Choose your roast

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

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.

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

Vinhal Lot 27 is one of several experimental microlots produced by Rafael Vinhal at the Vinhal family farm. Rafael demonstrates that attentive harvesting practices, paired with innovative processing techniques, can yield coffee flavour profiles which completely overwrite the misconception that coffee from Brazil is limited to tasting like chocolate and nuts. This particular coffee underwent ‘2x fermented washed’ processing, which involved two separate fermentation stages, a thermal shock stage and a centrifuge stage on top of the standard washing, depulping and drying stages of processing.

Outside of their focus on quality, Vinhal Farm has been certified by Rainforest Alliance, 4C, and Certifica Minas. To be certified, the farm complies with over 100 evaluation criteria relating to environmental conservation, good social and working practices, and the implementation of sustainable production practices across the entire production chain.

Espresso recipe

In The Cup

Vinhal Lot 27 is for those who want something different (in the best possible way!). Boasting a confectionary sweetness similar to bubblegum, berry and melon flavours, and a slightly floral coconut finish, this coffee is a pleasant surprise to those who have not experienced experimental processing in coffee before. We loved the sweetness of this coffee as a black brew, though it resembles a pina colada when consumed with milk.

For both filter and espresso brews, our preference was for a slightly restricted yield with the same extraction time as our standard brewing recipe. We found this highlighted more complex fruit flavours, and intensified the sweetness. You may find that you can achieve this without changing your grind setting, as this coffee is slightly more soluble as a result of its unique processing method.

Producer

Benti Neka, named after the village from which this coffee is produced, is grown in the high altitudes of West Guji. Surrounded by shade trees and wildlife, the coffee trees are primed by the low growing temperatures and high rainfall to produce small but dense coffee cherries, which are packed with flavour.

Like in many Ethiopian coffee growing communities, the producers contribute their harvested cherry to the dry mill closest to them. At the Benti Neka dry mill, anaerobic fermentation is practiced using airtight plastic barrels. Over 4-5 days, the coffee is fermented and degassed, and is then dried on raised drying beds with the fruit left on. This typically takes 20-30 days, after which it goes through a final round of processing for export.

Espresso Recipe

Filter Recipe

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

Batch Brew Recipe

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

The cup

Benti Neka is a sweet and juicy coffee, displaying classic Ethiopian varietal characteristics which have been enhanced by specialised fermentation. In the cup you’ll get plenty of ripe red fruit flavours, lightly spiced undertones, fresh fruit acidity and a sweet, jammy body.

This coffee is easy to work with, and suits black and white beverages alike. For espresso, we recommend using a slightly coarser grind setting to reduce your extraction time. This helps to balance the winey finish with the fresh fruit flavours. Similarly for filter, we recommend using a slightly coarser grind setting to allow for a faster extraction, achieving the same result.

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

Vinhal Lot 27 is one of several experimental microlots produced by Rafael Vinhal at the Vinhal family farm. Rafael demonstrates that attentive harvesting practices, paired with innovative processing techniques, can yield coffee flavour profiles which completely overwrite the misconception that coffee from Brazil is limited to tasting like chocolate and nuts. This particular coffee underwent ‘2x fermented washed’ processing, which involved two separate fermentation stages, a thermal shock stage and a centrifuge stage on top of the standard washing, depulping and drying stages of processing.

Outside of their focus on quality, Vinhal Farm has been certified by Rainforest Alliance, 4C, and Certifica Minas. To be certified, the farm complies with over 100 evaluation criteria relating to environmental conservation, good social and working practices, and the implementation of sustainable production practices across the entire production chain.

Recipe

Filter Recipe

Dose | 17g
Time | 3:00 - 3:15
Total Water Weight | 250g

Batch Brew Recipe

Dose | 115g
EK Grind Size | 11EK
Total Water Weight | 1.7L

IN THE CUP

Vinhal Lot 27 is for those who want something different (in the best possible way!). Boasting a confectionary sweetness similar to bubblegum, berry and melon flavours, and a slightly floral coconut finish, this coffee is a pleasant surprise to those who have not experienced experimental processing in coffee before. We loved the sweetness of this coffee as a black brew, though it resembles a pina colada when consumed with milk.

For both filter and espresso brews, our preference was for a slightly restricted yield with the same extraction time as our standard brewing recipe. We found this highlighted more complex fruit flavours, and intensified the sweetness. You may find that you can achieve this without changing your grind setting, as this coffee is slightly more soluble as a result of its unique processing method.

Producer

Benti Neka, named after the village from which this coffee is produced, is grown in the high altitudes of West Guji. Surrounded by shade trees and wildlife, the coffee trees are primed by the low growing temperatures and high rainfall to produce small but dense coffee cherries, which are packed with flavour.

Like in many Ethiopian coffee growing communities, the producers contribute their harvested cherry to the dry mill closest to them. At the Benti Neka dry mill, anaerobic fermentation is practiced using airtight plastic barrels. Over 4-5 days, the coffee is fermented and degassed, and is then dried on raised drying beds with the fruit left on. This typically takes 20-30 days, after which it goes through a final round of processing for export.

Espresso Recipe

In The Cup

Benti Neka is a sweet and juicy coffee, displaying classic Ethiopian varietal characteristics which have been enhanced by specialised fermentation. In the cup you’ll get plenty of ripe red fruit flavours, lightly spiced undertones, fresh fruit acidity and a sweet, jammy body.

This coffee is easy to work with, and suits black and white beverages alike. For espresso, we recommend using a slightly coarser grind setting to reduce your extraction time. This helps to balance the winey finish with the fresh fruit flavours. Similarly for filter, we recommend using a slightly coarser grind setting to allow for a faster extraction, achieving the same result.

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

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

Dose | 20g
Time | 27-29 seconds
Yield | 42g

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

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

Jairo Arcila is a name that is well known within Adelaide’s specialty coffee community. A third generation coffee grower, he is an exceptional producer of experimental microlots. He and his wife, Luz Helena Salazar, are the parents of Cofinet founders Carlos and Felipe Arcila. With the guidance of his sons, he has produced several award-winning microlots, and grows many exotic varieties across his 6 farms. The growth of his coffee’s reputation has allowed him to offer several job opportunities to those in his community, and to empower those working with him to produce some of the most unique flavour profiles coming out of Colombia today.

The processing method used for this coffee, called ‘fruit maceration’ or ‘co-ferment’, has been utilised by Jairo with several different fruits, including this peach microlot. The cherries initially underwent a 72 hour dry anaerobic fermentation with the pulp intact, after which the coffee was placed into large bags with dehydrated peaches and wine yeasts for co-fermentation. Another 72 hours later, the cherries were pulped and then dried on raised beds with peach pieces until the desired moisture content was achieved.

recipe

Filter Recipe

Dose | 20g
Time | 2:30 - 3:00
Total Water Weight | 290g

Batch Brew Recipe

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

in the cup

This coffee was a throwback for many of the staff who grew up eating peach flavoured lollies and apricot desserts. The coffee is packed with stone fruit flavour, followed by cheesecake sweetness, and finishing with subtle coconut, pineapple and hibiscus notes. The cup qualities of this coffee will be a unique experience for those who haven’t tried co-fermented coffees before, with more prominent aromatics and an intensely peach/apricot taste profile.

We enjoyed this coffee in all forms - with milk, as espresso, as a filter brew and as a cold brew. This coffee is very soluble, and doesn’t need as long of an extraction time compared to other coffees on our menu. For both espresso and filter, we preferred using a coarser grind size to achieve a shorter extraction time, as we found the cup to be more bright and juicy.