The founder
Hi, I'm Peter. Ten years in coffee in Sydney, seven in specialty, the last two roasting.
The more I learned, the less it was about chasing the most intense flavour or the most unusual process. It comes down to balance.
I'm not looking for the most exciting coffee.
I'm looking for the one I'll still want to drink tomorrow.
That's what you'll find at Haru.
하루Peter
How Haru roasts
I roast in Sydney, one small batch at a time. Every batch rests and gets cupped before it's packed.
I don't roast one coffee for filter and another for espresso. It's one omni-roast, built to work on a filter, on a machine, or with milk.
One coffee. Different ways to drink it.
