Frequently Asked Questions
Got Questions?
The global coffee industry is vast, fascinating and ever-evolving. The learning never stops and this is often what attracts many people to become involved, starting at the beginning though, here we list some of the most common questions and provide some answers. If you don't find the information you are looking for here, please feel free to get in touch.
Yes, environmental and climatic conditions have proven coffee can grow well in some parts of Northland. This is an emerging industry with a small number of growers targeting commercial production. Other micro-climates around New Zealand may also be promising.
Coffee grows best in a north-facing position, it requires well draining soil types and must be sheltered from wind. Coffee traditionally performs best between 15 - 24 C and does not cope with any frost.
First harvest can be expected within 3 years, and full harvest usually occurs within 5 years.
Commercial or 'commodity' coffee would not be profitable in New Zealand but initial feasibility and assessment suggests that coffee graded as specialty would be.
Yes, we are working with several coffee growing and processing experts, please contact us for more information.
Plant supply is building within Northland with the aim to meet demand and the NZCPA is actively seeking to bring in new plant varieties that will be particularly suitable for a New Zealand environment. Coffee plants of unknown cultivar are also available at various garden centres such as Bunnings, Mitre10, Kings, etc. Watch this space for further information on new plant varieties for New Zealand.
Specialty coffee refers to high-quality coffee, usually Arabica varieties which, using the Specialty Coffee Association (SCA) scores above 80 points out of a possible 100. These coffees are scored by trained Q Graders and are based on factors like flavour, aroma, acidity, and overall quality, in addition 'extrinsic' attributes such as rarity, ethical production, and provenance are taken into consideration. Specialty coffee beans are carefully cultivated, processed, and roasted to preserve the unique characteristics of the beans, with the aim of being a true reflection of its origin.
Commodity or commercial coffee can be either Arabica or Robusta variety but is typically mass-produced and destined for wide distribution. These coffees prioritise consistency and affordability over quality, often blending beans from various sources to create a uniform, less complex product. Unlike specialty coffee, commercial coffee is less focused on origin and more focused on producing large quantities which are typically blended.
All coffee beans are grown in the same way but if a grower is aiming to produce specialty coffee, much care will be taken at every stage along the way. The coffee cherries are harvested at peak ripeness and are therefore often hand picked. Once harvested there are many different ways coffee beans can be processed, where the aim is to remove the outer layers of the fruit — skin, pulp, mucilage, and parchment - to reveal the green bean. The bean is dried to a moisture content of roughly 11-12%. Different processing techniques will alter the flavour of the final product, but careful handling at each stage is the key. There are lots of publicly available resources online and one of the aims of the NZCPA is to share detailed knowledge with its members and build capability in New Zealand so growers have the best chances of achieving premium quality, delicious NZ grown coffee.
Specialty coffee is bought and sold all over the world, either by green bean traders, boutique coffee roasters, or directly by passionate coffee drinkers. Buyers often value having direct relationships with growers so they understand the exact conditions and provenance of the coffee as well as how it is grown (ethically and/or organically etc.) and what processing techniques are employed.