§01 — Roast profile · 12 kg drum · Osborne Park, WA
We roast small batches twice a week and log every one — charge temperature, first crack, development time — then print the numbers on the bag, so you know exactly what's inside.
Drag the orange drop point, use the slider or load a lot — the curve, flavour wheel and bean colour move together. Illustrative profile model, not a live roaster log.
Every bag ships with its roast log and a recipe card. Here's what's on the bench this fortnight.
Spec 01 · Lot 0261
| Process | Washed | 36 h dry fermentation |
|---|---|---|
| Altitude | 1,950–2,200 m | Guji Zone, Oromia |
| Varietal | Ethiopian landraces | Smallholder washing station |
| Roast date | Mon 21 Sep | Rest 5+ days for filter |
| Roast | Light · DTR 15% | Drop 206 °C |
| Tasting | Jasmine, bergamot, white peach | Best as pour-over |
| Price | $24.00 | per 250 g · sample price |
Spec 02 · Lot 0262
| Process | Washed | Fermented overnight, sun-dried |
|---|---|---|
| Altitude | 1,650–1,900 m | Southern Huila |
| Varietal | Caturra, Castillo | Two-farm blend |
| Roast date | Thu 24 Sep | Filter or espresso |
| Roast | Medium-light · DTR 18% | Drop 211 °C |
| Tasting | Red apple, panela, orange zest | Sweet and round |
| Price | $22.00 | per 250 g · sample price |
Spec 03 · Lot 0263
| Process | Natural | Dried on patios, 18–22 days |
|---|---|---|
| Altitude | 1,000–1,200 m | Cerrado Mineiro plateau |
| Varietal | Yellow Catuaí, Mundo Novo | Mechanically harvested |
| Roast date | Thu 24 Sep | Our house espresso base |
| Roast | Medium · DTR 22% | Drop 216 °C |
| Tasting | Milk chocolate, roasted hazelnut, caramel | Great with milk |
| Price | $19.00 | per 250 g · sample price |
Spec 04 · Lot 0264
| Process | Washed | Village-processed, then milled |
|---|---|---|
| Altitude | 1,500–1,800 m | Wahgi Valley slopes |
| Varietal | Typica, Bourbon, Arusha | Garden-grown |
| Roast date | Mon 21 Sep | Rest 7+ days for espresso |
| Roast | Medium-dark · DTR 25% | Drop 220 °C |
| Tasting | Dark cocoa, brown sugar, cedar | Big in milk, bold short black |
| Price | $20.00 | per 250 g · sample price |
Start here, then taste and adjust one variable at a time. Grind is the lever you'll use most.
Dose
Dose
Dose
We supply a short list of cafés so every account gets a real dial-in, not a sales call.
| Tier | Weekly volume | Per kg |
|---|---|---|
| W1 | 5–9 kg | $38.00 |
| W2 | 10–19 kg | $35.00 |
| W3 | 20 kg + | $32.00 |
Pause, skip or change coffees whenever you like. Or add bags to a one-off order slip from the spec sheets above.
The roaster runs Monday and Thursday. On Saturday mornings the roller door is up for bag pick-ups and a free public cupping at 10 am.
Orders roast on the next Monday or Thursday and ship the day after. Perth metro by courier; regional WA and interstate by post.
Every bag carries its roast date. Filter coffees taste best from about day 5, espresso from about day 7, and both stay good for around six weeks sealed.
Yes — choose a grind for your brewer when you order. Whole bean keeps longer, so we suggest it if you have a grinder.
Because they explain the cup. A longer development time usually means more caramel and less acidity; a shorter one keeps fruit and florals. The numbers help you pick, and help us stay consistent.