Artisan coffee
of the
Macedon Ranges

A smooth, mid-strength and balanced coffee with chocolate and cocoa overtones which has the body to cut through milk. This blend goes well black but will appeal to those who like a milk-based coffee with complexity and character and subtle flavour notes. This is roasted at the lighter end of the medium colour spectrum so is suitable for non-pressurised coffee-making equipment, especially pour over.

The combination of these beans provides a complex and creamy coffee rich in caramel, cocoa and nut characters. The Sumatran Mandheling beans is the smallest fraction of the blend yet it imparts subtle spice notes along with considerable richness and sweetness.

This is a bold coffee which has a richly textured palate of cocoa, hazelnut and dark chocolate and is one of our stronger coffees. This blend contains 15% India Kaapi Royale Robusta beans which provide another layer of complexity to the blend along with a slightly higher caffeine and longer lasting crema. It is also roasted slightly longer to make it a bit more soluble thereby providing a more intense and rich body - perfect for those who enjoy their coffee black without excessive bitterness! It also goes well with milks.

This blend was created for those who enjoy a classic Italian espresso or long black that has balanced flavour without the astringent bitterness or charry notes of a dark roast - it is roasted to the darker end of medium. It also partners well with milk. This coffee has a bold body and richness with the flavours complemented with soft acid and slight bitterness. The combination of a longer roast and 20% India Kaapi Royale Robusta beans provide the hallmarks of an Italian Espresso which include higher caffeine, longer lasting crema and long length on the palate - perfect for the non-milk coffee drinkers!

This is a rich and bold coffee thanks to the synergies of 100% Arabica beans from Colombia, India and Papua New Guinea. Perfect for cooler times with nutty, malty and caramel flavours complemented with soft acid. Has wonderful texture with volumptuous mouthfeel and a long aftertaste.

Peru is the world's leading producer of organic coffee. This coffee is produced by the Aprocassi Cooperative in the highlands of Cajamara.

Peru has a strong reputation as a producer of high-quality coffees. The advantage of extremely high altitudes complemented with rich fertile soils, allows the smallholder farmers to produce stunning specialty coffees.

Coffee is shade grown alongside food crops and abundance of self-sustaining farmlets.

The cherries are sorted using floatation tanks before undergoing fermentation for approximately 16 hours. Finally, the beans are dried on sun beds before final sorting and grading.

Country - Peru

Region - Cajamara

Species - Arabica

Variety - Catimor, Caturra, Typica & Castillo

Altitude - 1250 - 2150 metres above sea level

Process – Washed

Grade - 1

Accreditations - Organic

Flavours - Caramel with notes of red berries underpinned with stone fruit acidity.

These Mexican beans are organically certified and decaffeinated using Swiss Water® Process which removes 99.9% of caffeine by immersing green beans firstly in fresh water and then in a “Green Coffee Extract” emulsion which pulls out the caffeine but not the flavour. This process is chemical free.

Country - Mexico

Species - Arabica

Varietal - Catuai and Typica

Altitude - 1100-1600 metres above sea level

Process - Decaffeinated using Swiss Water® Process

Flavours - Dark Toffee, Chocolate, Cinnamon & Sweet Apple

The blend created for our capsules is darkly roasted consisting of Arabica beans from Brazil and Colombia and a Robusta bean from India. This combination is intended to provide a rich and bold coffee with an intensity of 8/10.

Our compostable coffee capsules are 100% biodegradable and compatible with Nespresso® machines. They will compost within 25 weeks as they are made from a patented plant-based composite and are Australian certified.

For wholesale volumes and pricing, please contact Raf.