In our most recent farmer interview, we spoke to a future female Rwandan Coffee grower, UWAMAHORO MARIE (Claire) to learn about her story and role as coffee grower.
1. Tell me about yourself. Do you have children? Are you married? What do you enjoy doing?
I’m single. I have two brothers and one sister. I enjoy activities related to harvesting coffee like weeding and mulching because I get money from this straight after I complete it.
2. Tell me about your role in coffee growing and what a day looks like for you. How long have you been growing coffee?
A typical day for me involves mulching and transporting mulch to the plantation.
3. What made you choose to work in coffee? Did your parents also work in coffee, and if so how long did they do it for?
I chose to work in coffee because it’s profitable and because it’s an activity that provides the money quickly. My parents are coffee growers and they encourage me to one day plant my own coffee trees. I want to become a coffee farmer one day like my parents.
4. What is it like to be part of Cocagi femme and how do you support each other?
I’m not part of the COCAGI cooperative but my mother is. I am part of COCAGI youth, which is a small group of young volunteers that are the children of COCAGI cooperative members.
5.What would you like to see change about the coffee industry?
I would like to see higher quantities of new coffee seedlings provided and more opportunities to work in coffee washing stations to create more experience for youth in the coffee industry.
6.What makes Rwandan coffee so special?
Rwandan coffee is so special because of the training provided to us as well as having traceability systems maintained.
7. Anything else you would like to say?
I would like to continue to see good international partnerships, climate maintenance and protection of human rights.
By purchasing St Remio Coffee, you are choosing to empower future female coffee farmers like Claire. That’s the impact of your cup of coffee.
Make the change today!
]]>
At St Remio, our passion goes beyond the rich aroma and exquisite flavor of coffee. We exist to bridge the gap between coffee farmers and consumers, encouraging a shift in mindset and habits to ensure that coffee becomes a source of empowerment for communities, not erosion.
As a proud female-led organization, we take this International Women's Day to celebrate and uplift the voices of women. St Remio is more than just a coffee brand; it's a platform for positive change, a space where women who have been overlooked can find a voice and recognition. We not only see these incredible women, but we also respect and champion them.
Supporting St Remio means supporting a movement that transcends the simple act of enjoying a cup of coffee. It signifies a commitment to empowering communities, particularly women who have been historically underrepresented. We believe that change starts with individuals, and each person has the potential to make a significant impact.
Your support may seem like a drop in the ocean, but it's these individual drops that create waves of change. By choosing St Remio, you're contributing to a cause that believes in uplifting communities through the power of coffee. It's a small but impactful step towards a world where everyone can win together.
So, let's savour not just the rich taste of our coffee but also the knowledge that every cup is making a difference. Together, let's enjoy coffee that lifts communities up and celebrate the strength and resilience of women around the world. Because at St Remio, we believe that when we empower women, we empower entire communities. Happy International Women's Day!
]]>The Rocks offers a front-row seat to nature's grandeur. Picture yourself indulging in mouthwatering dishes while soaking in panoramic views of Victoria’s coastline – the perfect backdrop for a culinary adventure.
With a mission to showcase the best of sustainably sourced Australian seafood, The Rocks offers an array dishes that celebrate local produce and different cuisines.
The starters menu is a culinary journey for the tastebuds, with kingfish crudo, soft shell crab sliders, pork gyoza & saganaki among some of the smaller plates. Some epic mains include a seafood linguine, confit duck, rib eye steak, and of course a classic fish ‘n’ chips. There really is something for everyone, no matter what cuisine you fancy!
With a commitment to fresh produce, and a hand-curated selection of wines and spirits, The Rocks is the perfect place to gather, share and enjoy.
]]>SPK Mornington Peninsula is situated to provide a feast for the senses. Surrounded by the breathtaking backdrop of the bay, this cafe offers a unique dining experience that seamlessly blends with the natural beauty of Victoria’s coastline. Whether you're a local resident or a visitor exploring the Mornington Peninsula, SPK promises to transport you to a world where good food meets stunning vibes.
The menu at SPK Mornington Peninsula is a carefully curated symphony of flavours, showcasing fresh produce and delicious bites. Whether you’re after a light brunch or a slow lunch, SPK has something for everyone. Some standouts include their chilli scrambled eggs (for those who like some heat!), fish tacos, and their SPK caesar salad.
No dining experience at SPK Mornington Peninsula is complete without a cup of St Remio coffee, adding the perfect finishing touch to your meal. Add this to your list for these warmer months!
]]>Arabica: The Connoisseur's Choice
Flavour Profile: Arabica beans are celebrated for their nuanced and complex flavour profiles. Offering a wide range of tastes from fruity and floral to nutty and chocolatey, Arabica is often considered the connoisseur's choice.
Acidity: Arabica beans generally boast a higher acidity level, contributing to their bright and vibrant taste.
Caffeine Content: While Arabica beans are known for their exceptional flavour, they tend to have less caffeine compared to Robusta, making them an excellent choice for those who prefer a milder coffee experience.
Flavour Profile: Robusta, on the other hand, is all about boldness. Renowned for its strong, sometimes bitter taste, Robusta coffee is characterized by earthy and woody notes.
Acidity: Robusta beans have lower acidity levels, resulting in a more straightforward and intense cup of coffee.
Caffeine Content: Here's where Robusta shines – it contains significantly more caffeine than Arabica. With nearly double the caffeine content, Robusta beans deliver a robust and energizing kick that appeals to those seeking a stronger cup.
In the age-old battle between Robusta and Arabica, the winner ultimately depends on your palate preferences and caffeine cravings. Arabica appeals to those who savour intricate flavour and a milder caffeine experience, while Robusta stands as the champion for those seeking a bold and high-octane cup of coffee. So, whether you find joy in the delicate nuances of Arabica or crave the powerhouse energy of Robusta, understanding these coffee beans' distinctions will undoubtedly enhance your appreciation for the diverse world of coffee.
]]>The journey begins on coffee plantations around the equator, where coffee plants thrive in the tropical climates of countries like Brazil, Ethiopia, Colombia, and Vietnam. Coffee cherries, the fruit that houses the coffee beans, are carefully handpicked when they reach their peak ripeness. This labor-intensive process ensures the highest quality beans for the next steps in the coffee-making journey.
Once harvested, the coffee cherries undergo processing to extract the beans. There are two primary methods: the dry process, where the cherries are sun-dried before being mechanically hulled, and the wet process, which involves removing the pulp and skin from the cherries before fermenting and washing the beans. The method chosen often depends on regional traditions and the desired flavor profile.
After processing, the coffee beans are milled to remove any remaining layers of parchment or husk. This meticulous step is crucial for achieving consistency in flavor and quality. The beans are then sorted based on size and density to ensure uniformity, a critical factor in the subsequent roasting process.
Roasting is where the magic truly happens. The green coffee beans undergo a carefully monitored heating process that transforms them into the aromatic and flavorful beans we recognize. The roast level can significantly impact the taste profile, with variations ranging from light roasts with bright acidity to dark roasts with bold, smoky flavors.
Once roasted, the coffee beans are ground to the desired coarseness, depending on the brewing method. The grind size plays a crucial role in extracting the flavors from the coffee during brewing, making it an essential consideration for any coffee enthusiast.
Finally, it's time to brew. Whether you prefer a classic drip coffee maker, a French press, an espresso machine, or any of the myriad brewing methods available, the ground coffee is combined with water to extract the flavors and aromas. The brewing process allows the magic of the coffee beans to fully unfold, resulting in the liquid gold we savor in our cups.
The journey from bean to brew is a testament to the craftsmanship and dedication that goes into making a perfect cup of coffee. As you savor your next cup, take a moment to appreciate the intricate process that transforms a simple coffee bean into the delightful beverage that fuels your day!
]]>The Coffee Culture:
Melbourne's coffee scene is not just a routine, but a cultural phenomenon. With a café on practically every corner, Melburnians have elevated coffee to an art form. The city embraces a laid-back yet sophisticated café culture, where locals and visitors alike immerse themselves in the experience of sipping expertly crafted brews in stylish and cozy settings.
Passionate Baristas:
Melbourne's baristas are the unsung heroes of the city's coffee success story. These passionate coffee artisans undergo rigorous training to master the art of brewing the perfect cup. Their dedication to the craft, attention to detail, and constant pursuit of excellence contribute significantly to Melbourne's reputation as a coffee haven.
Specialty Coffee Movement:
Melbourne is at the forefront of the global specialty coffee movement. Cafés across the city source high-quality, ethically sourced beans, and the emphasis on single-origin coffees and unique blends has become a hallmark of Melbourne's coffee culture. The city's coffee establishments take pride in showcasing the diverse flavors and profiles of coffee beans from around the world.
A Haven for Coffee Connoisseurs:
Melbourne caters to the full spectrum of coffee preferences, from classic espresso shots to innovative and Instagram-worthy creations. Whether you're a seasoned coffee connoisseur or a casual drinker, Melbourne's coffee landscape offers something for everyone, ensuring that no palate is left unsatisfied.
The Melbourne Coffee Festival:
Each year, Melbourne hosts the Melbourne International Coffee Expo (MICE), attracting coffee professionals, enthusiasts, and industry experts from around the globe. The festival serves as a celebration of Melbourne's coffee culture, featuring competitions, workshops, and opportunities for coffee lovers to connect and share their passion.
In Melbourne, coffee is more than just a beverage; it's a way of life. The city's dedication to cultivating a rich and diverse coffee culture has propelled it onto the global stage as a coffee destination par excellence. With its passionate baristas, commitment to quality, and an unwavering love for the craft, Melbourne continues to enchant coffee lovers and solidify its reputation as a city that takes its coffee seriously.
]]>The story of coffee dates back to ancient times, in the Ethiopian region of Kaffa. As the legend goes, a 9th-century Ethiopian goat herder named Kaldi stumbled upon the peculiar behaviour of his goats after they nibbled on the bright red berries from a certain shrub. Intrigued by the goats' newfound vitality and energy, Kaldi decided to sample the berries himself, experiencing a similar surge in alertness.
Kaldi's discovery didn't go unnoticed. The news of the energizing berries reached local monks, who began to use them to create a drink that helped them stay awake during long hours of prayer and meditation. The knowledge of this invigorating concoction began to spread within monastic circles, becoming a closely guarded secret.
The journey of coffee took a leap across borders when knowledge of this stimulating beverage reached the Arabian Peninsula. By the 15th century, coffee was being cultivated and traded in Yemen. The Arab world embraced coffee as an integral part of social and cultural rituals, giving rise to the world's first coffeehouses – places where people gathered not just for the drink but for conversation, music, and intellectual exchange.
Coffee's popularity surged across the European continent during the 17th century. The first coffeehouse in Venice opened its doors in 1645, and soon, coffeehouses became centres of social interaction, intellectual discussions, and business dealings. The rich aroma of coffee wafted through the streets of major European cities, sparking a cultural revolution that forever changed the way people socialized.
As coffee continued to captivate hearts and minds, its cultivation spread globally. European colonial powers brought coffee plants to their overseas territories, leading to the establishment of coffee plantations in regions with favourable climates. This expansion played a pivotal role in making coffee one of the world's most traded commodities.
The discovery of coffee is a testament to the unpredictable course of history. From the hills of Ethiopia to the bustling coffeehouses of Europe, coffee's journey is one of cultural exchange, innovation, and shared moments. Today, as we Savor our morning cup of coffee, we are participating in a tradition that spans centuries, connecting us to the serendipitous discovery that continues to awaken and inspire people around the world.
]]>1.Enriching Soil Quality
Coffee grounds are a fantastic addition to soil, thanks to their rich nitrogen content. Nitrogen is a key nutrient that plants require for healthy growth. Mixing coffee grounds into your soil helps to improve its structure, aeration, and drainage. However, it's crucial to balance their use with other compost materials to avoid an imbalance in the soil's pH level.
2.Fertilizing Plants
Due to their nitrogen, potassium, magnesium, and other mineral content, coffee grounds make an excellent fertilizer. Simply sprinkle the grounds around your plants (but not directly onto the stems) and gently mix them into the soil. This can provide a slow-release nutrient source for the plants, promoting robust growth.
3.Warding Off Pests
Believe it or not, coffee grounds can act as a natural deterrent for certain garden pests. The strong smell of coffee can repel slugs, snails, and even ants. Create a protective barrier around vulnerable plants by sprinkling coffee grounds around them. Reapply the grounds after rain or watering for better effectiveness.
4.Composting Companion
Coffee grounds are a great addition to your compost pile. They're considered a "green" or nitrogen-rich material, which balances well with "brown" or carbon-rich materials like dry leaves or paper. The grounds add nutrients to the compost, speeding up the decomposition process and resulting in nutrient-dense compost for your garden.
5.DIY Planting Pots
Get creative and eco-friendly by using coffee grounds to create biodegradable planting pots. Mix used coffee grounds with flour and water to create a paste-like mixture. Mold this mixture into small pots, let them dry, and then plant seeds directly into them. As the seedlings grow, the pots will decompose and add nutrients to the soil.
Coffee grounds are a fantastic, eco-friendly resource that can elevate your gardening experience. By incorporating them into your garden routine, you're not only reducing waste but also nurturing healthier, more vibrant plants. Embrace these creative ways to utilize coffee grounds and watch your garden flourish!
]]>In our most recent farmer interview, we spoke to a female Rwandan Coffee grower, UWIMANA (Dathive) to learn about her story and role as coffee grower.
1.Tell me about yourself. Do you have children? Are you married? What do you enjoy doing?
My name is UWIMANA Dathive and I’m from Rwanda. I’m married and I have 5 children (2 girls and 3 boys). Me and my husband are farmers for many different crops including coffee.
2.What made you choose to work in coffee? Did your parents also work in coffee, and if so how long did they do it for?
I didn’t become a coffee partner until after my marriage, as my husband was already a coffee farmer, so I became one to help him and I love it so much.
3.Tell me about your role in coffee growing and what a day looks like for you. How long have you been growing coffee?
My typical day involves activities like weeding, mulching, maintaining soil humidity, and pruning to remove dried plants that are infected by pests or diseases.
4.What is the hardest part of coffee growing
One of the biggest challenges to coffee growers is the maintenance and protection of the coffee trees through mulching & fertilization.
5.What is it like to be part of Cocagi femme and how do you support each other?
I’m so proud of my role within the cooperative. We all support each other and share knowledge and all work together to support our families’ development. Since joining the cooperative, I have made friends, expanded my knowledge of coffee maintenance, and helped improved my family’s development.
6.What would you like to see change about the coffee industry?
One thing I would like to see change is the cost of cherries compared to the cost of coffee maintenance. If this changes it will encourage the farmers to better maintain their plantations.
7.What makes Rwanda so special?
I love Rwanda because there is high transparency when it comes to education, security, and rights for women. I would encourage everyone to visit Rwanda.
8.Anything else you would like to say?
I encourage all countries to protect their climate by avoiding deforestation, burning or any other activities that affect normal weather conditions. Thank you.
By purchasing St Remio Coffee, you are choosing to empower female coffee farmers like Monique. That’s the impact of your cup of coffee.
Make the change today!
]]>
We are so excited to be teaming up with our friends and partners Meno Zero to bring you THE flavour of the summer! Introducing their coffee flavoured gelato, made with our very own ST FRANCIS. We can’t think of anything more delicious!
We visited the guys at Meno Zero this week to get a glimpse of how they bring this flavour to life in-house, and it all starts at the coffee machine.
The perfect extraction gets mixed into their super creamy gelato base, whisked and poured into their churner. The result? A smooth, silky pile of DELICIOUSNESS. Garnish with coffee beans and then serve! We are obsessed.
Victorians, make sure you head down to their two locations this summer to try it out!
914a Doncaster Rd, Doncaster East VIC 3109
199-201 Point Nepean Rd, Dromana VIC 3936
In our most recent farmer interview, we spoke to a female Rwandan Coffee grower, NYIRANGIRISHUTI (Monique) to learn about her story and role as coffee grower.
1.Tell me about yourself. Do you have children? Are you married? What do you enjoy doing?
I’M NYIRANGIRISHUTI (Monique). I got married in 2004, I have one husband with four children, and my daily employment is agriculture.
2.Tell me about your role in coffee growing and what a day looks like for you. How long have you been growing coffee?
My role in coffee growing involves activities like weeding, mulching, and harvesting. I have been harvesting coffee for about 19 years, and I was a coffee grower before becoming a parent. My husband was also a coffee grower before marriage.
3.What motivates you each day?
What motivates me most is when the income from each harvest in on time.
4.What is the hardest part of coffee growing?
The hardest part of coffee growing is the application of organic manure. We receive a few fertilizers from the government that are not organic, and lack nutrients that can lead to soil erosion. We want to improve weeding by making compost manure.
5.What is it like to be part of Cocagi femme and how do you support each other?
What I like most about being part of Cocagi femme is that we all have hope and a willingness to win together, and we continue to improve on our families’ development.
6.What would you like to see change about the coffee industry?
I would like to see more support to the coffee industry in the form of more certifications that help us sell our coffee at a higher price with a good premium. I would also like to see more farmer training and marketing of our coffee. If these are all improved, the Rwandan coffee will be even more special.
7.What makes Rwandan coffee so special?
Rwanda is a wonderful country. I love its administrative and human rights policies, and there are different opportunities for all people. I love our culture.
8.Anything else you would like to say?
Thank you to everyone for your support.
By purchasing St Remio Coffee, you are choosing to empower female coffee farmers like Monique. That’s the impact of your cup of coffee.
Make the change today!
]]>
Right in the heart of Kew, this cosy pub-turned-osteria boasts a menu of traditional Italian classics we all know and love, with a signature Guy Grossi twist of course.
Come hungry, because you’ll want to try everything on offer. Our faves included the saffron & mozzarella arancini, Mamma’s lasagna (a classic!), and their seriously incredible pizzas, made with a 48 hour fermented dough. It’s traditional Italian done right.
The perfect way to finish? Their classic tiramisu with a St Remio coffee of course. The ULTIMATE pairing.
If you’re in Melbourne, add this to your list!
]]>In our most recent farmer interview, we spoke to a female Rwandan Coffee grower, MUTONIKAZI (Jeanne) to learn about her story and role as coffee grower.
1.Tell me about yourself. Do you have children? Are you married? What do you enjoy doing?
I have four children. Three boys and one girl. I’m married with a husband. I enjoy trading and cultivating cash crops like coffee and fruits.
2.Tell me about your role in coffee growing and what a day looks like for you. How long have you been growing coffee?
My role in coffee growing is harvesting cherries and checking their quality. I have been a grower for about 15 years, it’s my favourite kind of work.
3.What made you choose to work in coffee? Did your parents also work in coffee, and if so how long did they do it for?
I chose to work in coffee because it’s profitable and I like the appearance of the coffee cherries.
4.What motivates you each day?
What motivates me most is when the income is on time. Harvesting coffee is easy because there is weekly money from the harvest.
5.What is it like to be part of Cocagi femme and how do you support each other?
We support each other through gathering regularly, sharing a positive attitude, and wanting to win together. We also help each other’s family development.
6.What would you like to see change about the coffee industry?
I would like to see more support towards coffee growers, for example helping us sell our coffee at a higher price with a good premium, more training for farmers, and more marketing of our coffee.
7.What makes Rwandan coffee so special?
Rwanda is wonderful country. I love its administrative and human rights policies. There is security and different opportunities for everyone, especially women.
8.Anything else you would like to say?
I’m thankful to everyone that helps women in the coffee community.
By purchasing St Remio Coffee, you are choosing to empower female coffee farmers like Jeanne. That’s the impact of your cup of coffee.
Make the change today!
]]>
The celebration began with our signature espresso martini’s, followed by a delightful, 4 course Italian degustation cooked by 4 iconic chefs.
The dinner started with:
That's Amore Cheese chef Carlos Naspiran Ortiz served signature burrata, beetroot and apple antipasto.
Followed by Guy Grossi’s homemade tortellini filled with ricotta served with brown butter and sage sauce.
Main course was by Adam D’Sylva and featured roast duck with eggplant and the cacio e pepe baked barramundi with herbs and leek accompanied by a fresh Caesar salad.
Dessert was crafted by Darren Purchase and guests enjoy a refreshing dessert panna cotta made of buffalo milk with citrus, curd served with St Remio coffee of course.
We want to thank Giorgio for inviting us to be part of That's Amore Cheese's 15th anniversary and congratulate him on 15 amazing years of business. If you haven’t visited their factory and retail shop in Thomastown, do yourself a favour and get there! The best Italian cheese made fresh onsite. Is there anything better?
]]>
As we all know, this iconic event has been such a big part of all our lives, both as children and now as adults with our own kids. We love that the community all comes together to celebrate all things agriculture, food and of course fun!
We saw this as a great opportunity to continue to share the story of St Remio and bring sustainable and ethical coffee to the close to 600,000 guests that will attend the 11 day extravaganza. But don’t think the fun stops here, for the After Dark sessions, it will turn into Espresso martini’s for guests to keep the coffee flowing as the festivities on stage ramp up!
We look forward to serving you a great coffee at the show and showcasing the very best ethical, Melbourne coffee. Tickets available now!
You definitely can’t miss it, from the 21st until the 1st of October 2023
Address: Epsom Rd, Ascot Vale VIC 3032
]]>The popular ladies lunch sells out in 3 days with 140 women coming together to raise funds for Challenge and of course, have a fun day out with friends.
Over a delicious 3 course lunch hosted by Michala Banas, guests were spoiled by an amazing violinist performance, percussion and DJ set (the dance floor was filled!) and of course, our signature Espresso martinis.
The event raised more than $25,000 for Challenge- supporting kids with cancer.
A wonderful event and wonderful cause.
]]>Starting off with a masterclass hosted in Yugen’s epic bar, Lexus Encore members mastered the art of the classic Negroni, but with a St Remio twist….coffee-infused gin.
Afterwards, guests were escorted to the Bromley Event space for more champagne and a look at one of Australia's most celebrated artists.
Guests then made their way to the newly opened Grand Dining room to begin their 4-course coffee inspired degustation.
The menu, curated by award winning chef Stephen Nairn, featured St Remio single origins, taking guests on a coffee tour around the world. The menu featured coffees from Papua New Guinea, Bolivia, Ethiopia and Brazil.
The food line-up featured a shaved wagyu beef with a rye bread crisp, horseradish cream, wattle & coffee salt, seared yellowfin tuna and coffee Xo & aged musquee de Provence pumpkin, with a lamb and coffee reduction. For dessert: vanilla poached pears, caramelised almond frangipane with a coffee bean ice cream (our personal fav!).
We’d like to thank our amazing partners, Lexus Australia for this incredible opportunity and for a spectacular night celebrating coffee and sharing the message of St Remio to guests.
]]>And for the main event, in true Ovolo fashion… a vibrant & soulful vegetarian menu, boasting traditional Middle Eastern inspired feasts with a twist! Made from market-fresh produce, the dishes represent a collision of culinary cultures, where old-world spice and new-world flavours come together.
Our favourites? The famous haloumi donut, served with chilli jam. Doughy, cheesy and DELICIOUS. Their hearty homemade hummus is also not to be missed, served with braised chickpeas and jackfruit shawarma. Bigger plates on the menu include their BBQ cauliflower shawarma, eggplant schnitzel & black lentil and mushroom manti. You want a flavour bomb? You got it. These dishes bring the heat, and leave you oh-so satisfied. Think ultimate comfort food, you’ll never know it’s missing the meat.
This venue, much like others from our partners at Ovolo Hotels, is really one of a kind. Click here to get a taste!
]]>Another highlight was the pillowy, soft Ricotta Gnocchi with butter, sage, lemon zest and basil pesto, the perfect option for your vego friends!
You definitely can’t pass up one of their authentic, woodfire pizzas. Why not grab one to share? We LOVED the Prosciutto: featuring S.Marzano tomato, fior di latte mozzarella, fresh rocket, cherry tomatoes, San Danielle Prosciutto, shaved parmigiano & balsamic glaze.These decadent treats are truly a match made in heaven for coffee enthusiasts and chocoholics alike, and we can’t get enough.
Click here to watch the process. Be warned: viewing may result in extreme sugar cravings!
]]>The precinct caters to all things shopping, dining and play. Where workers, residents and visitors can soak up Brisbane’s sunshine, browse a wide range of shops, gather with friends, enjoy a great coffee or stop by one of the many dining venues on site; including our friends at Casa Chow and Sasso Italiano.
Click here to watch our pop up café in action!
Want to stop by? Make sure you check out our opening hours below:
Friday 7am-1pm
Saturday/Sunday 8am-2pm
Location: 148 Logan Rd Woolloongabba QLD 4102, Below Ground Shop, opposite of Woolworths.
]]>By offering training sessions to venues, we are able to ensure staff and baristas are equipped with the skills to ensure you are delivering the best cup on the street! Because coffee is so much more than just choosing the right blend. It’s the grind, extraction, and knowledge behind your machine that all plays a part in the perfect cup of coffee.
Shout out to the amazing Café Republic in South Yarra for letting us show a sneak peak of what these sessions typically look like. Baristas are given a run down on the mechanics and settings of their machine/grinder before Rocco takes them through the extraction process. This involves ensuring baristas understand the importance of having the correct grind, extraction time and temperature to ensure optimal extraction and in-cup experience, as this will differ depending on the many epic blends we have! We then finish the session with milk texturing and pouring for the ultimate, creamy cuppa.
We love getting to know our customers including all their amazing baristas, and these sessions are key in ensuring we deliver the training and tools for your success!
*For more information regarding wholesale opportunities, click here*
Since our last project update, a further 8,000 new coffee plants have been added to the plantation. By increasing the number of coffee plants, the community is able to increase their earning potential, helping to fund farms and families in the plantation.
Recent activities have taken place in the cooperative such as weeding and mulching for plantation maintenance, the purchase and application of organic manure to ensure they are growing a high-quality crop as well as regular visits of the cooperative managers and leaders to the coffee plantation to oversee activities and help train and educate the farmers. We also invest and support the four women board meetings that take place where the group share ideas, strategies, challenges and support each other to improve their farming and outcomes as a collective.
Through funding the support of community Agronomist Patricie to help train and educate the cooperative, farmers are better equipped with the tools and knowledge required to protect their crops against climate change and instability of the seasons. Constant training in this area is essential to harvesting a successful crop. The agronomist also encourage female farmers to share ideas, practices and knowledge in support of each other as they continue to build and grow their Rwandan coffee export business.
2023 is an exciting year for us, as it marks our first visit back to Cocagi, Rwanda since 2019. It’s a huge milestone, as we get to see the first harvest from the plants and land we purchased for the cooperative back in 2019 when we first began funding the cooperative. With a huge trip scheduled for April, the team is gearing up for what will be a much anticipated return since COVID.
“We are really proud of how far the cooperative has come and so excited to see how our investment is supporting their growth. It’s as much you as it is us that is making a difference,” explains founder, Julia Tink,
“A timely reminder that coffee has a much greater purpose than that of just a beverage. It is the lifeline and income of so many and we all have a responsibility to ensure we protect coffee growers and invest in their development and success so that coffee is viable and can be enjoyed for future generations to come.”
Your choice is a powerful one, so make it count and continue to help us make a positive impact on the lives of many.
Make sure you follow us on socials for updates of our visit!
Instagram:@stremiocoffee
TikTok: @stremiocoffee
Across two huge days, team St Remio descended upon The Timber Yard in Port Melbourne, to serve coffee to 400 guests. In the evening, the St Remio Espresso martinis were flowing and guests even enjoyed a special Affogato as we partnered up with Bianco Gelato. The premier event sees craft distillers from around Australia come together to share industry insights and meet with top suppliers in the field.
Day one started off with some serious coffee consumption, followed by one espresso martini after the next, with attendees spilling through to the outdoor garden enjoying the night of festivities under the festoon lights. The following day our coffee caravan and cart was on standby to help some tired heads kick start their day. We served over 1000 coffees that day so needless to say we were very popular (but hey, with good coffee you can never stop at one. Am I right?!)
Our event season has officially come to a close… how long for?! Well, chances are we’ll be back at it soon because serving great, sustainable coffee with a conscience is what we do best.
]]>