Proud Mary Coffee - Collingwood
"This big-bodied seasonal blend is designed to cut through milk and create a chocolatey latte or a rich and syrupy espresso. It is sweet, approachable, and easy to brew, making great coffee accessible to everyone.
At Proud Mary, we utilise only fresh seasonal components direct from our amazing producer partnerships at origin. Many hands have helped make this blend special, and by drinking Humbler, you are supporting a sustainable supply chain and our direct relationships with producers."
Components:
50%: Colombia, Antioquia
50%: Brazil, Rio Brilhante
Roast date - 20/04/2026
Process - Washed & Natural
Varieties - Caturra, Castillo | Red Catucaí, Mundo Novo
Flavour notes - Chocolate fudge, Caramel, Dates
"The Angel Wings blend is designed to cut through milk and create a sweet and caramelly latte or espresso. Its flavour profile is interesting and easy to brew - a real crowd pleaser!"
Components:
50%: El Salvador
50%: Colombia
Roast date - 20/04/2026
Process - Washed
Varieties - Bourbon, Pacas | Caturra, Castillo
Flavour notes - Caramel, Orange citrus, Stone fruit
"In the lush highlands of southern Ethiopia, some 400 kilometres from Addis Ababa, lies Guji, a land with a story as rich as its coffee. Once grouped with Sidamo and Yirgacheffe, Guji stood apart in 2002, named after the Oromo people who have cultivated these soils for generations. Here, coffee is more than a crop; it is heritage, ritual and livelihood. The Oromo tell of Waqa, the sky god, who wept tears of grief onto a grave, from which the first coffee plant grew. Today, those same red soils still yield coffee that feels touched by myth. Farmers tend tiny plots by hand, often side by side with their families. Coffee trees grow intercropped with food, organically and traditionally, nourished by the land alone. Harvesting is a labour of love, cherries picked one by one, sorted with care, and laid to dry on raised beds under the sun for weeks until they reach perfection. The result is a coffee that is uniquely Guiji. Its flavour carries both the wildness of the highlands and the devotion of those who grow it. Each cup is a story of place, people, and the tears of a god."
Origin - Anferara, Ethiopia
Producers - Various
Roast Date - 20/04/2026
Variety - Heirloom
Process - Natural
Flavour notes - Milk chocolate, Apricot, Berries
"La Danta is a specific plot on Finca La Bolsa where the Vides Family grow Bourbon and Caturra. La Bolsa was founded by Dr. Jorge Vides, a doctor and later the Director of the National Hospital of Huehuetenango, he initially travelled on horseback to the farm, developed a passion for producing high-quality coffee, earning him the “Outstanding Coffee Grower” award from Guatemala’s National Coffee Association (ANACAFE) in 1984. Since 1995, the farm has been managed by his daughter, Maria Elena Vides, and his grandson, Renardo “Nayo” Ovalle Vides. The farm is committed to environmental sustainability, focusing on ecosystem conservation, water efficiency, and avoiding deforestation. It also supports the local community by providing education through a school founded in 1980 and a daycare and vocational training centre established in 2012. Huehuetenango, known for its high altitude and diverse microclimates, produces coffee with bright and crisp acidity. The region recently excelled in the 2024 Cup of Excellence competition, with the top eight coffees from Guatemala coming from Huehuetenango!"
Origin - Huehuetenango, Guatemala
Producer - Vides Family
Farm - La Danta, Finca La Bolsa
Roast Date - 20/04/2026
Varieties - Bourbon & Caturra
Process - Washed
Flavour notes - Brown sugar, Caramel, Red apple
Brew Guidelines
|
Espresso - 9 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
|
Espresso - 6 bar Brew ratio - 1:2.9 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
|
|
Pourover Temp - off the boil Ratio - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
|
Stove top Ratio - 1 - 8 (dry coffee : water) |
