Choose from four blends of flavour
Thick milk chocolate sweetness, with low acidity. Full, bold body with cocoa nibs and roasted hazelnut. Long aftertaste of dark chocolate that really lingers.
A tip of the hat to the generation of coffee roasters before us. A slightly darker blend for those that are not entirely turned to the lighter side but wish to start exploring coffee and not roasting flavours.
Full chocolate, velvety body with hints of fresh butter that sits heavy on the palate. Elegant Cedar sweetness, with hints of tobacco acidity. Dark chocolate aftertaste that finishes sweeter than it starts.
For years the Australian specialty coffee scene was full of sinners. Then, through the fire and brimstone, emerged a blend so pure and generous that we celebrate as this blend ascends to sainthood.
A beautifully floral and fruity aromatic coffee. Crème caramel body with mild tart fruity acidity and lingering sweet aftertaste.
Capturing what we love about high-end single origins roasted lightly, this blend is delivered in a way that everybody can enjoy. It satisfies the latte and the espresso crowd with its medium body and delightful fruitiness. For baristas, roasters, and coffee enthusiasts alike.
Sugar cane and carob on the nose, super sweet acidity, medium body with notes of milk chocolate and creme brulee.
Made from sustainably sourced, Fairtrade, entirely organic coffee beans, this specialty coffee blend sources coffee beans from three different regions, all organically grown to ensure that you get only nature’s best in your cup of coffee.
CLEAR FOCUS – NO JITTERS
Our specialty coffee beans are supplied by a local Brisbane roaster who specifically sources high altitude, hand picked and wet processed beans, ensuring the highest quality and controlling for the presence of contaminants such as mycotoxins. No jitters, just clear focus and energy, and of course amazing aroma and flavour profiles.
Specialty Coffee is simply defined as coffee that is graded and scores 80/100 or above. These coffees are less than 5% of coffees grown worldwide as they require the utmost care and attention to grow and are only viable in very specific micro climates. Typically grown at high altitudes, Specialty Coffees are grown, picked and processed with the greatest care as any part of the process that could be detrimental to the bean will reduce the quality and therefore no longer score high enough to be considered “Specialty”.
Specialty Coffees are also traded unlike other coffees and commodities where they fetch prices based on quality rather than volume of crop and market value. They are commonly purchased via auction where their quality can fetch prices in excess of $200kg AUD.
Specialty Coffee is also less likely to be sprayed by pesticides or contain forms of bacteria introduced during processing as again this would be detrimental to the quality and no longer be considered “Specialty”.
During the roasting process beans can reach temperatures around 215c which will eliminate the possibility that any trace of bacteria remain present in the bean.