Find out more about the people behind the bean.
Our farm is the base for everything we do at Kahawa Estate. We tend the trees year-round, monitoring the maturing cherries for harvest then processing the crop. The harvested beans are stored in our climate-controlled facilities before roasting.
The farm, originally chosen for its ideal environment for growing Coffea arabica, is surrounded by sub-tropical rainforest in the Byron Bay hinterland of northern New South Wales.
We follow sustainable farming principles aiming to maximise organic matter and minimise artificial fertilisers. The red volcanic soils are fertile and well-drained and the sub-tropical location provides a reliable abundance of rain.
We are also fortunate to be free of the pests and fungal diseases that affect coffee crops in many tropical regions of the world. As a result, our single-origin coffee is pesticide-free.
Seth & Michelle Wreyford
As the new owners of Kahawa Estate, we are privileged to have the opportunity to return to the farming industry and to be part of a regional community.
Our backgrounds include experience on banana, citrus, vegetable and cattle farms in South Africa.
Seth has been counting beans all his professional life as a CPA with his first job in Australia at a coffee factory.
Michelle is a community nurse and is involved with helping improve the health of patients in the local area.
We are both committed to applying environmental and sustainable farming practices and are members of the Australian Subtropical Coffee Association.
