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Boutique Winery Launches Handcrafted Single Origin Coffee in the Hunter Valley


SYDNEY, Australia January, 2013 – The Pepper Tree winery –one of the top boutique wineries and cellar doors in the Hunter Valley is now offering more than just quality food, wine, and accommodation with the launch of its Contango Coffee House.

Contango Espresso Roasters continues the passion that is shared for terroir at the Hunter Valley boutique winery Pepper Tree Wines. Owner and Managing Director John Davis, a former oil geologist says, “I used my geological knowledge to purchase select vineyard sites in four of Australia’s premium grape growing areas.

“Each vineyard only grows certain grape varieties that are suited to certain aspects of each of the four areas. This means our winemaking team can transfer the quality of fruit from the vine to the bottle and fully express each vineyard’s terroir throughout the range of premium wines produced, and this is exactly the same premium thinking that we have adopted with the Contango Coffee House.”

John believes that coffee beans are similar to wine grapes, in that the flavour components are influenced by their growing region. Carrying on the ‘handcraft’ philosophy of the winery, the Contango Coffee House has chosen different types of beans from varying regions to showcase the Contango difference, a luxurious way to do coffee in the Hunter Valley.

Each customer is able to select their very own choice of coffee beans from different origins, each with their own unique flavours and components which will be expressed through every cup of single origin coffee.

Contango Coffee House Manager Mark Coster says, “I love working in the Contango Coffee House because, as a coffee enthusiast myself, it is a privilege to have access to and be able to share so many different types of exclusive single origin coffee roasts. At the moment my favourite is the Ethiopian origin coffee, the beans are a more robust bean with a fuller flavour. However Papua New Guinea is good too, there are just so many to choose from!”

Mark reveals his secrets to making the perfect coffee, “The secret to a good coffee is grinding it to order, and making it with love and care! Having quality coffee beans from single origins, roasted to perfection and only ground fresh to order makes a huge difference to the end product.”

Mark, who studied Hospitality and Tourism at Passmores College and completed a Traineeship in Food & Beverage at Roberts Restaurant under the guidance of Robert Molines himself, prefers a single origin coffee. “It is a fuller and more robust coffee. A blend is still good however is better in a milk coffee – like a latte.”
To find out more about how to try this single origin coffee in the Hunter Valley, visit


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