Single Origin

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.

BLACKCURRANT, ORANGE, NOUGAT

REGION: TARRAZU, ALAJUELA
ALTITUDE: 1,400 - 1,700 MASL
PROCESSING: RED HONEY
VARIETAL: MARSELLESA
FARM OWNER: ALEJO CASTRO

The descendants of Don Alejo C. and Don Wilhelm inherited key principles from their ancestors. Finca Volcan Azul continue to prioritise reducing air contamination and global warming. The farm does this through protection & conservation of their local natural rainforests. They want this to be carried on by future generations. Today, the farm is managed by Alejo Khale Castro. His dedication to quality and innovation produces a clean and 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: MARACAY
ALTITUDE: 1400 - 1450 MASL
PROCESSING: EF1 NATURAL
VARIETAL: CASTILLO
FARM OWNER: JAIRO ARCILA

FUDGE | PEACH | LYCHEE

This microlot is grown at Finca Maracay by Jairo Arcila, a well known farmer, consistently producing tasty coffees. It is an innovative natural process involving extended fermentation. The coffee is exposed to a dry aerobic fermentation of 24 hrs; then placed in grain pro bags, inside a water tank for 30 hrs, maintaining temps below 22°C. After this, it’s placed on raised beds until 18% moisture content & then placed back into the grain pro bags for 50 hrs. Lastly it is left to dry on raised beds to 10.5% moisture content. This one is wild & delicious, enjoy the flavour journey.

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.

CANDY, RASPBERRY, MAPLE SYRUP

REGION: OROMIA
ALTITUDE: 1,970 - 2,100 MASL
PROCESSING: NATURAL
VARIETAL: 74112
FARM OWNER: ABIDO ABAMECHA AHIMED

This coffee cherry is placed in fermentation tanks for an average of 12-24 hours. Afterwards the coffee cherry is pulped and placed on raised beds for another 15-20 days. Throughout this time the parchment is sundried between 8-11am then covered until 2pm for further drying until 5pm. During the day workers are constantly moving parchment on the beds for even drying. After the coffee is dried to under 11% moisture the coffee is taken directly to a warehouse and stored in ecotact bags.

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.

CANDY, RASPBERRY, MAPLE SYRUP

REGION: OROMIA
ALTITUDE: 1,970 - 2,100 MASL
PROCESSING: NATURAL
VARIETAL: 74112
FARM OWNER: ABIDO ABAMECHA AHIMED

This coffee cherry is placed in fermentation tanks for an average of 12-24 hours. Afterwards the coffee cherry is pulped and placed on raised beds for another 15-20 days. Throughout this time the parchment is sundried between 8-11am then covered until 2pm for further drying until 5pm. During the day workers are constantly moving parchment on the beds for even drying. After the coffee is dried to under 11% moisture the coffee is taken directly to a warehouse and stored in ecotact bags.

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.