For Sprigs the food shop, coffee has always been a primary interest and enjoyment for us and our loyal customers, we absolutely cannot go without our first morning cup to set the day off on a good foot.
We have used a certain roast of coffee for many years and as many of our customers have relished it and come to know it, we kept the door open for something more unique. We’ve searched on and off for 3 years, often travelling to Cape Town and Johannesburg, in awe of all the different types and brands of coffee that are on the market.
This year we felt it time to decide on something more unique to us that we can truly say suits the artisan style we express in our food and cafe.
Many roasters have approached us here at the café and offered us different varieties and types of coffees to try. Although, each type of coffee has been beautiful in it’s own rite, we never felt confident enough to take them on board for various reasons.
Science of Coffee walked through our doors a couple of months back, approaching us with such verve, excitement and resonating absolute passion about their coffee and where they have sourced it from. We’re proud to say we wanted to find out more and since have tasted and found the blend that makes us truly happy.
We have specifically chosen beans from Ethiopia, as they are known to be bold, and full of flavour. The regions our beans are sourced from are Ethiopia Gololcha, which is Eastern Central Ethiopia and Uganda Mount Elgon in Eastern Uganda. Using pure Arabica beans, which are grown at high altitudes means our coffee has full flavour packed into it. Some notes we have picked up thus far are rich and earthy; chocolate, blueberry and toffee.
Our partnership with Science of Coffee, has just begun and we are so excited for what lies ahead. Founded by Allesandro Craparo, the micro-roastery is based up the North coast of KZN. Sandro travels far and wide and only works with coffee farmers from niche areas of the tropics that cultivate exquisite coffees. These coffees are not only some of the finest in the world, but are often some the most threatened. Whether vulnerable to changing climate or local socio-economic and political situations, their goal, says Sandro “is to improve the quality and quantity of yield, thereby improving income for the farmer. We do this by working on the ground with the plant and farmer, implementing sound agronomy techniques, tailored to each agro ecological niche.”
Science of coffee “is at the forefront of coffee research and precision agriculture.” Working together with the International Institute for Tropical Agriculture, they are a collection of scientists that specialise in agro climatology and plant physiology.
As you can see, Sandro and his team are invested in the future of sustainable coffee farming and harvesting techniques, protecting the growth of the process from ground roots level, through processing and right to the point where the coffee reaches you, our customer.
Our barista’s Thembi, Thabile and Patience have embraced the new experience of working with Artisan coffee and the precision and time it takes to constantly readjust the grind as they go to serve up superbly balanced cups of coffee to all our customers.
We have fallen in love with coffee all over again.