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Deluca - Marrickville - Drop Coffee

Deluca - Marrickville

“We are a crew of like minded coffee people working to make super tasty brews. Our founder, Lucas Georgiou, started brewing coffee in 1996 while studying to rebuild jet engines. A lot has changed since then, what hasn’t is our pursuit of sweet, rich and complex coffees. Our team is constantly developing ways to deliver consistently high quality coffee while respecting the people and places that produce it for us. 

Our goal is to showcase the incredible flavours that the world of coffee has to offer.”

Deluca, another great roaster out of Marrickville. Today we have 4 coffees on show case from them. Scroll down for more details on those.

You might have noticed a subtle trend amongst the coffees we have dropped so far. That is, they’ve all been washed.

What does it mean for a coffee bean to be washed, or a natural for that matter?

When a coffee bean is picked, it is left out on a bed in the sun to ferment, dry and mature. A naturally processed bean is left out with the coffee cherry still intact and surrounding the coffee bean. A washed processed bean instead has its cherry removed before being left out to dry.

You might have come across beans labelled as ‘honey processed’ or ‘semi washed’ or any other number of interesting sounding things. Generally, these process techniques sit somewhere between a natural and washed process.

Why then is specialty coffee generally all washed?

‘Washing’ the coffee before processing helps the bean retain its unique flavour profile. This is desirable if the quality of the coffee is good - think about how fruity this weeks Kenyan is. However, if the quality of the coffee is bad, it is more desirable to process it naturally as the cherry will mask some of the unpleasant flavours. Although this is better given the coffee, it will generally produce muted and less exciting flavours.

This is a general rule not a law. I’ve had plenty of amazing Natural coffees vice versa. However, it can be helpful when selecting quality coffee and also a talking point with your local barista. ;)

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Sweet Spot


40%: Colombia - La Plata Huila
40%: Colombia - Popayan Cauca
20%: Ethiopia - Gr1 Guji

Roast date - 03/08/2021

Variety - Multiple

Process - Washed

Flavour notes - Milk Chocolate, Red Apple, Fresh lychee

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South Central

60%: Colombia - Cauca


40%: Guatemala - Huehuetenango

Roast date - 19/07/2021

Variety - Multiple

Process - Washed

Flavour notes - 70% Dark choc, Roasted hazelnuts, caramel praline


Los Granadillos, Nicaragua


Produced by the Ponce brothers in the Nueva Segovia region. These brothers have a vision of producing the best coffee by putting every day towards producing quality. Over the yers they have grown their farm by purchasing adjacent land, now extending 24 hectares.

Roast date - 02/08/2021

Altitude - 1400m

Variety - Caturra, Maracaturra, Yellow Catuai

Process - Washed

Flavour notes - Currant, Plum, Maple


Kaganda AA, Kenya

The Kaganda Coffee Factory is uniquely situated in a valley, within a larger tea growing area. Like a lot of farms in Kenya, Kaganda is a cooperative serving the community of farmers. This particular cooperative - the Famers Cooperative Society has 1050 members.


Roast date - 03/08/2021

Altitude - 1800m

Variety - SL28, SL34

Process - Washed

Flavour notes - Fuji, Grapefruit, Currant



Espresso - 9 bar

Brew ratio - 1:1.8 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time


Espresso - 6 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:16 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:15 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-16 (dry coffee : water)

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