July 01, 2025
Another month, another epic roaster feature. This one’s a goodie too! Introducing our friends over at Sydney based White Horse Coffee.
White Horse Coffee was founded by industry legends Dominick Majdandzic and Matthew Sprem back in 2008. What started off as an espresso bar, in Sydney’s southern suburb of Sutherland, grew to them roasting their own coffee and winning heaps of awards along the way.
THE INTERVIEW
It’s been a big couple years for the gang over at White Horse Coffee. First, they were announced as the Overall Champion at the Golden Bean Australasia in 2024. Then they were invited to Guatemala to judge the Golden Bean World Series. We spoke with White Horse co-Founder & Head of Coffee, Dominic Majdandzic, about White Horse's big win and his Guatemalan tour.
What was the atmosphere like at the awards night in Collingwood when you were announced as the Overall Champion at the Golden Bean Australasia 2024?
I can’t speak to the atmosphere so much but can speak to the emotions of myself and the team. We were extremely grateful and humbled to accept the award on behalf of the company. Everyone has been working so hard and putting in long hours – it was very emotional. As an aside, the theme from the presentation was ‘out of space’ so we were all dressed up as fluorescent space cadets – which was fun!
Having competed in Golden Bean for several years, what do you think contributed most to finally clinching the title in 2024?
We take the judges feedback into consideration each year and aim to improve in the areas that are mentioned. These competitions are difficult and have strict guidelines. But, the guidelines are there for a reason, and are generally a good gauge as to the quality of your coffee. Each year we look to improve by listening closely to the judges.
What were some of the most memorable experiences from your 10-day tour of farms and cultural sites in Guatemala before judging the Golden Bean World Series?
We arrived in Antigua, Guatemala a few days before the Golden Bean World Series began. While in Antigua we climbed an active volcano named Pacaya and were served volcano-fired pizza. Quite a unique experience! We also frequented a local cafe called Cafe Cafe and were blown away by their exceptional hospitality. They served pour over coffee directly at our table and the avocado and eggs were next level. Truth be told, we did hit up some risky street food spots, including one particular vendor serving taquitos which looked a tad suspicious. But we lived to tell the tale. Thankfully, nobody got sick!
After judging the World Series we took a two day road trip to the town of Esquipulas where we visited a farm called Finca Nukteja. On that farm, we came across a coffee tree that looked to be a rare varietal. It was a very dense tree and full of coffee cherries – the locals didn’t know the exact lineage. We ended up ordering a 60lb bag of coffee from that tree and are currently waiting on delivery. Very exciting stuff, watch this space!
Your Cronulla Beach Blend, End of the Line, took home a silver medal in the espresso category. What inspired this blend?
We’ve entered this blend for the last couple of years as it’s one of our absolute favourites. It reminds us of drinking piña coladas on the beach. The tasting notes are amazing: coconut and peach, which are largely produced from Finca Santa Monica in Colombia.
Any new insights or inspiration you brought home?
I was inspired by the winner in the filter coffee category. They roasted coffee from Yirgacheffe in Ethiopia. Generally, this award is dominated by Colombian coffees, so it was refreshing and inspiring to see Ethiopian coffees do so well!
We were also inspired by Royal Flamingo, Bonlife, Aethereal Coffee from Alaska, and Alix Nathan from the Mark Spencer Portland Hotel Group. All fantastic roasters from other countries.
Finally, what was it like travelling and competing with your friends? Any stories from the road worth sharing?
I lost my camera on our first night in Antigua after devouring some amazing street food in the town square. That was a bummer! We also visited a truly unique coffee farm called Carmona Trails, just outside of Antigua, which is a combination of a gigantic mountain bike park with coffee farms nestled in between the tracks. The hospitality we received there was just amazing. Our favourite track was called Black Mamba – an absolute beauty, but wow… you need to be super fit to climb these mountains!
THE COFFEE
Filter Coffee:
End of the Line
This month’s filter coffee, End of the Line, is a project inspired by frivolous fun in the sun and tropical vibes. Not to mention it’s a Golden Bean World Series 2025 Silver Medallist! Showcasing notes of coconut and peach, this award-winning seasonal blend transports you to a sandy beach drinking tropical cocktails – which is very much needed during this cold weather we’re all experiencing!
Coffee Origins:
Ethiopia, Burundi and Colombia
Tasting Notes:
Notes of coconut and peach
Suggested Recipe for Filter:
Dose: 15g
Bloom: 30 seconds
Water: 240g water
Temperature: 88-90 degrees
Time: 2:30 – 3:00 minutes
Ratio: 1:16
Espresso Coffee:
Christmas In July
Introducing another award-winning coffee! This month White Horse is bringing back their famous Christmas Blend and rolling it out as Christmas In July. This cozy espresso roast has won more medals than any other product they’ve ever made. Their Christmas In July version was developed for Thieves but will also be served at White Horse this season – so don’t worry, it isn’t going anywhere!
Coffee Origin:
Ethiopia, Colombia and Laos
Tasting Notes:
Notes of peach, chocolate, tropical fruits and cream
Suggested Recipe for Espresso:
Dose: 15g
Yield: 30-34g
Time: 29-31 seconds
Ratio: 1:2
