Welcome To Our August Curation

Welcome to this month's subscription box!

Hey coffee lovers! This month, we're thrilled to feature an exceptional lineup from four standout roasters: Craftwork, Made of Many, Press, and Prodigal. Each roaster brings a unique flavour profile and story to your morning cup. Craftwork's small-batch roasts highlight Melbourne's vibrant coffee culture, while Made of Many practices sustainability in every batch. Press invites you into a charming Dubbo setting, and Prodigal Coffee on the Mornington Peninsula blends innovation with traditional craftsmanship in every brew.

Join us as we explore the personalities behind these roasters, showcasing their commitment to quality and the art of coffee making. Whether you're a seasoned coffee addict or just beginning your journey, there's a world of exciting flavours waiting for you to discover in this month's subscription box! ☕️✨

What's In Your Box

Craftwork Coffee

Craftwork Coffee stands for more than just coffee—it's a commitment to excellence. They carefully source each batch, ensuring complete traceability to their partner farms and producers. Through small-batch roasting, Craftwork Coffee preserves the unique qualities of each bean, honoring the dedication of their partners at origin. Their thorough evaluation process guarantees a consistently exceptional experience with every sip, reflecting their commitment to quality and craftsmanship.

Strong Suit Espresso Blend

Strong Suit espresso blend is the ultimate crowd pleaser. Made up of carefully selected in-season specialty coffee sourced from Central and South America this blend is extremely versatile. Full flavoured and sweet cup with a smooth finish.

Tastes like caramel, hazelnut and apricot
Ethiopia Jigesa Filter

Discover Jigesa Coffee from Ethiopia's Guji zone, where Testi Coffee's privately-owned washing station operates in the Shakisso woreda. Established in 2014 by Mr. Faysel A. Yonis, Jigesa sits at 1,851 meters above sea level and employs up to 260 seasonal workers, with a focus on meticulous processing of both washed and natural coffees. The station receives daily deliveries of coffee cherries from 500 independent outgrowers in nearby villages, who cultivate organically on small plots alongside food crops. With elevations ranging from 1,800 to 2,050 meters and cool temperatures promoting slow cherry ripening, Jigesa produces beans known for their density and a sweet, complex flavor profile, making it a standout in Ethiopian coffee craftsmanship.

Tastes like apricot, red berries and pink lady apple
Producer - 500 independent outgrowers
Origin - Sidama, Ethiopia
Variety - Kurume & Wolisho
Process - Washed

Made of Many

At Made of Many Coffee, the philosophy centers around human connection and intentionality. They approach coffee sourcing with a deep respect for the growers, emphasizing transparency and loyalty in their relationships. This dedication not only ensures high-quality coffee but also fosters a sense of community and shared passion for the craft of coffee making. Every cup from Made of Many tells a story of collaboration and appreciation.

Las Orquideas, Colombia Espresso

Made of Many offers a signature coffee ideal for pairing with milk, sourced from a cooperative of female coffee producers dedicated to enhancing market opportunities and achieving financial autonomy. Located at Brighter in Stanmore, Sydney, Made of Many commits to purchasing their harvest annually, striving to strengthen relationships and add value to the supply chain. The collaboration was inspired by the cooperative's vision for a sustainable coffee industry, advocating for transformative changes in trade practices. This single-lot coffee from a small region ensures exceptional consistency, making it a favored choice for espresso machines. Made of Many has crafted a roast profile that balances its delightful acidity with sweet and harmonious mild fruity characteristics when combined with milk.

Tastes like cherry, milk chocolate & toffee
Moses Venapoe, Papua New Guinea Filter

Unlike traditional Papua New Guinea coffee stories, Riverside Coffee is a recent initiative sparked by local entrepreneur Moses Venapoe in Kabiufa. Dissatisfied with fragmented trading practices, Moses established a community buying station in November 2019, implementing rigorous quality controls from cherry buying to meticulous wet milling and drying processes, aiming to elevate the region's coffee to new heights of quality and traceability.

Tastes like tropical with a complex mixed acidity
Producer - Local Kabuifa smallholders
Origin - Eastern Highlands, Papua New Guinea
Altitude: 1900 MASL
Variety - Arusha, Typica & Mundonovo
Process - Washed

Ayla, Ethiopia Filter

Ayla is a washing station in the Bensa, Sidamo. It has a classic Sidamo profile with heavy sweetness and a very full, ripe stone-fruity juiciness. We look forward to exploring the roasting process to achieve more and more sweetness, as we find it to be the standout quality of this lot.

Tastes like stone fruit, black tea and silky
Producer - Local smallholders
Origin - Bensa, Sidamo, Ethiopia
Altitude: 1900 - 2000 MASL
Variety - Heirloom
Process - Washed

Press Coffee

Press Coffee isn't just a roastery—it's a cozy hub nestled in a 1930s house in Central Dubbo, NSW. Originally the office of the Land Newspaper, Press has evolved into a charming roastery, cafe, pantry shop, and event space.

Seasonal Espresso Blend

This blend features fresh crop South American coffees. Colombia, with its numerous coffee-producing regions spread across three mountain ranges and two annual harvests, ensures consistently fresh coffee. Press has chosen to blend this with an aromatic and bold Brazilian coffee, enhancing the blend with malt and chocolate notes. This combination delivers a robust body and satisfying finish that shines through when paired with milk in your coffee.

Tastes like shortbread and caramelised chocolate.
Brazil, Sao Judas Tadeu

Fazenda São Judas Tadeu lies outside the small town of Piatã, in Bahia’s Chapada Diamantina region, at an elevation of 1,300 to 1,380 metres above sea level. Chapada Diamantina translates to ”Diamond Plateau” in Portuguese, and for 100 years this area was mined for the gemstones embedded in its cliffs. Today, the region is famous for its specialty coffee.

The farm is owned by Antônio Rigno and his wife Terezinha, who have been farming coffee in the region for more than 40 years. Antônio owns a number of farms in Piatã and is an extremely well respected member of the community. Many farmers in the area look to him for advice and mentorship, and he graciously lets them process their coffee at the wet mill located at São Judas Tadeu.

Tastes like milk chocolate and peanut praline
Origin - Piatã, Chapada Diamantina, Brazil
Altitude: 1300 to 1380 MASL
Variety - Catui
Process - Pulped Natural

Prodigal Coffee

Available only in four pack subscriptions

Prodigal Coffee, a boutique coffee roaster located on the Mornington Peninsula, crafts coffee for both nerds and everyday drinkers alike. They prioritize delicious coffee, hard work, and enjoyable experiences in their approach. Prodigal Coffee believes in the fundamental qualities of freshness, flavor, and accessibility from farm to cup. Their passion lies in crafting exceptionally tasty coffee, making roasting a pivotal part of their process. They eagerly anticipate sharing their coffee with others and delighting in its enjoyment in their customers' cups.

Winter Espresso Blend

Caleb from Prodigal Coffee shares, "Over the past few years, I’ve lived in many places, all of which look very different during winter. Having decided to call Victoria home after living in California, Hawaii, Mexico and Denver, I’ve come to notice that, despite the differences in weather, the winter season always seems to draw me inward. Like an animal wanting to hibernate, it seems natural that we have a part of our cycle to find comfort, soothe and rest to balance the efforts and stresses of the high energy seasons. More often in winter, I find myself curled up with a warm, nourishing cup of coffee, mulling over how far I’ve come. It’s a nice time to get cozy and feel safe to process life’s lessons. Only then can we cultivate our own warmth, stoke the inner fire and prepare for the seasons to come."

Tastes like shortbread & caramelised chocolate.
Kenya Ndima-ini

Ndimaini factory is located near Karatina town, and services 1143 smallholder farmers from three local villages, each farmer growing about 250 trees per lot, as well as corn and bananas. The area's land is red volcanic soil, and the farmers also typically grow macadamia and gravellea for shade.At this factory, farmers are given advances to pay for schooling as well as necessary inputs for their farms, and there are trainings held every year by the factory manager.

Tastes like peach cobbler, brown sugar and red grapes
Origin - Nyeri, Kenya
Altitude: 1600 MASL
Variety - Batian, SL28, SL34, Ruiru 11
Process - Washed

Brewing Guides

ESPRESSO MACHINE

Temp: 94 Degrees
Dose: 20g

Yield: 42g out

Extraction: 30 seconds

POUROVER (1 CUP)

Ratio: 1:16.7
Dose: 15g of coffee per 250g (mL) of just-boiled water
Temp: 93-96 degree water

AEROPRESS

Ratio: 1:14.3 of coffee:water
Dose: 14g
Water: 200g of just-boiled water

Bloom: 30 seconds
Time: 2 minutes (after bloom)
*Adjust the grind finer if the coffee flows too quickly, or coarser if the water is slow and pressing is difficult.

STOVETOP

Ratio: 1:10 of coffee:water
Dose: 17g
Water: 170g of just-boiled water

Time: 4 - 5 minutes

For comprehensive brewing recipes and guides, we suggest visiting our friends at Sample Coffee. Click here to visit their brew guides page!

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