Blume - Abbotsford
"Blume Coffee was founded in 2018 by Angus Gibbs with a simple mission: make coffee exciting, approachable, and delicious for everyone. As he's fond of saying, "I want my friends to love this and I want my mum to love this, in equal parts."
What started as a one-person operation has grown into a passionate team of four, creating honest, curious coffee that tells the story of place and people. We've moved beyond just great coffee—we're building community through our Saturday School classes, seasonal discoveries, and the simple ritual of slowing down with a perfect cup.
Our Abbotsford HQ is more than a roastery. It's a coffee bar, co-roasting facility, recording studio, and gathering place where vinyl spins and conversations flow. From our Core Range favorites like Sunshine and Moonlight to rotating seasonal single origins, every coffee is sourced and roasted with care and purpose.
We believe the best things in life aren't rushed. That's why we take care at every step—from sourcing to roasting to that first sip. Whether you're a daily drinker discovering coffee or a seasoned enthusiast chasing new flavors, there's a place for you here.
Welcome to Blume, where everyone belongs. All you need is a smile and a mug."
"Our import partners at Cafe Imports have banded together with Bourbon Speciality Coffee and Mata Atlantica SOS to this project to trying and revive nearly 300 hectares of the Atlantic Forrest Biome. One of the world largest, spanning multiple countries and many ecosystems it is threatened by climate change and deforestation as well as acting as a very important carbon sink. Coffee that does good and tastes good."
Origin - Valle de Grama, Brazil
Roast date - 16/6/2025
Variety - Bourbon
Process - Natural
Flavour notes - Cherry, Milk chocolate, Nutty
"A coffee we have been buying year after year. Named for the Quetzal, the national bird of Guatemala, this lot is designed to source and blend coffee from multiple farmers in the region, bringing up the overall quality and therefore price. Helping farmers make their farms more profitable. Nice!
Coffees from Huehuetenago are an espresso favorite of ours; Fruit forward acidity, full body and complex aromas making a balanced and nuanced cup every single time."
Origin - Huehuetenango, Guatemala
Roast date - 16/6/2025
Variety - Bourbon, Catimor, Caturra, Maragogype & Pache
Process - Washed
Flavour notes - Berries, Almond, Caramel
"We only ever buy naturally fermented coffees if they are exceptionally clean and still speak of plant and place in how they present in the cup. This is a perfect example.
Bourbon varieties grow all over the world and show very different characteristics depending on the local environment. In Burundi we are always looking for deep sweetness, redfruit and complex structure. This example shows all of those things with the natural process adding extra florals and a distinct blueberry note. Love, Love, Love."
Origin - Myando, Tangara, Ngozi, Burundi
Roast date - 16/6/2025
Variety - Red Bourbon
Process - Washed
Flavour notes - Blueberry, Pomegranate, Honey, Floral
"We first came across this coffee years ago and placed in the mental filling cupboard of producers of excellence. This lot was processed using a ‘Lactic Honey Process’. What this means is the skin was left removed from the fruit after picking leaving the fruit still on the seed. The seeds were then pre fermented in an enclosed environment to create an environment ideal for the growth of lactobacillus cultures. This helps develop acidity, sweetness and on occasion a creaminess. After fermentation they were then dried, fruit intact, until ready for milling. Long story short. Extra delicious."
Origin - San Martin Jilotepeque, Chimaltenango, Guatemala
Roast date - 16/6/2025
Variety - Bourbon & Caturra
Process - Lactic Honey Process
Flavour notes - Apple pie, Cherry, Butterscotch
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) |
