Choose your bean
Seasonal Blend
Our signature blend. Full-bodied with balanced acidity.
Chocolatey goodness available all year round.
Find out more about seasonal
What is a blend?
A blend is a combination of different coffees. These coffees are carefully chosen to work together to create a well-rounded brew. This is the coffee we generally use in our store.
Why is it seasonal?
Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.
The cup
Seasonal blend is our signature blend made up of 3 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours.
This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.
Find out more about Ndunda
Producer
Over 430 smallholder farmers deliver to Ndunda factory, each farmer owns an average of 250 Coffee trees. This coffee is supplied by Socafina, their sister company Kenyacoff/Sucafina Kenya to ensure that exceptional coffees gain the recognition they deserve. Over 600,000 smallholder farmers make up the vast majority of the coffee farming industry in Kenya.
Process
Smallholders handpick ripe cherry and deliver it to the factory that day. The cherry is meticulously sorted, overseen by the cherry clerk who ensures that only ripe, undamaged cherry Is received.
Once sorted, cherry is pulped on the factory’s ecopulper and then density sorted. Pulped cherry is fermented overnight. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is washed in fresh water.
Wet parchment is moved to raised drying beds, where it will sundry for 10 to 18 days. Staff sort drying parchment to remove any remaining defective beans and turn parchment constantly to promote even drying.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.
Uraga
Here for a good time not a long time.
Intense fruitiness with plenty of floral undertones.
Great as espresso or filter.
Find out more about Uraga
Producer
Uraga is a woreda (district) in the Guji zone. Much coffee in Ethiopia is traceable to the washing station, where coffee is brought from many smallholder farmers in the area grown alongside other staple crops such as corn, barley, beans and wheat. These farmers, (who own less than half a hectare of land on average) deliver to the washing station and are paid the market rate by the weight of the cherry they deliver. The coffee is sorted and processed as both washed and natural lots, rather than as lots from specific farms or producers.
General notes
Region: Guji
Altitude: 2250-2300 MASL
Variety: Heirloom
Process: Natural
The cup
Our excitement levels for this coffee is as great as its altitude is high, which is a whopping 2300 meters above sea level. This coffee will stimulate the senses with its perfumed floral aromatics and flavours of camomile, cherry blossom, and rosy Turkish delight. These beans were accumulated from numerous farms in the Uraga region of Ethiopia, painting a complex and detailed picture of the terroir - the character of the land. Thanks to the natural fermentation process, it boasts a generous sweetness and lively acidity to tie it all together beautifully
Buzibiti, Uganda
Secret ingredient of our Christmas Blend from Latorre & Dutch’s Pura Cepa project.
Set apart in our line up by its truly unique flavours.
Find out more about Buzibiti
Producer
PURA CEPA is a Latorre & Dutch project based on controlled processing on a microbiological level, to revolutionise the current techniques available to farmers at origin and deliver benefits for the sustainability of the industry as a whole. Pushing the boundaries of what is possible without compromising support for our growers as the backbone of the coffee industry. The core principle of the project is centered around innovation in fermentation, the drying process and sustainability. In Uganda`s highland, on the slopes of Mount Elgon on the border with Kenya, with its well-drained, fertile and slightly acidic loamy soils provides the proper terrain for Arabica. The coffee plantations extend up and down the cliff faces, making use of natural water gullies and forest cover to extract moisture from the soil.
General information
Region: Mt Elgon
Altitude: 1250-2050MASL
The cup
Uganda, like other African coffee producers, grow coffees that are as unique as they are tasty and renowned in the coffee community. This syrupy coffee bursts of honey sweetness, mead, lingering black tea flavour and has a sparkling citrus overtone. We recommend a 1:2 ratio for this coffee and a brew time of 30 seconds.
This coffee suits milky and black beverages.
Gaitania
Sweet and clean stonefruit forward coffee.
Our favourite regional coffee, available all year round.
Find out more about Gaitania
Producer
This coffee comes from small growers in Gaitania Tolima, about 70% of this coffee is grown by the indigenous community “Nasa Wesx”. The Nasa Wesx live in different indigenous territories in Cauca, Huila and Tolima. Gaitania is located 40 km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry, coffees from this region are known to be citric and complex.
Process
Cherries are pulped at the end of the picking day, later fermented for 25 hours without water, afterwards washed and dried with raised beds and parabolic dryers in order to reach ideal moisture content. Every lot is cupped and analyzed separately at the ASCISP (Cooperative located in Gaitania) lab in order to ensure quality standards. If a lot is cupping above 87, it is kept aside as a microlot. Lots are stored at ASCISP Coop until approved by Cofinet QC team.
The cup
Gaitania is a great choice if you don’t know what you want to try. This coffee is versatile for black and white beverages and has body that is present but not overwhelming. This Colombian has flavours of stewed nectarines and raspberries with a dark chocolate body. We recommend a coffee to water ratio of 1:2 for milky beverages and a 1:2.5 for black beverages both aiming for a brew time of 30 seconds through an espresso machine.
This coffee also shines using other brewing methods such as a plunger, Aeropress and stove top coffee maker.
Matilde
b3 Coffee’s bestselling single-origin is always from Brazil.
Smooth chocolate and nuts with low acidity.
Find out more about Matilde
Producer
Ricardo and Leonardo Taveres are third generation coffee farmers, who are excelling in the specialty coffee industry; one of their farms achieved 1st place in the 2018 Cup of Excellence, and 2nd place in 2019. They produce coffees of many different processing methods and grow both red and yellow catuai, as well as yellow bourbon. Matilde farm, located in Chapada de Minas has 550 hectares of coffee planted on mountainous terrain with thick rainforest vegetation that adds to the lush biodiversity.
Process
This lot from Matilde is shaded by mahogany trees as it grows. This provides slower cherry maturation and thus, further cup complexity. The cherries are picked at peak ripeness, then depulped three hours after they are harvested. The pulped coffee dries for 18 days on raised beds, then after resting at the farm’s warehouse for 30 days is sent to the milling warehouses. It is then sorted by screen size, density, and colour before being bagged for export.
The cup
This coffee has its chocolatey notes turned up to 11. A crowd pleaser. This coffee is forgiving to brew and great as a beverage with milk or for baking awesome Tiramisu. It benefits from a coffee to water ratio of 1:2, and a shorter brewing time of 27-31 seconds due to its solubility. A shorter brewing time will mitigate bitterness in most coffees.
Campanha
One of many fine coffees from our roaster's favourite Brazil producer.
Pleasant fruitiness when served black or wicked chocolate and caramel notes in milk.
Find out more about Campanha
Producer
Guilherme Franco studied Agronomic Engineering with a Master’s degree in Coffee Plant Nutrition. Embracing the farm’s unique terrain, he was able to develop a methodology for planting and post-harvest care to produce high quality coffee with a highly complex profile. Opening up the market in Australia is a dream for Guilherme and his family. Since the first harvest in Serra da Campanha, Australia has been the focus for exporting these rare and complex beans. By Australia continuing to purchase them, it brings recognition to this special region. Guilherme measures uses Brix to test the sugar content of his coffee in order to monitor as many variables of the processing as possible, all of the coffees on Serra da Campanha are naturally processed.
General info
Producer: Guillherme De Castro
Farm: Serra da Campanha
Region: Mantiqueira de Minas
Altitude: 1400-1500 MASL
Variety: Catuai 144
Process: Natural
Harvest: October - December
The cup
Hailing from the farm, Serra da Campanha, lot 10 is a solid 10. A staff favourite, this coffee makes for a memorable experience due to its higher elevation, which contributes to its complexity. It smells like mangoes and Fruchocs mingling with Caramello Koalas, and these are some of the big flavours to be expected in the cup of this exciting coffee. We recommend a 1:2 coffee to water ratio and to aim for a brew time of 27-31 seconds. This coffee is great for milk beverages and doesn’t disappoint.
El Cielito
Washed organic coffee from Chiapas.
Loads of citrusy action in the cup, ideal for espresso.
Find out more about El Cielito
Producer
Rafael Solis Galves owns the 30-hectare farm known as El Cielito, 6-hectares of which is planted with coffee. He is a member of the Triunfo Verde Cooperative. The farm is located in the El Triunfo Biosphere Reserve which is one of the world’s most diverse forest reserves and is located in the highlands of the Sierra Madre de Chiapas. The reserve contains Mesoamerica’s largest continuous cloud forest and serves as a refuge to thousands of plant and animal series. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration.
Process
Rafael’s coffee is picked ripe and depulped the same day, fermented dry for 12-13 hours before being quadruple washed, then dried on concrete patios for 14 days.
Santuario
Geisha. Exotic varietal more exclusive than any coffee ever had at b3. Sweet, clean, fruity, delicate, balanced.
Find out more about Santiario
Producer
Santuario do Sul farm is a project that was born with the goal to be ahead of market trends. It’s not easy to bring coffee varietals from different regions of the world to generate a new profile of Brazilian coffee, and so the coffee grown here is a reflection of the tenacity of Luiz Paulo and his partners. He now produces more than 30 exotic varietals of coffee, employs a variety of cultivation practices such as shade growing, as well as varying post-harvest coffee processing methods including altering his coffee fermentation protocols. All the coffees are monitored carefully to ensure the best results within their climatic conditions, and Luiz himself always makes sure to taste the first samples of all of his coffees.
General info
Producer: Luiz Paulo Filho
Farm: Santuario do Sul
Region: Carmo de Minas
Altitude: 1380-1430MASL
Variety: Geisha
Process: Natural
Harvest: Jul-November
The cup
This fancy naturally processed coffee is like many beautiful coffees from Brazil. However, its exotic variety and careful processing make it super special. This creamy coffee boasts notes of peach, glacé cherry, and butterscotch.
Cordillera decaf
Decaffeinated using a byproduct of sugarcane production.
Its sweet tropical flavours are imparted through its processing.
Find out more about Cordillera Decaf
Producer
This decaffeinated coffee, sourced by Cofinet, comes from the same crop as our Gaitaina coffee used in our blend and sold as a single origin.
Process
The difference between Gaitania and this coffee lies in the processing. Using a byproduct of sugarcane, this coffee is carefully ‘washed’ of its caffeine. This results in a complex cup of many tropical flavours distinctly different to its regular caffeinated equivalent. It contains 98% less caffeine than Gaitania.
The cup
Decaf for the people who enjoy coffee without the caffeine. It can be challenging to find a decaf that doesn’t make you think of decaf whilst drinking it. Luckily, we’ve found a decaf that we love and are proud to supply to you. The ‘Sugarcane Process’ extracts the caffeine whilst leaving the tasty parts of the coffee in your cup.
This coffee is very forgiving to brew. We recommend a coffee to water ratio of 1:2. For white coffees we like a brew time of 29 - 33 seconds for a stone fruit and chocolate profile. For black coffee, we recommend a brew time of 25 - 29 seconds for more exciting tropical fruity flavours.
Let our roaster choose your bean for your filter coffee. This allows every order to bring different flavours for your coming week or month. Perfect for subscription customers who are adventurous and have a desire to constantly expand their palate.
Find out more about Roaster's Pick Filter
What is it?
Jack, our roaster, will pick a beautiful coffee on your behalf. we will then send it to you however often you choose.
How does it work?
Just choose a frequency, give us your details and you are aleady to go. Fresh, b3 coffee will be showing up at your door real soon.
Why choose this option?
This is a great way to try something new, and to take a little decision making off of your plate.
Let our roaster choose your bean. This allows every order to bring different flavours for your coming week or month. Perfect for subscription customers who are adventurous and have a desire to constantly expand their palate. This option is for espresso roast coffee beans, for filter style please find the ‘Roasters Pick Filter Subscription.
Find out more about Roaster's Pick Espresso
What is it?
Jack, our roaster, will pick a beautiful coffee on your behalf. we will then send it to you however often you choose.
How does it work?
Just choose a frequency, give us your details and you are aleady to go. Fresh, b3 coffee will be showing up at your door real soon.
Why choose this option?
This is a great way to try something new, and to take a little decision making off of your plate.
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