Golden Bean

December 10, 2013

Australian Category Winner – Bonissimo

Bonissimo has been supplying locally roasted fresh coffee to the Perth market since the late 1970s.  Since 2009 under the guidance of directors Stephen Shoobridge and Giulio Cozza, Bonissimo has expanded its market share and developed a strong, loyal following. They are supported by a strong and talented team who are serious about producing great coffee for an increasingly discerning market.

Bonissimo is located in Osborne Park, near the Perth CBD, in a bright modern showroom, café, warehouse and roast-house.  They offer a complete café and restaurant support service, including fresh roasted coffee beans, coffee machines, barista training and coffee school and full support for coffee machine service.
Bonissimo has supported and participated in the Golden Bean Roaster Competition since 2007 during which, they picked up numerous champion medals in various categories.

This year, Bonissimo won several medals, including the Gold Medal for the Australian Grown Milk Based Coffee Category for 2013 with the Emu Tree Paddock Micro-lot from Byron Blue Coffee Estate.
Byron Bay Blue Coffee Estate is a farm positioned 80 – 120 m above sea level, in the northern rivers region of NSW. With an average rainfall of 2,000 mm and a sub-tropical climate, this allows the slowing down of the ripening of the coffee cherry. The farm of 165 acres is managed by Mark Bullivant, a coffee professional for many years, and focuses on being ecological, sustainable and pesticide free. 

“This is a particularly pleasing win,” said Kylie Robinson, Bonissimo’s Quality Assurance and Training Manager. “We chose this unique micro-lot because it measured up to the Ethiopian Sidamo coffees, which we all thoroughly enjoy. In the cup we found sweet, fruity notes, chocolate, caramel, bold body and a nutty finish when mixed with milk. It makes a well-balanced espresso and is exceptional through milk.”

“We are proud to receive this gold medal,” said directors Stephen Shoobridge and Giulio Cozza. “All our staff have worked exceptionally hard this year and pulled together as a team. It is a fitting reward in recognition for our efforts. It will spur us on in our endeavours for continual improvement.”

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