We approach coffee with the understanding of its properties as a raw product - how the minute impressions terroir, genetics and processing conditions impart on green coffee relate to the flavour, cup quality and its complexity.
We’re learning how the supply chain as a whole can help nurture the coffee during its lifetime and honour its unique qualities post harvest, we’re working to become part of that positive influence, both on coffee quality and the lives of those who produce it.
Roasting requires interpreting what people want in their cup, whilst also staying true to the characteristics of the raw product. Flavours cannot be created, but they can be showcased: our approach to roasting is sympathetic, our intention is to bring vibrance to extant attributes and enhance the qualities of the coffee that define it - variety, terroir and processing.
We’ve created a set of character profiles, each with a specific role to play in the Macondo story.
Read more here.
Josh started Macondo as a way to explore coffee, after spending time in Latin America. In the last few years he's tired to learn more about sensory and processing with the CQI. Read more about this journey into coffee on the Macondo Blog.
Laura is from Medellín and started in graphic design and illustration in 2015. Since she's worked in branding, editorial, textile, marketing and illustration, before opening her own design studio.
Head of Coffee
Beth's journey is an interesting one, moving from the genetic study of worm metabolism to coffee roasting. Starting out at Round Hill Roastery, before finding her home at Colonna Coffee.
A keen baker and hospitality expert, Cat keeps us fuelled with Rocky Road. Reminding us there's more to life than coffee, she helps curate non-coffee lines and develop the overall experience of Macondo.