For those who like to adventure, for those who love to try new things and recognise each origin's unique cup flavour and character. We'll surprise you with our roasters choice for the week. Sourced with love.

The Single Origin is a roasters choice that rotates weekly. Some single origins we've had; Colombia, Indonesia, Burundi, El Salvador, Bolivia, Ethiopia, Kenya + more.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

For those who like to adventure, for those who love to try new things and recognise each origin's unique cup flavour and character. We'll surprise you with our roasters choice for the week. Sourced with love.

The Single Origin is a roasters choice that rotates weekly. Some single origins we've had; Colombia, Indonesia, Burundi, El Salvador, Bolivia, Ethiopia, Kenya + more.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
CARAMEL, FIG, HIBISCUS
REGION: DOTA-TARRAZU
ALTITUDE: 1,650 MASL
PROCESSING: RED HONEY
VARIETAL: RED BOURBON
FARM OWNER: FACUSSE FAMILY

The Tres Milagros farm has been in the Facusse family for 55 years. The family has partnered with the Santuario Project to introduce new varieties and processing methods to continually produce outstanding coffees. This coffee undergoes a red honey process where the cherries are washed and soaked in water for 5 hours ensuring 45% of mucilage is left on the bean. The beans are then left to dry on raised beds in controlled environments for 20 days. This results in a sweet and juicy cup with notes of caramel, fig and hibiscus.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
CARAMEL, FIG, HIBISCUS
REGION: DOTA-TARRAZU
ALTITUDE: 1,650 MASL
PROCESSING: RED HONEY
VARIETAL: RED BOURBON
FARM OWNER: FACUSSE FAMILY

The Tres Milagros farm has been in the Facusse family for 55 years. The family has partnered with the Santuario Project to introduce new varieties and processing methods to continually produce outstanding coffees. This coffee undergoes a red honey process where the cherries are washed and soaked in water for 5 hours ensuring 45% of mucilage is left on the bean. The beans are then left to dry on raised beds in controlled environments for 20 days. This results in a sweet and juicy cup with notes of caramel, fig and hibiscus.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
ROSE, PEACH, SWEET TEA
REGION: QUINIDIO
ALTITUDE: 1,650 MASL
PROCESSING: PURPLE HONEY
VARIETAL: PINK BOURBON
FARM OWNER: EDWIN NORENA

Edwin Norena is a third generation coffee farmer as well as an agroindustrial engineer. With his experience and knowledge he produces exceptional coffees on his farm. This Purple Honey process is complex with numerous vital components. Firstly, cherries are carefully selected according to the sugar concentration. These cherries are soaked and undergo an initial anaerobic fermentation for 12 hours with crushed cherry pulp, this step provides extra sugars to ferment. The cherries are then depulped leaving 75% of the mucilage and then are anaerobically fermented again for 18 hours. This results in a full bodied, juicy coffee.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
ROSE, PEACH, SWEET TEA
REGION: QUINIDIO
ALTITUDE: 1,650 MASL
PROCESSING: PURPLE HONEY
VARIETAL: PINK BOURBON
FARM OWNER: EDWIN NORENA

Edwin Norena is a third generation coffee farmer as well as an agroindustrial engineer. With his experience and knowledge he produces exceptional coffees on his farm. This Purple Honey process is complex with numerous vital components. Firstly, cherries are carefully selected according to the sugar concentration. These cherries are soaked and undergo an initial anaerobic fermentation for 12 hours with crushed cherry pulp, this step provides extra sugars to ferment. The cherries are then depulped leaving 75% of the mucilage and then are anaerobically fermented again for 18 hours. This results in a full bodied, juicy coffee.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

REGION: CAUCA
ALTITUDE: 1,850 MASL
PROCESSING: RED WASHED
VARIETAL: RED BOURBON
FARM OWNER: CAMILO MERIZALDE
TASTES LIKE: KEY LIME TART, CARAMEL

Camilo Merizalde started Finca Santuario with a clear vision to produce the best coffees in Colombia. Thorough processing methods are carried out to enhance the quality of the beans produced. This complex process ensures cherries are selectively picked when their sugar concentration reaches a desired level. They are soaked in water, then depulped leaving 25% of the mucilage. Two stages of anaerobic fermentation are carried out. Firstly, for a period of 38 hours and secondly for a period of 22 hours with the crushed cherry pulp. This gives a complex and juicy mouthfeel.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

REGION: CAUCA
ALTITUDE: 1,850 MASL
PROCESSING: RED WASHED
VARIETAL: RED BOURBON
FARM OWNER: CAMILO MERIZALDE
TASTES LIKE: KEY LIME TART, CARAMEL

Camilo Merizalde started Finca Santuario with a clear vision to produce the best coffees in Colombia. Thorough processing methods are carried out to enhance the quality of the beans produced. This complex process ensures cherries are selectively picked when their sugar concentration reaches a desired level. They are soaked in water, then depulped leaving 25% of the mucilage. Two stages of anaerobic fermentation are carried out. Firstly, for a period of 38 hours and secondly for a period of 22 hours with the crushed cherry pulp. This gives a complex and juicy mouthfeel.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
GREEN APPLE, LIME, JASMINE
REGION: CAUCA
ALTITUDE: 1,850 MASL
PROCESSING: GOLD WASHED
VARIETAL: RED BOURBON
FARM OWNER: CAMILO MERIZALDE

Camilo Merizalde started Finca Santuario with a clear vision to produce the best coffees in Colombia. These beans undergo a Gold Washed process; it is unique as it undergoes two separate fermentations for extended periods of time. Firstly cherries are harvested according to their sugar concentration. They are then soaked and anaerobically fermented with Mossto (a crushed coffee cherry pulp) for 76 hours. Following this they are depulped leaving 35% of mucilage followed by a second anaerobic fermentation for 65 hours. Finally cherries are dried on raised beds resulting in a delicious, juicy cup.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

TASTES LIKE:
GREEN APPLE, LIME, JASMINE
REGION: CAUCA
ALTITUDE: 1,850 MASL
PROCESSING: GOLD WASHED
VARIETAL: RED BOURBON
FARM OWNER: CAMILO MERIZALDE

Camilo Merizalde started Finca Santuario with a clear vision to produce the best coffees in Colombia. These beans undergo a Gold Washed process; it is unique as it undergoes two separate fermentations for extended periods of time. Firstly cherries are harvested according to their sugar concentration. They are then soaked and anaerobically fermented with Mossto (a crushed coffee cherry pulp) for 76 hours. Following this they are depulped leaving 35% of mucilage followed by a second anaerobic fermentation for 65 hours. Finally cherries are dried on raised beds resulting in a delicious, juicy cup.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

REGION: KIRASA
ALTITUDE: 1,100 MASL
PROCESSING: NATURAL
VARIETAL: RED BOURBON
FARM OWNER: AKAWA PROJECT
TASTES LIKE: CHERRY, WHITE CHOC, POACHED PEAR

The Kirasa mill is one of 13 mills in Burundi that is operated by the Akawa Project. This project was created to help coffee farmers to escape the cycle of poverty in a sustainable and equitable way. This mill processes coffees collected from throughout the Kirasa region. With the development of resources through the Akawa Project, this coffee undergoes a natural process which highlights the sweetness of the coffee produced in this region.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

REGION: KIRASA
ALTITUDE: 1,100 MASL
PROCESSING: NATURAL
VARIETAL: RED BOURBON
FARM OWNER: AKAWA PROJECT
TASTES LIKE: CHERRY, WHITE CHOC, POACHED PEAR

The Kirasa mill is one of 13 mills in Burundi that is operated by the Akawa Project. This project was created to help coffee farmers to escape the cycle of poverty in a sustainable and equitable way. This mill processes coffees collected from throughout the Kirasa region. With the development of resources through the Akawa Project, this coffee undergoes a natural process which highlights the sweetness of the coffee produced in this region.

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.

REGION: NYAMASHEKE DISTRICT
ALTITUDE: 1,500 MASL
PROCESSING: WASHED
VARIETAL: JACKSON, BOURBON MAYAGUEZ
FARM OWNER: KULA PROJECT (1000+ SMALLHOLDERS)
TASTES LIKE: ORANGE, BROWN SUGAR, CHESTNUT

 

All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.

Help us close the loop, for a sustainable future.