The sustainable blend. A medium-dark sourced from farms with responsible environmental and social initiatives. With notes of dark chocolate, nuts and berries, Atlas is great with milk and best brewed through an espresso machine or plunger.

PAPUA NEW GUINEA: Ainora AX, wash processed, 1700 – 2000 masl

EL SALVADOR: Sierra Nevada, wash processed, 1550 masl

INDIA:  Eliza Estate, wash processed, 900 – 1200 masl

BURUNDI: Runyinya, wash processed, 1600 masl


A medium roast with notes of hazelnut, cocoa and malt. Juggernaut is our goldilocks blend; not too dark, not too light…

COLOMBIA: Popayan Reserve, wash processed, 1300 masl

GUATEMALA: Huehuetenango, wash processed, 1400 masl

BRAZIL: Santa Serra, natural processed, 900 – 1500 masl

KENYA: AB, wash processed, 1400 – 2000 masl


A light roast of equal parts Colombian, Brazilian and Guatemalan with flavours of milk chocolate and nuts. If you’ve got some killer facial hair happening and you’re into Nordic third wave coffee, then this is probably your brew.

COLOMBIA: Huila La Palestina, wash processed, 1300 masl

GUATEMALA: Huehuetenango, wash processed, 1400 masl

BRAZIL: Santa Serra, natural processed, 900 – 1500 masl


Sabertooth is a light roast with vibrant notes of citrus, apricot and marzipan. Perfect as an espresso or long black, we recommend steering clear of using milk with this blend as it tends to mute some of the brighter, sweet notes of the roast

ETHIOPIA: Sidamo, wash processed,  1850 – 2100 masl

BURUNDI: Runyinya, wash processed, 1600 masl

DRC: Kivu Bord du Lac, wash processed, 1600 – 2000 masl


Our decaf blend is crafted through a 100% chemical free process know as the ‘Swiss Water Process’. The process used to decaffeinate these beans is truly amazing. Using only water and by managing time and temperature over a period of 10 hours, caffeine is removed from every bean. The process begins with cleaning and hydrating green beans with water. Beans are then soaked in a water based ‘Green Coffee Extract’ (GCE), which draws out the caffeine and into the GCE solution. The caffeine content and ‘Green Coffee Extract’ are filtered through carbon filters which separates the caffeine from the extract. This solution then saturates fresh coffee beans with tasty coffee molecules with no caffeine, to achieve the best decaf coffee possible…. pretty clever.


A single varietal microlot from the Jairo Arcila Santa Monica plantation, this natural processed Castillo bean has bold flavours of cacao, papaya, brown sugar and wine. Delicious and fruity as a pour-over or aeropress coffee.

COLOMBIA: Jairo Arcila Castillo, natural process, 1250 – 1300masl


A symbol of versatility and change, this blend is perfect for those adventurous coffee drinkers looking to try something different every time, each batch unique.


If coffee isn’t your thing, give this spicy goodness a go. Our chai tea blend is made up of cardamon, fennel, ginger, black pepper, star anise, cinnamon. coconut sugar, honey, and black tea


A blend of Dutch cocoa powder and organically grown coconut sugar, this hot chocolate mix is great for curling up by the fire during the cold Canberra winter.

Brew Guides

Brewing coffee at home can be as simple or complicated as you would like to make it. Try one of the recipes below according to your brewing device and experiment to find what tastes best to you. A good starting point is to use a 16:1 ratio (16 parts water to 1 part coffee, eg. 320ml water to 20g coffee) and always brew with water a little cooler than boiling. If you like your coffee stronger try using a larger dose or less water, and if it tastes too watery extend the brew time a little longer.



Grind size

Course to medium-coarse

Water temperature


Total water


Total brew time

2min 30sec

Place a paper filter in the V60 and rinse with water. Tip the ground coffee in and sit the V60 and cup on a set of scales. Pour a 60ml bloom* of hot water over the grounds and give a little stir. After 30 seconds slowly pour another 120ml over the grounds and gently stir. At 1 minute 20 seconds pour the last 120ml and stir a final time. All the water should filter into the cup below by 2 minutes 30 seconds. If it’s taking longer, try using a coarser grind.


Grind size


Water temperature


Total water


Total brew time


Place a filter (paper or metal) in the basket, attach to the aeropress cylinder and rinse with water. Tip in the ground coffee and place aeropress on a cup on top of scales. Pour a 100ml bloom* of hot water into the aeropress and stir. After 30 seconds pour in another 100ml, stir, remove from scales and gently plunge into the cup. Stop the plunger just short of the last few drops of water. Pour up to another 100ml of water into the cup to dilute to taste.

Based off 600ml sized plunger – adjust dose and water accordingly using approximately 10g per 150ml.



Grind size


Water temperature


Total water


Total brew time


Preheat the plunger with hot water and empty after a few minutes. Add the ground coffee and pour the hot water over, stirring thoroughly. Leave to brew for 2 minutes 30 seconds then settle the lid over the plunger. Slowly push the filter down until its sitting firmly at the bottom. Serve into cups immediately. If drinking with milk or sugar try letting it brew an extra minute before serving.

Based off 3 cup Chemex



Grind size


Water temperature


Total water


Total brew time


Fold the filter and place the thicker side facing the spout. Rinse with hot water and discard. Tip in the ground coffee and place on a set of scales. Bloom with 50ml of hot water and gently stir the grounds until they’re all wet. After 30 seconds, very slowly pour the remaining hot water in circular motions over the grounds. When half the water has filtered through to the bottom, give the Chemex a little spin. Once the drip begins to stall, discard the filter and wet grounds and serve.

Based off medium sized or 3 cup.



Grind size


Water temperature

Room temp

Total water

Up to fill line

Total brew time

2-5 minutes to heat water then 1 minute from start of pour

Fill the bottom chamber with room temperature water up to the fill line or just below the relief valve*. Load ground coffee into the filter basket* and tap it on the bench a few times to evenly distribute the grounds – no need to compact tightly like an espresso. Fit the basket into the bottom chamber and screw the top chamber on. Place on the stove on low heat with the lid open. When coffee starts to slowly pour through the spout, turn off the heat completely and leave to brew for another minute. Remove from stove and serve immediately.

Making espresso at home depends greatly on what machine you are using – there is no hard and fast rule. A lot of the fun comes from experimenting to find your perfect tasting cup. It’s a good idea to start with your machine user-manual, a fine grind and a brew ratio of 2:1, then make small changes from there. The following instructions assume a fully manual espresso machine. If using a semi-automatic machine, use scales to measure variables such as dose* and yield* and adjust what you can. Roasted coffee for espresso is best used between 5 and 18 days after roast date.



Grind size


Water temperature

95C (92-98C)


30g (22-40g)

Pour time


Grind your coffee just before brewing to get the most flavours from your espresso. A suitable grind should feel like fine sand, but not powder. Fill the portafilter basket* with ground coffee and tamp* firmly and evenly. Lock the portafilter back into place on the machine, place your cup underneath and begin the pour. It’s a good idea to time how long your espresso shot takes to pour and how many grams of coffee end up in the cup. The colour of the coffee pouring should start dark brown and slow, then speed up and end a more pale brown.

If your shot is pouring:

  • Too slow/long and tastes bitter – try a coarser grind or smaller dose
  • Too fast/short and tastes sour – try a finer grind
  • Just right and tastes bitter – try a coarser grind and larger dose
  • Just right and tastes sour – try a finer grind and smaller dose
  • Too watery and weak – try a larger dose
  • Too thick and strong – try a smaller dose


Basket: Part of brewing device in which the filter and/or ground coffee sits

Bloom: The first contact of a small amount of hot water with fresh ground coffee will release gasses and cause the coffee to expand and bubble. This reduces some of the sharper, sour flavours from the cup and makes a more balanced brew. The fresher the coffee, the more it will bubble! Read more here:

Brew ratio: Ratio in milliliters and grams of water to coffee, eg. 16:1 could be 320ml water to 20g coffee

Dose: Ground coffee before being immersed in water

Grounds: Coffee beans that have been roasted and passed through a grinder

Portafilter basket: The metal cup shaped basket that fits inside the portable handle of an espresso machine – where the ground coffee goes;

Relief valve: Round outlet in the bottom chamber of a stovetop brewer which releases excess steam buildup

Tamp: Using the “tamper” to gently compact the coffee in the basket and create an even surface

Yield: The end weight of extracted coffee (after water has passed through the grounds).