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Coffee Benders - Newcastle

Coffee Benders - Newcastle

“We're Mace & Rich, The Coffee Benders! We are a micro-roastery out of Newy, Australia 

Our focus is on sourcing ethical, traceable and, of course, seriously tasty coffee. 
We believe that every epic day starts with a Benders brew, which is why we carefully select and roast our coffee to suit your adventure.
We're all about boujee coffee, but without the wankery! Let us help you enjoy our coffee, your way!"

"Our Kinetic blend is composed of seasonal coffees from Brazil and Colombia. We think it is Full-bodied dark chocolatey goodness with burst of vanilla, butterscotch, cherry like acidity, and a distinguishable nutty finish.

We develop these roasts enough to cut with your milk of choice but also goes great as a 'spro. Recommended for all espresso type brewing."


50% - Fazenda Conesol, Mogiana, Brazil

50% - Excelso Gran Galope, Hulla, Colombia

Roast date - 17/6/2024

Variety - Yellow Bourbon | Castillo, Caturra

Process - Natural | Washed

Flavour notes - Milk chocolate, Cherry, Butterscotch

"James Fernandez owns and operates Finca La Laja, a 5 hectare castillo coffee farm in Cauca, Colombia. Colombia is one of the largest coffee producing countries in the world and with that, comes variety! We at The Coffee Benders LOVE Colombian coffee as there is so much to discover and experience. This particular coffee is special as it has undergone the "double fermentation" honey process. Cherries are hand picked and sorted and then fermented in tanks for 24 hours. The cherries are then pulped and further fermented for an additional 48 hours. The coffee is then dried, bagged up and shipped to us where we roast it fresh for your enjoyment."

Origin - Betania, El Tambo, Cauca, Colombia

Roast date - 17/6/2024

Variety - Castillo

Process - Honey

Flavour notes - Papaya, Vanilla, Cola

" The Ayla washing station was founded in 2010 and since has grown to serve 375 smallholder farmers in the village of Bombe in Sidama. Sidama coffee is a growing region of Ethiopia spread across fertile highlands known for producing the highest quality of coffee in the country. Ethiopia is known to be the "birthplace" of arabica coffee so will always hold somewhat of a special place in coffee roasters hearts.
Enjoy this coffee's funky fruity flavours of hibiscus and berries, with toffee like sweetness.

Origin - Bombe, Sidama, Ethiopia

Roast date - 17/6/2024

Variety - Heirloom

Process - Natural

Flavour notes - Hibiscus, Toffee, Red wine

" Las Lajas is owned and operated by Oscar & Francisca Chacon. They are third generation coffee producers who have been growing and processing specialty coffee since the early 2000's. In 2005, after having spent years sending their coffee off to a coop to receive whatever the going market price was, the Chacon's decided to buy their own depulper. This means that they have more control over quality of their coffee as well as the price received per kilo. The Chacon's are committed to quality and innovation and were actually among the first to produce honey and natural processed coffees in Costa Rica.

Las Lajas is the first Costa Rican coffee we have selected and purchased. We first experienced a sample of this coffee in Melbourne whilst doing a cupping at Cafe Imports and immediately loved it. Because of its boozy, rose like flavours, we thought it was only fitting to roll out as our 2023 Christmas coffee. Enjoy its notes of Turkish delight and plum pudding, and bask in the nostalgia of Christmas.

Origin - Sabanilla de Alajuela, Costa Rica

Roast date - 17/6/2024

Variety - Villa Sarchi

Process - Natural

Flavour notes - Plum pudding, Passionfruit, Dark chocolate


Espresso - 9 bar

Brew ratio - 1:2.2 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind - Start medium-coarse

*Adjust grind size to achieve the desired time

Espresso - 6 bar

Brew ratio - 1:2.6 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind - Start medium-coarse

*Adjust grind size to achieve the desired time 


Temp - off the boil

Ratio - 1:12 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:12 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-7 (dry coffee : water)

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