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Next drop goes out on the 12th of December!

Mecca - Alexandria

Mecca - Alexandria

“We started this place as an outlet for really great coffee. Despite a mature and booming cafe culture, most of Australia's coffee roasters had very limited access to transparency at the farm and origin level. When questions surfaced like "who grew this coffee, how much did they get paid, and why does this lot taste so different to that one?" we found the answers were unclear, so we set out to find some ourselves.

Sure enough, it was a serious can of worms. What else do you expect to happen when you start turning over rocks in an industry this big? It seemed like wherever we traveled, cupping spoons in hand, there was far greater things to discover - stories of crop disease, fairtrade labeling upsets, dodgy deals and logistical nightmares. We have spent many long flights, road trips, skype sessions and coffee dates asking how we can do better for our planet and for the people who deserve more recognition for producing good quality coffee.

We haven't compromised on our standards since day one, and that's the reason we're still here so many years later.

It’s easy to talk about the impact of the soil, altitude and variety on flavour quality. It’s much harder to recognise all the effort and work that went into creating the infrastructure up on those hills, or the difficulties of navigating shipping lanes. We always try to keep in mind the many hands that have touched our coffee before us. Those who have taken so much care and pride in their work before it ever arrives at our door. We really believe that we are a small piece of the puzzle, so we do our best to honour the efforts of the full community of people working together to bring you delicious coffees every day. “

 

 

House Espresso

"Since 2005, our mission has been to create a blend as multifaceted as its customers. It's rich and satisfying in milk, sweet and nuanced on its own. We serve it in our stores every day."

66%: Las Cotorras, Mexico
33%:
 Anhumas, Brazil

Roast date - 07/10/2022

Process - Washed

Flavour notes - Orange, Honeycomb, Milk chocolate

Moonwalker

"Roasted to suit milk coffees and lovers of a more classic blend profile. Also ideal for a stovetop brew. Like reflections off a disco ball, the Moonwalker fills the room with its chewy sweetness."

66%: Anhumas, Brazil
33%:
 Las Cotorras, Mexico

Roast date - 07/10/2022

Process - Washed

Flavour notes - Rich dark chocolate, Cassis, Pecan pie

Maria Flores, El Salvador

"
This 100% Bourbon lot was produced by Maria Flores on her farm in Chalatenango, El Salvador. Maria's coffee is an exciting lot for us, not just because it's delicious, but because it's our first release from El Salvador in a long time. Coffee was first planted in El Salvador in the 1700s. It went from a plant only drunk by locals, to making up for over half of the country's GDP by the 1970s. Political unrest hurled the country into civil war for more than a decade and decimated the coffee export market. It wasn't until the prestigious 'Cup of Excellence' competition came to El Salvador in 2003, creating a new wave of interest in Salvadoran coffee, and popularising some of the special varieties, and regions in this incredible country."
 

Origin - Chalatenango, El Salvador

Roast Date - 07/10/2022

Variety - Bourbon

Process - Washed

Altitude - 2000 masl

Flavour notes - Grape, Sugarcane

Buki, Ethiopia

"
The Buki washing station is located 2km from the town of Uraga, in Guji's Oromia district of Ethiopia. Coffees from this station are delivered by local farmers daily, purchased in cherry, and processed accordingly. Guji is a beautifully forested area in southern Ethiopia. Before the early 2000's, this region was considered part of Sidama, but has since become its own region. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee's profile apart from neighbouring regions. Buki is our second release out of Ethiopia this year, in the cup you'll find bergamot and pear."
 

Origin - Guji, Sidamo, Ethiopia

Roast Date - 07/10/2022

Variety - Local Landrace

Process - Washed

Altitude - 1800 masl

Flavour notes - Bergamot, pear

 

Recipes

Espresso - 9 bar

Brew ratio - 1:2 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Espresso - 6 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Pourover

Temp - off the boil

Ratio - 1:14 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:14 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1 - 12 (dry coffee : water)

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