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Wilton Benitez Red Bourbon 250g (Omni Roast) WILTON BENITEZ IS A HIGHLY SPECIALISED COLOMBIAN COFFEE PRODUCER WITH A LIFETIME OF EXPERIENCE IN THE PRODUCTION AND PROCESSING OF EXOTIC COFFEE, WITH A PLETHORA OF AWARDS FOR THE QUALITY OF HIS COFFEES. TODAY WILTON HAS A PROCESSING PLANT IN THE DEPARTMENT OF CAUCA AND TWO SMALL FARMS (ONE IN CAUCA AND THE OTHER IN RISARALDA). HIS FARMS MEET THE HIGHEST STANDARDS OF QUALITY AND CONTROL, AND SOCIAL PRACTICE. GRANJA PARAÍSO 92 IS A FAMILY FARM THAT HAS DIFFERENT VARIETIES SUCH AS JAVA, BOURBON PINK, GEISHA, PACAMARA, CATURRA, TABI, CASTILLO, SUPREMO AND COLOMBIA. THEY USE HIGHLY INNOVATIVE CULTIVATION SYSTEMS SUCH AS TERRACES AND DRIP IRRIGATION. IT HAS ITS OWN LABORATORIES TO CALCULATE ALL THE DETAILS FROM SHADE TO NUTRITION WITH SCIENTIFIC EFFICIENCY - ALL AIMED AT PRODUCING INCREDIBLY UNIQUE AND AROMATIC COFFEES. THE PROCESSES APPLIED TO THE DIFFERENT COFFEES START FROM A STRICT SELECTION, STERILISATION AND CHARACTERISATION OF THE CHERRY. NEXT IS THE FIRST PHASE OF CONTROLLED ANAEROBIC FERMENTATION, WHERE A SPECIFIC MICROORGANISM IS ADDED FOR EACH PROCESS. AFTER THAT, THE COFFEE IS PULPED AND SUBJECTED TO A SECOND FERMENTATION PHASE WHICH IS FOLLOWED BY A BEAN SEALING PROCESS THAT IS CARRIED OUT THROUGH IMPACTS OF HOT AND COLD WATER TO IMPROVE THE ORGANOLEPTIC CONDITIONS OF THE COFFEE. REGION: PIENDAMO, CAUCA COUNTRY: COLOMBIA ELEVATION: 1,700 - 2,100 MASL VARIETY: RED BOURBON PROCESS: WASHED

Fat Cat Coffee Roasters T-Shirt  T-Shirt Type ASColour Heavy Tee Available in S/M/L/XL/XXL

  Peaches & Cream Blend  Great with milk or great black, this new limited blend packs a punch of caramel, chocolate and peach to get you going all day. 40% Jairo Arcila Colombia Peach Co Ferment  40% Natural Brazil Cerrado 20% Indonesia Washed 

  Jairo Arcila Peach Co-Ferment  Jairo Arcila is the pioneer of "co-fermentation." For this lot, he introduces fresh peaches and wine yeast directly into the fermentation tank with the coffee cherries. Through osmosis, the green beans absorb the actual fruit nectar and yeast esters before being dried. It is a controversial technique that creates a flavour profile impossible to achieve through traditional farming alone.   PROCESS Honey / Wine Yeast & Peach Co-Fermentation Co-fermentation is a fascinating and controversial technique that creates a flavour profile impossible to achieve through traditional farming alone. For this lot, fresh peaches and wine yeast are introduced directly into the fermentation tank with the coffee cherries. Through osmosis, the green beans absorb the actual fruit nectar and yeast esters before being dried.   ALTITUDE 1700m - 2200m

Jairo Arcila Blackberry Co-Ferment  Jairo Arcila Santa Monica farm and his exceptional fermented coffees. We are consistently captivated by the delightful aroma and flavour in every cup. This exceptional microlot from renowned producer Jairo Arcila at Finca Santa Monica is a masterful expression of co-fermentation. By fermenting the coffee with real blackberries and specialized wine yeast, Jairo Arcila has created an intense, dark fruit profile that defies expectations. This coffee is all about jammy richness, spiced red wine complexity, and a velvety honeyed finish The Innovation: Blackberry Co-Fermentation This unique lot achieves its layered complexity through a meticulously controlled process: Selective Harvest & Floating: Only the ripest cherries are hand-harvested and immediately transported. Cherries are then floated to remove low-density beans. Crucially, the water used in this stage is recycled and filtered through specialised tanks and vetiver grass beds, ensuring a commitment to environmentally friendly practices. 72-Hour Anaerobic Infusion: The cherries undergo a 72-hour dry anaerobic fermentation with the pulp still on. During this stage, fresh blackberries and wine yeast are added to the tanks. The blackberries transfer their dark, jammy flavour, while the wine yeast enhances the fermentation efficiency, unlocking aromatic compounds that dramatically increase complexity and depth. Honey Process & Drying: Following fermentation, the cherries are pulped (leaving the sticky mucilage intact—the Honey Process). The beans are then spread thinly on concrete patios (Elbas) or specialised beds and carefully monitored, turning regularly until the ideal moisture content of 9.5%-11% is reached. Altitude 1700m - 2200m

A popular soy milk amongst soy drinkers and baristas alike - we now stock Bonsoy Soy Milk!  Ingredients Filtered water, Organic (Certified USFDA, NOP) Whole Soybeans (min. 14%), Tapioca Syrup, Sea Salt, Job’s Tear (Hato Mugi), Calcium Carbonate. Details 1 litre6 per cartonMade in JapanRefrigerate after openingConsume within 7 days after opening   Only available for free local delivery within Latrobe and Baw Baw Shires

sip your coffee in style with our newest Fat Cat Coffee Diner Mugs 😀

Floppy Peak Fat Cat Coffee Roasters Caps are here, now available in two sizes, Brown & Green. please note, these are floppy peaked, meaning the peak it designed to move around with ease. 

Just arrived, Fat Cat Coffee Roasters Faded Black Crew Neck Jumpers, perfect for the cold months ahead. 

  Ethiopia Washed Chelle  Tasting Notes: Apricot, Jasmin & Jasmin Tea Nestled in the Gedeo Zone just south of Yirgacheffe, Gedeb boasts a coffee profile that earns it the moniker "Virgacheffe" for its flavour similarities to its neighbouring beans. The majority of coffee varieties gown in Gedeb fall under the JARC coffee varieties (74110,74158,74112) and local varieties Heirloom (Wolisho, Kurume, Dega), with the district being a hub for coffee farming families renowned for their top-quality produce. Small-scale farmers in Gedeb typically operate on plots of land measuring less than 5 hectares, often gauging their coffee farms by tree count rather than area. This region's traditional cultivation methods reign supreme, with coffee plants coexisting in integrated garden settings alongside other food crops. Many farms in Gedebalso maintain an organic approach by default. At the Chelbesa wet mill, ripe cherries are meticulously processed through steps, including fermenting for 36-72 hours in concrete tanks, defect removal, grading, and sun-drying on raised African beds. The coffee beans are carefully shaded during the peak sun hours and regularly rotated to ensure uniform drying; a process that takes approximately 8-12 days until the beansreach an optimal moisture content of 11.5%Process: WashedRegion Area: gedeo, Gedeb WoredaVariety: JARC 74110, 74112, 74158Picking method: Hand-pickedDrying technique: African raised bedsDrying period: 8-12 daysAltitude: 2200MASLRain Season Nov-JanAverage Rainfall: 1400ml Per year  

Sara Gutiérrez Cinnamon Roll 250g Omni Roast Sara is a fifth generation of coffee producers. She studied microbiology and is now responsible for the production of specialty microlots. Although she continues with the cultivation of more resistant varieties such as Yellow Colombia and Yellow Caturra, her focus is on developing fermentation processes that add value to each variety. Process This Caturra microlot undergoes a carefully controlled honey fermentation process. Once the coffee cherries have been manually harvested and depulped, the mucilage-covered seeds are placed in tanks containing a starter culture of lactic acid bacteria (LAB) and a small amount of cinnamon. These bacteria stabilise the fermentation process and lower the ph by feeding on the sugars in the mucilage and producing lactic acid, which enhances the coffee's sweetness and creates a silky, creamy texture. The cinnamon acts as a gentle antimicrobial agent and adds subtle aromatic complexity, helping to guide the fermentation process towards a clean, balanced profile. Finally, the coffee is slowly dried with its sticky mucilage still intact, which concentrates the sugars and produces a cup with bright acidity, honey-like sweetness and delicate spice notes. ORIGIN: QUINDIO, COLOMBIA PRODUCER: SARA GUTIERREZ VARIETY: CATURRA PROCESS: HONEY LACTIC WITH BACTERIA AND CINNAMON ALTITUDE: 1600 M

The Bruer Spectrum Paper Filters are an innovative new design from Bruer, developed in collaboration with coffee professionals, ensuring superior performance for every brew. These paper filters have been designed to promote a faster, more efficient extraction by preventing clogging and reducing the concentration of coffee fines. They feature an advanced fibre layering design, which allows for immediate and even water flow, ensuring consistent and balanced extractions, every time. This fibre layering design also eliminates the need to pre-wet your filter before brewing, as the paper taste has significantly reduced. This allows the barista to get straight into brewing, simplifying the process and ensuring a faster brew in their busy cafe.  With the Bruer range of paper filters, you can enjoy a sediment-free, clean cup with full flavour and clarity, every time.  Features Innovative Design: Developed in collaboration with coffee professionals, ensuring superior performance in every brew. Enhanced Extraction: Designed to promote faster, more efficient extraction by preventing clogging and reducing the concentration of fines. Advanced Fibre Layering: Filter microstructure allows for immediate and even water flow, ensuring consistent and balanced extractions every time. Clarity of Flavour: The paper's porosity ensures a clear, clean cup by preserving the aromatics and oils without trapping them in the filter. Minimal Paper Taste Transfer: The advanced fibre layering eliminates the need for pre-wetting, reducing the papery taste and simplifying the brewing process. These filters maintain the full flavour clarity of the coffee, allowing essential oils and aromatics to shine through. Consistency in Extraction: The advanced fibre layering ensures a constant water flow flow rate, delivering consistent extraction and full flavour without the need for pre-wetting. Fibre Uniformity and Structure: Carefully designed fibres guarantee even water flow, preventing over-extraction and under-extraction, and ensuring consistently flavourful cup profiles. Controlled Flow Rate: Spectrum filters offer optimal water flow, providing balanced extraction and a clean, sediment-free cup every time. Durability and Strength: Strong, durable fibres withstand pressure during brewing, ensuring no ruptures or uneven flow, making them reliable for everyday use.  Specifications Capacity: 1 Cup Material: Paper Shape: Cone Compatibility Hario V60 Drippers Origami Kono and most other cone drippers