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We have always had a real love for speciality coffee since we first met back in 2015 and wanted to create a brand that is special, unique and a representation of what we look for in a cup of coffee.

When did you start/date founded?
Founded 2019

Who started the business/roastery?
Drew Gibbs & Brenton Lang (Rustica Sourdough)

Any others on your team we need to credit?
Nicole Pritchett & Myron Tsaldaris

Who is the head roaster?
Mason Kim

Where is your roastery heading/ plans for the future?
Brand new roastery HQ planned for late 2022

Why are you passionate about the coffee industry?
Coffee and hospitality have always been a part of us and our passion. Being able to share our love of coffee with people and see them genuinely excited makes it all worth it. Being able to achieve and serve a delicious coffee day in day out has made it all worth it.

How many stores/roasting locations in Australia?
Our recently opened new Flagship espresso bar is located at 4/447Collins street. We also work very closely with our 4 Rustica locations with number 5 opening very soon.

Any special roasting technology you are using?
Diedrich IR-12

This week on the Beanhunter Coffee Club you will be drinking…

The Polariod blend
50% Brazilian 30% Colombian 20% Ethiopian
Tasting notes: Strawberries and maple syrup with a floral finish

Polaroid is an honest blend comprised of washed process beans.
Exposing instant First Love. Polaroid is rich, silky and full-bodied. Perfect for the adventurous seeking a polarising experience: approachable through milk whilst retaining desirable complexity as a black coffee.

Commercial Espresso Machine Recipe
• Dose: 21.5g
• Yield: 42g
• Extraction time: 28-31 seconds

La Mariposa
Colombia is one of our favourite coffee regions. Producing a staggering diversity of flavours from sweet, fruit-forward and floral to rich, basey chocolate. La Mariposa is characterized by a unique geographical landscape and microclimate. This geography allows for a greater harvesting season and a high yield from each crop.

This fully washed FILTER coffee packs serious flavour with tasting notes of black cherry, hazelnut, dark chocolate and honey.

Any famous last words?
Another day, another latte

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Gavin travelled the world, and along the way, savoured sweet Ethiopian beans, tasted the richness of Kenyan soil and delighted in the smoothness of Brazilian beans.

This search led him to Aroma Coffee Roastery in 1998, where he built a strong team of coffee elitists who shared in his pursuit.

Off the back of Aroma’s success, Gavin and his team desired to expand their footprint and allow more people to go where they hadn’t gone before – tasting beans from all over the world. This transpired to the acquisition of Black Drum Roasters in 2020.

None of this would be possible without the high-performing production, quality, and sales team. Each team member reflects the strength, passion, and innovation of the coffee produced. Our staff are determined to grow and harness their craft, which is the key to ensuring Black Drum Roasters consistently delivers harmonious blends and single origins.

When did you start/date founded?
We acquired Aroma Coffee in 1998 and Black Drum Roasters in January 2020.

Who started the business/roastery?
We acquired the businesses from various entrepreneurs. Gavin and the team have implemented several changes to make the companies run more efficiently and sustainably.

Who is the head roaster?
Gavin Gam is the Master Roaster.

What makes you unique?
To make the finest coffee, you need the highest quality beans.

That’s why, to this day, we traverse the globe to source the perfect beans and connect with our farmers to support them on their sustainability journey. The incredible friendships we’ve formed with our farmers and significant people in the industry over the years has meant that we have access to the finest beans from across the world.

It’s our uncompromising obsession with finding the perfect beans to masterfully roast in-house that defines who we are.

What is your roastery’s ethos?
We work every day to offer an exceptional product based on our ethos of transparency, growth, respect, and passion.

Where is your roastery heading/ plans for the future?
We’re committed to creating an even greener future, and we are getting there by supporting our farmers and reducing plastic. We invest in the communities we work with and trade directly with them to ensure that they are well-treated and that our coffee is ethically sourced and made with love.

Why are you passionate about the coffee industry?
While our quest is built on sourcing the most exceptional beans, it’s the relationships we’ve made along the way that keeps us tapping along. We’ve fostered strong friendships with everyone on our coffee journey – from the coffee farmer in Ethiopia to the local coffee drinker in Sydney.

To us, it’s the incredible people we’ve connected with around the world that makes the industry so special.

Any coffee competition wins?
We won the Roaster of the Year Award in 2014 and 2015 and have won multiple silver and bronze awards since.

Gavin was also honoured to be an international judge for the Best of Panama competition in 2019.

Any special roasting technology you are using?
We have a beautiful vintage Probat roasting machine that we have refurbished to include all the modern bells and whistles.

This week on the Beanhunter Coffee Club you will be drinking…

Guji Uraga
If you like your coffee sweet, juicy and fruity, Uraga is the one for you.

This grade 1 Ethiopian single origin has been naturally hand-picked and sorted, boasting flavour notes of blueberry, complemented perfectly by silky smooth dark chocolate. It’s rounded off flawlessly with a delicate honey finish.

Flavour Notes: blueberry jam and dark chocolate, with a drizzle of honey.
Origin: Ethiopia.

6Eight
6Eight is a complex and full-bodied coffee with exotic chocolates, deep stone fruit and smooth nutty flavours. 6Eight boasts a velvety mouthfeel and is an outstanding all-rounder, performing well in a broad range of beverages, everything from your dark, strong black coffee to one that’s sweet and milk-based.

Flavour Notes: dark chocolate and stewed red plum with roasted walnuts.
Origins: East Africa, Central America and South America.

Any famous last words?
Let’s make the world better with every cup!

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

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What is your roastery’s story/ where did it all begin?
Timely Coffees has been around since 2017. Until 2020, we were known as “Laika Roasters”. Up to this point, we had been roasting within the space at Laika (our sister cafe in Lathlain, WA). As we started to grow, we quickly realised that we needed more space and our own unique identity. From this, Timely Coffees was born.

Founder:
Seb Prosser

Team:
Giorgia Muscio
Callum Morich
Eisha Ryden-Hale
Steph Archer
Natalie Grunau

Where is your roastery heading/ plans for the future?
We’ve always said that our focus is on “doing a good job”. For us, this means staying true to our values and our vision. As our popularity has grown, we’ve installed a second roaster, hired additional staff, and leased larger spaces. We’ll continue to grow our capacity as we need to, to keep the same focus as always.

Why are you passionate about the coffee industry?
The powerful thing about coffee is its capacity to instigate positive change. As long as we keep bringing more people into the industry and making the product open to as large an audience as possible, we can continue to influence the market towards fairness.

This week on the Beanhunter Coffee Club you will be drinking…
These are two of our “house coffees”. We don’t serve blends, but these origins are staples of ours, which we recommend to those new to Timely Coffees. Expect them to be easy to drink, simple to brew, and memorable.

Tasting Notes: Sweet + Rich

Pedro Gabarra is a 6th-generation producer who grows coffee with his father, Joao Newton Teixeira. Environmental sustainability is of the utmost importance to Pedro and Joao. In 2019, they received an award for being the most sustainable coffee farm in Brazil. The farm is also a rehabilitation and release area for native bird species and has 2 aviaries.

Producer: Pedro + Joao
Variety: Yellow Bourbon
State: Minas Gerais
Country: Brazil
Fermentation: Pulped, then fermented without the use of water.
Drying: Dried with mucilage layer intact.

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

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Who is the head roaster?
Ciaran Ardren

Any others on your team we need to credit?
Ashley Wray, the real MVP of packing, especially for this Beanhunter order

What is your roastery’s story/ where did it all begin?
Ciaran began roasting as a hobby in 2007 and started working in coffee full time in 2012. After years of working as a Roaster, Manager and Trainer in Di Bella, and then afterwards, being a part owner in Vertue, he ventured out on his own.

When did you start/date founded?
We started roasting as Constance in February 2021

How many stores/roasting locations in Australia?
We currently roast in our friends Inglewood’s facility and are serving coffee at Penny in Docklands.

 What is your roastery’s ethos?
We try to deliver consistency across a range of experiences and make it fair along the way.

Where is your roastery heading/ plans for the future?
We are currently working to set up a communal space with Ben from Tin Man & Queensberry Pour House, more details to come!

Why are you passionate about the coffee industry?
It attracts all sorts of people, and forms many kinds of businesses, but at the bottom, it’s all about improving someone’s day – a simple ritual that provides a little bit of hospitality and engagement for everyone.

Any coffee competition wins?
A significant number of bronze medals at Golden Bean; 6 or so Silvers and one Gold (between 2016-19 while at Vertue).

Any special roasting technology you are using?
We roast using Roastmax machines and using Artisan, not much more to say, the results speak for themselves.

This week on the Beanhunter Coffee Club you will be drinking…

Espresso 

Our Strider blend is made up of basically our favourite coffees – the washed Colombia San Rafael is from Popayan, and imported by our friends at First Crop; it provides a structured jamminess, together with a little lift and funk from two exceptional naturals: Dikitu, a Guji coffee sourced by our friend Ephrem at Utopia has been singing this year, and the Terruno Nayarita from San Cristobal Coffees provides coating melted chocolate. Altogether, it’s a very sweet & complex drink, both in milk or as an espresso.

Filter 

For our filter drinkers, we have an amazing coffee from Tanzania, grown on the Kilimanjaro Plantation in Moshi district. This heirloom Bourbon really shines as a black coffee – black & blueberries, then maple syrup open to a refreshing crisp lemonade finish.

Any famous last words?
If it tastes good, drink it. Hit us up online to check out the rest of our range at https://constance.coffee, and use code BEANHUNTER for 10% off and free Express Post on anything that catches your eye.

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

The post Beanhunter Coffee Club – Constance Coffee appeared first on Beanhunter Blog.

Having not grown up in Indonesia from a very young age with my own family, coffee is the one thing that reconnects me to so many nostalgic moments with them and Indonesia; it’s comforting.

Who is the head roaster?
Budi

Any others on your team we need to credit?
Arbert, Roastery Assistant & Head Barista

When did you start/date founded?
1 Sept 2009

What makes you unique?
Our primary focus is on sourcing from various regions of the Indonesian Archipelago, and positively contribute to elevating the reputation of Indonesian coffee & all the people involved throughout the supply chain.

What is your roastery’s ethos?
People have to come first. The business has to profit to be sustainable. Leave an inspiring legacy. Learning is never-ending. Be grateful.

Where is your roastery heading/ plans for the future?
We have recently been given the opportunity to expand our operation not only in sourcing beyond Indonesia but also to scale our roasting capacity to up to 5 Ton per week, and is looking to expand our portfolio in both wholesale and contract roasting.

Why are you passionate about the coffee industry?
It’s filled with so many inspirational people, from the coffee farmers to the end consumer. It one of the few things left in this world that effectively break individualism.

Any coffee competition wins?
We have won bronze for our ASLAN Blend and silver for our Java Jampit Single Origin in the past in the Golden Bean Competition.

How many stores/roasting locations in Australia?
We are running 1 Roastery and 2 Flagships Cafes, and some wholesale partners.

Any special roasting technology you are using?
We’re using Loring Coffee Roaster and the best thing is, it is smokeless.

This week in the Beanhunter Coffee Club you will be drinking…

For the espresso beans, we have chosen the ASLAN Blend, which we roast primarily for milk-based coffee, however, with a ristretto like extraction, you can still get a nice sweetness with an intense body.

Coffee Regions
Sumatra, Sulawesti & Java

Tasting Notes
Hazelnut, Dark Cacao, Earthy, Vanilla Musk

Roast Level
Medium Dark

This is our flagship blend since we begin our journey since 2009, it consists of coffee only from the Indonesian Archipelago only. We have travelled and seek high quality specialty grade beans that each region is able to offer consistently and it remains an ongoing project. Despite the high cost, we remain committed to this blend to showcase what Indonesia has to offer and contribute in any way we can to the many farmers who are involved.

For the filter beans, we have chosen to highlight our new project of sourcing coffee from beyond Indonesia. And for this limited series, we are offering El Salvador Finca Tres Potros.

Origin: Cordillera de Apaneca, El Salvador
Altitude: 1,300-1600 above sea level
Producer: Geca Coffee
Farm: Finca Tres Potros
Varietal: Bourbon
Process: Natural

Tasting Notes: Notes of cherry, red apple, and raspberry accompanied by bright acidity and a medium body

With over a dozen specialty coffee farms in several of El Salvador’s main growing regions, each divided by tablón, Tres Potros/Geca is able to offer a huge range of profiles with harvest on the early side(DEC-FEB). Tres Potros means “three colts” in Spanish, named after the three brothers who own, share, and manage the farm.

Together, they produce some of the highest quality coffee along the Santa Ana Volcano, and consistently place in El Salvador’s prestigious Cup of Excellence. One of the brothers that’s in charge of cherry selection is called Carlos Mendez. He’s very meticulous in cherry selections and always ensure that they are all ripened on the trees before picking them. They also boast a number of exotic varieties, including Pacamara, Yellow and Orange Bourbon in addition to the traditional Bourbon.

Any famous last words?
The only constant thing in life is change.

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

The post Beanhunter Coffee Club – ASLAN Coffee Roasters appeared first on Beanhunter Blog.

Remember this? Just looking at these sort of photos can bring a tear to the eye. You can feel the energy of the room, the heat, the emotion. How much do we all need experiences like this right now?

At dc Specialty Coffee Roasters we are massive supporters of live music. Over the years we have supported over 500 gigs and 300+ artists. We have held our share of some amazing gigs and we are busting to get the chance to to do it again soon!

Back on February 28th 2010, a massive rally was held in Melbourne to protest against the effects of liquor licensing laws on live music venues in the city. Essentially any live music venues that played music after 1pm were deemed “high risk” and needed to employ two security guards. This ruling applied to all venues even those with just an acoustic guitarist in a bar. The costs associated with this were crippling. With many of our friends impacted, being either musicians or venue owners, we did our best to help.

Our B/Side blend was developed to help fund live gigs in some of our favourite venues across Melbourne. From B/Side proceeds, we picked up the tab for the artists and promoted them on RRR radio and through Beat magazine – having a blast at the same time! We helped where we could, met a bunch of people and rocked out.

Ever since then we have broadened the idea of what B/Side stands for. We have helped bands with albums, put on the odd shows and just kept supporting live music.

However, like a lot of things, all of that changed last year. That’s why its important that when we are able to get back to see live music, the bands and artists are still there!

So we support Support Act, Australia’s only charity delivering crisis relief services to artists, crew and music workers as a result of ill health, injury, mental health or some other crisis that impacts their ability to work in music.

With your subscription, we will be donating $1 from each pack of beans to Support Act

This week on the Beanhunter Coffee Club you will be drinking…

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At Gridlock Coffee roasters, EXCELLENCE at every stage of the process is vital.

It begins with METICULOUSLY choosing the best QUALITY BEANS from around the world and then carefully roasting them to achieve maximum flavour. Gridlock Coffee Roasters take coffee to the next level by exploring different flavours and techniques to produce interesting, memorable blends for your enjoyment.

When did you start/date founded?
Founded 2010

Who is the head roaster?
Con Haralambopoulos

Who started the business/ roastery?
After winning the World Latte Art Championship in Copenhagen and with our existing experience in cafes, Gridlock Coffee Roasters was established as a family run business

What makes you unique?
Gridlock enjoys sourcing some of the finest coffees available on the market. Flavour in the cup is what we are about and we don’t hesitate to source amazing coffees for our clients.

Why are you passionate about the coffee industry?
The excitement of dealing with different coffees from all over the world, always searching for high-end coffees to roast and to offer to the coffee connoisseur

Where is your roastery heading/ plans for the future?
Currently supplying parts of Asia and looking to expand globally.

Any coffee competition wins?
World Latte Art Champion 2008 in Copenhagen.
We have also won numerous coffee roasting awards for our blends and single origin coffees at the Golden Bean Roasting Competition held every year.

Any special roasting technology you are using?
On our vintage 60kg and 22kg Probats, we are using the Coffee Sweet Roast Profiling Technology, giving us a fully controlable system gaining consistency and accuracy on every roast.

This week on the Beanhunter Coffee Club you will be drinking…

HIGH BEAM BLEND:

High Beam Blend
What to expect: Rich + Balanced + Full Bodied + Dark Chocolate

Altitude: 1100 – 1450 masl
Process: Natural + Washed
Region: Minas Gerias , Huila
Variety: Mundo Novo, Caturra
Our most popular blend, suitable for espresso and milk-based beverages.
Grown in a region of Brazil that lies in a tropical climate with wet summer days and generally dry winter days making this a great climate to grow coffee.
The Colombian coffee is located in Huila. Cherries are dry and wet fermented and placed in parabolic dryers for up to 30 days, leading to great sweetness and balance in the cup.

SWEET GEORGIA BLEND :

Sweet Georgia Brown Blend
What to expect: Sweet + Bright + Rich + Well Balanced

Altitude: 1400 masl
Process: Washed
Region: Tolima + Huila
Variety: Caturra , Bourbon

Sweet Georgia Brown is a versatile bland that is suitable for milk-based beverages and as an espresso.

A well-balanced blend of two carefully selected origins resulting in sweetness, great body, chocolate and light acidity.

Colombia is sourced from Tolima and Huila regions. The two washed coffees are clean, rich and well balanced.
Suggested brewing guide
Brew temp: 94 degrees
Dose: 21 to 21.5 grams
Time: 28 to 30 seconds
Yield: 40 to 50 grams

COLOMBIA EL MERIDIANO FILTER:

El Meridiano A Colombia Fully washed
What to expect: Toffee + Vanilla + Chocolate

Altitude: 1500 -1900 masl
Process: Fully Washed
Region: Riobianco, Tolima
Variety: Caturra, Colombia

This coffee is the fine example of the sweet, bright, and complex flavours that can be produced from microlot Colombian cofees. There are 58 passionate coffee producers in the region of Tolima in the small town of Riobianco who contributed their lots to the speciality Coffee Grower Assosiation by the name of Alto Saldana. Its back in our hand again. Meridiano, welome back.
omplex flavours that can be produced from microlot Colombian cofees. There are 58 passionate coffee producers in the region of Tolima in the small town of Riobianco who contributed their lots to the speciality Coffee Grower Assosiation by the name of Alto Saldana. Its back in our hand again. Meridiano, welome back.

BRAZIL BOM JESUS FILTER :

Bom Jesus Brazil Natural

Altitude: 1100 masl
Process: Natural
Region: Alta Mogiana, Sao Paulo
Variety: Red Mundo Novo
Farmer: Flavia and Gabriel Oliveria

Flavia and Gabriel’s son Lucus and Gabriel inherited the care and passion for producing high-quality coffee. Using a traditional method for drying coffee, Bom Jesus is known for its unique coffee flavour and delivers caramel and sweetness to any coffee cup it has been part of.

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

The post Beanhunter Coffee Club – Gridlock Coffee appeared first on Beanhunter Blog.

Who is the head roaster?
Mack Bowers

What is your roastery’s story/ where did it all begin?
Charline and I started the business together back in 2016 as an espresso bar. Originally we were set up on Roma street in the Brisbane CBD and spent around 2 years trading there before moving over to Milton because of the Cross River Rail development.

We always wanted to move up in the coffee landscape and had been thinking about doing our own roasting for ages but finding a way into the industry was difficult. Once the pandemic hit in early 2020 we had way more time on our hands and met Dan Delaney down at Open Coffee. Slowly after a few months of testing and tinkering we settled on a blend that we really liked. Before we knew it we were putting in front our customers who were loving it, and the rest is history.

We’re just loving the learning and discovery process that roasting is. We’re getting to play with new and exciting coffees all the time and to share that with our customers is amazing.

When did you start/date founded?
2016

Any special roasting technology you are using?
We roast on Loring roasters. The consistency they provide has been massive for us. It’s meant we have been focussing more on

This week on the Beanhunter Coffee Club you will be drinking…

Espresso – HOUSE PARTY BLEND

Our HOUSE PARTY blend is a compilation of everything we’ve been working on since we started 4 years ago. This blend brings together 3 of our favourite origins to create as we put it ‘A PARTY IN YOUR MOUTH’. Loud, lively and a little bit cheeky (like any good party) HOUSE PARTY is perfect for your milk coffees and those who like their espresso with a kick. The Brazil and the Nicaragua provide the rich and slightly bitter chocolate and nutty notes then the Ethiopian comes in to support with some ripe berry sweetness.

Filter – Sito Sao Jose, Mina Gerais, Brazil

This coffee comes from Mantiqueria Minas, in one of the highest elevation parts of South Mina Gerais. Coffees from this region often present outstanding citrus, floral and fruity notes, creamy and dense body, intense citric acidity, evident sweetness and prolonged finish. Sit Sao Jose is no exception. We get a lot of refined sugar sweetness with light citrus acid when tasting this one. Think Lemon glaze on a dark chocolate cake. Make sure to brew on a lower than normal temperature, 88-90 degrees, that will help bring out some of the acidity. Brew ratio should be 16 parts water to 1 part coffee.

Any famous last words?
Happy brewing everyone! Please jump on our Instagram @wanderercoffee and or even review us on Google and say what you thought of the coffee!

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

The post Beanhunter Coffee Club – Wanderer Coffee appeared first on Beanhunter Blog.

We began roasting coffee with a 1 kilo roaster to supply our cafe, but soon demand grew and we upgraded to a gorgeous Toper 5 kilo roaster which sits in the middle of our cafe along with a growing stack of green beans. Johnny joined us at this point, bringing with him years of experience.

At the rate we are growing we will need a warehouse soon, but we are reluctant to leave the high street site, where we get to talk to our customers about the beans and where they are grown, offer tasting sessions and barista training.  People love to hear about the initiatives that the different coffee cooperatives support. We now supply other cafes and have an online subscription service sending coffee beans to other states.

Who started the business/roastery?
Norman and Lee Palumbo

Who is the head roaster?
Norman Palumbo

Any others on your team we need to credit?
Johnny Voyatzis

What makes you unique?
We only roast certified Fairtrade organic coffee beans, arabica specialty grade. We do this because we are passionate about fair work practices, ensuring we are not exploiting workers in other countries. We are also passionate about the environment so organic, pesticide free coffee beans, shade grown in small farms was the way to go for us.

What is your roastery’s ethos?
Our ethos is to bring change to communities through ethical trading practices. Coffee is one of the most highly traded commodities in the world, and in great demand. This leaves it vulnerable to exploitation. Fairtrade ends that, and the additional funds we send through to the communities every year help bring real change and self-determination.

Where is your roastery heading/ plans for the future?
One of our plans for the future is to develop a series of coffee blends that support local artists. Our first blend, Charlie, was launched on 1^st July.

Why are you passionate about the coffee industry?
Because coffee brings people together. But it can do more than that. Coffee can bring real change to developing countries if we trade fairly with them, moving away from the old colonial exploitative model to a new collaborative way forward, where everyone benefits.

This week on the Beanhunter Coffee Club you will be drinking…

We are sending our beloved PNG bean to you, easily our favourite, and our go-to in the café. PNG is also our closest neighbour, so we like the idea of looking after the neighbourhood too.

Tasting notes: Medium roast, smooth well rounded chocolate and toffee body, carrying a soft tropical plum and tart raspberry finish.

Social Impact: This bean supports projects such as the building of roads and infrastructure, as well as maintaining local schools in PNG

Any famous last words?
We just love what we do, love supplying great coffee and making a difference to small farms around the world, cheers

We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today! 

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