Project Bosques Verdes:   Welcome to San Ignacio.

Project Bosques Verdes:   Welcome to San Ignacio.

“….On the drive from the airport up to San Ignacio, you pass terrain that changes every 5 minutes.

There are 100s of hectares of bright green rice (arroz) grown within the valleys and above, barren and eroding hills as you pass through a mountain range.

Crops of corn, papaya and sugar cane all colour the landscape, and then when high enough, you see the coffee––crops vast and wide.”

Rob and Darren are in San Ignacio, Peru on a quest for flavour…

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Zest's tiny contribution to helping drought-stricken farmers

Zest's tiny contribution to helping drought-stricken farmers

Aussie farmers are indeed doing it tough in the devastating drought conditions and the team at Zest was very glad to do our little bit towards bringing in some relief for farming families and their livestock. Even better was receiving this lovely down-to-earth testimonial from one of the farmers our donation helped. Inspiration for continuing to ‘do the right thing’ for all coffeekind.

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Tigerous Espresso, Melbourne

Tigerous Espresso, Melbourne

Tigerous is Caleb’s first café, which he runs with his wife Abby, a certified nutritionist (and Caleb’s latest barista protégé).  However new he is to owning a café, it’s definitely not Caleb’s first rodeo.

The Queen St café is dug out of the grey streetscape. Inside you’ll find a minimalist dream. The custom designed 3-group Black Eagle is clean white with a pair of tiger-eyes peering out of one side. And that is about the boldest detail of the café. Everything else is so tastefully delicate; orchids and single poppies in vases scattered about the café balances the minimalist palette.

Read more about TIgerous Espresso, one of Zest’s newest Melbourne cafe partners. Owned by the one and only Caleb ‘Tiger’ Cha, 2015 World Latte Art Champion…

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Eye of the Tiger; the rising of a coffee heavyweight…

Eye of the Tiger; the rising of a coffee heavyweight…

Award-winning coffee with an award-winning barista inspires conversation gold.

Zest’s Mandy chats to Latte Art World Champion, Caleb ‘Tiger’ Cha.

Read on, you’ll be inspired.

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Meeting the Makers: Zest artisan cup-date!

Meeting the Makers: Zest artisan cup-date!

A little while ago we met Eva, a local Melbourne artist, and ceramicist who was thrilled to share her passion for ceramics, and also very willing to work with Zest to produce a very special cup and guide us through the process.

“Watching Eva on the wheel is therapeutic. Hands working a material that's literally been in the ground for years, possibly centuries, full of minerals and nutrients, an organic matter that's about to go through several chemical reactions before being a finished piece, unrecognisable to the slops in the bucket…”

Our first Zest Artisan Cup will be completed in a few weeks, read the cup-date for more details …

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Zest Exploring Flavour – What’s in a cup??

Zest Exploring Flavour – What’s in a cup??

We love to explore flavour at Zest. And there’s no denying just how many variables effect the final flavour of your coffee. From farmers to producers, roasters, even baristas – every process down the coffee supply chain can manipulate that final sensation on your tongue as the brew hits.

But did you realise that you might, in fact, have the last say in the flavour story?

Can coffee flavour be determined as simply by choosing which vessel you choose to drink it from?

Mandy DelVecchio seeks out an answer as she explores the science behind a cup…

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Yes, you are a unique coffee drinker, June report says - but which type are you?

Yes, you are a unique coffee drinker, June report says - but which type are you?

We are all unique coffee drinkers, according to a recent report by the Institution For Scientific Information On Coffee. The June report suggests we can be categorised into 3 types (or maybe more...)

Do you recognise your type?

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Meeting the makers: An artisan cup for an artisan coffee.

Meeting the makers: An artisan cup for an artisan coffee.

The cup you choose to drink from can sometimes make or break a brew/wine/whiskey. And drinking a mind-blowing coffee out of a favourite cup is quite incomparable.

Hopefully, we all agree that coffee grown, processed, sourced and roasted – nurtured all the way down the line – by a team of passionate craftspeople equals a greater coffee experience. Add to that, the more you know about the process, the better the coffee tastes. True?

We’ve decided to explore this a bit deeper…

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Meeting the Makers: Gippsland Jersey

Meeting the Makers: Gippsland Jersey

When Coffee Meets Milk: Zest’s Mandy DelVecchio pays a visit to local legends, Gippsland Jersey.

“As the sun locks into magic hour we take a tractor ride up the hill to look down on the dairy and lay with some of the cows. Steve highly recommends laying in the grass with the cows as they’re grazing – he swears it’s a form of meditation, a natural anti-depression tonic. I can vouch for it….”

As part of our Zest For Gippsland quest to find the best local artisans in the region, we meet Gippsland Jersey – ‘Good For Farmers, Good For You’, is their tagline, Mandy dropped into their Jindivick farm to find out why…

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Zest For Gippsland

Zest For Gippsland

Victorians, what do you think of when you think of Gippsland? Does one thing come to mind?

…one friend I asked simply said “nature”.

Gippsland is vast. In girth and in yield.

Visually, it’s inspiring. Which is probably why so many city folk are inspired to make the move to the region. However appealing a tree-change, though, it does take more to convince some to move from the abundance of Melbourne. And that’s the thing about Gippsland, there is so much to convince you with.

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5 (obvious, but overlooked) Tips to Barista Health.

5 (obvious, but overlooked) Tips to Barista Health.

Early rising, long hours, loud and cramped workspaces, stressful time constraints, and prolonged exposure to a pre-caffeinated public.

Challenging conditions for a workplace, yet baristas keep stepping out in the dark mornings to prepare amazing coffee for their peeps.

Why? Because it can be one of the most rewarding jobs around.

You get to work with a remarkable, progressive product that makes people happy. You spend most of your day in a very social environment, usually with great, fun people, and an endless coffee supply. Is there more to life?

But still, it’s a tough gig.

We often discuss the sustainability of the industry, or coffee in general, but what about focusing on the sustainability of our beloved baristas?!

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