Kyle and Danielle are the owners and operators of Wild Side Coffee, a family owned micro-roastery in the Manawatū, New Zealand.

Wild Side Coffee was conceived in the beautiful landscapes of Kenya, where mornings began for Kyle and Danielle with brewing a fresh pot of coffee to accompany the breathtaking view of wildlife at dawn. Back in New Zealand, the weekend hobby of roasting coffee in their shed blossomed into a mission: to deliver quality roasted coffee to their community and to give back to New Zealand charities.

But it wasn't just about the coffee; it was about understanding the origins, the journey from bean to cup, and the communities that nurture it along the way. You see, for Kyle and Danielle coffee roasting is not just an art form; it’s a science, and a way to connect with people. They believe that coffee is undeniably linked to community, and through Wild Side Coffee, they invite you to join their journey.

They roast on a 5kg Australian made ‘Roastmax’ roaster and strive for the perfect cup of coffee. To this end they roast in small batches, but with the biggest of hearts. Take a walk on the wild side and discover how a cup of coffee can be more than just a beverage—it can be an experience, and a way to bring people together.

This month you will be exploring the Wild Side with Explorer’s blend, which is a true adventure for your taste buds. You will start your journey in Colombia where you will taste a hint of stone fruit before departing to Mexico where you will experience the taste of gooey chocolate covered biscuit. The last stop is Ethiopia which will add a subtle fruity acidity and balanced body to each sip you take.

Kyle and Danielle love to drink Explorer’s blend as a flat white in the morning but as a long black in the afternoon. Feel free to try them both and let us know your thoughts in the Facebook or Instagram, and as usual head to the Wild Side to learn more about Kyle and Danielle’s awesome business.