High qual­ity cof­fee sets Noosa apart

Noosa Life and Style - - FOOD -

THE Noosa brand name is hit­ting home down south in a new way – through cof­fee. As the num­ber of our unique cof­fee roast­ing com­pa­nies grows, Bris­bane and south­ern cap­i­tals are tak­ing no­tice as they look for some­thing new and orig­i­nal.

Doo­nan’s Fly­ing West Cof­fee Roast­ers has only been oper­at­ing for nine months, but al­ready it is win­ning in­ter­state cus­tomers, and com­pet­ing with the likes of other ma­jor Noosa brands like Clan­des­tino, Noosa Cove, First Batch and Noosa Black.

Fly­ing West owner Ben West is no stranger to the busi­ness; he “grew up” from age three at Eu­mundi Mar­kets where his par­ents ran var­i­ous stalls be­fore start­ing up one, then two, cof­fee out­lets there.

“We used Pi­o­neer Cof­fee, but had our own Rain­for­est blend, which won awards,” Ben said.

“I pur­chased the busi­ness from my par­ents in 2004; we’re still trad­ing Wed­nes­days and Saturdays.

“The prod­uct was good, but I thought I could make it bet­ter by hav­ing a say in flavours, tweak­ing them.”

The 37-year-old’s ap­proach to busi­ness de­vel­op­ment of cus­tomers and clients has been slow and steady.

“We like sim­ple, pos­i­tive con­ver­sa­tions; word-of-mouth is

the most pow­er­ful [method],” he said

“We have a strong pres­ence in the Noosav­ille area, Yan­d­ina, Coolum – we’ve yet to get to the south­ern end, and we have a cou­ple of good strong ac­counts in NSW and Bris­bane. “It’s one cafe at a time.”

Ben said there’s a sense of a col­lec­tive Noosa brand for cof­fee, given the qual­ity around the re­gion and the se­ri­ous ap­proach dis­cern­ing Noosa cof­fee drinkers take.

“Yes, be­ing close to Noosa and Noosa roaster, the name does carry weight. Ma­jor cities are very com­pet­i­tive and look for some­thing unique,” he said.

“Peo­ple are mov­ing away from the more com­mer­cial brands – the same as with craft beers – we’re dif­fer­ent to the Lazaz­zas and Mer­los, as once you taste high-qual­ity cof­fee, it’s hard to go back.”

For Ben, staff friend­li­ness and ser­vice is a big key.

As for the fu­ture, Ben says steady as she goes “and we will likely open one night a week as a high-qual­ity des­ti­na­tion for din­ner” soon.

“We’re very fo­cused on Doo­nan to see it suc­ceed.”


GREAT BREW: Baris­tas Bruno Saraiva, Layla Hart, Ben West and Ash Kon­stanti­nou.

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