When Australia's champion barista steps onto the world stage this weekend, he will be armed will be taking a little bit of the Riverina with him.
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Matt Lewin has been chosen to represent the nation at the annual World Barista Championships from April 11 to 14.
The Canberra-based barista has requested that Wagga-based Riverina Fresh deliver their best batch of milk to the Boston event, to help him craft the perfect brew.
But it will be quite the trick to get the 18 litres of Riverina Fresh Gold to him.
"We're packing it into controlled temperature eskies and they will be hand-carried by the baristas along with all of their brewing equipment," said CEO Robert Collier.
This is the second year the milk has made it onto the world stage, having also been chosen for last year's championships in Seoul.
The barista then came fifth overall, after competing against up to 64 competitors. Up to eight of which used Riverina Fresh's Gold.
"There are some serious customs involved and a lot of documentation to make sure [the milk and coffee beans] aren't taken off them," said Mr Collier.
"We're also separating the milk so that two people are carrying nine litres each. If one gets damaged or something, the other will make it."
The milk will even be given a bodyguard in the form of Sydney executive Matt Pengilly who has been tasked with chaperoning the milk to the airport.
Upon arrival at the competition, the baristas will each be given 15 minutes to make three different types of coffee.
It will be the culmination of months and years of training.
"These guys really know the science of coffee and to know the science of milk, they often spend time down on the farms, getting to know where the milk is coming from," said Mr Collier.
From Finley to Corowa, 16 separate farms supply the product that becomes Riverina Fresh. Wagga dairy farmers Neil and Simone Jolliffe have been a part of that 'family' for many years.
"We're really proud it's our milk, I mean they could have chosen any milk. But ours is the only one, and we're proud of what we're making," said Mr Jolliffe.
"Our cows are in there somewhere," he says, pointing towards the esky full of gold-standard milk.
What makes Riverina Fresh different from the others, Mr Jolliffe explains, is the method of farming. Their 280 cows are fed the same thing, the same way almost every day, giving the milk a consistent flavour.
Having the quality of their milk recognised by the world for the second year running is an additional reward to Mrs Jolliffe.
"It's one thing to see your product on the supermarket shelves, but when you go into a cafe and see them using it, whether it's in Melbourne or Sydney or here, that's really great," she said.
For the milk though, this is the culmination of more than six years' planning, since the brand started moving into the specialist coffee field.
"About two-and-a-half years ago, we were contacted by [Canberra-based baristas] Ona to create a premium product for their high-grade coffee beans," said Mr Collier.
"I travel down to Canberra 12 times in 12 months, each time with a different batch and every time they'd say 'that's ain't right', and I just come home with my tail between my legs.
"But we wanted to make that superior product, so we kept going."
Delving into the science, Mr Collier said the 'secret' to its success is in its balance of adjusted fat, protein and lactose.
For an industry that has had its share of struggles, being represented at the world championships is something to be buoyed about.
"It's been a tough time," said Mrs Jolliffe.
"The fact is we're going into the third straight year of extreme drought, and [many farmers] are having difficulty keeping up supply.
"It means a lot that people like the product. We consider Riverina Fresh customers to be our customers."