Choose your bean
Seasonal Blend
This coffee is our signature and staple; we have created it to suit a wide range of palates.
You can expect hazelnut, apricot and a milk chocolate finish as an espresso.
With milk, this coffee showcases its full-bodied chocolate and nut character with the added sweetness of your favourite milk or alternative.
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WHAT IS A BLEND?
A blend is a combination of different coffees that are carefully chosen to work together to create a well-rounded brew. This is our signature classic blend that we serve in-store.
This blend combines São Mateus, Brazil, by Luis Manuel Martins; La Constancia, Colombia, by Carlos Arcila; and El Boqueron, Guatemala, by various smallholder producers.
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.
ESPRESSO RECIPE
Dose | 22g
Time | 29 - 34 seconds
Yield | 40g
b3 Recipe Guide
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.
Tres Meninas, Brazil
Tres Meninas is located in Cerrado Mineiro, a Denomination of Origin for coffee recognised for its origin, traceability, individuality of its producers and high quality of the beans. This Brazilian coffee is no doubt a crown pleaser, perfect for every morning or evening by the fire.
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THE PRODUCER
Despite being the family’s fourth generation of coffee farmers, Marcello and Paula have chosen not to cultivate the same land as their parents. They embarked on a long search to find the perfect plot of land that would provide ideal conditions for growing coffee.
Tres Meninas (Three Girls) Farm was established on 54 hectares among coffee trees, nature, work, and happiness. One farm, countless stories and three girls: Paul, Malu and Fefe, who together with Marcelo are sowing the fruits of a new generation.
THE CUP
This coffee offers a very smooth cup of coffee with sweet and gentle notes of chocolate and nuts whilst exhibiting very low levels of acidity. This bean offers a medium-high body. Served with milk it tastes just like a warm chocolate milkshake whilst black it presents as a bold and sweet cup.
This coffee is no doubt a crowd-pleaser, perfect for every morning or evening by the fire.
Apia, Colombia
This coffee from Colombia is a crowd-pleasing coffee grown by roughly 30 experienced coffee producers in the Apia region. Rich with sweet chocolate flavours, as well as subtle fruit and citrus flavours, makes this coffee a great option for a diverse range of black and milk coffee drinks. We recommend using this coffee for any espresso-based beverage that needs a bit of body to it.
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Producer
Several small farmers in Apia came together in 2005 to form ASOAPIA, The Association of Coffee Growers from Apia, to work on sustainable economic development in the coffee sector. Producing high quality and approachable coffees, the group continues to work with its buyers to improve the infrastructure and environmental consciousness in the area.
This coffee in particular was produced by a group of roughly 30 experienced growers as a part of ASOAPIA. Their focus on good environmental and processing practices has improved the quality of the soil on their farms, and their intentional and precise harvesting methods choose only the best and ripest cherries.
The commitment to a high quality product means that this coffee is consistent, clean and delicious; an outcome that is unachievable without the dedication of the farmers who strive for excellence.
The cup
The Regional Apia is a universal classic, being smooth and sweet with slightly more body and balanced acidity. All espresso lovers can enjoy this coffee black or white, with it being highly suitable for households drinking both kinds of beverages.
For black coffee, we suggest using a slightly lower dose and extraction time to balance out the intensity, and to highlight more of the plum sweetness and cherry acidity. For white coffee, using a slightly higher dose and a longer extraction time will make the coffee stand out from the milk, and create a more rounded and chocolate-y flavour in the cup.
Gotiti, Ethiopia
Gotiti, from the Yirgacheffe region of Ethiopia, is the newest component of our Seasonal blend and our latest single origin offering. This coffee carries a smooth honeycomb body, plum and grapefruit sweetness, and a lightly floral finish. Suited for espresso and milk-based beverages. We love the subtle complexity in this coffee, brought to us by district producers in Gedeb.
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Producer
Gotiti is a coffee which is representative of how coffee in Ethiopia is typically produced. Many individuals within the Gedeb district and surrounding regions each produce small volumes of coffee with their families - typically within the backyard plots of their own homes. With the typical farm size being 1-5 hectares, the farm size is often referred to by number of trees, rather than by area. Coffee trees are interwoven with other food crops, and are often organic by default.
This coffee is named after one of the most well known cooperatives in the region, Banko Gotiti, who collectively unify and process the harvest into consistent and saleable quantities. The producers in these cooperatives will pick their coffee cherries and deliver them to local wet mills, which for this coffee included Chelbesa Washing Station. It’s here that the coffee is sorted for defects, graded by quality and size, dried on raised beds, and prepared for export. Generally, this process takes between 20-30 days, depending on the weather.
Espresso Recipe
Dose | 21g
Time | 26-29 seconds
Yield | 45g
Filter Recipe
Dose | 20g
Time | 2:45-3:15
Total Water Weight | 300ml
Batch Brew Recipe
Dose | 120g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L
b3 Recipe Guide
In The cup
Gotiti is a coffee full of character, suitable for all drink types. A little more subtle than some of our other milk-suited coffees, this coffee has soft honey-like sweetness, plum and raspberry flavours, and a slightly floral finish. We would recommend this coffee to those who enjoy a lightly fruity espresso, or who enjoy a smooth dulce de leche taste with their milk coffee.
Easy to work with, the Gotiti is well suited to our regular brewing recipes. We recommend a slightly shorter extraction time to highlight more fruit sweetness in the cup, however a longer extraction time works well for milk beverages. This can be achieved by adjusting your grind size - finer coffee will take a longer time to extract, whereas coarser coffee will extract faster.
Santa Isabel, Guatemala
Santa Isabel Estate, named after a fifth-generation family run farm in Guatemala, is a coffee layered with soft fruit sweetness and floral characteristics. We recommend this coffee to those who enjoy drinking their coffee black, or prefer a less intense milky beverage.
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Producer
Santa Isabel Estate, named after the farm from which this coffee comes from, is a fifth-generation family run farm. Located in the town of San Cristobal Verapex, the farm extends 300 hectares - 88 hectares of which are dedicated to a cedar, pine, mahogany and macadamia forest reserve. The Valdés family are deeply dedicated to protecting the natural resources of their environment, with their reserve acting as a habitat for local animals and wildlife to promote biodiversity, and a protective measure for preserving the farm’s natural water resources. Additionally, native inga trees are planted amongst the coffee trees for shade, to enrich the soil and to provide foliage and ground cover.
Today, Luis Valdés Sr owns the farm, which is managed by his son, Luis ‘Wicho’ Valdés. Together they’ve employed and trained over 40 permanent workers and several hundred seasonal workers for the harvest period. Wicho’s high standards and fair payments see many returning workers, who uphold the farm’s reputation for sustainable farming practices and exceptional coffee quality thanks to Wicho’s training. Not only do they produce the coffee, the Valdés family also process the cherries themselves in their wet mill, allowing their production standards to carry through the rest of the production process. Our supplier for this coffee, Melbourne Coffee Merchants, then meticulously imports and stores the coffee for us at b3.
Espresso recipe
Dose | 21g
Time | 26-29 seconds
Yield | 45g
Filter Recipe
Dose | 20g
Time | 3:00
Total Water Weight | 280g
Batch Brew Recipe
Dose | 120g
EK Grind Size | 10EK
Total Water Weight | 1.7L
b3 Recipe Guide
In The Cup
Santa Isabel Estate is a coffee rich with delicate floral characteristics and a soft sweetness. We would recommend this coffee to people who prefer drinking their coffee black, though those who don’t like a strong white coffee would also enjoy this coffee’s chocolate-orange flavour when paired with milk.
Our advice when brewing this coffee is that it may need a little extra heat to balance out its herbal tea flavours. We found for espresso that our standard brew recipe worked well with a slightly longer extraction time. Likewise for filter brews, using a slightly hotter water temperature helped draw out extra sweetness from this coffee without compromising the delicate notes.
Gargari Gutity, Ethiopia
Sweet with dark chocolate and berry flavours, Gargari Gutity is a beautiful demonstration of why many people adore Ethiopian coffees. Produced by 2400 smallholders from the village of Banko Gutity, we best enjoy this coffee black to highlight the light and flavoursome blueberry and tropical acidity that we’d come back to time and time again.
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Producer
Gargari Gutity takes half of its name from the village of Banko Gutity, situated in Gedeb. Banko Gutity is the home of this coffee’s cultivation, and the 2400 smallholders who care for the coffee trees. The second half of this coffee’s name comes from the Gargari washing station, at which this coffee was processed and dried, ready for roasting. Like much of the coffee produced in Ethiopia, most of the Banko Gutity smallholders harvest their coffee from their backyards.
Once picked, the coffee is floated in water to sort out defected coffee cherries, and is then spread across drying beds to ferment and dry. This process typically takes 19-21 days, during which the cherries are continually hand sorted and rotated until the moisture content reaches 10-12%. Additional innovations, including overnight wrapping, shade drying and layered drying, allow for a controlled and moderate fermentation to take place. From there, the dried cherries are moved to Addis Ababa to undergo the cleaning and hulling process, and are then sorted by size, density and colour for export.
This coffee is sourced from Upstream and their sorting partner, Primrose Coffee. Primrose Coffee, a proud member of the International Women’s Coffee Alliance (Ethiopian Chapter), uses their 20 years of Ethiopian exporting experience to actively promote and drive forward the engagement, advancement and inclusion of women in the Ethiopian coffee industry. They have primarily supported Ethiopian smallholders through various local social projects, providing financial assistance to the governments operating them.
Espresso Recipe
Dose | 21g
Time | 26-29 seconds
Yield | 50g
Filter Recipe
Dose | 20g
Time | 2:45-3:00
Total Water Weight | 340g
Batch Brew Recipe
Dose | 105g
EK Grind Size | 10
Total Water Weight | 1.8L
b3 Recipe Guide
The cup
Gargari Gutity demonstrates a profile which is regularly enjoyed from Ethiopian coffees. Initially showcasing berry sweetness, followed by gentle dark chocolate flavours and a light citrus finish, this coffee is best enjoyed as either a filter brew or as an espresso. Its creamy body also lends itself well to a small amount of milk without getting washed out.
We recommend brewing this coffee with a slightly higher yield compared to your regular filter or espresso recipes. For espresso, this helps the blueberry and strawberry flavours shine in contrast to the dark cocoa undertones, and for filter this gives the brew a light and sweet tea-like mouthfeel.
Tres Meninas, Brazil
Anahy is a blend of varietals grown by Reinaldo Olini Rocha in Brazil across two farms with the goal to produce a consistent coffee year round. We have roasted this coffee slightly darker than our regular roast depth; this highlights the sweetness and bold flavour profile this coffee has to offer, The Rocha family are a family with the intention of creating high quality, consistent coffee whilst implementing sustainable farming practices.
Serve this coffee as a crowd pleaser for the whole family served with mild ot black for a traditional Brazilian chocolatey cup of coffee.
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Producer
Anahy is a coffee designed to maintain a consistent flavour profile year-round through swapping and combining different crops, sourced from Reinaldo Olini Rocha who owns two farms in Mantiqueira de Minas, Brazil.
With a focus on producing quality coffee, the Rocha family farms prioritise environmental sustainability through practices such as reduced pesticide usage, soil management, and environmental preservation to protect the local ecosystem. The processing method adopted at the farm, including washing and natural drying, preserves the unique flavours of the coffee. Despite challenges during harvest, such as unpredictable weather, the farm strives to maintain a high quality of coffee year-round.
The various varietals grown by the family are carefully chosen for their characteristics and production potential. This meticulous selection reflects their commitment to excellence at every stage of the process.
Espresso Recipe
Dose | 21g
Time | 29-34 seconds
Yield | 40g
b3 Recipe Guide
The Cup
Anahy showcases notes of a typical Brazilian coffee of sweet chocolate. It has a clean flavour profile with a high body, we have roasted this bean slightly darker than any other we have to highlight the rich, sweet chocolate flavour profile.
We recommend a 1:2 ratio for brewing to find that balanced espresso that is perfect for a sweet milky beverage served hot or cold. Likewise, if you prefer your ‘traditional’ high body coffee, serve it to this ratio for a black coffee.
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Producer
This lot is specifically selected from the Women-owned farms in the cooperative. A premium is paid directly to the women above and beyond the quality premium paid.
Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 metres above sea level, and the washing station is located at 1,850 metres above sea level. The washing station was established in 2017.
This coffee is traceable to the cooperative and washing-station level, and is selected on the basis of cup quality. These lots are separated out from the larger bulked day lots that the washing station produces, and represent the highest quality Rwandan offerings.
ESPRESSO Recipe
Dose | 21g
Time | 28 - 32 seconds
Yield | 40g
Filter Recipe
Dose | 15g
Time | 2:15 - 2:30
Total Water Weight | 280g
Batch Brew Recipe
Dose | 110g
EK Grind Size | 10.5EK
Total Water Weight | 1.7L
b3 Recipe Guide
IN THE CUP
Expect this cup of espresso to be enjoyed as both a milky and a black coffee, our team enjoys this coffee served black brewed via espresso and filter because of its refreshing, clean and fruit flavour profile. Likewise, because of the body present in this coffee we have been enjoying it served with milk which makes for a sweet and gentle cup of coffee with a subtle hint of fruit.
We recommend brewing this coffee with a 1:2 ratio for espresso but suggest increasing this ratio if you want to really dig deep into the fruit acidity that is on offer.
Ruiz Natural, Colombia
Big, bold and layered with flavour - Diofanor Ruiz is a coffee which demonstrates how unique Colombian coffees can be. Named after the producer, this coffee was grown in La Divisa and processed using natural processing. This coffee will knock your socks off with its bold chocolate body, sweet citrus acidity, and subtle floral characteristics, and is suitable for adventurous milk, black or filter coffee drinkers.
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Producer
Diofanor Ruiz is named after the farm owner who produced this coffee. Coming from a traditional coffee-farming family, Diofanor is a highly experienced farming professional working from his farm, La Divisa, in Quindio Colombia. Together with his wife and son, who is currently studying agroforestry engineering, the goal at La Divisa is to produce high quality coffees which differ from those produced by traditional farming methods.
Diofanor’s farm is packed with tree diversity. Alongside the coffee trees, he has planted a range of fruit trees and local natives to provide shade and increase agroforestry in the region. The added biodiversity, along with the sun protection, help increase the farm’s resiliency. Coffee trees are climate sensitive, and face risks from many different pests and diseases which severely target the coffee trees and their fruit. The varietal of this microlot, Castillo, has a higher resistance to coffee leaf rust, and is more productive than other varietals grown in the area.
Espresso Recipe
Dose | 21g
Time | 26-30 seconds
Yield | 45g
Filter Recipe
Dose | 20g
Time | 2:45
Total Water Weight | 340g
Batch Brew Recipe
Dose | 115g
EK Grind Size | 11EK
Total Water Weight | 1.8L
b3 Recipe Guide
In The Cup
Diofanor Ruiz is a coffee so full of flavour, you’d be hard pressed to get a cup which isn’t intensely rich with stone and red fruit flavour, bright with sweet orange acidity, or winey with a grape juice body. This makes it enjoyable for all beverages, from milky coffees to pour overs.
Arguably, the challenge when brewing this coffee is balancing the cup’s intensity to an enjoyable level. For espresso, we recommend using a slightly higher yield, and a slightly faster extraction time. This can be achieved by using a coarser grind size, and will enhance sweetness without adding a sour finish. For pour overs, we recommend the same changes, as well as using a lower brew temperature and limiting your number of pours.
Regional Apia Decaf
Regional Apia Decaf, named after the region in which it was produced, is a delightful decaffeinated coffee which any coffee drinker will enjoy. Processed using the Sugarcane method, this cup has pineapple acidity, red fruit sweetness, and a roasted almond aftertaste.
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Producer
Regional Apia Decaf, our latest decaffeinated offering, is named after the region in which it was grown. Smallholder producers manage their own harvest on land averaging 5-10 hectares in size, and work with our suppliers at Harvest Town Coffee to uphold a high standard of consistency and quality.
After being picked, this coffee was decaffeinated using the EA method. Also known as the Sugar Cane method, this process relies on the naturally occurring compound Ethyl Acetate (EA), which can be obtained through the fermentation of sugarcane. The coffee is steamed until porous, then submerged in a solution of water and EA. The EA molecules bond with the caffeine molecules, allowing the caffeine to ‘dissolve’ out of the coffee and into the solution. Once the coffee is saturated, the solution is drained and replaced, and the process is repeated until a minimum of 97% of the original caffeine content is removed. A final steam removes any lingering traces of EA, leaving the coffee ready for drying and export preparations.
Espresso Recipe
Dose | 22g
Time | 27 - 30 Seconds
Yield | 45g
b3 Recipe Guide
In The Cup
We love our Regional Apia Decaf for its complex texture and for its diverse flavour profile, which is sometimes lacking from other decaf coffees. Enjoyable for all coffee lovers, this decaf has lively pineapple acidity, winey red-fruit sweetness, and a smooth honey aftertaste.
While we enjoy pairing our decaf with milk to get a silky, roasted-almond flavour coffee, it can also be enjoyed as an espresso or as a black brew. For a less intense brew or for those brewing their coffee black, we would recommend dropping your dose, as our recommended recipe is primarily for milk-based beverages.
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