Mark Hillis has been roasting coffee since 1995. For espresso his philosophy is to roast the coffee in a way best described as a Northern Italian “style of roast”. This style reduces coffee acidity while maximizing the body and flavour in the cup.
We produce three main blends and variants for those customers who want a signature coffee to set them apart from their competition. The three main blends are identified by the following names. Classic, Tesoro and Kirchoff
Classic - The original house blend and still our most popular. It consists of Colombian, Central American and African coffees. The result is a mildly acidic, full-bodied, clean espresso with chocolate and hazelnut notes, and a surprisingly bright finish. Tesoro - Our most sought after espresso blend. Dry-processed Brazil combined with Colombian and Central American coffee and finished with Sumatran. This espresso blend is powerful, full-bodied and complex with a sweet earthy finish. Kirchhoff - Our most exotic blend and fast becoming popular. A high grade Brazil mixed with a Central American, African and Indonesian coffees. The effect is a slightly acidic, clean and sweet espresso yet full-bodied and complex with flowery/fruity notes. Decaffeinated - Swiss water processed. This decaffeinated coffee blend offers a pleasantly sweet, full-bodied cup, without the caffeine hit but still full of flavour. Suitable for espresso, plunger and drip coffee. Single origins - Coffee from Colombia, Brazil, Guatemala, Kenya and Sumatra are available.
Freshness and Roasted On Date
Atlas Power Coffee sets the standard in fresh coffee by being the first company in New Zealand to stamp the “Roasted On” date on every bag of coffee sold. We are proud to be the first coffee company in New Zealand to provide this information, as it is your benchmark for freshness: all coffee begins to age from the moment it is roasted. In fact the “Roasted On” date is your only guarantee that the coffee you purchase is fresh providing the best in taste and flavour.
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