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“We started this place as an outlet for really great coffee. Despite a mature and booming cafe culture, most of Australia's coffee roasters had very limited access to transparency at the farm and origin level. When questions surfaced like "who grew this coffee, how much did they get paid, and why does this lot taste so different to that one?" we found the answers were unclear, so we set out to find some ourselves.
Sure enough, it was a serious can of worms. What else do you expect to happen when you start turning over rocks in an industry this big? It seemed like wherever we traveled, cupping spoons in hand, there was far greater things to discover - stories of crop disease, fairtrade labeling upsets, dodgy deals and logistical nightmares. We have spent many long flights, road trips, skype sessions and coffee dates asking how we can do better for our planet and for the people who deserve more recognition for producing good quality coffee.
We haven't compromised on our standards since day one, and that's the reason we're still here so many years later.
It’s easy to talk about the impact of the soil, altitude and variety on flavour quality. It’s much harder to recognise all the effort and work that went into creating the infrastructure up on those hills, or the difficulties of navigating shipping lanes. We always try to keep in mind the many hands that have touched our coffee before us. Those who have taken so much care and pride in their work before it ever arrives at our door. We really believe that we are a small piece of the puzzle, so we do our best to honour the efforts of the full community of people working together to bring you delicious coffees every day. “
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House Espresso 33%: Los Milagros, Mexico Roast date - 05/05/2023 Process - Washed Flavour notes - Orange, Honeycomb, Milk chocolate |
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Moonwalker 33%: Anhumas, Brazil Roast date - 05/05/2023 Process - Washed Flavour notes - Rich dark chocolate, Cassis, Pecan pie |
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Cyarumbo Women's Coffee
"This special micro-lot was produced by 274 female farmers who own and grow coffee on small farms in the hills surrounding Cyarumbo washing station, in Rwanda’s Southern Province. We purchased this coffee through our import partners - MCM (Melbourne Coffee Merchants)."
Origin - Southern Province, Rwanda Roast Date - 05/05/2023 Variety - Red Bourbon Process - Washed Flavour notes - Blood orange, Raspberry, Black tea |
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Yandaro
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Yandaro is a particularly aromatic coffee. Red Bourbon is the dominant variety grown in the region, the average smallholder has approximately 250 trees, normally in their backyards. During the harvest season, all coffee is selectively hand-picked, with only the ripest cherries making the cut."
Origin - Kayanza, Burundi Roast Date - 05/05/2023 Variety - Red Bourbon Process - Washed Flavour notes - Red apple, Bergamot |
Recipes
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Espresso - 9 bar Brew ratio - 1:2.2 (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 - 1:2.5 (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 - 1:14 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14 (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 - 10 (dry coffee : water) |