From a piece by Caroline Egan in Food For Thought
The social stuff is great to do but the coffee needs to be front and centre, hence our concentration on only the very best single origins,” he said. “We want people to think ‘wow this is great coffee’ and then look at the other things we do as a bonus and reason to support us.
Catherine Cleary from The Irish Times
Imbibe wears its heart on its sleeve. Most of the beans are organic and sourced from Cafe Femenino, a project promoting gender equality for women coffee growers. In addition, 1 per cent of total sales goes to Women’s Aid. And its packaging-free idea for wholesale coffee deliveries has gone gangbusters.
From Marie Claire Digby in The Irish Times on us being first roaster in Ireland to bring in the world’s most exclusive coffee, Panamanian Gesha.
“And if you still want to taste a coffee made with this variety of bean, you’ll be able to buy one in Ireland this summer. Gary Grant, of Imbibe Coffee Roasters in Dublin, is in the process of importing some – and plans to sell it through their Coffee Club for “not much more per cup than you’d pay for a flat white”.
“We genuinely want people to be able to taste this at a price that’s affordable. We aren’t buying this coffee with a profit in mind”
Niamh Kennedy from Trinity College University Times
“In a city filled with roasters jostling against each other, Grant has clocked up stockists through the personal touch that permeates throughout his business. Armed with a distinct vision of what his business would look like, Grant set out to make industry busting changes from the get go.”
Jorday Mooney of Food and Wine Magazine:
Now, the majority of the coffee that Gary and his team roast is organic. He recently purchased an entire crop of coffee produced by an all-female co-op based in Peru, which is part of the Café Femenino programme which aims to empower female coffee growers.
Imbibe has even gone one step further to aid Dublin’s sustainability: Gary supplies retailers with tins of coffee that are collected once empty, brought back to the roastery and reused, eliminating the need for single use coffee containers. If only the rest of Dublin would follow suit!
Ernie Whalley of Food and Wine Magazine and food critic for The Sunday Times describing Kaleidoscope:
“So far I’ve brewed Imbibe’s Certified Organic Kaleidoscope in a French press (cafetière), a Clever Dripper pour-over, and as espresso and cappuccino, with equal satisfaction. One of the best all-rounders I’ve come across”