Crafted with Australian artists​ and roasted locally in Melbourne

A clean, medium bodied blend with notes of plum and green apples upfront followed by milk chocolate, almond and a balanced acidity. A blend of 100% Arabica from South America and Papua New Guinea delivers the perfect espresso that also pairs well with milks.

Notes of:

Plum, Green Apple, Milk Chocolate & Almond

With high sweetness, low acidity and medium body, this milk chocolate driven blend has notes of macadamia, honeycomb and a hint of stone fruit.  A smooth yet robust 100% Arabica blend, designed to be enjoyed with dairy and non-dairy milks, as well as espresso.

Notes of

Milk Chocolate, Macadamia, Honeycomb & Stone Fruit. 

Deliciously smooth with low acidity, this blend presents notes of dark chocolate, walnut and almond upfront followed by a toffee and malt finish. Made for milk coffee lovers, Retreat is a blend of high-quality Arabica and Fine Robusta Kaapi Royal, for a smooth, creamy and tactile coffee experience.

Notes of

Dark Chocolate, Walnut, Almond & Toffee. 

The Tres Milagros farm is a 105-hectare estate located in the famous Tres Rios region of Costa Rica. It is managed by Nelsyn Hernandez, a Honduran agronomic engineer, who moved to Costa Rica in 2010 to revive an abandoned farm. It needed a miracle to save it, thus, the name Tres Milagros, three miracles.

Nelsyn started to improve the farm's quality and production, replacing old tree with high yield, high quality varieties, with strategic fertilization and soil management and improved practices on the farm.

Since 2013 Nelsyn is collaborating with Camilo Merizalde, the director of the Santuario Project in his native Colombia. With Nelsyn's agronomic background and Camilo's experience in post-harvest management, Tres Milagros now produces some of the finest Costa Rican coffees. The farm is intercropped with shade from nitrogen fixing Poro trees and Australian pines, which protect the coffee from blustering winds.

Only the sweetest cherry are harvested (above 24 brix, quantity of sugar content), this coffee has been anaerobically fermented with mossto (juice from crushed coffee cherries) for 72 hours before being dried on raised beds for 18 days and then finished in Guardiolas (mechanical driers) to ensure even drying.

Altitude: 1,525m above sea level

Coffee varietal: Red Bourbon

Processing: Mossto Anaerobic Process

Producer: Nelsyn Hernandez and Camilo Merizalde

Notes of

tastes boozy and exotic with notes of red wine, vibrant tropical fruits, and dark florals like hibiscus.

A smooth and easy to drink from the Makena Estate.

Owned by Mr Japheth Njue Mwara and his son John Mwara, this family farm is located in Rung’eto, about 20 km from Embu town, on the slopes of Mt. Kenya, on red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production.

The Estate produces an average of 90,000 kgs of coffee annually.

The coffee cherries are selectively hand picked and sorted to remove underripe, overripe and foreign matter, then processed utilising clean river water (wet process) of the Nyamindi river.

Coffee is moved to fermentation tanks where it is dry fermented for about 12 hours overnight. After fermentation, the coffee is washed in clean water. Coffee is then constantly monitored during the drying process, which lasts for about 10-14 days until it reaches a moisture content of 10-12%.

Altitude: 1,750m above sea level
Coffee varietal: SL28, Ruiru 11
Process: Fully washed
Producer: Japheth Njue Mwara

Notes of

Blackberries, oolong tea and orange zest.