Zentveld’s Featured In MICE Magazine
Practically organic, Australian coffee thrives in our cooler subtropical conditions, free of the pests and diseases that require nasty sprays in most coffee growing nations. Our growers use biological and sustainable farming practices, such as composting and mulching all coffee tree trimmings, fruit skins, and parchment from processing, and then feed it back into the trees to cool the soil, inhibit weeds, and feed the worms.
Ground covers are planted, organic fertilisers are increasingly chosen, and rainforest and creek lines are regenerated with local species. Australia has quite eco[1]conscious growers and landowners.
Most Australian coffee farms are family owned businesses. Only a few grow more than 20 hectare of coffee. Our supply of coffee is so small that our production would meet less than one per cent of Australian coffee drinkers’ lips. Our local beans are rare. So rare, we don’t even rank of the production list of the International Coffee Organisation.
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