Welcome to Padre Coffee!
"We’re specialty coffee roasters, wholesalers and retailers. Born in the dawning age of specialty coffee in Melbourne back in 2008, we’re both proud of our history and excited about the future. With bases in Melbourne and Noosa, we’re firmly focused on ethical, sustainable growth and we’re always seeking to raise the bar with everything we do.
Of course, at the heart of our company are our people. We’re committed to building a workplace culture that supports personal development, collaboration and teamwork. We believe in quality produce, sustainability, and in fostering long term committed relationships throughout the supply chain. Our community values education, guidance, support and approachability, and this ensures the Padre bean lives up to its name, wherever you might find it."
"Daddy's Girl is a treat for the senses, with its subtle notes of mellow caramel and sweet milk chocolate. These flavours are the result of the careful selection of beans and the meticulous roasting process, which ensures that each cup of coffee delivers a delicious and consistent taste every time.
One of the standout features of Daddy's Girl is its user-friendly nature, making it an ideal choice for coffee drinkers of all levels of experience. The blend's natural sweetness and low acidity make it an instant favorite among stovetop and plunger coffee fans alike. It has even gained a cult following among coffee lovers who appreciate its smooth and mellow taste."
Components:
40%: Gaitania, Colombia
40%: Alta Mogiana, Brazil
20%: Minas Gerais, Brazil
Roast date - 04/05/2026
Varietals - Typica, Caturra | Mundo Novo, Acaia | Rubi
Process - Washed | Natural | Natural
Flavour notes - Milk chocolate, Honey, Hazelnut, Caramel
"Lucky Boy is a coffee blend that is perfect for espresso lovers but truly shines when combined with milk. It has a unique flavour profile that boasts incredible sweetness, subtle hints of orange acidity, and a creamy body that is simply irresistible. Since its introduction to our menu, Lucky Boy has become a crowd favourite, winning over Aeropress and plunger brew fans with its boyish charm and smooth texture."
Components:
50%: Alta Mogiana, Brazil
50%: Huehuetenango, Guatemala
Roast date - 04/05/2026
Varietals - Mundo Novo, Acaia | Bourbon, Caturra, Catuai
Process - Natural | Washed
Flavour notes - Vanilla, Caramel, Hazelnut praline
"Luz Helena Salazar has spent the last two decades cultivating coffee in the hills surrounding Armenia, the capital of Quindio and one of the three anchor cities of Colombia's Eje Cafetero (Coffee Axis). Her farm, La Leona, sits at 1,450 meters above sea level and spans eight hectares. Her entry into coffee production was relational before it was technical. Her husband, Jairo Arcila, spent his career on coffee farms and as a dry mill manager, and the language of cultivation, processing and cup quality filled their household. Luz listened, questioned and eventually committed to learning the discipline herself.
The early years were a study in pest and disease pressure, with insect management providing the steepest part of the curve. Jairo's accumulated filed knowledge became her reference point, and over time Luz developed her own framework for cherry selection and plant health. Her sons, Carlos and Felipe Arcila, went on to co-found Cofinet, and the family now operates as an integrated production and processing network."
Producer - Luz Helena Salazar
Origin - Armenia, Quindio, Colombia
Altitude - 1,450 MASL
Roast Date - 04/05/2026
Varietal - Caturra
Process - Washed
Flavour notes - Raspberry, Orange, Pomegranate, Rose
"The Frinsa Estate operates out of the Pangalengan highlands of West Java, anchored by a family-owned estate run by Wildan Mustofa, his wife Atieq, and their children. The estate name itself is drawn from the first letters of the Mustofa children (Fikri, Rifda, Nadia, Salsa) and the four cherries on the company logo reflect the same family structure.
The Mustofa family did not begin in coffee. Wildan's father grew potatoes and other vegetables for supermarket supply, and the family's pivot to coffee in 2010 was driven less by commercial opportunity than by an environmental concern. Neighbouring vegetable farmers were cultivating on steep, forested slopes, where shallow rooted crops accelerated soil thinning and increased the risk of landslides during monsoon rains. Coffee, with its deeper root structure and capability with shade-tree systems, offered a means of stabilising the land while keeping it productive. The family begun by supplying seedlings to farmers in the Weninggalih area and gradually built out a network of partner producers."
Producer - Frinsa Estate and local smallholders
Origin - Bandung, West Java, Indonesia
Altitude - 1,700 MASL
Roast Date - 04/05/2026
Varieties - Andungasari, Bor Bor, Kartika, Ateng
Process - Washed
Flavour notes - Mandarin, Pear, Cocoa, Lime
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
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Aeropress
Temp - off the boil
Ratio - 1:14.5 (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 - 1-11 (dry coffee : water)
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