our coffee.
Australia's coffee is as diverse as the people who drink it.
That's why we offer a range of coffee blends and singles with their own flavour and unique style.
foundation.
HOUSE BLEND
Chocolate - Caramel - Malt - Honey
BLEND REGIONS:
Colombia | Magdalena - Spanning a total of over 570 hectares that yield 2000 tonnes of dry parchment coffee each year, the coop farms are comfortably nestled in the Magdalena mountain valley, close to the Magdalena River. The diverse micro-climates of the region brings out a magical mix of flavours in these coffees
El Salvador | Apaneca Ilamatepec - Nestled amidst the tall shade-giving trees across themountains in the region of Apaneca, Ilamatepec, Finca El Cerro is a coffee farm thatdoesn’t just produce coffee but also mills and exports it as well. The daily harvest isbrought to the mill to be processed in various methods including washed,semi-washed, natural and honey.
BREW RECIPE GUIDE: Using 20g Basket - IN: 21g - OUT: 38ml - TIME: 26-28 seconds
revelation.
BARISTA BLEND
Chocolate - Toffee - Ripe Cherry
BLEND REGIONS:
Colombia | Magdalena - Spanning a total of over 570 hectares that yield 2000 tonnes of dry parchment coffee each year, the coop farms are comfortably nestled in the Magdalena mountain valley, close to the Magdalena River. The diverse micro-climates of the region brings out a magical mix of flavours in these coffees
Ethiopia (Guji) | Bule Hora - Ms. Anteneh, the woman behind the exports has a strong passion for both coffee and women and has dedicated the last 12 years to finding a way to improve the lives of women in the coffee community by providing employment and educational opportunities to whole families.
Farmers are trained to collect only the ripest cherries where it is then sorted and immediately placed on raised drying beds for 15-20 days before being sent to their sister company for processing
BREW RECIPE GUIDE: Using 20g Basket - IN: 21g - OUT: 42ml - TIME: 28-30 seconds
decaf.
NO CAFFEINE - Mexico
Cocoa - Toffee - Malt - Dried Fruits
This Water Processed Mexican Decaf uses a chemical-free method of decaffeination.
Glacier water sourced from the Sierra de Chiapas mountains is pressurised into steam, causing green coffee to swell, making their cell walls permeable for the extraction of all water solubles - including caffeine.
The decaffeinated coffee is dried in three phases - horizontal and vertical drying to bring the coffee to 10- 13% moisture, followed by the final cylindrical drying to ensure a stable water activity and quality shelf life.
The result is a flavour-ful decaf, retaining the qualities nurtured by Chiapas smallholders, that is 99.9% caffeine-free, using zero nasty chemicals.
single.
ORIGIN DIRECT - MEXICO (Organic)
Hazelnut - Malt Biscuit - Chocolate Mouse
ROAST | Espresso
REGION | Chiapas
VARIETAL | Caturra, Typica & Catuai
PRODUCER | Collection of farms
PROCESS | Fully Washed
ALTITUDE | 1200-1800masl
single.
ORIGIN DIRECT - COLOMBIA
Chocolate - Honey - Peach - Citrus
ROAST | Espresso
REGION | Huila Timana - Magdalena
VARIETAL | Caturra & Castillo
PRODUCER | Asprotimana Co-op
PROCESS | Fully Washed
ALTITUDE | 1300-1800masl
single.
ORIGIN DIRECT - EL SALVADOR
Caramel - Malt Biscuit - Roasted Peanuts
ROAST | Espresso
REGION | Apaneca Ilamatepec
VARIETAL | Pacas
PRODUCER | Fernando Escobar
PROCESS | Washed
ALTITUDE | 1500masl
filter.
BATCH BREW - BURUNDI CO OP
Dark Chocolate - Cherry Ripe - Kiwi Fruit - Caramelised Sugar
ROAST - Filter / Pour over
REGION |Rumonge Province
VARIETAL | Bourbon
PRODUCER | Dusubizitekikawa Co-op
PROCESS |Washed
ALTITUDE | 1560-1800 masl