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.

Sweet rich peach fruit throughout, like a crisp peach iced tea. Lemon-Lime acidity lingers in a floral jelly like finish. Variety: Heirloom Process: Fully Washed Region: Worka Kebele Altitude: 1800-2000 MSL

Tasting Notes: Floral coffee, with rounded body, orange acidity and notes of peach and jasmine.   Variety: Java MicrolotRegion: Java Process: Natural Altitude: 1600-1650

Dry cocoa up front, sweet melon acidity with a medium body Variety: BourbonProcess: NaturalAltitude: 1700-1900 Region: Burundi

This lot boasts a high sparkling citrus, apricot and passionfruit acidity. Juicy body carries a sweet, long caramel and malt finish.   Process: Washed Region: Kirinyaga