This episode was recorded just before COVID-19.  At the time we had no idea what was about to come.  During the pandemic I’ve been focusing on time specific conversations, but now as hospitality re-opens I want to release a few great conversations that have been patiently waiting for their time.

Tim knows a great deal about coffee, but rather than being a roaster or venue, he’s got a unique slant on trying to get better coffee in the places many of us spend time, but generally have low expectations.  Tim correctly points out that many ‘value led’ businesses have absolutely no idea that the commodity coffee they are supplying their clients is contradicting their ethics, disappointing their clients and costing planet earth and the coffee farmers more than is necessary.

In this conversation Tim takes us through his journey.  Starting with a child free Sunday morning, reading the paper and sipping on a cup of Jamaican Blue coffee.  Off then to discover about the volcanic soil, the hand picked beans, losing up to 30% of the crop through the finest hand check standards, through to the blue mist on the mountain slowing down the ripening process.  And then across the globe to the artisan coffee roasters, with so much knowledge and passion, but some spare capacity that Tim and his team can symbiotically help with.

I learnt a lot and really enjoyed an hour inside Tim’s head.  And if he can get to the point where every garage, solicitor, accountant and other society touch points serve well informed speciality coffee, then I for one will be happy.