Coffee roasted in Sedgefield? Fantasy, some might say…but it’s true! Möller de la Rouvièré, and his wife, Lizé, are roasting delicious beans which have been adopted by Chaplin’s Coffee Bar, Sedgefield Arms, Pelican Lodge and more.
WM: Möller, what got you into it?
Möller: I love challenges and I strive for perfection. I also love a good cup of coffee. The challenge for me was to produce the kind of coffee I always expected to get at coffee shops and never did. Well, its ten years later, and I believe I have succeeded in creating this mythical perfect cup of coffee.
WM: Which regions are you coffee beans coming from?
Möller: I use coffees from five origins in my blends. All are pure AAA Arabicas, strictly hard bean, high grown stuff. The basis for my blends is Mysore Nuggets, a type of coffee known in USA as a ‘Speciality’ coffee. Specialty coffees proudly stand on their own as single origin coffees. That is, they can be used as is, without further blending. This coffee comes from high up in the misty mountains in Mysore, India. I am the only roaster in RSA using this high quality bean. I explore further. Columbian, Ethiopian, Honduras and Costa Rican resonate well with the Mysore to make great, full-bodied blends.
WM: What’s types are you selling and what’s the difference in taste?
Möller: Currently I have four styles, each offering a rather unique coffee experience. As you know, coffee tasting (or as it is known in the trade: ‘cupping’) is an art, similar to wine tasting. But art is a subjective affair. So the object of blending different styles of coffee is to present to the public a range of distinct coffees, each with their unique sense of brightness, body, texture and after-taste. My coffees are all full-bodied, with a wide middle range to satisfy even the most selective coffee connoisseur. As I never over-roast my beans, my coffees are sweet and delightfully creamy to the palate, never bitter. Optimum roasting for each origin coffee is the main challenge.
WM: What has been the response from local businesses?
Möller:Very positive. Our coffee is already becoming something like a local trade mark – Slow Town; Slow Food; Quality coffee! Local coffee shops and bed and breakfasts are very supportive and I understand from them that their clients just love our coffee. This is great news! From Saturday November 26th I will be selling my products at the Wild Oats Farmer’s Market in Sedgefield. My chocolates, though, will not be there yet, as there is already another chocolatier doing their chocolate thing at the market. So it will be my coffee, vegetarian sausages and burgers and a range of oven-roasted cashews and almonds.
WM: You’ll have every women screaming for you when they realize that you make Belgian chocolates too? Who taught you?
Möller: Endless, and continuing experimentation taught me the skills and art of Belgian chocolate crafting. Working with real couverture chocolate requires great discipline and meticulous attention to detail. However, the heart of my chocolates are the pralines I use for inner centers. The pralines are one of the few secrets I keep close to my chest. Their taste is their only revelation!
These are all original recipes I have designed over the years and, yes, they do melt even the most hardened female heart!:)
You can find Möller and Lizé’s products at Sedgefield’s famous Wild Oats Market.