Collection: Coffee Beans

PRIME BLEND60% BRAZIL NATURAL40% COLOMBIA WASHED TASTING NOTES:DARK CHOCOLATE ALMOND CARAMEL PRIME Prime, it’s our number one selling coffee for a reason, with 60% Brazil Black Diamond Natural Mixed with 40% Colombia Popayan Reserve Washed it pairs perfect as a milky or black. Our flavour profile for Prime best suits your everyday coffee drinker, it’s simple flavourful and taste exactly the same all year round. How We Like It BestDose: 22gYield: 45gTime: 27 - 32 Seconds Type - BlendRoast Level - MediumCupping Score 84 .

Boolarra Ave Blend50% Ethiopia Rachia25% Peru La Cima25% Indonesia  Tasting NotesOrange Jam, Maple Syrup & Blackcurrant  Boolarra Ave has been months in the making, our team wanted to create a blend that was completely different to what we currently have on offer, we wanted to create a blend that wows you with every single sip. We've dedicated the name "Boolarra Ave" to our main roastery HQ which is located at 33a Boolarra Avenue in Newborough Victoria, this is the address that took us from garage roasters to the real deal, what once used to be a ran down local neighborhood super market is now our roastery HQ where we roast, pack and ship all your favourite coffee across Australia. This blend consists of three incredible regions we love working with, Ethiopia, Peru & Indonesia. 40%Country: EthiopiaRegion: Idido, YirgacheffeProcess: WashedVariety: HeirloomElevation: 2200 masl 20%Country: PeruProcess: WashedRegion: Cajamarca, SanIgnacio, PeruVarietal: Bourbon, Caturra Elevation: 1500-1800 MASL 40%Country: IndonesiaProcess: Wet HulledRegion: Sumatra, MandhelingVarietal: Typica BourbonElevation: 1500 MASL  How we like it best Dose: 22gYield: 44gTime 24 - 27 Seconds  Type - BlendRoast Level Light - MediumCupping Score 86.5

COLOMBIA POPAYAN TASTING NOTES:TROPICAL FRUITSALMONDCARAMEL COLOMBIA Colombia is up there in our top 3 selling everyday coffee bean selection, with notes of Almond & Caramel it cuts well through milk and pairs great as a black coffee highlighting those soft tropical fruit undertones in every sip. How We Like It BestDose: 22gYield: 45gTime: 25 - 28 Seconds Suited for the everyday coffee drinker. Type - BlendRoast Level - MediumCupping Score 84

Sara Gutiérrez Cinnamon Roll 250g Omni Roast 25% OFF PRE SALE, Roasted and dispatched June 9th, this coffee here is not to be missed 😀   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

Sample Pack Not sure what bean to pick? why not try our sample pack, included is our three most popular picks. 3 x 250G Bags    PRIME BLEND 60% BRAZIL NATURAL40% COLOMBIA WASHED TASTING NOTES:DARK CHOCOLATEALMONDCARAMEL PRIME Prime, it’s our number one selling coffee for a reason, with 60% Brazil Black Diamond Natural mixed with 40% Colombia Popayan Reserve Washed it pairs perfect as a milky or black. Our flavour profile for Prime best suits your everyday coffee drinker, it’s simple, flavourful and tastes exactly the same all year round. How We Like It BestDose: 22gYield: 45gTime: 27 - 32 Seconds Type: BlendRoast Level: MediumCupping Score: 84   COLOMBIA POPAYAN TASTING NOTES:TROPICAL FRUITSALMONDCARAMEL COLOMBIA Colombia is up there in our top 3 selling everyday coffee bean selection, with notes of Almond & Caramel it cuts well through milk and pairs great as a black coffee highlighting those soft tropical fruit undertones in every sip. Suited for the everyday coffee drinker. How We Like It BestDose: 22gYield: 45gTime: 25 - 28 Seconds Type: Single Origin Roast Level: MediumCupping Score: 84   ETHIOPIA, PERU & INDONESIA  TASTING NOTES:ORANGE JAM MAPLE SYRUP  BLACKCURRANT BOOLARRA AVE A blend that brings together Orange Jam, Maple Syrup & Blackcurrant is one not to sleep on. With a washed Ethiopia Rachia, Washed Peru La Cima & Wet Hulled Indonesia our team have crafted the perfect blend for those who are after that little bit of a fruitier blend. How We Like It BestDose: 22gYield: 44gTime: 25 - 27 Seconds Type: BlendRoast Level: light - MediumCupping Score: 87

Bulk Buy Are you a heavy coffee drinker or want to share our amazing Prime Blend with some mates? Take advantage of our Prime Bulk buy. PRIME BLEND60% BRAZIL NATURAL40% COLOMBIA WASHED TASTING NOTES:DARK CHOCOLATE ALMOND CARAMEL PRIME Prime, it’s our number one selling coffee for a reason, with 60% Brazil Black Diamond Natural Mixed with 40% Colombia Popayan Reserve Washed it pairs perfect as a milky or black. Our flavour profile for Prime best suits your everyday coffee drinker, it’s simple flavourful and taste exactly the same all year round. How We Like It BestDose: 22gYield: 45gTime: 27 - 32 Seconds Type - BlendRoast Level - MediumCupping Score 84

COLOMBIA POPAYAN DECAF TASTING NOTES:COCOAHONEYMILK CHOCOLATE DECAF This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.This decaffeination process in unique, the caffeine is extracted from the bean using sugar cane and water which enhances sweetness, while maintaining coffee attributes In the cup you'll taste bold notes of Milk Chocolate with Honey undertones making it enjoyable for all taste buds. How We Like It BestDose: 22gYield: 42gTime: 25 - 28 Seconds Type - DecafRoast Level - MediumCupping Score 84  

COLOMBIA SWISS WATER DECAF TASTING NOTES:MAPLE SYRUPDARK CHOCOLATEBERRIES DECAFSWISS WATER Did you know that the Swiss Water Process is that clean that even under heavy scrutiny, it is able to retain all organic certification from the farmers and still be able to pass it on to you, the end consumer. How We Like It BestDose: 22gYield: 45gTime: 28 - 32 Seconds Love coffee but can't have any caffeine? Give Our Colombia Swiss Water is a must try, with tasting notes of Maple syrup, Dark Chocolate and Berries it's simply delicious. Type - DecafRoast Level - MediumCupping Score 84  

  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 

Wilton Benitez Sidra 150g Tin - Filter Roast (Pre Order 25% OFF for June 9th)  Varietal: Sidra (Competition) Process: Washed Thermo Shock.Fermentation: AnaerobicExtended FermentationLocation: Piendamo. CaucaProducer: Wilton Benite7Altitude: 1950 MASL This particular lot is a Sidra variety - a somewhat elusive coffee variety known for its high cup value that has been compared to the Geisha variety and genetically linked to Ethiopia heirloom varieties. This special variety coupled with Benitez's attention to detail and unique processing style, creates a masterful, complex cup of coffee that is is ine to remember. A chemical engineer turned high-end coffee grower, Wilton Benitez is at the forefront of innovation in coffee processing. Through fermentation technology and strict processing protocols, he is discovering endless possibilities for enhancing and highlighting the unique and special characteristics of his carefully cultivated coffees. Processing of this particular Sidra lot started with sterilising selectively harvested ripe coffee cherries with ozone gas and ultraviolet light. The coffee cherry was then pulped and fermented in an anaerobic bioreactor where specific yeast strains were added. The coffee was fermented for 36 hours, washed, and then taken to ecological drying equipment designed by Benitez himself.

  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  

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