Rafaels coffee

Artisan coffee roaster of the Macedon Ranges

Artisan coffee roaster of the Macedon Ranges

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Many of our single origin coffee beans are sourced from small farms around the world (1-2 ha) so availability of these beans will be limited and change as new stocks become available. It's a case of getting in early!

We roast on Thursday afternoons so please place your order by Thursday morning to ensure timely delivery.


 

Our Current Single Origin

Nicaragua Gonzalo Castillo.PNG

Nicaragua Gonzalo Castillo

Region - Nueva Segovia of Nicaragua. It is 1300 metres above sea level and borders Honduras to the north and has a reputation of producing high quality coffee owing to fertile soil, high elevation (1300 asl) and careful cultivation and processing.

Coffee plantations in this region are small averaging around three hectares. The grower, Gonzalo Castillo, has over 25 years of experience in the coffee industry and his certified farm has twice been the second place winner of the World Cup of Excellence award in Nicaragua.

Flavours: strawberry and tropical fruits producing a delicate cup with rounded acid and a sweet molasses and toffee finish.

Process: Honey - this process is the most difficult and demanding of all to execute well. The coffee is pulped, then spread out to dry without washing thereby leaving some of the pulp on the beans. The beans must be spread thinly on purpose-built drying beds and turned hourly during the 10-15 days required to become stable. The reward for success is a coffee with the fine elegant attributes coupled with the more substantial body and fruit sweetness of a natural processed coffee.  The honey process has been greatly refined in Central America.

 

Our Current Decaf

Fair Trade Organic Peru - Swiss Water

This organic decaf coffee is highly regarded and comes from the Chanchamayo region of the Northern Highlands of Peru.  It is grown employing environmentally friendly practices free of pesticides and fertlisers.  The coffee trees are grown under the shade of the indigenous tree canopies of the region which help produce complex and dense beans. The beans are hand selected and decaffeinated using the Swiss Water Method which involves rinsing and washing the beans to remove caffeine rather than using artificial compounds and chemicals.  This is an outstanding coffee that produces a medium bodied yet rich coffee with a hint of tangy acid.

 
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Home background image by Juanita Mac Photography. Content photos by Alexis Liersch.