Coffee Insurrection Heroes
Daniel Horbat
Daniel Horbat is a Romanian-born coffee professional, the 2019 World Cup Taster Champion and the founder of Sumo Coffee Roasters in Dublin, Ireland. In this Coffee Insurrection interview, he talks about the sensory experience that first drew him into specialty coffee, the Ethiopian coffee that changed his understanding of flavor, and his work as a roaster and coffee professional. Horbat also discusses Colombia, his favorite brewing method, coffee farming, the future of home brewing and his vision for building a coffee campus around Sumo Coffee Roasters. His approach to coffee combines sensory training, roasting experience and a strong respect for the people and work behind every coffee.
Daniel HorbatThe Interview · 13 Questions
Introduce yourself: who are you, where are you from, where do you work and what’s your job.
My name is Daniel Horbat and I am the 2019 World Cup Taster Champion. I am also the founder of Sumo Coffee Roasters, a small roastery based in Dublin, Ireland, where I also work daily as head roaster… and everything in between.
When and Why Did Specialty Coffee Become Important to Daniel Horbat?
I think coffee become important for me when I’ve been introduced to specialty coffee because it is when I discovered my love for sensory.
Which Coffee Changed Daniel Horbat’s Understanding of Flavor?
Absolutely, it was the moment I’ve fallen in love with coffee and decided to enter the specialty coffee scene and make a career out of it! I think it was an Ethiopian coffee. I remember being shocked, and couldn’t understand how floral and fruity notes can be present in a cup of coffee. It was definitely a turning point in my life 🙂
What does Daniel Horbat enjoy most about working in coffee?
I think my favourite thing about going to work in the morning has to be the fact that I get to do what I love every day, not because it is a job, but because it is my passion. I have only love for the industry and a huge desire to help people understand the story behind the bean and how hard farmers work in order for us to experience a great cup of coffee, and this is what gets me out of bed every morning.
What Is Daniel Horbat’s Favorite Brewing Method?
My favourite brewing method is a pour over using my Gem Series, because of the full control on extraction, flow rate as well as thermostability offered.
What is the best coffee Daniel Horbat has ever tasted?
The best coffee I have ever tasted has to be Kule from Ninety Plus. When I first tried this, it took me back to my childhood and the rosehip tea my grandma used to brew for me. Then the freshness and sweetness of the watermelon hit me and I knew I had to bring this to the roastery and share it with everyone. This is such a unique coffee, a coffee experience that you need to have it once in a while, and I am not saying this only because we will launch it soon… believe me, once you’ll try it you’ll understand it for yourself.
Is there a country of origin that you tend to favor coffee from? Why?
Colombia – because it is the land of diversity and because it also holds a special place in my heart; my first coffee farm experience was in Colombia.
Suggest us a roastery to check (not the one you working at/you use at work).
Paga Microroastery from Thailand! Their coffee offering is insane and the quality is bang on! Definitely, you need to check them out!
What’s the most important things you’ve learnt while working in the business?
The most important thing I learned while I visited my first coffee farm, when I understood that there’s more behind a coffee bean than I ever thought about: the hard work those people at the origin are putting into it, the sweats, the love and passion, the loyalty to the craft. Since then, I look different to a cup of coffee and I wish more people had the opportunity to learn this by themselves.
How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?
To be honest, I wouldn’t know how to answer this fairly as we opened the roastery in the middle of the Covid-19 lockdown and I can’t compare it with what it was before – we adapted at what it is now and we took a chance here, I know! From what I noticed, I think the consumers are ordering now straight from the website more compared with before, which is a plus for us with an increase in revenue, but at the same time, everything gotten worst at the origin with fewer workforces available for harvest and increased production prices and longer transit times once the coffee afloat.
How do you see the specialty coffee scene in 10 years?
Evolving towards home brewing.
Where do you see yourself in 10 years?
I see myself in a middle of a “coffee campus”, a destination for amazing coffee in Ireland, that we build around Sumo; with a few coffee shops opened under our umbrella, an academy and of course the roastery.
Any last word? Any tip or suggestion you wanna share with someone that want to start this path?
Never give up and be patient! It might be hard at the beginning, and sometimes you’ll think you’ll never see the light at the end of the tunnel, but if you have the passion keep going… the success will come when you’ll be ready.
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Author
Tanya Nanetti is a specialty coffee journalist, writer, and coffee educator dedicated to documenting the people, places, and stories behind the global specialty coffee movement.She writes about specialty coffee shops, roasters, coffee origins, brewing techniques, sensory experiences, and the professionals shaping the future of coffee culture.As a certified coffee trainer and contributor to international coffee publications, including Barista Magazine and Standart Magazine, Tanya combines journalistic research with hands-on coffee knowledge to explore the evolution of third wave coffee worldwide.Through interviews, guides, and coffee stories, she helps connect coffee professionals and enthusiasts with the communities, craftsmanship, and innovation behind every cup.
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