From our small batch roaster to your cup—delivering bold, specialty coffee with a local heart and sustainable vision.
Blend Components: Indian Monsoon Malabar AA, Indian Plantation A.
Blend Identity: Bold, Feisty & Intense.
Tasting notes: Caramel, toffee $ Honeycomb
Recommended recipe: 22g in, 50ml out, 27-30 sec - ratio 1 : 2.27 (so Breville/ Sunbeam are approx 36ml out)
Our newest blend identity is coming shortly—and it’s built for the long haul. Up North sits left of Old Mate in the family but make no mistake… this one’s got serious kick. Designed for lovers of extra intensity and body, it channels those long-road-trip vibes where the red dirt and long straight highways meet the horizon. If you're after a wake-up slap to push through the next hundred kilometres (or wake up good and proper on the weekend) this blend is for you.
Think Exmouth sunrises, Karijini gorges glowing deep orange, the endless straights from Carnarvon to Broome, and that moment when you crack open a fresh coffee at a roadside stop (maybe not at the roadhouse)—because you have to keep going.
We roast Up North with maximum intensity in mind, using two powerhouse Indian coffees: Monsoon Malabar and Plantation A. As with all blends, seasonality keeps things interesting—origins may rotate, but the profile will always stay true to its spirit as unapologetically intense.
Up North is your ‘for the people’ adventurers and wide-open-highway companion. Built for early sends, late-night drives, salty-air holidays, and anything that reminds you of the northern WA adventure spirit.
Blend Components: Brazil, Vale do Cerrado - Natural, PNG, Okalu - Washed and Indian Plantation A - Washed (online soon!).
Recommended recipe: 22g in, 44ml out, 27-30 sec - ratio 1 : 2.2 (so Breville/ Sunbeam are approx 32ml out)
Old mate is designed to be the everyday drinker and coffee companion. Rather than being the ‘old mate’ you don’t know, this is like an old mate you can trust in a time of need.
The perfect companion to your everyday milk and long black drinker, designed for milk but also offers versatility with its high-end components.
Blend Components: Brazil Vale do Cerrado, Natural, Ethiopian Harusuke Washed, Ethiopian Guji, Natural
Recommended recipe: 22g in, 46ml out, 27-30 sec - ratio 1 : 2.2.09(so Breville/ Sunbeam are approx 38ml out)
Top of the morning has been designed with premium grade lots for those that want that little extra flavour, complexity and acidity. While perfect for the black coffee drinker, there’s enough flavour and body here to mix it in your favourite milk or alt milk beverage. It calls for cold brew in summer too! Have yourself a Top of the Morning!
A gluten free no nasties drinking chocolate made with just three simple ingredients: East African cocoa, Aussie cane sugar and a touch of Aussie Sea salt.
Inspired by our daughter’s coeliac diagnosis and a search to find wholesome treats she can enjoy, we set out to vreate a drinking chocolate that could pass the toughest test - our own kids!
Less is more. Pure, rich, authentic and smooth choc flavour without all the fake stuff.
See below for comprehensive brew guide.
Click above for a full list of available single origins, available as Espresso and Filter roast, this is where the purists hang.
2018 - Caparaó, Minas Gerais, Brazil
Be the Coffee Hero – 4kg coffee packs to fuel the Team (or family!) with Fresh Coffee!
Seasonal Singles for Filter and Espresso
This Glacier Water Decaf uses a completely chemical-free method of decaffeination. Pure glacier water, sourced from the Sierra de Chiapas mountains, is pressurised into steam, causing the green coffee beans to swell. This swelling makes the cell walls permeable, allowing the extraction of all water-soluble compounds — including caffeine.
To preserve as much flavour as possible during this process, the beans are soaked in a solution that has already been saturated with coffee solubles — except for caffeine, which has been carefully removed. This prevents the solution from drawing out any flavour compounds from the beans. Instead, only caffeine is extracted. The separation of caffeine from this solution is done using an elaborate charcoal filtration system. The extracted caffeine is sold to energy drink manufacturers, while the flavour-rich solution is reused in the next batch, ensuring minimal flavour loss.
After decaffeination, the coffee is dried in three phases. First, horizontal and vertical drying reduce the moisture content to between 10% and 13%. This is followed by cylindrical drying, which ensures stable water activity and optimal shelf life. Before export, the coffee undergoes further grading and polishing.
The result is a rich, flavourful decaf that reflects the care and quality of Chiapas smallholders. It is 99.9% caffeine-free and produced without the use of any harsh chemicals.
Colombia, Finca Las Flores Ombligon - Anaerobic, Thermal shock.
Cherry Chocolate • Raspberry Twizzler • Cocoa Nibs • Tropical Fruit
Quick summary, more detailed info below!
An exceptionally rare lot from the award-winning Finca Las Flores, this Ombligon offering is a celebration of innovation, terroir, and precision. With heirloom Ethiopian lineage and a distinctive cherry shape, Ombligon is a variety prized by World Barista Champions and now presented with extraordinary clarity and vibrance.
Crafted through meticulous multi-stage fermentations—including anaerobic and thermal shock—this coffee delivers a refined cup layered with fruit-driven complexity and elegant structure. For the discerning palate, it’s a glimpse into the future of specialty coffee, grounded in the legacy of third-generation producers, the Vergara brothers.
About the coffee | Terroir • Variety • Process
In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations and an annual rainfall of 1113mm, all contributing to optimal conditions for coffee cultivation. The farm cultivates varieties including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra, Catimor and Ombligon.
Ombligon, which humorously translates to 'belly button' thanks to the unique shape of the coffee cherries, is a relatively new and unknown variety that has come into the spotlight with WBC competition use. Believed to be closely related to heirloom Ethiopian varieties, Ombligon also appears to share lineage with other varieties such as Caturra, Pacamara and Bourbon, adding important leaf rust resistance.
After harvesting the ripest cherries, a manual selection process is undertaken to eliminate impurities, followed by an
18-hour fermentation in permeable polypropylene fibre bags. The coffee then undergoes another 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by flotation to discard impurities and subsequent pulping.
Deviating from conventional norms, another 48-hour anaerobic fermentation ensues, concluding with a warm thermal shock wash of 35°C. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling and sorting.
Farm History
Operated by third-generation growers, the Vergara brothers, Finca Las Flores started in 1990 with a modest 2 hectares and 1,800 Caturra and Colombia variety trees. In 2006, brothers Carlos, Jhoan and Diego expanded the farm's offering by incorporating more varieties. Now spanning 14.5 hectares with 90,000 coffee trees, 1.5 hectares are a nature reserve.
In 2006, Finca Las Flores achieved 16th place in the Cup of Excellence, reinforcing the Vergara family's dedication to superior coffee quality. Today, Carlos and Diego oversee logistics, while Jhoan focuses on quality assurance. With 30 years of experience, the Vergara family combines traditional practices with innovation, driving significant advancements in coffee production.
Who is this for: For lovers of intense coffee, low acidity, very creamy and smooth - pairs with milk, flat whites and cappuccinos.
Tasting Notes: Dark Chocolate, Cocoa & Caramel.
Monsoon Malabar Arabica AA isn’t just an old-school classic—it’s stitched into my coffee and roasting story. I was working with this coffee nearly 15 years ago, right at the start of my journey, pulling thick, syrupy shots that looked exactly like the photo I captured that features on this page: a fat, glossy stream caught mid-pour that highlights the unique attributes of this coffee.
This is the legendary Indian monsoon coffee that early pioneers—David Schomer included—couldn’t get enough of. Along the Malabar Coast, the beans are exposed to weeks of humid monsoon winds, swelling, softening, turning golden, and developing that unmistakable low-acidity, cocoa-and-earth richness that defined the early 2000s espresso era.
We roast the Malabar with more development and depth deliberately, right where Monsoon Malabar really opens up—heavy body, smooth edges, huge crema with possibly the lowest acidity of any coffee available.
And soon, this coffee will play a starring role in a new blend designed for thick shots, dense crema, and a punchy, full-tilt intensity that will absolutely slap you in the face (in a very friendly ‘wakeup call’ way).
About the Coffee
Tasting notes: Creamy Citrus, blueberry & black currant.
Finca Quebradita is a remarkable example of precision farming and innovation in Colombia’s central mountain range. Nestled between 1,600 and 1,850 metres, the estate spans 18 hectares divided between two farms—each treated with care and intention.
Ten hectares are planted with classic Colombian varieties such as Caturra and Colombia, while one farm is dedicated entirely to cultivating specialty varietals. Among them are Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso & Sidra, Wush Wush, Bourbon Aji, Papayo, Pacamara, Sudan Rume and Arara—each chosen for its expressive potential and distinctive character. The long-term vision is to transition the entire estate into full varietal cultivation, a testament to the family’s pursuit of quality and diversity.
Processing here is anything but ordinary. Only cherries that are at least 80 percent fully ripe make the cut—green, underripe or overripe fruit are carefully sorted out. The coffee then undergoes a 36-hour fermentation before a further 48 hours with a citrus yeast inoculation, developing vibrant fruit structure and depth. Finally, it’s dried over 76 hours at an average temperature of 40 °C, then stabilised in GrainPro bags before resting and export preparation that involves vac sealed 12kg pouches for optimum quality preservation.
Each layer of this process is deliberate. Every decision—timing, temperature, inoculation—reveals a deep curiosity for how flavour, texture and acidity can evolve in perfect balance. The result is a coffee that is intricate, vibrant and full of life—an expression of innovation, terroir and patience.
Farm Story
Finca Quebradita was born from the vision of a family deeply rooted in the pursuit of specialty coffee. Their focus has always been on producing differentiated, replicable sensory profiles through meticulous experimentation—techniques like thermal shock and yeast inoculation are just part of their creative toolkit.
Yet their work goes far beyond processing. The team is equally dedicated to agronomic care—implementing shaded growing systems, enriching the soil with organic matter, and managing pH through natural amendments and lime. This balance of science and intuition creates a thriving environment for both the plants and the people who tend them.
A Personal Note
Over the years, as experimental processing has become more popular, a wave of commercialisation has followed—and with it, some of the individuality and nuance has been lost. Many coffees within these categories now share similar traits, their originality softened by repetition.
This lot, however, feels different. It’s delicate and balanced, showcasing innovation that still respects the fundamentals. It honours flavour without forcing it, letting the terroir, varietal, and grower’s craftsmanship take centre stage.
It’s a coffee that reminds us why we do what we do: to seek out and share coffees that are not just interesting, but deeply expressive, elegant, and true to where they come from.
Guji Alaka (Natural)
Black Tea • Blackberry • Black Forest Cake
Introducing Alaka, our latest naturally processed Ethiopian release from producer Gizaw Alemayehu, a name fast becoming synonymous with expressive, standout coffees in our line-up.
Gizaw’s journey into producing coffee began after the 1974 shift in Ethiopia’s political landscape, when nationalisation meant losing his farms. Instead of stepping away, he rebuilt—this time as a producer—establishing the Gizaw & Frehiwot Washing Station, where this exceptional lot was crafted.
Grown at 1800–2200 MASL in a climate ranging from 12.7–29.6°C, the cherries are hand-picked, floated for defects, graded, and slowly dried on raised African beds. With careful turning, shading during peak heat, and 20–30 days of controlled drying, the coffee locks in a beautifully layered profile at 11.5% moisture.
In the cup, expect a refined line of black tea, ripe blackberry, and a lush, dessert-like black forest cake character. A sweet, complex and indulgent natural—easily one of the highlights of the new season.
Tasting notes: Milo • Milk Choc • Vanilla Syrup
NATURALLY ORGANIC PAPUA NEW GUINEA COFFEE!
We’re proud to showcase Okalu as a single origin release (soon to be in Old Mate too!), a coffee that embodies both the beauty and the challenges of Papua New Guinea. Rich first travelled to PNG back in 2009 — one of his earliest trips to origin — and it remains one of the most striking coffee landscapes he’s ever seen. The country’s steep highlands, volcanic soil, and dense rainforests create ideal growing conditions, but its remote terrain and complex tribal networks make coffee production uniquely demanding.
Okalu represents a collection of smallholder lots from farmers in the Lufa and Okapa districts of the Eastern Highlands. These are families tending small garden plots, often with only a few dozen coffee trees among their food crops. Their cherries are processed through Lass Malo Coffee, a woman-led enterprise founded by Maureen Ken, whose mission is to connect isolated farmers with better pricing, training, and quality control. Lass Malo provides transport and access to its Goroka mill — helping producers gain real value for their hard work.
This coffee is fully washed, with cherries hand-picked, floated for quality, pulped on the same day, and fermented for up to 36 hours before drying slowly on raised beds. The result is a cup that’s clean and layered — think dark chocolate and plum sweetness, with a molasses depth and a gentle almond finish. Grown between 1,450 and 2,000 metres, Okalu captures the vibrant potential of PNG’s highlands.
Through our sourcing partners at Upstream Coffee Imports, projects like Okalu are continuing to raise the bar for quality and traceability in Papua New Guinea. Their work alongside Lass Malo supports female leadership in coffee and helps small producers build long-term sustainability from the ground up.