ASCA heads to origin

The Australian Specialty Coffee Association (ASCA) Southern Region Barista Guild is planning a trip to origin – in Australia.

For the first time, the Guild is coordinating an origin trip from 2 – 4 September, and is seeking interested members.

“This is a great opportunity for baristas and the wider coffee community to explore origin in our own backyard, minus the overseas price tag,” Head of ASCA South Regional Barista Guild David Boudrie says. “The trip is a chance for people to get up close with coffee production, network with industry members, and get first-hand education about our country’s own coffee production.” Read more

Country of origin labels cleaned up

Consumer advocacy group Choice has welcomed the release of the Federal Government’s new country of origin food labelling scheme, along with funding for consumer regulator, the Australian Competition and Consumer Commission (ACCC), to make sure companies implement labels correctly.

“The Federal Government has taken a big step towards ending the confusion around country of origin labelling, especially for consumers who want to know how much of a product was manufactured or grown locally,” says Choice spokesperson Tom Godfrey. Read more

IWCA Australian Chapter to host Queensland origin trip

The International Women’s Coffee Alliance (IWCA) Australian Chapter formation will host its second origin trip from 29 March to 2 April – this time to far North Queensland.

Women and men of the coffee community are invited to explore Queensland’s coffee growing regions and the people and communities that make it such a unique part of Australia’s coffee identity. Read more

Sasa Sestic launches Best of Project Origin Auctions

World Barista Champion (WBC) Sasa Sestic has unveiled a new auction program for El Salvador and Honduras.

Named The Best of Project Origin, Sasa has created the auctions to help develop coffee growing communities and advance quality coffee globally. Read more

The mixology of tea

Tea purists tend to lament café offerings of blended and flavoured tea as an aberration of “real tea”, but what they may not realise is that, from the very early days, tea was a mixed bag – pardon the pun. Read more