{"id":2384,"date":"2019-11-05T10:10:59","date_gmt":"2019-11-05T10:10:59","guid":{"rendered":"https:\/\/projectorigin.coffee\/?p=2384"},"modified":"2022-02-14T11:21:45","modified_gmt":"2022-02-14T11:21:45","slug":"coffee-connections-the-competitor","status":"publish","type":"post","link":"https:\/\/projectorigin.coffee\/ar\/coffee-connections-the-competitor\/","title":{"rendered":"\u0627\u062a\u0635\u0627\u0644\u0627\u062a \u0627\u0644\u0642\u0647\u0648\u0629 - \u0627\u0644\u0645\u0646\u0627\u0641\u0633"},"content":{"rendered":"\n

Tilly Sproule<\/strong><\/h3>\n\n\n\n

Tim Adams Specialty Coffee<\/em><\/strong>.<\/p>\n\n\n\n

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At Project Origin, we love helping people connect with our coffee, especially when we\u2019re able to link them with some of our closest producers. In this series of articles, we chat with roasters, competitors, producers, green bean buyers, exporters and baristas to find out what it takes to create this amazing connection and to bring fantastic flavour to people around the world.<\/strong><\/em><\/p>\n\n\n\n

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Anyone familiar with the speciality coffee scene north of the NSW\/QLD border will know Tilly. She is a consummate competitor with an incredible record of success in barista competitions (Northern Region Barista Champion 5 years in a row!!!). <\/p>\n\n\n\n

We\u2019ve been very lucky at Project Origin to work with her for a few years now, helping her with competition training and coffee selection. 2019 Australian Brewers Cup champion and Project Origin Green Bean Buyer, Yanina Ferreyra, has been working closely with Tilly for the last 3 years. Tilly also joined our General Manager, Habib Maarbani, on a recent origin trip to Honduras where she worked directly with the amazing Lanza Family to create a unique Carbonic Maceration Catuai from the La Huerta farm. She went on to use this coffee as the base of her Signature Drink in the most recent Northern Region Barista Competition (which she won! Again!). <\/p>\n\n\n\n

She also used two Panama coffees from our great friend Jamison Savage; a Finca Deborah washed for Espresso and a Finca Deborah natural for Milk. In conjunction with Project Origin, Tim Adams Specialty Coffee have built a relationship with Jamison over the last 3 years in their quest to make coffee more sustainable, a key concept for Tilly. We spoke to Tilly not long after the 2020 Northern Region Barista Competition:<\/p>\n\n\n\n

What is the key message you wanted to\nconvey to the judges?<\/strong><\/p>\n\n\n\n

I felt this year was a collaboration of my last 5 years of Barista Competitions. When I watch past routines I realised I\u2019ve been slowly working towards 1 goal. This goal I believe is shared by many people in our industry from origin to the cafes, and that\u2019s, working towards a sustainable future for our specialty coffee industry. Depending on where we are at in our coffee careers, this can mean something different for each of us but for me, it\u2019s through the power of relationships that we will have a sustainable future.<\/p><\/blockquote>\n\n\n\n

How did you go about selecting the coffee(s) for your competition?<\/strong><\/p>\n\n\n\n

The coffees were certainly no fluke, these are the result of years of building stronger relationships with Jamison and the Lanza\u2019s and we are extremely proud to thank Project Origin for giving us the opportunity to start such incredible relationships and even visit the farms! This is the 3rd year I\u2019ve worked with Jamison and wow what a wizard. I have honestly never experienced a coffee like \u2018Terroir\u2019 before, its clarity and refinement that express Finca Deborah is just out if this world, it\u2019s unbelievable & each year this coffee continues to blow us away! The work he is doing is phenomenal and it\u2019s always an honour to work with and brew coffees from Jamison Savage. <\/p>

The CM Catuai from La Huerta was also a no brainer for me. When I visited with Tim & PO earlier this year (my first time to Honduras) we decided with the Lanza\u2019s to make a really special coffee for competition and that\u2019s exactly what we did. I have a strong connection & history with this coffee, and now we\u2019ve tasted first-hand how good farming practices & CM can unlock new flavours in an ordinary varietal. <\/p><\/blockquote>\n\n\n\n