Our Plantations

Home to Sydney’s Best Coffee.

COLOMBIA

The world’s best-known producer of coffee
Intensity: Strong

Colombia, the world’s best-known producer of coffee, it is famous and in the top ranks in yearly production. As a coffee producer it works hard to maintain a high standard of excellence and takes its position very seriously. One of the main reasons behind this great product is the soil and the conformation of its landscape, in fact, an extremely rugged and rocky landscape provides the perfect natural environment for the growth of the coffee. But a terrain so uneven has also made it historically difficult to transport the harvested coffee beans to production. Even today, this is often done by mule or Jeep. This care and attention is what makes consistently good, mild coffees, with a well-balanced acidity.

Rocky landscape provides the perfect natural environment.

Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic. For our coffee we only want the best which is why we only deal with Supremo. In Colombia, the cultivation is still as it was, they use very little technology and, unlike the large plantations in other countries, such as Brazil for example, that make sure every small bean is individually taken care of. The result is consistently good coffee grown carefully and with great pride on thousands of small family coffee farms across the country. Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic. For our coffee we only want the best which is why we only deal with Supremo. Colombia is just starting to market and sell its coffee by region and finca (farm), as opposed to just the Colombian generic label.

Sweet, bright and rich cup.

Our Plantations - Columbia

Origin: Colombia
Cup Profile: Sweet, Bright, and Rich
Growing Regions: Magdelena, Medellin, Bucaramanga, Popayan, Huila, Narino
Wet Processed: Yes
Altitude: Meters: 800-1900
Introduced: Introduced by Catholic Church clergy in 1808 with botanicals from French Antilles
Harvest Times: Sep-Jan (main), Mar-Jun (fly)

Ethiopia

The birthplace of coffee
Intensity: Medium

We prefer beans from Yergacheffe and Limu, which produces amazing and unique coffees, with floral tones and a citrus finish. Yergacheffe is a town in the Sidamo region of Ethiopia, and the coffees from this region will surprise you with their floral and tangerine notes. The captivating plantations of this region are so unique because even the grounds are said to have an exotic tropical toasted coconut aroma that make it quite distinctive. A naturally processed bean with a silky mouth feel and intense fruit sweetness that is given by the warmth of the weather and the particular soil that can be found in some African countries.

Coffee holds a special place in Ethiopian culture that transcends that of the coffees from other origin countries. The majority of the crop does not even leave the country and is drunk with great ceremony by the Ethiopian people. This is in contrast to other origins where coffee is a cash crop, with the best being exported, and the dregs kept locally and drunk unceremoniously with plenty of milk and sugar to choke it down.

Ethiopian Yirgacheffe is soft, with floral tones.

A Coffee legend tells of the discovery of the first coffee trees in Ethiopia. Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement. It is full flavoured, a bit down-to-earth and full bodied.

Our Plantations - Ethiopia

Origin: Ethiopia
Cup Profile: Yergacheffes are Floral and Citrusy. Harrars are dark and Wild.
Dry Processed: Harrar, Sidamo, Djimmah
Wet Processed: Yergacheffe, Sidamo, Limu, Bebeka
Altitude: Meters: 1500-1800
Harvest Times: Nov – Feb

Papua New Guinea

Berry fruit and cocoa mid palate, medium acid and body, smooth complex sweet finish.
Intensity: Strong

Deep aroma and flavour. Berry fruit and cocoa mid palate, medium acid and body, smooth complex sweet finish. Papua New Guinea coffee is mellow and aromatically complex with an apple wineyness that sets it apart from the earthier Sumatrans and Sulawesians. It is medium bodied with moderate acidity and broad flavour. The distinctive flavour that island coffee beans have compared to inland beans give it the wildness that makes it so unique.These coffees have a bright and delicate acidity of a malic acid – apple citus that sets them apart from the other Southeast Asian Archipelago coffees of the earthier Sumatran.

Papua New Guinea coffee is mellow and aromatically complex with an apple wineyness.

Papua New Guinea coffees are a cup of funky wildness, like the island itself. PNGs tend to come off as more delicate, refined, and lighter body than washed Javas.

Our Plantgations - Papua New Guinea

Origin: Papua New Guinea
Cup Profile: Medium Body, Wild and Bright
Botanical Varieties: Arusha, Bourbon, Blue Mountain, Typica, Caturra
Growing Regions: Highlands, Morobe
Altitude: Meters: 1300-1900
Harvest Times: May – Aug

Brazil

A great high quality Brazil coffee is soft, nutty, low acid, with nice bittersweet chocolate tastes.
Intensity: Medium

Brazil is unquestionably the biggest coffee producing country in the world. With a seemingly endless expanses available for its production, coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them, and produce huge quantities of coffee. A ‘Brazilian’ coffee is a ‘mild’ and the two terms are often used interchangeably. Both Arabica and Robusta are grown, though in different coffee growing regions. For our coffee, however, we proudly only serve Arabica. The ambient climate, soil quality and altitude largely determine which variety will grow best in which region. A fine cup of Brazilian is a clear, sweet, medium-bodied, low-acid coffee. A great high quality Brazil coffee is soft, nutty, low acid, with nice bittersweet chocolate tastes. It is also quite an exceptional base for making flavoured coffees because of its softness in the cup.

Light, smooth and sweet, used by the famous Italian roasters for their premium blends.

We especially like the Brazilian aroma that the beans take when the coffee is laid out to sun dry with the cherry still covering the beans. This imparts a rich dry fruit flavour onto the coffee bean, and adds to the body of the cup.

Our Plantations - Brazil

Origin: Brazil
Cup Profile: Soft, Mild and Nutty
Altitude: 800-1200
Introduced: Seeds brought by the Dutch from Java to the Botanical Gardens of Amsterdam where sent to Surinam in 1714, and then the French brought them to Brazil a few years later.

India

Chikmagalur is first place in India where coffee was introduced, It is also known as coffee land of Karnataka. Chikmagalur is one of the famous hill stations in Karnataka state, located in the foothills of Mullayanagiri range. Its geography and climate makes it one of the largest coffee estates in Karnataka followed by Kodagu, Coorg and Hassan. Mullayanagiri is the highest peak of Karnataka situated in the Baba Budan Giri Range of the Western Ghats and tallest peak between the Himalayas and the Nilgiris, known as best place for trekking in Karnataka.

Indian coffee is not as famous as other but still ranked among the highest exporters in the world. Tea and coffee are exceptionally good in India. Famous for their medium to full bodies Indian coffees sometimes seem to get lost among the chaos and crowds of this enormous frenzy of a country. This is a shame since they are a wonderful part of the coffee spectrum, with low acidity, and subtly spiced in the cup. Indian coffee has its own terminology. Dry-processed coffee is called Cherry, whereas wet-proceed Arabica is named plantation Arabica, even if it is not from a plantation.

Our Plantations - India

Origin: India
Cup Profile: Full Bodied with Low Acidity
Growing Regions: Karnataka, Mysore, Kerala, Malabar, Tamilnadu
Altitude: 1000-1600
Introduced: Indroduced in 1610 from Yemen by Muslim Pilgrim Bababdan Sahib.
Harvest Times: Dec – Mar

Sumatra

Very aromatic, with a rich coffee flavour and an incredibly lingering aftertaste, but most noted for its buttery mouthfeel.
Intensity: Medium / Strong

We source the majority of our Indonesian coffees from the island of Sumatra, which is reknown for its prestigious coffee. Sumatra is a large Indonesian Island with large greenery and plenty of water. Indonesia has been exporting coffee since 1711, when the Dutch East India Company sent its first shipment from Java to Europe. Nowadays it is a huge coffee producer – the fourth biggest in the world behind Brazil, Colombia and Vietnam, and ahead of Mexico and Ethiopia.

Very aromatic, with a rich coffee flavour and an incredibly lingering aftertaste, but most noted for its buttery mouthfeel.

Sumatran coffee the world’s most full bodied coffee. In fact they are famous around the world for their heavy body and syrupy, chocolatey after-tones.

Herbal Aroma. Sweet. Orange Acidity.

Mandheling is the name for the premiere coffee of Sumatra growing near Lake Tawar in the Northern tip of the Aceh region of Sumatra. Most of Sumatran coffee benas don’t come specifically from a large farm, they instead origin from a variety of small plantations that associate in the production of coffee beans. Carefully tended to by local Sumatran farmers, Organic Sumatra ‘Mandheling’ coffee is grown and handled in accordance to regulations that give the Indonesian beans the prestige they deserve. Sumatra coffee captures the wild jungle essence of this tropical Indonesian island. We cup many Sumatra beans to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness.

Our Plantations - Sumatra

Origin: Sumatra
Cup Profile: Full Bodied, Low Acidity, Earthy
Growing Regions: Aceh around Laut Tawar Lake. Lake Toba region,Lintong Nihuta, Sumbul, Takengon.
Altitude: 800-1500
Introduced: Introduced by the Dutch in 17th Century.
Harvest Times: Oct – Mar

Bolivia

Intensity: Mild

Bolivian coffee is known for its classic and clean taste with a delicate, bright acidity and a sweet, aromatic quality with fruity notes including apple, pear, tangerine, lemon, and apricot. In Bolivia, specialty coffee is grown at an altitude of 1,200 to 2,000 metres above sea level and is mostly centred around the province of Caranavi, 3 hours north east of its capital, La Paz. This altitude factor is what make these beans particularly unique. The landscape always plays a very important part in the flavour of the beans and the connotations of its aroma and acidity.

Caramelly and mild chocolate flavours may develop during the coffee roasting process.

Bolivia is a paradise for micro lots and the average farm area is around 3 to 5 hectares. Bolivian farms are normally run and managed as family businesses where every member of the family contributes at all stages of production. Since the arrival of the Cup of Excellence programme in 2004, Bolivia has opened up to the world and the quality has been improving every year. These small producers have managed to gain international market access and we have been able to develop a fantastic relationship with our exporter and producers from Coroico, Sud-Yungas and Caranavi.

The single origin Bolivia are increasingly becoming more and more re known for their organic attributes, which Is why we are proud to say we are investing in this up and growing country’s coffee.

Learn more about our Fair Trade Organic blend.

Our Plantations - Bolivia

Origin: Bolivia
Body: Light to Medium
Acidity: Medium to High
Aroma: Fruit notes with hints of cocoa
Altitude: 1200-2000
Flavour: Subtle fruit flavours and overtones of malt, cocoa and honey that grow in intensity when the cup cools. Subtle fruit flavours and overtones of malt, cocoa, caramel and honey growing in intensity when the cup cools down.