Silver sheen for Wild Rye's coffee beans

There may be an awful lot of coffee in Brazil but for Wild Rye’s Baking Company, Pambula, only one type has made the grade, at least for judges at an international coffee show.

Todd Weibe, of Wild Rye’s is celebrating the success of the bakery’s foray into the coffee roasting business after being awarded a silver medal at the recent Royal Agricultural Society of Victoria, 2014 Australian International Coffee Awards.

The show held in Melbourne attracted entries from all over Australia and further afield. It was in the Espresso, single origin category that Wild Rye’s was awarded its silver medal.

Todd said: “Given that we’re only eight months into roasting our own coffee it was good to get early recognition. We entered to get some critic for our coffee and see how it stacked up.”

Faced with over 110 entries judges chose not to award any gold medals and gave out just six silver medals.

Head roaster at the offshoot, Wild Rye’s Roasting Company, Erin Tatnell, said the Brazilian coffee was from a boutique producer who only grew small amounts of this particular coffee; Erin said the Sitio Serra, which is grown at 1300 metres above sea level in the region of Sul de Minas, was one of his favourites.

The judges also liked it commenting that it had a “caramel buttery, orange marmalade, creamy, smooth, very mild acidity, thick, sweet caramel milk chocolate/buttery, sweet, light acidity, watermelon, pleasant and sweet nutty/choc finish.”    

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