Roasting with care in Woodstock
Every batch starts in our Woodstock roastery, where Ayanda Mkhize leads the roast floor with a steady hand and a sharp palate. He works with single-origin beans from different origins, adjusting profiles for brew methods, humidity and the realities of Cape Town mornings, because a good roast should still taste right when the kettle is on before load-shedding starts.
Ayanda keeps the roast style clean and consistent, with attention to sweetness, balance and clarity. He also works closely with the rest of the team so the coffee that leaves Woodstock tastes the same whether it is heading to a home in the Southern Suburbs or an office in Pretoria.
Subscriptions that arrive on time
Jason Petersen manages our subscription programme, from first order through to regular dispatch. He keeps an eye on delivery schedules, stock levels and the little changes customers ask for, like grind size, frequency or a pause while they are away. It sounds simple, but when you are sending coffee across South Africa every week, the details matter.
Jason is the person making sure our subscribers get a steady supply without the stress. He works with homes and offices in Cape Town, Johannesburg, Durban and Gqeberha, and he is usually the one turning a one off order into a longer relationship. Here are the parts of the job he juggles daily:
- subscription start dates and renewals
- grind preferences and bean changes
- delivery timing for homes and workplaces
- seasonal coffee rotation requests
- stock forecasting so favourites do not run short
Coffee education that is practical
Naledi Molefe leads coffee education, helping customers and teams get more from each cup. She runs brew training, grind calibration and coffee menu planning with a practical approach, so people can make better coffee without needing a lab or a pile of special equipment. A good lesson should leave you confident, not confused.
She works with hospitality venues, meeting rooms and wellness spaces that need coffee service to be reliable and easy to manage. Naledi also helps staff understand how water, dose and grind affect flavour, which is useful when the weather changes or when a grinder has been behaving a bit off. Her sessions are clear, hands on and built for real service conditions.
Wholesale and workplace coffee planning
Liam Naidoo coordinates wholesale accounts and workplace coffee solutions, from first enquiry to ongoing supply. He helps clients choose the right beans, set up brew stations and plan service for busy offices, client areas and hospitality counters. He knows that in workplaces the coffee has to be easy to use, quick to restock and dependable when visitors arrive.
Liam works across Cape Town, Johannesburg, Pretoria and Durban, often helping teams match stock to actual usage rather than guesswork. He is also the person who keeps an eye on operational details like delivery windows, container returns and moving stock between sites when needed. The aim is simple: good coffee, in the right place, without fuss.
- brew station setup for offices and venues
- coffee menu planning for staff and guests
- meeting room coffee supply
- wellness room coffee options
- event coffee planning for short term needs
Customer support that stays human
Zinzi Dlamini manages customer support, and she is the steady voice people remember when they need help. She handles order changes, delivery questions, subscription updates and general follow up, making sure clients do not have to chase answers. If something needs attention, she sees it through properly, not halfway.
She works closely with the roastery and logistics side so issues are sorted before they become a problem. In a country where traffic, weather and power cuts can affect a day, that kind of follow through matters. Zinzi keeps communication clear, polite and practical, with no unnecessary back and forth.
Operations that keep the wheels turning
Francois Smit oversees operations, which means the details behind the scenes stay in order. He looks after production flow, packing, dispatch timing and the small moving parts that keep the business running from Woodstock to the rest of the country. His work is what allows the team to stay organised when orders are busy and the week gets messy.
He also keeps standards tight around stock handling and service timing, especially for clients that rely on regular deliveries. Michael van der Merwe, our managing director, works with the full team to keep the business focused on quality and consistency. Together, they make sure the coffee gets roasted, packed and delivered with care, not guesswork.