After spending fifteen years in the tourism industry, Bryn Lloyd was ready for a much-needed change. That's when he came across the on-sale notice for Rabbit Island Coffee Co., which was just near his house, and both he and his partner, Carley, were all in.
Although changing careers is a challenging decision, what made it a no-brainer for Lloyd was that Rabbit Island Coffee Co. already had a huge loyal following and quality products.
As the new Director and Head Coffee Roaster for a year, Lloyd and his wife love the business. The two share responsibility, with her managing the artisan and pantry side of the business, while Lloyd focuses on the coffee, preferring to begin his roasting process at 5 am when nobody is around.
"I have the whole Māpua wharf to myself. It's certainly a special place being right on the water with the sun streaming straight into the roastery and extra rewarding drinking coffee that I've roasted," said Lloyd.
Lloyd's previous experience with coffee was when he worked at the coffee machine of a seafood restaurant for a year, after which he learned a lot of brewing techniques and refined his craftsmanship.
"We lived in Wellington for 15 years. I would often take international film crews to coffee roasteries for interviews to give them a taste of the coffee culture in Wellington. I always enjoyed the experience but never considered it a career path."
Located on the Māpua Wharf, Rabbit Island Coffee Co. is in the heart of the touristy region, focusing on all touch points and trying to create a multi-sensory experience with great music, aesthetically pleasing products and displays, beautiful aromas, six different specialty coffees to choose from, and friendly and helpful customer service.
Since one of their customers, Alberta's cafe (whose barista we previously spoke to), is just next door to Rabbit Island Coffee Co., Lloyd decided not to have an espresso machine. Instead, the roastery offers a batch of brew filters to offer customers a greater choice on the wharf.
They also offer a Single-Origin Timor-Leste Cold Brew and an Island Float, a scoop of Little Island Coconut Ice Cream with Rabbit Island Cold Brew poured over the top.
According to Lloyd, great coffee has a good body, a balance of sweetness and acidity and tastes terrific hot and cold. His preference is a long black, and he has recently developed a taste for V60 Pour Over.
"We have a Rocket machine and Rocket grinder at home, and that's a great way to start the day, but I look forward to the V60 when I get into the shop. Not only are the flavours more prominent, but the process with scales and pour technique make it that much more satisfying."
Lloyd is grateful for the lifestyle he and his family have been able to experience since owning the business for a year now.
"We bought the business to remind ourselves to put the laptop away and be there for the kids whilst we still have them at a young age. No corporate ladder position could lure me away from the quality time I spend with them now."
Although they are still in the honeymoon phase of the business, constantly discussing ways to improve systems and processes, Rabbit Island Coffee Co. supports all initiatives that work toward a fair and equitable exchange between coffee sellers and coffee buyers.
We are humbled by the commitment & work carried out by coffee farmers worldwide, who bring us truly amazing coffees yearly.
"We are humbled by the commitment & work carried out by coffee farmers worldwide, who bring us truly amazing coffees yearly."
As a business, they believe that taking time to sit and enjoy a daily coffee is one of the most important moments in the day. Coffee is more than just a caffeine hit. It is about connecting with yourself, friends, family and the environment.
