About
In 1989, Annie, Franco, and their children left behind the bustle of Sydney for the rolling hills of Byron Bay's hinterland. On twelve acres of rich earth, they planted coffee trees one by one, picked coffee cherries under the sun, processed and then roasted on a little 10-kilo Greek roaster that Franco had tweaked until it ran just right. Life on the farm was tough but honest. Franco poured himself into the craft of roasting and blending, chasing flavour and consistency with a roaster's patience. Annie made sure their coffee found its way out into the world, spreading the word, keeping the wheels turning, and delivering to cafes and retailers with her trademark and drive.