In November of this year, we entered our first coffee roasting competition; Golden Bean Australasia 2023. We entered all 3 espresso blends and 1 single origin from El Salvador - Las Isabellas. We received some excellent feedback and were awarded for our efforts as well.

About Golden Bean Australasia 2023

The history of Golden Bean Australia dates back to 2006 when the first competition took place in northern New South Wales. The founder, Sean Edwards, developed this unique concept to celebrate and recognize the skill and artistry of local coffee roasters. Over the years, the event gained significant popularity and evolved into the largest coffee roasting competition and conference in the Southern Hemisphere. This esteemed event not only showcases the craftsmanship of Australian coffee roasters, but it also fosters a sense of community among industry professionals, stimulating innovation and knowledge-sharing. With its commitment to excellence, Golden Bean Australia has become an iconic platform that continues to elevate the Australian coffee industry to new heights. Participating in this prestigious competition is not only an honor, but it also serves as a benchmark for roasters striving to unveil the finest beans and create unparalleled coffee experiences for enthusiasts across the nation.

The judging process in the Golden Bean Australasia roasting competition is a rigorous and meticulous affair. With a panel of highly experienced and discerning judges, each entry is scrutinized through a series of blind tastings. The judges evaluate the aroma, flavor, acidity, body, balance, and aftertaste, ensuring a comprehensive assessment of every aspect of the coffee. The scoring system is precise, with points awarded for excellence in each category. The panel engages in spirited discussions, sharing their expertise and knowledge to arrive at a fair and well-informed decision. This meticulous process ensures that the winners truly represent the pinnacle of coffee excellence in the Australasia region.

Coffee’s we entered - Milk Based

Wheels Up, Chill Pill and Talk Less were all entered into the Milk Based Category. All coffee’s performed well with both Wheels Up and Talk Less awarded medals for their excellence. Using coffee’s from Brazil, Sumatra, PNG, and Ethiopia, these blends were created to excel in milk based espresso beverages. With notes of chocolate, caramel, malt, biscuits and subtle fruit. At Mosey Coffee Roasters, our espresso blends are carefully crafted to capture the essence of a truly exceptional coffee experience. We take great pride in sourcing the finest beans from renowned coffee-growing regions around the world. Our espresso blends are meticulously roasted using traditional methods, ensuring maximum flavor development and complexity. Each blend is thoughtfully designed to deliver a harmonious balance of rich body, vibrant acidity, and nuanced aromas. Whether you prefer a velvety and chocolatey blend or a bright and fruity one, our espresso options cater to a variety of taste preferences. With every sip, our espresso blends showcase the dedication and expertise that goes into creating a truly remarkable coffee.

Coffee’s we entered - Filter / Pour Over

For the Filter / Pour Over category we selected a natural El Salvador from finca Las Isabellas and were awarded a medal also. This coffee is the product of the skill and knowledge from Emilio López and Jose Roberto Santamaría’s multigenerational coffee-producing families. They have a deep connection with their land and together, they joined forces to create Odyssey Coffees, an El Salvador and Portland-based coffee company. Their production is located at 6 farms: Fincas Las Isabellas, Tapantogusto, Las Piedras, La Cumbre, El Manzano and Ayutepeque. ‍When they merged their operations, Emilio and Jose worked together to ensure that they were using the same methods on all their farms and ensure that their quality is consistent and sustainable. They offer coffee to clients worldwide and have a strong recurring demand for their production. Emilio and Roberto acquired Finca Las Isabellas in 2007 and now focus on producing SL varieties, Pacamara, Pacas and Red Bourbon on the farm. They have an on-site wet mill, Tequendama mill, where they process their own cherry and those of neighboring farms. In order to support the producing communities near Finca Tequendama and Finca Las Isabellas, they created their project “Growing Together” in April 2021. They offered workshops for suppliers to help them increase their productivity and quality. They also offer medical assistance and educational programs for youth. Emilio came across SL varieties, which were developed by Scott Agricultural Laboratories in Kenya, in the 2010s when he tasted an SL34 variety grown by a friend of his. At the time, he didn’t know that the variety was SL34. He was so enamored with the taste of the SL variety that he asked his friend for some seeds and began his own nursery for cultivating SL varieties. After his first harvest of those trees, he sent some foliage to World Coffee Research for DNA testing and learned that the trees were SL34. Since then, he’s been expanding the number of SL variety trees on his farms and continuing to focus on producing high-quality coffees. The farm is 245 hectares total. Much of that is planted with coffee but Roberto and Emilio have kept 87 hectares as a natural reserve for local species. The reserve also protects a local water source that runs through the farm. Cherry is selectively handpicked and delivered to Tequendama Mill. Ripe, red cherry is washed and then transported to the patios. Cherry is laid on patios to dry and raked frequently to ensure even drying. It takes approximately 12 to 14 days for cherry to dry. SL28 and SL34 were just two of the cultivars released by Scott Agricultural Laboratories (SAL) during the height of SAL’s research in Kenya in the 1930s and 1940s. They soon became the cultivars of choice for most growers due to their deep root structure that allows them to maximize scarce water resources and flourish even without irrigation. SL varieties also had higher yields than the French Bourbon rootstock that they replaced and were known to be somewhat more disease resistant. While SL varieties are still highly sought after today, they’ve become less widely cultivated in Kenya due to their relatively low resistance to coffee leaf rust (CLR). Compared to more recent varieties, SL varieties are more susceptible to diseases and pests and require very specific altitudes and climates to flourish. However, that hasn’t stopped specialty-focused farmers, who, inspired by the flavors and popularity of SL varieties, have have spread the cultivation of SL varieties worldwide.

As a roasting company, it is always rewarding to receive feedback about our products, but it was especially thrilling to be awarded medals from a competition that many of Australia’s best coffee company’s entered as well. We are very grateful for the support from our peers and customers this year and this competition result was validating but also vital to continuing improvement in our products.

If you would like to try our coffee’s, we would suggest our Sampler Gift Box which includes 250g of each of our blends and our current single origin offering. Check out all of our other products and sizing here.

About the author

With two decades of experience operating teams within Restaurants and Cafe’s, Dave is not only an award winning coffee roaster but also an experienced barista trainer, successful manager, and entrepreneur. Managing and roasting within businesses such as White Whale Coffee Roasters, Tattooed Sailor Coffee Roasters and One Penny Black, Dave can provide you with the knowledge and know-how on how to take your home coffee experience to the next level. Whether you need advice on coffee to buy, machines, a grinder, or just want to give filter coffee a try; we can point you in the right direction. Need help with a blend for espresso or want to know what a Single Origin is? Just ask. We’d love to help and share our passion for coffee.