Blume - Abbotsford
Welcome to Blume Coffee! A returning feature.
"Blume Coffee Traders is a small specialty roastery based in a 1970's garage in Abbotsford, Melbourne; founded by Angus Gibbs in 2017. They focus on single lot coffees. No blends, no filler, no compromise. Just coffee that speaks of plant, place and the people who grow it.
Not only a roasters but also a community coffee bar and retail space. Welcoming all to join us on our quest for the delicious, no matter your taste.
Built around the idea that good coffee is really just good agriculture made visible. Zero fluff, no spin, just honest coffee."
"Grown in the highlands of the Triunfo Biosphere Reserve, one of the last cloud forests left in Central America, where the coffee shares its habitat a small parrot found nowhere else on earth, the Cotorrad. A local symbol of freedom.
Las Cotorras is a community lot from 300 small-scale organic growers who hand-pick, ferment in open-air tanks and dry slowly on raised beds. The result is generous and easy: bright cherry, milk chocolate, a nutty finish that lingers gently."
Origin - Las Cotorras, Chiapas, Mexico
Roast date - 27/07/2026
Variety - Field Blend
Process - Washed
Flavour notes - Cherry, Milk Chocolate, Nutty
"A rare thing in Ethiopian coffee: a single family estate.
Ismael Hassen and his family have farmed Kayon Mountain since 2012, in the Guji highlands. Organic practices are just the beginning of how they approach sustainability. Understanding a viable social ecosystem is as important and an environmental one, they invest in their producers, community and future generations. Grown amidst preserved native Forrest we applause everything they do.
Tropical upfront a jammy texture and a stone fruit finish. Summer in a cup for winter blues."
Origin - Kayon Mountain Farm, Guji, Ethiopia
Roast date - 27/07/2026
Process - 50%: Washed & 50%: Natural
Flavour notes - Tropical, Stone fruit, Jammy sweetness
"“The Promised Land,” high in Bahia’s Chapada Diamantina — a plateau once mined for diamonds no grows the highest quality coffee in Brazil. Piatã’s swing between cold nights and warm days makes for bright and transparent cups; five of the region’s lots placed in the top ten at Cup of Excellence the year it first drew attention, and it hasn’t let up since. Kluemon Moreira at Sitio Canaã itself is quickly becoming the future of the region with rigorous attention to land, variety and processing. The future is now. Chocolate ganache, hazelnut, a cut of strawberry, silky through the body."
Origin - Sitio Canaã, Piatã, Brazil
Roast date - 27/07/2026
Variety - Arara
Process - Natural
Flavour notes - Chocolate ganache, Hazelnut, Strawberry
"Rwanda has one of the most complex, devastating and uplifting stories in all of coffees modern history and we are extremely proud to showcase the best of what they do year after year.
Nkara is the smallest, most remote washing station run by the Dukunde Kawa cooperative, tucked into a valley at 1,880 metres where sun-warmed days give way to cool mountain air overnight.
Peaberries are little genetic freaks that we adore. A single bean grown where there should be two. Inverted twins that are always extra sweet.
Apricot and sweet tea with lifted florals. Delicate with depth."
Origin - Ruli Sector, Rwanda
Washing Station - Nkara
Roast date - 27/07/2026
Variety - Red Bourbon, Peaberry
Process - Washed
Flavour notes - Apricot, Sweet tea, Floral
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start coarse *Adjust grind size to achieve the desired time |
Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start coarse *Adjust grind size to achieve the desired time |
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Pourover Temp - off the boil Ratio - 1:13 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:12 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-7 (dry coffee : water) |
