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“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 Blend
2/3: Estrella del Norte, Huila, Colombia
1/3: Mountain Capixaba, Espirito Santo, Brazil
Roast date - 11/10/2021
Variety - Multiple
Process - Washed
Flavour notes - Orange, Honeycomb, Milk chocolate
Moonwalker
2/3: Mountain Capixaba, Espirito Santo, Brazil
1/3: Mamut, Huila, Colombia
Roast date - 11/10/2021
Variety - Multiple
Process - Washed
Flavour notes - Rich Dark Chocolate, Cassis & Pecan Pie
Kabiufa, PNG
Kabiufa is a short drive from Goroka on the Eastern Highlands of Papua New Guinea. It’s on of the many initiatives that Joeri Kalwij (GM of New Guinea Highlands Exporters) is behind.
Mecca visited the Eastern Highlands of PNG in 2016. Most of the producers live in remote areas, on the verge of being inaccessible. The landscape is made up of rugged mountains and broad valleys - the highest peaks reaching 3000 masl.
Moses Venapoe is a Kabiufa local. after attending workshops on specialty coffee, Moses decided to try something new for Kabiufa. As it had been in the region, coffee was sold by the weight, giving the seller the incentive to add unripe or defective cherries to their ripe cherries.
Moses build a wet mill and started buying unprocessed, ripe cherries. Buying only ripe cherries Moses was able to select only optimal fruit and process them together in a more controlled environment.
Kabiufa is a reminder of what’s possible in Papua New Guinea, a coffee often unrepresented in specialty coffee.
Roast date - 11/10/2021
Altitude - 1750 masl
Variety - Arusha, Typica
Process - Washed
Flavour notes - Watermelon, mandarin
Genji Challa, Ethiopia
Founded in 1972, Addis Exporter is the oldest coffee exporting company in the country. Quality, traceability, transparency, genuine farmer relationship and sustainability is Addis Exporters modus operandi.
In 2019, Addis Exporter established 'Telila Washing station', where Genji Challa is from. Telila Washing station is located in Kercho Anderacha Village of Gera County, one of the highland coffee-growing areas of Ethiopia.
Gera is characterized by unique coffee varieties, high altitude farms and some of the coffee harvest grows wild in the forests that surround the region. Genji has a complexity that we associate with coffee's from this highland growing region - Genji Challa is a stunning specimen.
Roast date - 10/11/2021
Altitude - 2100 masl
Variety - Local Landrace
Process - Washed
Flavour notes - Peach & Jasmine
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 - 1:17(dry coffee:water)
Bloom - 30 seconds
Flow rate - fast
*Adjust grind size to achieve desired flow rate
Aeropress
Temp - off the boil
Ratio - 1:16 (dry coffee : water)
Bloom - 30 seconds
Brew time - 90 seconds (including bloom)
Press consistently over 15-20 seconds.
Stove top
Ratio - 1-17 (dry coffee : water)
