Glee - Central Coast
Welcome to Glee!
"Greetings from Glee Coffee Roasters - we're a bunch of coffee lovers from the sunny Central Coast, Australia who are all about roasting incredible coffee and having a good time doing it ☀️☕ We’ve been experimenting with coffee since 2008, and most recently took out 1st place at Golden Bean, the world’s largest coffee roasting competition 🎉 We're pumped to be in your cup this month - we hope you love it as much as we do!"
Components:
40%: Ethiopia, Guji
40%: Brazil, Selo Azul
20%: Colombia, Popaya Caucoa
Roast date - 11/08/2025
Variety - Heirloom | Catuai | Castillo
Process - Natural | Natural | Washed
Flavour notes - Milk choc & Berry
Components:
40%: Colombia, Popaya Caucoa
40%: Brazil, Selo Azul
20%: Ethiopia, Guji
Roast date - 11/08/2025
Variety - Castillo | Catuai | Heirloom
Process - Washed | Natural | Natural
Flavour notes - Caramel, Choc, Cherry
"This one’s pure fruit magic from the highlands of Aricha, Yirgacheffe. Grown at 1967m and naturally processed by producer Birhanu Haile, it’s got all the sparkle we love in a washed process, but with some extra juicy bounce. Apricot, papaya and mango through the cup. It’s bright, fun, and filter-ready - a tropical getaway in your mug, even on the chilliest mornings."
Producer - Birhanu Haile
Origin - Yirgacheffe, Ethiopia
Altitude - 1967 MASL
Roast Date - 11/08/2025
Variety - Kurume
Process - Natural
Flavour notes - Apricot, Papaya, Mango
"A wild ride from the hills of Tolima. This Colombian stunner from producer Camilo Enciso is grown between 1500–2150m and is a natural process. Tasting notes like passionfruit and grape Nerds had a coffee baby. It’s zingy, bold, and totally moreish. If you like your brews with a pop of fun and a whole lotta fruit, El Indio is your jam. Go filter, go espresso; we’re here for it all."
Producer - Camilo Enciso
Origin - Tolima, Colombia
Altitude - 1500-2150 MASL
Roast Date - 11/08/2025
Variety - Caturra
Process - Natural
Flavour notes - Passionfruit, Grape nerds
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. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress 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. |
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Stove top Ratio - 1 - 8 (dry coffee : water) |
