growers’ word for it; we roast and cup each sample of green beans, testing for aroma, body, tasting notes, and acidity. If we don’t love every facet of the coffee, we don’t buy it. It’s as simple as that.

Roasting:

At Te Aro, we know each bean is full of amazing potential. Our goal is to unlock all the nuances of aroma, flavour, and body contained within our beans so you can experience all the coffee has to offer.

To bring out the best in our beans, we use a state-of-the-art Sivetz Hot Air Fluidized Roaster. This roaster uses a bed of hot air to gently blow the chaff, or husks, off the beans while they roast, which eliminates the problems of smoke-damage, uneven heating, and pungent tar buildup present in traditional drum or barrel roasting methods.

We like to roast our coffee on the lighter side, because we’ve noticed that when beans are roasted too dark, the delicate flavour notes get burned away. We prefer instead to create blends and discover single origin beans that have the full body and intense flavour of traditional dark roasts without the harshness.

Freshness:

To make sure you’re taking home the best tasting bag of beans, we roast multiple times a week in very small batches for the tightest quality control. Frequent roasting is absolutely imperative when working with green beans, which, once roasted, are highly perishable and only at their optimum flavour for 10-14 days. Roasting in small batches allows Andy Wilkin, Te Aro’s founder and SCAA Certified Roaster and Cupping Judge, to closely monitor each batch and adjust for the most minute environmental changes, resulting in a consistently excellent product.

Buy Fresher Beans

Te Aro home delivery service ensures you receive our coffee at its optimum point of freshness. Coffee beans are best consumed between 3 to 12 days after roasting. We guarantee that your Te Aro specialty beans will have been roasted no longer than 4 days prior to delivery*, to help you enjoy an exceptional coffee experience.

Store Them Correctly

For optimum flavour, Te Aro beans or ground coffee should be stored in an airtight container in a cool, dry place, but never in the fridge or freezer. Air exposure is the number one cause of loss of coffee flavor, followed by moisture, light and heat. Moving the same bag in and out of the fridge/freezer will cause condensation inside the bag because of the temperature change, causing the coffee to become stale quickly. Coffee also tends to absorb strong scented odors such as smelly cheese or frozen meat.

Brew Them Right

Essential to great brews at home is Coffee freshness, grind, water, coffee proportion and hold time.

A grinder can make the world of difference! Grind coffee right before brew for optimum results. Burr grinders are highly recommending for precision grind (Shop link).

The majority of your coffee is water so unsurprisingly good water makes huge impact on taste. Filter water is highly recommended. The water should not only be good and fresh, but not boiling. Just-off-boiling is perfect (190 – 205° F).

For Filter and Press it’s recommended to use two heaped tablespoons for every cup (6oz) and steep for 4-5 minutes.

We are also happy to provide advice as to how best prepare it, whether it’s for a drip brew, espresso machine or press.