First-time entrants in the Sydney Royal, Jos and Wendy Webber were thrilled to be awarded a silver medal in the Plunger – Single Origin class for their Kahawa Estate Lava roast.
Mr Webber, who also champions other Northern Rivers coffee growers as president of the Australian Subtropical Coffee Association, said the Byron Bay hinterland had perfect conditions for a sweeter, lighter bean.
“The volcanic soil and southerly altitude conditions near Byron Bay mimic that of high altitude coffee,” he said.
Mr Webber attributes the increase in demand largely to the emerging demographic of young coffee lovers who have graduated from the sweet, milky chain store style brews.
Byron hinterland coffee growers Greg and Janice Jansen were awarded two silver medals for their Hills of Byron Coffee – one in the Espresso Short Black class and another in the Plunger – Single Origin class. These medals follow on from the silver medals that Hills of Byron won at last year’s Sydney Royal.
Mr Webber offered this encouragement to newcomers to the North Coast boutique coffee industry: “The problem is there is far more demand for our coffee than there is supply.”
Meanwhile, the Byron Bay Cookie Company won six medals at the Royal Fine Food Awards.
The internationally-renowned company won the gold and overall champion biscuit exhibitor for its gluten-free rosemary and sea salt biscuit.
It also won a silver medal for its gluten-free original crispbread and bronze for its fig and pecan, passionfruit butterbursts and citrus lemon butterbursts.
Jos Webber, of Kahawa Estate Coffee at Teven, tastes his award-winning Lava roast which took out a silver medal in the Plunger – Single Origin class at the recent Sydney Royal Fine Food Coffee Competition.
By Jacklyn Wagner
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