With roots in Latin America, brothers Tim and Richard's approach to sourcing and roasting coffee is informed by a deep understanding of grower communities and long-standing producer relationships. Committed to quality, craftsmanship and hospitality, Altezano Brothers have spent years building a reputation proving that simple things done exceptionally remain enduring. And as coffee culture continues to evolve and more people brew from home, Altezano Brothers, the opportunity to explore new coffees and deepen customer relationships continues to grow. Here Tim and Richard share their philosophy and why relationships are everything. 

You grew up in Latin America and were exposed to coffee farming from a young age. How has that shaped the way you source and think about coffee today?

For us, it does so in two ways.  Firstly, it shapes decisions on which coffees we will even consider importing.  A primary question for us is, ‘Does this work for the grower?’ Secondly, our stable of coffees predominantly features Latin American coffees. 

New Zealand's coffee culture has evolved significantly over the years. What changes have been most exciting for you to witness?

It is great to see an increased awareness of varietals (Bourbon, Caturra, Geisha etc) along with preparation methods (washed, natural, honeyed etc) through to roast profiles for different brew methods. There will always be other roasters just turning green beans brown, but the increase in high quality offerings is fantastic for coffee lovers here, and coffee growers at origin.

What do you think makes a great coffee experience today?

For us the fundamentals of hospitality define a great experience: a welcoming space with good music, maybe some banter … and a consistently great coffee! Love it when you can ask about a coffee on offer and get an informed answer. 

Relationships with growers remain central to Altezano Brothers. Why is maintaining those connections important to you?

We’ve been in business for a wee while now, and relationships are at the heart of any good business: with customers, within the team, and with suppliers.

Our most important suppliers are the growers who are part of the experience our customers enjoy.

Coffee roasting is often described as both a science and an art. How do you balance consistency, data and intuition in the roasting process?

While there have been big improvements in the ability to see a roast profile in real time, there are still a huge number of variables that simply cannot be automated.

A roast profile isn’t a static recipe and coffee is a natural product!  A roast profile is a collection of data and a guide that requires creative judgment to replicate.

Our name emphasises this point: Altezano is a combination of the Spanish words ‘altitud’ and ‘artesano’.  

As a general rule great coffees come from higher altitudes, and great coffee also requires a human artisan.

Where do you find yourself returning to again and again as a customer, and what do those businesses do particularly well?

We love simple things done well.   We don’t need a beautiful room or the most expensive equipment.  A place that remembers you, and takes pride in providing a delicious extraction every time.

Hospitality and coffee can be very demanding industries. What gives you the energy and drive to keep going?

Well there’s been plenty to sap those over recent years!  But that’s business, and life!  Things evolve! People aren’t just working from home more, they’re brewing from home more too. 

That creates an opportunity for people to explore a more discerning range of coffee options, which is great for Altezano Brothers! Or we could just say we are fortunate to spend our time doing something we love with people we love.

What are you focusing on this year?

Our online customer base continues to grow, so our focus is always trying to exceed their expectations …. and we really want to decrease our reliance on natural gas for roasting.

What advice would you give someone wanting to start something of their own?

Persevere.  Learn.  Adjust.  Smile.  Repeat.