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“Reuben Hills is a boutique micro roastery based in Surry Hills which has been in operation since January 2012. We roast coffee which is showcased in the café downstairs, as well as in other cafes around Australia through our wholesale channel.
We travel around the world to producing countries (origin), meeting the farmers, cupping their coffees and selecting beans, so we can provide our customers with coffee that was sourced directly from farmers, celebrating their work and introducing their coffees to the western world.
On a day to day basis, we are a café which focuses on unique, delicious food and exceptional customer service. Our food is best described as inspired by our coffee origin trips, with a real emphasis on the quality of the coffee and paying tribute to all the hard work it takes to get the coffee in the cup. We strive for this quality to filter down through all aspects of the business. “
House Blend
1/3: Guatemala - Bella Elizabeth
1/3: Colombia - Los Monjes
1/3: Ethiopia - Duromina
Roast date - 20/12/2021
Variety - Multiple
Process - Washed
Flavour notes - Dulce De Leche, Apricot, Milk Choc
The OG Blend
1/3: Guatemala - Flores de cafe
1/3: Colombia - Los Monjes
1/3: Ethiopia - Kecho andrecha
Roast date - 20/12/2021
Variety - Multiple
Process - Washed
Flavour notes - Fudge brownie, Strawberry, Cream
Raro Lot 3, Ethiopia
The Raro Boda washing station is owned and operated by Negusse Debela. His company SNAP took over management of the Raro Boda washing station in 2018. This area is known for Garden style of coffee farming with many small lot holders in the Raro Boda kebele. The coffee trees are a mixture of heirloom varieties as well as the Jimma Agricultural Research Center (JARC) chosen varieties 74110 and 74112, well known for their great cup quality. The high consistent elevations of Uraga, usually between 2,000 and 2,300 meters above sea level, mean an almost unparalleled potential for quality in the country. Negusse was given the opportunity to invest, renovate and manage a washing station located in the Raro Boda kebele, or community, at the peak of Uraga around 2,450 meters high. At this altitude above the coffee farms there is a consistently cool temperature which allows the washed lots to dry from 10 up to 14 days, giving it a clean, clear and stable cup quality. Coffee fermentation here takes 72 hours.
Roast date - 20/12/2021
Variety - Wolisho & Dega
Process - Washed
Flavour notes - Stone Fruits, Toffee, Peach
Kagere AA, Kenya
The society was registered under the cooperative society act of 2000. It was formerly part
of the Giant Tetu coffee farmers society, a factory society with 1,542 active members.
Gathaithi Farmer’s Cooperative Society is located at Tetu district, Gaki location, Nyeri County. At 160 km north of Nairobi, you will find the factory
sandwiched between
the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of
better production.
Gathaithi Coffee Factory is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1100mm at 1650m above sea level. In addition it enjoys cool temperatures of 16-26°C.
Gathaithi farms have two cropping seasons: Late crop starting at the end of September to
mid-January contributing 70%, and early crop starting from April to July and contributing
30% of the total annual production.
Gathaithi Coffee factory is run by a factory manager who oversees all activities within the
factory. Together with other staff members they carry out duties such as weighing coffee,
selection and grading of coffee, paying farmers and addressing farmers’ complaints.
Roast date - 20/12/2021
Variety - SL28, SL34, Ruiru, Batian
Process - Washed
Flavour notes - Blackberries, Mango, Lime
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)
