Artisan coffee roasters, loose leaf tea merchants and coffee trainers to the industry and general consumers.
My home-away-from-home when I'm working away from home. And if you think that's a mouthful, order a slice of the carrot cake. That is a mouthful.
One of my pet peeves about coffee, is the omnipresent over-roasting we've come to expect from generic coffee houses. Not an issue at Origin. Goes to show that training and patience really do make the difference.
Food is beautiful to look at, and to eat. New menu includes an all-day breakfast, the ol' fashioned eggs-and-soldiers served in an egg box (a clever take on a childhood favourite). Choice of rye or sourdough. Extra bacon on the side. What more do you need? Free-range and organic, you say? No problem. It's all that and a side of mushrooms.
Whatever the problem, the answer is always carrot cake. But when it's not, the answer is banana bread. Served with a hearty portion of farm butter, it's comfort on a plank.
All the usual fluff about dark wood and soft lighting, but what's really special is the tea room. A quiet temple-like haven where tea enthusiasts gather, and slaves to the bean are converted.
Overall, very easy to lose oneself for a minute or a day. The service unobtrusive, waitrons having the good sense to leave you well alone when you're focused, but on hand when you're thirsty. No wonder it's always busy.
Our first stop from the airport - worth the stop! Great service, superb coffee (ask for recommendations from knowledgeable staff). And yes, they do make the best eggs benedict in town! Make time to experience the high mountain tea ceremony - we had a quick taste of their tea blend of the day - amazingly refreshing. Highly recommended!