Coffee

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 it caught the attention of the man himself.  Now we celebrate as this blend ascends...

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...

This is a blend for baristas, roasters, and coffee enthusiasts alike. It satisfies the latte crowd and the espresso crowd with its medium body and delightful fruitiness. The blend is created to capture what we love about high end single...

Sugar cane and carob on the nose, super sweet acidity, medium body with notes of milk chocolate and creme brulee.

BERRY, TROPICAL FRUIT AND CHOCOLATE AROMA, WITH A TANGY CITRUS ACIDITY, SILKY BODY AND A LONG COCOA FINISH. Region: Nayarita, Mexico Process: Natural Atitude: SHG  

  Variety: Castillo Process: Natural Altitude: 1500 meters Producer: Jario Arcila Tasting Notes: Cocoa and brown sugar dominant with light red berry aromas. Clear dark rum notes in flavour along with sweet cedar wood undertones. Soft acidity, high body with...

Process: Natural Region: Kochere, Kesha, and Kebele Tasting Notes: Milk chocolate, peach, and sweet hazelnuts throughout. With a crisp stone fruit, and white grape acidity that carry through to a sticky toffee and nut finish.