August 13, 2015
Costa Rica, meet Richmond.
Richmond is evolving into a cultural microcosm. A buzzing central suburb in Melbourne, and a unique ability to join the North’s passion for food and the South’s prominence on style. It’s no surprise it is here we find Clark St Roasters homeground, hidden in the backstreets but ever so prominent.
Melissa Floreani, the founder of Clark St Coffee Roasters, talks to us about what started it all.
“After roasting Espresso Syndicate together and bringing out a consistent experience, the team continued to seek out more exceptional coffees and roast in a way which developed new notes and characteristics. This enjoyment became a more serious commitment to creating something new and different in the market, something that enabled us to bring to life some new and exciting coffees. Clark St Coffee exists for this reason.”
Clark St Coffee is the creation of a team made up of highly passionate, lively and dedicated individuals who are committed to creating quality product. Tom, Tim, Trevor, and Killian - all part of the Clark St team that represents Richmond’s cultural infusion everyday. This collaboration is at the heart of everything they do. As a collaborative group they became increasingly interested in experimentation with some of the high quality coffees they are sourcing from origin.
We’re here today to be launching the spanking new branding for Clark St - an artful oozing omen to the dark brews we enjoy. And enjoy we shall. Let’s talk about this Costa Rican beauty we have in front of us today. A syrupy brew with notes of red apples, honeysuckle, stone fruits and cocoa. The Costa Rican coffee can often be called Honey processed. Let us explain a little about what that means.
You probably already know, there are a few different methods of processing coffee. The honey process name can be a bit misleading as most people that honey is used in the process - not the case. This process actually came about in Costa Rica, where large coffee buyers were looking for quality beans that could match the flavours of some of their Brazilian rivals. By increasing the body and flavor of the bean while also reducing the acidity of the traditionally fully washed Costa Rican coffee profile, it was a “semi-wash”. It felt sticky, like the consistency of honey. And so the term was born.
The future for Clark St: “It’s all about Origin connection”. There is a growing understanding of the importance of understanding the unique characteristics and processing of coffees at each origin. It is about listening to drinkers and taking back their thoughts.
This commitment, along with the launch of their new beautiful roasting warehouse, tells us Richmond is about to get a whole lot tastier.
