From our small batch roaster to your cup—delivering bold, specialty coffee with a local heart and sustainable vision.
Recommended recipe: 22g in, 46ml out, 27–30 sec - ratio 1 : 2.27 (so Breville/ Sunbeam are approx. 36ml out)
Tasting Notes: Cocoa, marshmallow/ meringue & juicy citrus.
Components:
Ethiopia Riripa - G2 Washed Organic
Bolivian, Larecaja - Washed Organic
Down South is built for slower mornings, cooler air, and the kind of coffee moments that don’t need rushing. Crafted with organic coffees, it’s for the conscious drinker who still wants depth, comfort and full flavour in the cup. Sitting opposite Up North in the family, this blend leans into balance and warmth — the sort of coffee you reach for when the weather rolls in, the jumper goes on, and the pace drops back a notch.
Think tall timber forests, salt on the wind in Margaret River, misty paddocks at dawn, old country bakeries, and long winding roads through WA’s southern coastline. It’s the coffee companion for early market runs, winter weekends, surf checks in the rain, and sitting around with good people long after the cups should’ve gone cold.
Down South is also one of our most seasonal blends. Organic coffee availability can shift throughout the year depending on harvests and supply, giving us the freedom to explore and rotate exceptional coffees while keeping the blend’s MO firmly on point: comforting, sweet, grounded and endlessly drinkable. That seasonality also opens the door for a little adventure — allowing new origins and flavour nuances to roll through while always staying true to the blend’s southern soul.
We roast Down South to highlight sweetness, body and warmth, creating a syrupy, comforting cup with enough structure to still cut beautifully through milk.
Down South is your ‘take it easy’ all-rounder. Built for slower starts, stormy afternoons, coastal escapes, and anyone chasing that grounded southern WA feeling in the cup.
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, Serra Negra - Natural - Natural, Colombia, Apia Risaralda - Washed and Indian Plantation MNEB - 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 Ipe Amarelo, Natural, Ethiopia, Limu G2 - Washed, Ethiopian, Sidamo Mewa - 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
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).
Tasting notes: Vanilla bean, Choc-malt, honey.
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (Breville/ Sunbeam are approx. 33ml out).
There are places where coffee is simply a crop, and then there are places like Apia, Risaralda where it's woven into everyday life.
Hidden among the misty slopes of Colombia's Andes, generations of small farming families have been growing coffee with patience, pride and an unwavering respect for the land. Every harvest begins with ripe coffee cherries picked by hand, followed by careful processing and gentle sun drying—time-honoured methods that allow the unique character of each season to shine.
The surrounding mountains provide everything great coffee could ask for: rich volcanic soils, cool days, crisp nights and the steady rhythm of mountain rainfall. It's an environment that rewards careful farming with coffees of remarkable sweetness, balance and clarity.
When you enjoy this coffee, you're tasting more than Colombia's celebrated coffee-growing landscape. You're sharing in the work, passion and perseverance of the families who call Apía home and people who continue to craft exceptional coffee, one harvest at a time.
About the Coffee
Tasting notes: Yellow Fruits, Honey & Orange Chocolate.
Some coffee producers inherit a farm. Juan David Gallego inherited generations of knowledge—and chose to build on it.
As a fourth-generation coffee grower in Belén, Risaralda, Juan David combines his family's deep agricultural roots with a background in International Business Administration, bringing fresh thinking to one of Colombia's most traditional industries. His pursuit of quality is relentless, continually refining farming, processing and brewing techniques to showcase the remarkable potential of his coffee.
This Orange Bourbon is a perfect reflection of that philosophy. Carefully hand-harvested before undergoing an extended anaerobic fermentation and meticulous washed process, every stage is designed to reveal clarity, sweetness and complexity in the cup. Grown at 1,900 metres above sea level and finished with a combination of solar and mechanical drying, it expresses the unique character of Risaralda with vibrant elegance.
Expect a beautifully layered cup filled with juicy yellow fruits, delicate florals, ripe peach and bright tangelo, finishing with comforting notes of chocolate and honey. It's a coffee that honours tradition while embracing the future of Colombian specialty coffee.
Grapefruit • White Peach • Lavender
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
This coffee comes from smallholder producers in Riripa Village, West Arsi, Sidamo — a region celebrated for its remarkable diversity of flavour. Shaped by varying elevations, microclimates and rich soil profiles, coffees from Sidamo can differ dramatically from one village to the next, each expressing its own distinct identity.
At the heart of that character are Ethiopia’s indigenous landrace varieties. Often cultivated in small garden plots, these unique varieties can vary not only by region, but from farm to farm, with many growers tending coffee genetics found nowhere else in the world.
This lot is graded as a Grade 2 washed coffee — still firmly within specialty territory and a reflection of excellent cup quality. In Ethiopia, grading often comes down to visual sorting and minor imperfections rather than flavour alone. A good way to think about it is like organic apples: the fruit may carry the occasional mark or blemish because it hasn’t been heavily treated or chemically perfected, but the flavour and integrity remain exceptional.
Once delivered to the local washing station, these coffees are carefully processed and combined, resulting in a layered and expressive cup that reflects both the diversity of the landscape and the people who cultivate it.
Ethiopia, Sidamo Mewa - Natural Grade 1
Ripe Strawberry • Plum • Creamy-Smooth
From the highlands of Ethiopia’s Sidama region, the Mewa community produces coffees that reflect generations of careful cultivation and an extraordinary growing environment. At elevations approaching 2,000 metres and above, ripe cherries are selectively hand-picked before being naturally dried on raised African beds, allowing the fruit’s sweetness to slowly concentrate while preserving the delicate floral character that has made Ethiopian coffees so revered.
The result is a beautifully expressive cup that balances vibrant citrus and soft florals with layers of sweet berry fruit and honeyed complexity. More refined than the classic fruit-forward Ethiopian natural, Sidamo Mewa Grade 1 offers elegance, clarity and a lingering sweetness—an origin that rewards slowing down and appreciating every sip.
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.
Tasting notes: Dried apple, Choc-malt & Dark Chocolate.
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
Deep in Bolivia’s Larecaja region, where lush valleys meet the protected wilderness of Madidi National Park, coffee farming has become more than a livelihood—it has become a way to protect the land.
Founded in 2001 by a group of 120 coffee producers, APCERL has grown into one of Bolivia’s leading examples of specialty coffee production. Through dedication to quality, organic farming and responsible agriculture, these producers have built a reputation for coffees that represent both exceptional craftsmanship and environmental stewardship.
Since becoming organically certified in 2002 and later receiving the Bird Friendly distinction from the Smithsonian Institution, APCERL has continued to champion shade-grown coffee cultivated within agroforestry systems. These practices help preserve biodiversity, protect fragile ecosystems and create important corridors for local wildlife.
The coffee itself reflects the care behind its production. Cherries are carefully harvested and processed on the same day, with a traditional washed method involving controlled fermentation before gentle drying. The result is a clean, vibrant expression of Bolivia—crafted by producers who believe great coffee and conservation can grow together.