John Gordon | Production Manager

John Gordon | Production Manager

Name and Occupation

John Gordon - Production Manager

How did you get into coffee?

Like many people, I started with instant coffee, but quickly realised it left me wanting more. I subsequently experimented with other options, such as branded coffee pods and supermarket coffee, hoping to find a drink that met my expectations. Eventually, I discovered speciality coffee, which provided what I was looking for.

What is it that you like about coffee specifically?

Coffee holds a unique and fascinating position in both our history and culture. The arabica plant, being a self-pollinating species, has provided an opportunity for humans to carefully select and cultivate specific varieties with desirable traits. This has allowed for a diverse range of coffee varietals, each with unique flavours and characteristics. As a result, coffee has become more than just a drink, but a symbol of sophistication and community. Its importance is undeniable and continues to influence our world today.

What is your favourite coffee origin, and why?

I have a particular fondness for African coffees. Lately I've had the pleasure of indulging in the exceptional flavours of our Rwandan coffee: Rwamatamu, which has quickly become a favourite of mine.

Washed or natural, and why?

I've always been torn between the two, but there's something about Natural coffees that I find more interesting. They seem to boast a more diverse flavour spectrum that never fails to surprise me upon tasting.

How do you drink yours?

When it comes to making coffee at home, my go-to brewing method is my Hario V60. Not only does it produce an exceptional cup, but it's virtually indestructible!

What is your proudest achievement in coffee?

I’m really proud of how my knowledge of coffee and particularly the roasting process has improved since joining the company last year. Recently, I've had the privilege of working with our small batch roaster, which we use for our Limited Release coffees. It's been a fantastic opportunity to further refine my skills and deepen my appreciation for the art of coffee roasting.

If you were not working in coffee, what would you be doing?

As a trained chef, it's very likely that I would be involved in the catering industry in some capacity, although I officially hung up my apron a few years ago.

If you could change one thing in the coffee industry, what would that be?

I believe that change is needed in the coffee industry in order to bring about a more equitable outcome for all those involved. The shift should not only be towards the demand for a higher standard of coffee, but also towards supporting small owner-operated businesses within the industry. This change could have a positive impact all the way up the supply chain and would lead to fairer trade outcomes for coffee farmers in developing regions.

What do you do away from coffee?

I absolutely love spending quality time with my family, as they bring immense joy and meaning to my life. In addition, I have set a personal goal to read 52 books this year, and I am currently on track to achieve that milestone. Furthermore, music is a core part of my identity, and my trusty guitar is never out of my hands. As a matter of fact, I am currently devoting my time and energy to writing and producing my first studio album.