Roasting small batch single origin coffee in the vines is all part of the weekly flow for Barossa Coffee Roasters. A creation of husband and wife duo, Paul and Janelle Amos, the common love of freshly roasted coffee beans has seen the boutique brand become a local institution in a region with food and wine in its blood. Local wineries, coffee shops and Maggie Beer’s Farm Shop pour the locally roasted beans with pride.

With a focus on Single Origin beans that are “People and Planet Friendly”, there is a transparency and respect for the source in every roast. As both coffee roasters and wine grape growers, Paul and Janelle understand the connection from grape grower to winemaker, which naturally translates in to coffee grower to roaster. The perspective of primary production plays an important role in how Barossa Coffee Roasters drive every aspect of the business.

Not a forklift in sight, these guys are truly small batch. A craft more than a production, coffee beans are roasted, packed, labelled and date stamped by hand with a true focus on freshness. Beans are roasted to order; nothing sits on the shelf around here, ensuring a balance between beautiful, living, breathing beans and no wastage, with the bigger picture in mind.

The gold medal winning Uganda bean, along with the bronze medal winning Ethiopia Yirgacheffe and Guatemala Huehuetenango, is part of a rotation of hessian sacks patiently waiting their turn to roll in “little red” the coffee roaster. Paul and Janelle set up shop at the local Barossa Farmers Market every Saturday morning with their beans, roasted just a couple of days before. The Roastery in the vines operates by appointment only; however, if you get your timing right, you may bump into Paul and Janelle at their Pop Up Café “The Breakfast Rave”, run with a group of like-minded locals at various iconic locations around the Barossa Valley.

W. www.barossacoffee.com
F.  facebook.com/barossacoffee
facebook.com/thebreakfastrave