Our story
It's just coffee.
Our coffees
We're fussy about what we buy. A coffee only makes it into one of our bags if we'd happily drink it every day. Our blends stay the same from one order to the next, and our single origins come and go through the year, so there's usually something new to try.
Roasting
We roast fresh every week, in Hobart and Melbourne. Each new harvest is a little different, so we adjust the roast until the coffee tastes the way it should.
Training
A good coffee can be undone in the last thirty seconds. So we train the cafés we supply — dialling in, milk, holding it together through a Saturday rush — and then we come back and do it again, because a grinder set six months ago is not set now.
Wholesale
We would rather look after a handful of cafés properly than sign up everyone. That means turning up, sorting the machine out, and answering the phone at seven in the morning when something has gone wrong mid-service. If that is the kind of supplier you are after, get in touch — you will get a person, not a form letter.