Colombia Finca La Tola Espresso Coffee

Ernesto Raul Fajardo owns the 4-hectare farm La Tola, where he grows a mix of Castillo, Colombia, and Caturra variety trees. After the coffee is harvested and depulped, it is fermented for 14 hours, then washed and dried under the sun for 14 days.

Brazil Pedro Gabarra Microlot Espresso Coffee

Pedro Gabarra is a 6th-generation Brazilian coffee farmer committed to protecting the natural habitats around his farms and educating the community on the importance of preservation. He’s passionate about embracing new processing, innovating methods and improving the quality of his crops every year. Despite Pedro Gabarra’s family having more than 150 years of coffee farming behind them, his first taste of the coffee industry came further down the supply chain. He wasn’t raised on the farms. His relationship with coffee actually started in 2001 when he was at university and started to roast. After several years working as a roaster and graduating in 2004, Pedro’s father Joao Newton Teixeira encouraged him to join the family business. Pedro owns four farms – Pinhal, Santo Antonio, Vertentes, and Mirante – in the micro-region Campos das Vertentes on the border of Southern Minas Gerais. Altogether the farms cover 1286 hectares, but just 457 hectares are dedicated to coffee production. Pedro describes Campos das Vertentes as a dense area, with a climate different to the rest of Minas Gerais. The farms are from 930 to 1160 metres above sea level. It’s a mountainous area where they grow coffee in flat spaces atop the mountains. In 2018, Pedro produced 13 varieties of coffee across the four farms. Pedro Gabarra runs five different social projects at his farms. One of these projects is Wings, which rescues and recovers injured and captured birds in the area.

Indonesia Java Klasik Honey Espresso Coffee

This coffee comes from Klasik Beans Cooperative, established in 2010 in West Java. After learning about a growing opportunity for specialty coffee in Java, the producers began traveling to the region to purchase coffee. Shortly thereafter they set up a small wet mill in the district of Pangalengan for purchasing and processing cherry from area farmers. They then planted a small plot that would eventually become a model farm for ecologically sustainable coffee production within West Java. Today, Klasik Beans Cooperative has over 2,000 members. Klasik Beans has five processing facilities, referred to as shelters. Each shelter serves as a purchase point, wet mill, and warehouse for storing coffee. Java, an island in Indonesia, contains thirty-eight mountains which form an east / west spine. The mountains have all at one time been active volcanoes. The province of Ciwidey, located in West Java, is an agricultural community with a striking landscape. Terraced gardens and neat rice paddies are prominent; with crops like strawberries and onions growing abundantly. Java was the first place coffee was cultivated in Indonesia, brought over by the Dutch in the 1600s. In this area of West Java, most producers lease their land for growing coffee from the government. Individual producers then contribute to a cooperative. Coffee production has grown significantly in the region over the last 10-20 years.

Colombia Cauca Decaf Espresso Coffee

This coffee from Cauca, Colombia is decaffeinated using an EA process. We’re excited to introduce our first offering of decaf! Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. These Origin Select Decaf offerings are single-origin blends of coffees selected by cup quality grown by multiple smallholder producers. This decaf on our menu comes from Colombia, in the Cauca region and is grown by various smallholder farms. This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content. Not every coffee holds up in the decaffeination process, and not all processes are created equal. Our partner on this coffee, Cafe Imports carefully select the coffees they send for decaffeination, and partner with decaffeination processors who have as high quality standards as they do. Don’t knock the decaf until you’ve tried it. This decaf is a culmination of intensive research to make sure it could hold its own next to our other offerings. This decaf will break your preconceptions about decaf and in fact, quite tasty! If you like Colombian coffees, you’ll love our Decaf Espresso! With great body and sweetness, this coffee will really hit the spot as an espresso or full-immersion method.

Wildflower Espresso Coffee Blend

As the days grow longer and the mercury climbs, we conspire to make our brews all the more necessary and exquisite. Summer is the three months of the year most of us live for and, as far as we’re concerned, nowhere on earth does it better than here. Our Wildflower blend celebrates the festive season and our summer days. The blend is an ode to our native wildflowers that thrive in warmer weather. They flower for months and provide colour as well as nectar for insects, birds and even small animals. Some of the best performers will flower for you all summer. This sweet and smooth coffee will make you crave for more cup after cup – it is delicious with any brew method you fancy, be it through a flat white, a cold brew, or even a punchy pour-over. What a way to round off the year! Artwork by our very own Emily Poon.

Kenya Uteuzi Jimbo Embu Espresso Coffee

Kenyan coffees, for a lot of roasters, are showcase coffees, those that stand out above all others for brash acidity, ripe fruit, and rich sugars. We can all remember that first experience with a Kenyan coffee, how it floored us with gripping acid. For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavour or profile. Our friends at Cafe Imports have developed a regional program, Uteuzi Jimbo, which is Swahili for “county select,” with their Kenyan coffee producing partners. Similar to microlot programs, “county select” seeks out the diversity of flavour and profile.

Ethiopia Tega & Tula Espresso Coffee

Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the “names” of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area. The farm is certified organic and produces both Washed and Natural coffees. The farm is 500 hectares in size, with 400 hectares planted Ethiopian varieties and cultivars that were released in the late 1970’s in addition to wild coffee from the surrounding Keffa forest. Founded in the year 2000, the Tega & Tula Coffee Farm is one of the youngest coffee growing plantations in Ethiopia but you wouldn’t know it from the quality they produce. They use the most progressive farming and harvesting techniques to produce and deliver some of the best coffee coming out of Western Ethiopia. The Farm is certified organic and has a mission to produce high quality coffee in an environmentally sustainable, economically viable and community friendly manner.

Papua New Guinea Boana Plantation Espresso Coffee

This coffee comes from the Baroida Estate, located in the Eastern Highlands of Papua New Guinea, which was founded by Ben Colbran in the 1960’s. Ben first purchased the land from a native man named Taro, and was amongst the first people to cultivate coffee in these highland valleys of PNG. The name Baroida refers to a spirit residing in a large boulder sitting in one of the rivers that run through the estate. The boulder has been there ever since the locals can remember and can be related to the ability of the Colbrans to withstand tough times and to continue their development in producing great coffees. The highlands of Papua New Guinea form the backbone of the Country, and with its high altitudes and colder climate, it is perfect for the cultivation of high-quality Arabica Coffee. 70% of the population is still dependant on subsistence agriculture, and have small plots of coffee trees amongst their fruit and vegetables. Only traditional and natural farming procedures are used in the highlands, as chemicals, synthetic fertilisers and pesticides are both unknown and unobtainable because of cost and logistics. ‘Boana’ is sourced as cherry from a variety of surrounding native estate owners and tribal lands who have been supplying cherry to the Colbrans for decades, and is the name of the spirit that roams the valleys surrounding Baroida estate. Coffee cherry is bought to the Baroida wet mill collection point on a daily basis during harvest. The cherry is hand-sorted, and checked for quality, for which, the farmers are paid on the spot. Baroida then pulps, ferments, washes, dries and prepares the coffee for export. The Colbrans family continue to push the quality envelope in one of the most challenging coffee origins on the planet!

Ethiopia Guji Hambela G1 Espresso Coffee

The coffee growing region of Guji once was included in the Sidama designation, but in the year 2015 was recognized and separated as a distinct zone by the ECX. The merit for this new classification lies in the unique high quality of coffees from Guji, which include the woreda of Oddo Shakiso, Addola Redi, Uraga, Kercha, and Bule Hora. Larger private farms are becoming more commonplace in Shakiso, which also happens to be a hotbed of mining for precious metals. The Guji region enjoys ideal coffee growing conditions. Its volcanic soil is bursting with nutrients, creating deep red and brown top-layer of soil. The regions' high altitude, bi-modal rainfall pattern and dry weather allow for the cherries to develop slowly.

Coogee Street Espresso Blend

Our signature espresso blend from coffees that showcases specific farms, varietal and processing methods. We strive to buy smaller lots in their prime to keep the blend as fresh as possible. The ingredients of the blend change based upon seasonality, yet the flavour profile for Coogee remains the same – This sweet and syrupy espresso blend has been the staple of our line-up since the very beginning. It's designed to mix elegantly with milk and delivers a refined espresso. Here are the parameters that we've been using with our latest Coogee Espresso Blend (parameters for an 18g VST Precision Filter Basket) 20 grams of freshly ground coffee 28-30 seconds Pull ~38-40 grams of liquid espresso Grouphead at 94° C 9 bars of pressure

Freshly Roasted Espresso Coffee Beans

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Colombia Finca La Tola Espresso Coffee

$ 19.00 – $ 50.00

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Brazil Pedro Gabarra Microlot Espresso Coffee

$ 19.00 – $ 50.00

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Indonesia Java Klasik Honey Espresso Coffee

$ 19.00 – $ 50.00

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Colombia Cauca Decaf Espresso Coffee

$ 15.00 – $ 47.00

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Wildflower Espresso Coffee Blend

$ 17.00 – $ 47.00

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Kenya Uteuzi Jimbo Embu Espresso Coffee

$ 19.00 – $ 50.00

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Ethiopia Tega & Tula Espresso Coffee

$ 19.00 – $ 50.00

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Papua New Guinea Boana Plantation Espresso Coffee

$ 19.00 – $ 50.00

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Ethiopia Guji Hambela G1 Espresso Coffee

$ 19.00 – $ 50.00

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Coogee Street Espresso Blend

$ 13.00 – $ 45.00

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