Otorohanga is next stop in Origin Coffee's journey to your cup.


BEAN THERE: Roger Sheppard packs Origin coffee at the new premises in the Otorohanga Railway station.

The old Otorohanga railway station seems a far cry from the coffee fields of central Africa, but that is part of the colourful journey of Roger and Liz Sheppard.

The couple have moved their operations from nearby Pirongia and plan on hosting coffee tours – including tastings – and barista training on-site, as well as the day-to-day running of their business, Origin Coffee.

The Sheppards moved to New Zealand in 1998, with Mr Sheppard taking up a position with a mushroom company. But that all changed as more and more people became interested in the Sheppards' distinctive imported coffee.

What started as a "side project" soon blossomed, and Origin Coffee was set up at Pirongia. Mr Sheppard worked on coffee plantations in South Africa and Malawi before the shift to New Zealand, which was partly for lifestyle and family reasons. Back in Malawi, school was a three to four-hour bus ride for his children.

"When we got to Pirongia, we thought it was ideal. The school was within walking distance – and so was the pub," joked Mr Sheppard.

Because of his knowledge of Malawi, its coffee crop and its growers, Mr Sheppard said he was in a good position to import top-quality product.

The beans come from the Muljane region in the Malawi highlands, and Mr Sheppard selects from several private estates with which he has connections. "You've really got to know what you're doing. If you don't you could end up with some bad stuff."

Origin Coffee's year's supply of beans comes across in two or three shipments. Once in New Zealand the beans are roasted and packaged, ready for delivery around the country.

Much of the business is mail order, with many purchases made over the company's website.

Mr Sheppard said the developments at Otorohanga were an indication of the changing perception of coffee.

"Coffee culture in New Zealand is way ahead of other places," he said.

Traditionally, it was a tea-drinking country, and skipped the "Kona" stage and went straight into espressos in a big way, "and that's a good thing".

By WARWICK RASMUSSEN - Waikato Times