Choose your roast

WHAT IS A BLEND?

Welcome to b3 Coffee's Seasonal Blend!
Available all year round, this coffee is a household staple for the community of Blackwood and the surrounding South Australian suburbs. Easy to brew with great versatility for black and milk beverages, the Seasonal Blend is the perfect crowd-pleasing cup. You can expect a milk chocolate body, a sweet nutty taste, and pleasant berry-like acidity.
We strive to showcase a blend which retains consistency in both taste and quality, despite constantly evolving to use exclusively fresh crop coffees year after year. Currently, the Seasonal Blend consists of Tres Meninas and Anahy from Brazil, Apia from Colombia, and Haroberdame from Ethiopia. All current blend components are available to try individually, with more in-depth information about each coffee available on our website.
In recent years, the b3 team has taken steps towards being better connected with the producers growing and processing our coffee at origin. By annually purchasing coffee from the same producers, we contribute to creating a more stable supply chain. We're proud to act as purchasing partners for producers aiming to incorporate regenerative farming into their farming practices, and for green coffee suppliers who prioritize high quality coffees that create living wages.

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

THE CUP

Seasonal blend is our signature blend made up of 4 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.

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.

Espresso Recipe

Dose: 21g
Time: 28-34 seconds
Yield: 40g

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.

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.

Espresso Recipe

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.

Producer

Haroberdame is grown by the Ethiopian farming families of the Gedeb district, or woreda. Located in the Gedeo Zone of the South Ethiopian Regional State, this coffee is named after one of the area’s local villages. The smallest subdivisions of Ethiopia’s municipalities, known as Kebeles, are only documented on paper and are often unspecifiable unless visited directly. Our friends at Utopia, who supply this coffee to us, are closely connected to the processing co-ops in the region, and named this coffee after that particular village. Part of Utopia’s mission is to push for higher traceability by developing stronger connections between producers and coffee buyers.

Most growers in the region manage small plots of land between 1 and 5 hectares, and sell their coffee cherries to local co-ops. Even though this coffee has a mix of coffee varieties, they are all local varieties which have adapted to that particular geographical location, and have similar brewing characteristics as a result. Growers are often not allowed to plant other varieties, as the preexisting varieties typically grow harmoniously in a forest-like setting with the other native vegetation.

Espresso Recipe

In The cup

Haroberdame is sweet, floral, and has a great jammy texture for milk based drinks and espressos. Demonstrating a distinct berry jam flavour, with a caramelized sugary body and a sweet rose-like aroma, we love the way this coffee adds fruit-like complexity to our Seasonal Blend while also shining as a dessert lover’s single origin for home.

This coffee is more dense than the other milk blend components. We’ve found for black beverages that it benefits from a slightly higher yield to draw out more of the sweet floral characteristics. For milk based beverages, a higher dose helps increase the intensity of the coffee in the cup, allowing it to stand out from the milk.

Producer

West Haraaz is named after the region it was grown in, west of Sana’s city in Yemen. In this vast growing region, the size of the coffee farms vary, however there’s a pattern of traditional farming practices regardless of a farm’s size. Coffee is hand picked, chemical fertilisers aren’t used, and multi-generational smallholder farmers sell their dried cherries to co-ops for export. The cherries are sent to Manakhah for sorting, grading, hulling and QC.

The trees grown in this region require input from water wells, or from water bought externally in order to survive. Typically, most parts of Yemen only get 1-2 months of rain per year, resulting in lower fruit yields and higher production costs. The Yemeni coffee growing communities also face geo-political challenges, a lack of governmental support to grow coffee, currency issues, and logistical issues, outside of combating rugged growing conditions. Our friends at Saify Burhani Coffee Traders find this community particularly commendable for their resilience, and we’re excited to share the outcome of their efforts with you!

Espresso recipe

In The Cup

West Haraaz has several unique characteristics, likely related to its growing region. Its rich dark cacao body, nutmeg and cardamom spiciness, and soft rosewater and red liquorice finish reminded us of black spiced tea, or a chai latte when paired with milk. Not too sweet, but still warm and complex, this coffee is a lovely change of pace for milky lattes and for black brews.

Producer

El Indio is a coffee which doesn’t just stand out for its rich and juicy flavour, it's the ongoing product of a coffee growers association in Planadas, Colombia. The association, ASOPEP, are committed to the production of high quality coffees, and to the minimisation of environmental damage which can be caused by coffee farming. Almost all of the association's members are certified organic, with 175 farming families in the Tolima region contributing their efforts.

In addition to coffee production, ASOPEP runs programs and workshops aimed at upskilling the young people in their community. One of keen interest is learning how to ‘cup’ coffee, allowing the producers to assess the flavours and qualities of the coffees they grow through standardised tasting practices. The efforts of ASOPEP, along with our suppliers at Cofinet, allow us access to a consistent and great tasting coffee all year round.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:30-2:45
Total Water Weight | 300g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.8L

The cup

El Indio is a cup which overflows with juicy fruit flavours. The subtle chocolate undertones are quickly enveloped by melon, berry and stone fruit flavours. This coffee pairs well with milk alongside black and filter coffees, and will be enjoyed most by those who enjoy sweet drinks with fresh fruit acidity.

We recommend adjusting your recipe for this coffee based on how winey you want your cup to be. For both espresso and filter brews, you may consider lowering your dose if the flavours are too intense. We also recommend using coarser coffee grounds to reduce your extraction time, which will help balance the winey characteristics of this coffee.

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

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.

Producer

West Haraaz is named after the region it was grown in, west of Sana’s city in Yemen. In this vast growing region, the size of the coffee farms vary, however there’s a pattern of traditional farming practices regardless of a farm’s size. Coffee is hand picked, chemical fertilisers aren’t used, and multi-generational smallholder farmers sell their dried cherries to co-ops for export. The cherries are sent to Manakhah for sorting, grading, hulling and QC.

The trees grown in this region require input from water wells, or from water bought externally in order to survive. Typically, most parts of Yemen only get 1-2 months of rain per year, resulting in lower fruit yields and higher production costs. The Yemeni coffee growing communities also face geo-political challenges, a lack of governmental support to grow coffee, currency issues, and logistical issues, outside of combating rugged growing conditions. Our friends at Saify Burhani Coffee Traders find this community particularly commendable for their resilience, and we’re excited to share the outcome of their efforts with you!

Recipe

Filter Recipe

Dose | 20g
Time | 2:45 - 3:00
Total Water Weight | 300g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

IN THE CUP

West Haraaz has several unique characteristics, likely related to its growing region. Its rich dark cacao body, nutmeg and cardamom spiciness, and soft rosewater and red liquorice finish reminded us of black spiced tea, or a chai latte when paired with milk. Not too sweet, but still warm and complex, this coffee is a lovely change of pace for milky lattes and for black brews.

Producer

El Indio is a coffee which doesn’t just stand out for its rich and juicy flavour, it's the ongoing product of a coffee growers association in Planadas, Colombia. The association, ASOPEP, are committed to the production of high quality coffees, and to the minimisation of environmental damage which can be caused by coffee farming. Almost all of the association's members are certified organic, with 175 farming families in the Tolima region contributing their efforts.

In addition to coffee production, ASOPEP runs programs and workshops aimed at upskilling the young people in their community. One of keen interest is learning how to ‘cup’ coffee, allowing the producers to assess the flavours and qualities of the coffees they grow through standardised tasting practices. The efforts of ASOPEP, along with our suppliers at Cofinet, allow us access to a consistent and great tasting coffee all year round.

Espresso Recipe

In The Cup

El Indio is a cup which overflows with juicy fruit flavours. The subtle chocolate undertones are quickly enveloped by melon, berry and stone fruit flavours. This coffee pairs well with milk alongside black and filter coffees, and will be enjoyed most by those who enjoy sweet drinks with fresh fruit acidity.

We recommend adjusting your recipe for this coffee based on how winey you want your cup to be. For both espresso and filter brews, you may consider lowering your dose if the flavours are too intense. We also recommend using coarser coffee grounds to reduce your extraction time, which will help balance the winey characteristics of this coffee.

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

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.

producer

Grown in the Mantiqueira de Minas region of Brazil, Santuário is named after the farm on which it was grown. Santuário do Sul Farm is owned and operated by Luiz Paulo Filho and his partners, who treat the farm as their project to reform the market’s expectations of what a traditional Brazilian coffee profile can be. Since 2017, the farm has branched from growing mainstream varieties like Yellow Bourbon to introducing exotic varieties such as Geisha, Sudan Rume, SL28 and more.

Alongside using unique varietals, Luiz and his team have incorporated differentiated cultivation practices, including the use of shade trees, and use innovative processing methods to have their coffee stand out in the market. Their goal is to stay at the forefront, and they hope to offer more variety and quality as the years go on. They hope to change how consumers perceive Brazilian coffee, and to show that Brazil is more than capable of showing up their competition thanks to the flavour dedication of producers like Luiz.

recipe

Filter Recipe

Dose | 15g
Time | 2:50
Total Water Weight | 240

Batch Brew Recipe

Dose | 115g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

in the cup

Santuário is an interesting combination of subtle Geisha varietal characteristics and classic Brazilian cup qualities. This coffee is very approachable and easy to drink, with its soft melon body, tea-like florality, and clean pink berry acidity being flavours that can be enjoyed by your entire household. We found drinking this coffee as a filter brew very reminiscent of drinking tea, preferring it without milk to preserve its complexity.

Although the Geisha variety can be an intimidating title to brew, Santuário is incredibly forgiving. Though we’ve included a recipe, we found that the cup was quite enjoyable to drink regardless of how it was brewed. Generally speaking, we found more floral characteristics and a softer body when brewing at lower temperatures, and a more intense body when brewed with a lower yield. This is a great coffee to experiment with if you’re just starting your v60 journey.

producer

Sebastian Gomez, the producer of this coffee, is well known for his expertise in producing exceptional microlot coffees. He and his father, John, own and operate La Divisa farm along with Sebasian’s wife in Circasia, Quindío. Although John has produced coffee at La Divisa since he bought it in 1995, Sebastian focused the farm’s production on specialty coffee in 2014 after witnessing the specialty coffee movement in other countries.

Today, La Divisa houses several different coffee varieties including Gesha and Pink Bourbon, which reside under shade trees across 13 hectares. While the transition took several years to come to fruition, they now continue to focus on producing high quality coffees in response to market demands. Together, they have produced several high-scoring microlots, including this natural Gesha. This coffee’s sensational cup qualities come from a combination of the Gomez family’s dedication to quality, their experience with coffee production and processing, and their remarkable ability to grow a coffee varietal which is temperamental, but delicious.

recipe

Filter Recipe

Dose | 20g
Time | 3:00 - 3:30
Total Water Weight | 350g

Batch Brew Recipe

Dose | 105g
EK Grind Size | 11EK
Total Water Weight | 1.8L

in the cup

La Divisa is bright, bold and beautiful. An exceptionally flavoursome coffee, this complex cup is packed full of sweet red-fruit flavours, tropical fruit tartness, floral characteristics, and a rich, winey intensity. This coffee can be enjoyed in all beverages, including as a filter and with milk, and presents itself with high intensity and sweetness.

For espresso, we recommend dropping your dose by 1-2 grams while maintaining a standard 1:2 brew ratio. For filter, we recommend increasing your yield by 30-50mL while maintaining a standard brew time. Both of these adjustments help to dilute the beverage to make it perceivably sweeter and less intense, while also balancing the acidity and boozy undertones.

producer

This strawberry co-ferment, the second release in our 2025 co-ferment series, was once again produced by Jario Arcila. A third generation coffee farmer, Jairo has been working in the coffee industry for over 40 years. He is also husband to Luz Helena Salazar, and father to the founders of Cofinet - Felipe and Carlos. He has funded the purchase and operation of 6 local farms in his retirement from export mill management, which have provided a substantial number of jobs to the community and bolstered the area’s economy.

Jairo has given some insight into how this coffee was processed, through our friends and suppliers at Cofinet: ‘This coffee was grown by Jairo Arcila at the farm Santa Mónica. This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation stage strawberry and wine yeast were added. The coffee was then gently washed and placed on raised beds below 35ºC until ideal moisture content was achieved.’

recipe

Filter Recipe

Dose | 15g
Time | 2:15 - 2:25
Total Water Weight | 225g

Batch Brew Recipe

Dose | 110g
EK Grind Size | 11EK
Total Water Weight | 1.6L

in the cup

Jairo Arcila’s strawberry co-ferment strongly resembles strawberries in both taste and aroma. The fragrance of this coffee has substantial confectionary strawberry and vanilla sweetness, reminding the b3 team of strawberry + cream lollies, and hard candy from grandma’s house. The taste better resembles fresh strawberries, with subtle mango and cherry notes. When paired with a creamy mouthfeel, this coffee best resembles a rich strawberry yoghurt, or a mango lassi for dessert.

We found that we preferred the Abaca filter papers because they helped boost a more textural mouthfeel and slightly more juiciness. After our initial tasting, we added about 30ppm of magnesium chloride which helped us perceive more acidity on the palate.

producer

East Haraaz is a rare and exceptional coffee produced by 3 farmers; Abdullah al-Nadem, Murad al-Jermuzi and Hussein al-Ezzi, all of which are a part of the Dawoodi Bohra community. The three each own a nanolot, two of which are in the village of Bani Murrah, one in the village Obaraat. The total spit is equal to 70% Bani Murrah, and 30% Obaraat.

A friend of Saify Burhani, who imported this coffee and sold it to us, bought the ripe coffee cherries upfront in cash from each farmer. They were paid a high premium for the coffee, which has been meticulously hand sorted for defects. The 3 lots of coffee were sun-dried on raised beds for 2-3 weeks, after which they were hulled. They weren’t combined until the co-op cupped them individually, and decided that the three nanolots would combine well to create a larger export quantity.

recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 320g

in the cup

East Haraaz is a complex and delicate coffee, perfect for those who enjoy a clean pour over. The gentle rose and chamomile aromatics, paired with light watermelon and orange citrus flavours, create a sweet and floral cup resembling traditional turkish delight. We wouldn’t recommend drinking this with milk, as the coffee loses its complexity and isn’t intense enough for the flavours to cut through.

We recommend using a slightly higher yield when brewing this coffee. This will enhance the tea-like mouthfeel for the coffee, but will also add more fruit to the cup. We also recommend using less pours to lower the brewing agitation. This helps create a clean finish and highlights the subtle complexities in the coffee.

producer

Jairo Arcila is back at it again with the third release in our co-ferment lineup, the green apple co-ferment. Though the co-ferments follow a similar pattern during their processing, Jairo has greatly improved his quality over the years through the implementation of more precise picking, sorting and controlled processing. This coffee is a Castillo variety, which is often overlooked in specialty coffee circles. Castillo is often chosen for having higher yields and heightened climate and pest resilience, rather than for its cherry quality. However, this co-ferment showcases what can be possible through processing experimentation and dedication from our coffee producers.

We’re thrilled to be able to once again share Jairo’s processing methods thanks to our friends at Cofinet. This is what they had to say about their green apple and wine yeast microlot: ‘This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation stage green apples and wine yeast were added. The coffee was then gently washed and placed on raised beds below 35ºC until ideal moisture content was achieved.’

recipe

Filter Recipe

Dose | 20g
Time | 2:40
Total Water Weight | 260g

in the cup

This green apple co-ferment initially has an intensely sweet granny smith aroma, immediately reminding us of sour apple lollies and apple Starbursts. Once brewed, its taste and sweetness are not as confectionary forward like the aroma. Closer to an apple cider in the cup, this coffee has a creamy stewed apple texture, with clear apple juice acidity and a lightly spiced body. There may be a hint of white grape somewhere in there as well.

You may notice that the yield for this coffee is lower than a conventional brewing recipe ratio. We recommend using a restricted yield, paired with a coarse grind size and hotter than usual brewing water. This cup will present concentrated apple juice flavours while maintaining a bright acidity. If you prefer a less intense flavour profile, this brew ratio can be stretched to a 1:15. Regardless of brew ratio, we recommend keeping your brew time to sub 3 minutes to prevent funky fermentation flavours from dominating your cup.