What do you produce and where do you produce it? I roast coffee and mix hot chocolate powders in Cygnet, about an hour from Hobart in the Huon Valley.

How did you start in this business?  I’d always been interested in the crafting flavour in things like brewing and winemaking and with the advent of the internet in the early 2000s my mechanical engineering training found the perfect home in the online revolution occurring in coffee brewing and coffee roasting. Once I had a few hours of barista training at my favourite cafe at the time, that’s where it all started to come together.

Tell us about your business today. The Beansmith has been based in Cygnet since 2017 and in 2020 it moved from the original location to an improved facility at the back of The Cannery. Prior to COVID I had smaller equipment and focused on the Farm Gate Market each week but with the move and a larger roaster, things became easier to scale up and now we focus more on wholesale supply for cafes and restaurants who are looking for high quality coffee and obviously also grocery stores such as Hill Street Grocer.

 How did you come to work with Hill Street?  I was introduced to the team at Hill Street via a lovely customer who had purchased a coffee machine from me and his father was supplying First Impression Gin to Hill Street West Hobart.

Anthony Loberto, owner of The Beansmith

What is special about your products? I'm a tragic perfectionist so I insist on using the best ingredients and doing all the production myself to exacting standards. So the coffee is always consistent and has clean and sweet flavours that are distinct and reflect where they’re grown.

Which is your personal favourite and why? The original Hot Chocolate powder is my favourite. I made it when I had trouble sourcing good hot chocolate powders from elsewhere and it turned out to be so versatile. It has just the right amount of rich chocolate, sweetness and generous creaminess; all with just three natural ingredients.

What do you like most about being a producer in Tasmania/Australia? The customer interest in quality produce from independent producers is the most rewarding part of working in Tasmania.

What are the challenges? My commitment to compostable packaging has been an ongoing challenge and major additional cost. Early on they didn’t look any good on the shelf and while that’s improved to a large extent there’s surprisingly little range available, even to this day.

Is there a recipe that you would like to share with our customers? I enjoy a good flavour contrast. So I’d recommend dusting some Chai Chocolate powder over your favourite vanilla or chocolate gelato or if you’re into honey or caramel ice-cream, you could garnish that with a dusting of original Hot Chocolate powder. I know it’s winter but there’s always time for ice-cream :)

The Beansmith coffee and hot chocolate blends will be featured in our Weekly Catalogue in July and August and are available at selected Hill Street stores; check with your local store for availability.