Forgot to order your coffee online and just realised there is no chance is going to get you anything by Christmas? Don’t sweat, go hit up one of our amazing wholesale partners and negotiate yourself a bag of their respective blend. They are all stocked up some even trading everyday including Christmas. Together we’ll keep you nicely caffeinated between those Christmas feasts.

December 20, 2018 / no comments

Forgot to order your coffee online and just realised there is no chance #aussiepost is going to get you anything by Christmas? Don’t sweat, go hit up one of our amazing wholesale partners and negotiate yourself a bag of their respective blend. They are all stocked up some even trading everyday including Christmas. Together we’ll keep you nicely caffeinated between those Christmas feasts.

Mexico El Triunfo Verde. We’re really excited to have this as the newest component to our Bridge blend. A group of progressive farms located around the Triunfo Biosphere Reserve (one of the worlds most diverse forest reserves) contribute to this progressive cooperative nearby to the Guatemalan border in Chiapas. One of the last Central American cloud forrest’s [where condensation is trapped under the low lying clouds giving life to thousands of plant and animal species]. Grown at 1,300-1,500mas this lot is fully washed, fermented for 24 hours and dried on both raised beds and patios. A country that was really hard hit but leaf rust in recent years, we are really pumped to see some exceptional specialty microlots coming from Mexico. Continued improvements in quality creates a more sustainable future for their farmers who face increasing costs of production. This coffee has a solid structure with notes of chocolate, brown sugar, cashew and a snappy citric acidity. Perfect for the base of this milk blend.

December 8, 2018 / no comments

Mexico El Triunfo Verde. We’re really excited to have this as the newest component to our Bridge blend. A group of progressive farms located around the Triunfo Biosphere Reserve (one of the worlds most diverse forest reserves) contribute to this progressive cooperative nearby to the Guatemalan border in Chiapas. One of the last Central American cloud forrest’s [where condensation is trapped under the low lying clouds giving life to thousands of plant and animal species]. Grown at 1,300-1,500mas this lot is fully washed, fermented for 24 hours and dried on both raised beds and patios. A country that was really hard hit but leaf rust in recent years, we are really pumped to see some exceptional specialty microlots coming from Mexico. Continued improvements in quality creates a more sustainable future for their farmers who face increasing costs of production. This coffee has a solid structure with notes of chocolate, brown sugar, cashew and a snappy citric acidity. Perfect for the base of this milk blend.

This month we’re featuring a very impressive natural lot from Finca El Aguila in the Santa Ana region of El Salvador. Natural meaning the coffee fruit is not pulped from the seed as part of processing. We have enjoyed washed Bourbon (coffee varietal) from them for several years and this year we had the opportunity of sourcing part of a small lot of their natural crop. Definitely up there for our best of 2018 selection and well worth trying if you have the chance. Fifth generation coffee farmer Ricardo Ariz has taken extra special care by hand selecting only the ripest cherries harvested. The fruit is then cleaned in tanks and taken out to water channels to ensure even density (ie. no floaters) then transferred to raised beds for 5 days where they are turned manually every 15 minutes to ensure uniform drying before another 15 days sun drying on patios.

September 28, 2018 / no comments

This month we’re featuring a very impressive natural lot from Finca El Aguila in the Santa Ana region of El Salvador. Natural meaning the coffee fruit is not pulped from the seed as part of processing. We have enjoyed washed Bourbon (coffee varietal) from them for several years and this year we had the opportunity of sourcing part of a small lot of their natural crop. Definitely up there for our best of 2018 selection and well worth trying if you have the chance. Fifth generation coffee farmer Ricardo Ariz has taken extra special care by hand selecting only the ripest cherries harvested. The fruit is then cleaned in tanks and taken out to water channels to ensure even density (ie. no floaters) then transferred to raised beds for 5 days where they are turned manually every 15 minutes to ensure uniform drying before another 15 days sun drying on patios.

We had the honour of running this years Western Australian World AeroPress competition held on Friday night @laika.coffee lots and lots of fun partying with Perth’s coffee crew. Thanks so all for making it down to compete or spectate. Particular thanks to our event sponsors (in nor particular order): @otherside_co @swanvalleywines @gatewayprinting @sofreshpeche @bestwatertechnology @waterfilterservices @whipper_snapper_distillery @whistleblower_tea @sipimports @lamarzoccoau @departmentofbrewology @coffeetoolsdist @aero.press @espressoworksau @cafeimportsaustralia

September 9, 2018 / no comments

We had the honour of running this years Western Australian World AeroPress competition held on Friday night @laika.coffee lots and lots of fun partying with Perth’s coffee crew. Thanks so all for making it down to compete or spectate. Particular thanks to our event sponsors (in nor particular order): @otherside_co @swanvalleywines @gatewayprinting @sofreshpeche @bestwatertechnology @waterfilterservices @whipper_snapper_distillery @whistleblower_tea @sipimports @lamarzoccoau @departmentofbrewology @coffeetoolsdist @aero.press @espressoworksau @cafeimportsaustralia