Emporio Coffee making a world of difference
WELLINGTONIANS love coffee, which is clear by the huge number of coffee shops in the capital, but it’s a competitive market that takes a lot of work, says one business owner.
Miriam and Eric Heycoop took their passion for coffee and created a successful roasting business, Emporio Coffee, in Tory St in 2000.
Constrained by a lack of space and a 5 kilogram roaster, they invested in a purpose-built facility in 2006 in Abel Smith St, buying a 30kg Italian roaster.
The specialist artisan coffee roasting company is still going strong, supplying about 80 cafes nationwide and providing technical service for the equipment and staff training.
Emporio roasts the beans in individual origin batches, which are then blended, packaged, and delivered daily .
Before starting Emporio, Miriam and Eric established cafes in Wellington, including Arabica on Grey St, so they knew what it took to create a successful coffee business, Miriam said.
‘‘The coffee capital is hugely competitive with an enormous number of cafes, which is great but hard for some cafes. When we started roasting there were four coffee roasters in the city, and I think that has tripled. But we sit well in the market and we are very pleased with where we are.’’
It was their artisan approach and personal involvement at every step from the farm to the cup, that sets Emporio apart, she said.
Despite their success, the couple are hands on with running the business – roasting coffee, training baristas and hosting public and corporate events for those who want to learn how to make a good coffee.
Although making good coffee is a priority at Emporio, ethics also plays a huge part in the business, which the owners take pride in.
They sourced beans from farms that practised sustainable horticulture, Miriam said.
Social responsibility and sustainable practice is important for the pair who employ about eight staff in the Wellington headquarters. Last month the Heycoop family visited a Nicaragua coffee farm from which they have been sourcing beans for the past few years. ‘‘Total immersion in this side of the business trip made us feel more connected with the families that run and work on the farm. We were so taken with how they looked after their workers and children we made a commitment to support the school,’’ Miriam said.