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. 

This coffee comes from the Eastern Huila region in southwestern Colombia, where high-altitude coffee farms ranging from 1,200 to 1,800 metres above sea level help shape its distinctive flavour profile.

Representing the character of the region, this coffee reflects the work of producers across Eastern Huila growing Arabica varieties such as Catturra. The region’s altitude, microclimate and strong focus on quality contribute to a well-balanced and expressive cup.

This coffee is known for its medium body and lively, bright acidity, creating a vibrant and refreshing experience. In the cup, expect a harmonious blend of fruity and floral notes, layered with natural sweetness and subtle hints of cocoa or chocolate.

Altitude: 1,200 to 1,800m above sea level

Coffee varietal: Catturra

Processing: Washed

Region: Eastern Huila

Type: Arabica

Producer: Regional blend from multiple producers in Eastern Huila

Notes of

Fruity and floral notes, rounded sweetness, bright acidity, and subtle hints of cocoa and chocolate.

Moises Hidardo Hernandez is a fourth-generation coffee farmer and operates Finca Las Cascaritas with his mother, herself a third-generation coffee farmer.

Finca Cascaritas is part of CAFESMO (Cafés Especiales Mercedes Ocotepeque), a cooperative of about 280 farmers, all FTO certified, located in Mercedes, Ocotepeque, a region in the south-west Honduras, known for its rich soil and ideal altitude to grow unique, richly flavoured coffees.

The Red Honey Anaerobic Fermentation process of this lot of Yellow Catuai produces a nuanced flavour profile with enhanced sweetness and complexity, a richer body, and a suitable level of acidity, with notes of stone fruit and honey.

The processing method is constantly controlled over all of its phases to ensure batch consistency across multiple evaluations.

Altitude: 1230 - 1300 masl
Coffee Variety: Catuai
Process: Red Honey Anaerobic
Farm: Finca Cascaritas
Producers: Moises Hernandes

Notes of

Stone fruit, honey, marzipan, lime.