May 01, 2024

This month we’re taking you to Tasmania where our good friends over at Villino Coffee Roasters are brewing some of the finest coffee south of the Bass Strait.

Villino’s flagship café opened its doors back in 2007, serving delicious Australian roasted coffee to eager Hobart residents. Shortly after opening their first café, they began roasting their very own coffee – giving them control over quality and freshness. Their coffee was a massive hit and helped pave the way for the specialty coffee industry in Tasmania.

In 2012 they opened up Ecru Coffee, their second café, a small hole-in-the wall joint just down the road from their original flagship location. Most recently they moved their headquarters to the leafy Hobart suburb of Moonah. At their new hot spot they’re really ramping up industry education by holding events, cupping sessions and more. The onsite café has a large window looking through to the roasting room so customers can watch the team in action.

Needless to say, Team Villino has been busy over the past two decades! We can’t wait to see what they get up to next. But, in the meantime, enjoy the two beautiful coffees they’re featuring this month.


The  Interview


We spoke with Villino Coffee’s Founder and Owner, Richard Schramm, all about Villino’s achievements over the years, the specialty coffee scene in Tasmania and how Villino came to be.


How did Villino Coffee Roasters get started?

Villino Coffee Roasters started as an idea in the ‘My Business Ideas’ folder of ex-IT consultant Villino Founder Richard Schramm’s laptop. After growing up and studying in Tasmania, Richard and his wife Melissa felt the itch to move back to their home state after pursuing corporate careers in Melbourne.

A specialty coffee business was the career changing idea that stuck. After lots of research and learning the ropes with a weekend job at a local specialty café, the move was made! Soon after, Villino Espresso opened its doors as a small family-operated café.

Coffee roasting came as a natural evolution in the pursuit of more control over quality and an unavoidable draw to the art and science of roasting. Word got out about the new roaster on the block, and the wholesale supply business took off organically.

We’ve faced all the usual challenges of growing and operating a small business. We’ve reinvented and adapted as we’ve navigated our growth path and over- come unforeseen challenges such as pandemics and economic downturns. We’re ever grateful for our amazing team and the support of our customer base that keeps us going strong and pushing us to always be better!




Talk us through the specialty coffee scene in Tasmania.

We’ve been on the scene for 17 years and are proud of the role we’ve played in shaping the local coffee landscape. The local scene has made incredible progress in the last decade. It has been a privilege to be a part of it, both as a producer and a venue operator. There are many cafés and roasteries down here doing really cool things and the hospitality scene in general punches well above its weight for a city of 250,000 people.

When we moved to our new roastery space at the end of 2022, one of the things we were most excited about was

the opportunity for hosting industry events and fostering the further development of relationships across the coffee community. We recently hosted the Alternative Dairy Barista competition and are looking to build out industry education evenings, cuppings and other events for the coffee community. We’re always looking for ways to continue to support the development of Tasmanian coffee talent.


What are some cool things that Villino Coffee Roasters has achieved over the years?

We think it’s pretty cool that we have been here from the beginning of the specialty coffee scene in Tasmania as one of the longest standing businesses under local ownership for nearly the past two decades. We’ve not only evolved and stayed relevant, but feel that we’ve helped build a stronger coffee community.

We’ve never had a huge focus on the competition scene, but over the years our team has had their share of success on the state, national, and even world stage. Our Head Barista Andy has been Tasmanian Latte Art Champion and our Roaster and Barista Suzy recently won the Australian Aeropress Competition and went on to represent Australia in the World Aeropress Championships.

For us, probably our biggest achievement in the last couple of years has been the design and build of our new roastery and headquarters in Moonah. It’s such a special place – a massive space that is the culmination of all our years and experience in the industry. We have roasting and office space, a barista training room, a cupping lab, a workshop, and a cellar door café where you can enjoy our coffee while watching the magic happen.






The Coffee



Synergy Blend


The Synergy blend has been a part of Villino’s offering since they started roasting in 2009. The blend comprises three high quality, washed process coffees, from Colombia, Guatemala and Ethiopia.

The base of this blend is a washed Colombian called ‘San Sebastian’ from the Huila region. This coffee is a remarkable example of the quality coming out of Colombia. Notable for its high-quality acidity and rich sultana and caramel notes, San Sebastian is the lifeblood of Synergy and sets the stage for this outstanding washed blend.

The next component is a regional lot out of Guatemala called ‘Quetzal’, named after the national bird of Guatemala. Also of the washed process, this coffee brings complex fruit characters as well as some earthy complexity.

The highlight of the blend comes from the highly acclaimed Yirgacheffe region in Ethio- pia. This component is responsible for the floral aroma and further enhancing the cara- mel like nature of Synergy.

Origin: Colombia, Guatemala and Ethiopia

Process: Washed


  • Colombia: Castillo, Caturra
  • Guatemala: Bourbon, Caturra, Catuai
  • Ethiopia: Heirloom Varietals 


Tasting Notes: Notes of caramel, milk chocolate, florals


Dose in: 18g
Dose Out: 38g
Time: 27 Seconds

*Scale this recipe based on the basket size of your machine and increase the yield accordingly.




Los Pirineos

This exceptional coffee hails from El Salvador, nurtured in the Tecapa mountain range’s hilltops, a region renowned for its volcanic richness. Los Pirineos sets itself apart by hosting El Salvador’s most extensive seed bank and offering a diverse array of coffee varieties and processing methods. Among their offerings, Villino was particularly drawn to the Supernatural Bourbon lot.

The Supernatural process refines techniques from anaerobic fermentation. It begins with meticulous hand-sorting to ensure only the ripest, reddest cherries proceed to processing. These cherries are then sealed in grainpro bags to ferment without oxygen interference. After adequate fermentation, the cherries are spread thinly on raised beds in direct sunlight, allowing for even moisture reduction. To precisely control the drying process, the cherries are moved to shaded areas before reaching their ideal moisture levels, slowing dehydration. Once the moisture content stabilises between 10-12%, the coffee is stored in dried cherry pods until it’s ready for milling and export. This careful process ensures a uniquely refined and flavourful coffee experience.

The Bourbon varietal was chosen as Villino found it to be a very balanced cup with beautiful notes of pineapple and blueberry. The aroma will pique the interest of anyone who happens to be in the same room as you when you open the bag and will really turn heads when it hits the grinder!


Origin: El Salvador

Process: Supernatural Process

Varietal: Bourbon

Tasting Notes: Pineapple and blueberry



Dose: 20g
Yield: 300g
Grind: Coarse
Pours: 5
Bloom: 40g for 30 seconds
First pour: 80g, leave for 30 seconds Second pour: 60g, leave for 30 seconds Third pour: 60g, leave for 30 seconds Fourth pour: 60g, leave for 30 seconds Total brew time: 3:10-3:30


*Recipe courtesy of our Production Roaster (and Australian Aeropress Champion), Suzy Mcghee:

Dose: 18g
Yield: 94g
Bypass pour: 60g
Grind: Coarse end of medium coarse



Colombia Popayan

We are so excited to share this delicious new decaf with you! This lot has undergone decaffeination via the EA Method, in which local spring water is combined with naturally occuring Ethyl Acetate found in sugarcane. This process allows for gentle caffeine extraction without the use of excessive heat and pressure, allowing the bean to retain its natural structure and delicious inherent flavours. 

Origin: Popayan, Colombia

Process: Natural EA Method

Varietal: Caturra, Colombia & Typica

Tasting Notes: Hazelnut, Plum & Chocolate