Leible - Sydney

"ABSOLUTE is Leible Coffee’s flagship blend, built on a base of coffees from Colombia and Brazil. It is known for its low acidity, deep chocolate notes, and full-bodied mouthfeel. It is especially well suited for those moments when you want a strong, intense black coffee in the morning. With milk, its chocolate-like sweetness and creamy texture become even more pronounced, creating a smooth and satisfying milk-based coffee.

ABSOLUTE has been a long-time favourite among many of our regular customers and remains one of the most loved blends at Leible. It performs beautifully across a wide range of brewing methods, including French press, espresso, moka pot, and milk-based coffee, making it an easy and enjoyable coffee to drink at any time."

Components:

Popayán, Colombia
Mogiana, Brazil

Roast date - 23/03/2026

Process - Washed | Natural

Flavour notes - Chocolate, Brown sugar, Creamy texture

"Explorer is Leible Coffee’s second specialty blend, built on a base of Ethiopian and Colombian coffees. As a black coffee, it highlights tropical fruit character and layered complexity. With milk, it transforms into a berry- and custard-driven cup with a creamy texture, offering an almost dessert-like experience.

Explorer is served as the second blend across all of our stores and offers a completely different style from Leible’s flagship blend, ABSOLUTE. It is especially loved by customers who are looking for something a little more distinctive and special from their usual coffee choice.

Balanced and versatile, Explorer works well across a range of brewing methods including espresso, milk-based drinks, and French press, making it a blend designed for a more adventurous coffee experience."

Components:

Ethiopia
Colombia

Roast date - 23/03/2026

Process - Washed | Natural

Flavour notes - Berries, Toffee, Custard

Origin - Danche, Yirgacheffe, Ethiopia

Altitude - 1950– 2200 MASL

Roast Date - 23/03/2026

Varietal - Kurume, Dega, Wolish

Process - Red Honey

Flavour notes - Black tea, Mandarin, Red grape

quality not only results in exceptional coffee, but also plays an important role in supporting the local economy.

The farms are situated at elevations between 1,850 and 2,100 metres above sea level, where the high altitude creates an ideal microclimate for developing the coffee’s complex and distinctive character.

After harvest, the coffee cherries are delivered to the Gigesa washing station, where they are processed using the washed method. To preserve the coffee’s natural flavour and preventunwanted fermentation, the cherries are depulped within 6 to 8 hours of picking."

Origin - Danbi, Uddo, Gigesa, Shakisso, Ethiopia

Altitude - 1800–1900 MASL

Roast Date - 23/03/2026

Varietal - Heirloom

Process - Washed

Flavour notes - Floral, Lemon, Sugarcane

Brew Guidelines