SUSTAINABLE COFFEE FROM MELBOURNE COFFEE ROASTERS

Origins: Ethiopia, Central and South America

Prime is unwavering in consistency and flavour. It’s built upon a base of sweet caramel and chocolate notes with a floral and fruity front. This coffee is great across all methods, black or white.

A fruit forward blend with balanced acidity, juicy sweetness and a floral finish.

Origins: Central and South America

Wayward is a full-bodied blend with berry sweetness, medium acidity and a milk chocolate finish. Sweet notes of chocolate and honeycomb are a fine representation of the blended origins.

A syrupy milk chocolate body with notes of honeycomb - awesome as a flat white or a long black.

Brazil
Alta Mogiana, Minas Gerais
Jean Vilhena Faleiros
Santa Monica Estate
Catuai 2SL
1200-1240 masl
Anaerobic ORO Yeast 108 hours

Sugar cane, red delicious and vanilla.

The enduring legacy of the Vilhena Faleiros family: Santa Monica stands as a beacon of excellence in the realm of specialty coffee. As a third generation coffee farmer, Jean Vilhena Faleiros has seen knowledge, dedication and time honored traditions passed down from his family who have owned and operated the Santa Monica Estate for over 100 years. Under Jean's visionary guidance, Santa Monica Farm blends time-honored traditions, a commitment to organic farming and modern techniques, ensuring that the farm grows with both heritage and innovation. 

Processing at Santa Monica: Because anaerobic environments naturally limit the types of microbes that can survive, Jeans pick on these commercial yeasts gives precise control over the microbial activity,  helping him achieve specific sensory profiles, consistent flavours and allowing for highly unique coffees. 

Anaerobic fermentation involves fermenting coffee cherries or beans in sealed in oxygen free tanks. Producers closely monitor the 48 to sometimes several hundred hour fermentation process, keeping an eye on variables like temperature and PH. Inoculated fermentations consume natural sugars in the cherries and beans and produce carbon dioxide. Because carbon dioxide is a heavier element than oxygen, it pushes out any remaining oxygen through the one way tank valve, creating a totally oxygen free environment. 

Going Yeast Mode: Saccharomyces cerevisiae strains of yeasts consume the natural sugars in the coffee cherry and bean during the fermentation process, producing compounds which permeate the bean and produce distinct tasting notes like berries, wine, florals and fruit forward profiles. Saccharomyces cerevisiae are widely celebrated in the winemaking and brewing industries and are known for their ability to produce rich aromatic esters. 

Anaerobic ORO Yeast: This strain of Saccharomyces cerevisiae yeast was developed specifically for coffee fermentation. In its design, ORO promotes a heavier body and is known for its ability to enhance red fruit and dark berry aromatics, increasing the sensory quality of the brewed cup. ORO in Italian and Spanish translates to ‘Gold”.

Santa Monica Farm: In the southeastern region of Brazil, you will find Santa Monica Farm nestled in the Alta Mogiana region of Minas Gerais. The farm sits at an elevation of 1200-1240 meters above sea level, and benefits from an idyllic microclimate which nurtures the finest coffee beans. The reputation of coffee from this area is so prized because of its ideal geography, slow maturation and generational expertise.  

Geography is where it's at: The Global Coffee belt runs along the earth's equator, between the Tropics of Cancer, and the Tropics of Capricorn. It is defined by its latitude, sitting almost entirely between 25° North to 30° South. It is here that coffee plants thrive, receiving consistent warm temperatures, high altitudes, abundant wet seasons followed by dry periods and rich mineral dense soils. 

Brazil’s latitude ranges from 15°16’ North to 33°44’ South. The country covers 4,395km from top to bottom, with landmass in both the Northern and Southern Hemispheres. Almost all of the country sits within the Global Coffee Belt, and is one of many factors making Brazil such a successful coffee producing country. 

Keep an eye out for Jean Vilhena Faleiros: We are very excited to be welcoming back another stellar line up of coffees from Jean Vilhena Faleiros. This time around you will see 4 microlots from Jean Vilhena Faleiros Santa Monica Farm in Brazil on our filter menu as well as 1 on our espresso menu over the coming months. Across these lots you will see a mixture of varietals as well as processing methods. We are lucky enough to see the use of specific cultivated yeast strands during anaerobic fermentation on four out of the five of these coffees! It’s with great pleasure that we are able to share his fresh harvest with you again.

Ethiopia
Yirgacheffe
Southern Nations, Nationalities & Peoples
Gedeb
Gedeo Zone
1900-2100 masl
Heirloom Varietals
Washed

Apricot, Caramel slice, and orange.

This coffee comes from the Gedeb district in the Gedeo zone, and is produced by the 'Southern Nations, Nationalities & Peoples' (SNNP) located in high altitudes in the area. In recent years, the region has developed a distinguished reputation for producing some of the most sought-after coffee.

Like many coffees from Ethiopia, this coffee collaborates with local smallholder farmers growing coffee in small lots typically less than 5 hectares. In a nurturing, unique microclimate under the shade of the native forest, cherry is selectively picked with quality and sorting controls essential, and stringent processing is vital.

Picking, sorting, and drying: Manually harvested and hand-sorted red ripe cherries are selectively picked at optimal maturity. This requires several passes but ensures consistency and uniformity across the lot.they are further sorted into grades using density channels, once delivered to a washing station, the coffee is pulped, fermented for 48-72 hours, washed, and the cherry is floated for defects, graded and placed on 70-cm raised beds for drying.

The chosen cherry is turned frequently and covered during the hottest parts of the day (12-3 pm). This prevents bruising and reduces the chance of cherries rotting or going mouldy while allowing natural fermentation to occur and ensuring steady and even drying.

At around 8-15 days, the cherries reach optimal moisture levels (11.5%), and the beans are ready to be separated from the cherry, known as ‘hulling’. Once hulled, the final step is dry milling, which is done by removing the outer skin from the beans. The coffee beans now become recognisable in their final raw form as green beans and are then stored for local sale and international export.

Varietal: Heirloom is an umbrella term used to identify the abundance of wild indigenous coffees that grow in Ethiopia. Ethiopia, the birthplace of coffee, has seen a plethora of wonderful breeding, cross-breeding, and endlessly mutating coffee varietals that number in the thousands. As is often the case, once a desirable varietal is discovered (usually with particular flavour attributes in mind), it will be separated and cultivated on a small farm where it may later be identified as a new varietal. This is one of the things that makes sampling and selecting heirloom varietals so enticing—a surprise almost always awaits.

Brazil
Alta Mogiana, Minas Gerais
Jean Vilhena Faleiros
Santa Monica Estate
Geisha
1200-1240 masl
Anaerobic Intenso Yeast 94 hours

Papaya, mandarin, brown sugar.

The enduring legacy of the Vilhena Faleiros family: Santa Monica stands as a beacon of excellence in the realm of specialty coffee. As a third generation coffee farmer, Jean Vilhena Faleiros has seen knowledge, dedication and time honored traditions passed down from his family who have owned and operated the Santa Monica Estate for over 100 years. Under Jean's visionary guidance, Santa Monica Farm blends time-honored traditions, a commitment to organic farming and modern techniques, ensuring that the farm grows with both heritage and innovation. 

Processing at Santa Monica: Because anaerobic environments naturally limit the types of microbes that can survive, Jeans pick on these commercial yeasts gives precise control over the microbial activity,  helping him achieve specific sensory profiles, consistent flavours and allowing for highly unique coffees. 

Anaerobic fermentation involves fermenting coffee cherries or beans in sealed in oxygen free tanks. Producers closely monitor the 48 to sometimes several hundred hour fermentation process, keeping an eye on variables like temperature and PH. Inoculated fermentations consume natural sugars in the cherries and beans and produce carbon dioxide. Because carbon dioxide is a heavier element than oxygen, it pushes out any remaining oxygen through the one way tank valve, creating a totally oxygen free environment. 

Going Yeast Mode: Saccharomyces cerevisiae strains of yeasts consume the natural sugars in the coffee cherry and bean during the fermentation process, producing compounds which permeate the bean and produce distinct tasting notes like berries, wine, florals and fruit forward profiles. Saccharomyces cerevisiae are widely celebrated in the winemaking and brewing industries and are known for their ability to produce rich aromatic esters. 

Anaerobic Intenso Yeast: this strain of Saccharomyces cerevisiae yeast was specifically developed for the post harvest fermentation of coffee. It was developed over a 4 year period by global yeast leaders, Lallemand, and in collaboration with the French agricultural research centre, CIRAD. Its metabolism during the fermentation process drives the intense development of esters and it is widely used by coffee producers for its ability to accentuate floral aromas and tropical fruit characteristics.

Santa Monica Farm: In the southeastern region of Brazil, you will find Santa Monica Farm nestled in the Alta Mogiana region of Minas Gerais. The farm sits at an elevation of 1200-1240 meters above sea level, and benefits from an idyllic microclimate which nurtures the finest coffee beans. The reputation of coffee from this area is so prized because of its ideal geography, slow maturation and generational expertise.  

Geography is where it's at: The Global Coffee belt runs along the earth's equator, between the Tropics of Cancer, and the Tropics of Capricorn. It is defined by its latitude, sitting almost entirely between 25° North to 30° South. It is here that coffee plants thrive, receiving consistent warm temperatures, high altitudes, abundant wet seasons followed by dry periods and rich mineral dense soils. 

Brazil’s latitude ranges from 15°16’ North to 33°44’ South. The country covers 4,395km from top to bottom, with landmass in both the Northern and Southern Hemispheres. Almost all of the country sits within the Global Coffee Belt, and is one of many factors making Brazil such a successful coffee producing country. 

Keep an eye out for Jean Vilhena Faleiros: We are very excited to be welcoming back another stellar line up of coffees from Jean Vilhena Faleiros. This time around you will see 4 microlots from Jean Vilhena Faleiros Santa Monica Farm in Brazil on our filter menu as well as 1 on our espresso menu over the coming months. Across these lots you will see a mixture of varietals as well as processing methods. We are lucky enough to see the use of specific cultivated yeast strands during anaerobic fermentation on four out of the five of these coffees! It’s with great pleasure that we are able to share his fresh harvest with you again.

Colombia
Chirosos project
Chirosos San Carlos Urrao, Antioquia
Penderisco River Valley
Chiroso
1800masl
Washed

Jaffa, Honeydew, and Vanilla.

Chiroso de San Carlos Project is all about unlocking the potential of the Chiroso coffee variety while supporting the hardworking farmers of Urrao, Antioquia. This project first started in 2023 and brings together ten local smallholder farmers to cultivate and master processing for the rare, Chiroso coffee varietal. Nestled in the Penderisco River valley at 1,800 meters above sea level, Urrao is a region with deep agricultural roots, where coffee is more than just a crop—it’s a way of life.

The processing journey of Chiroso at the San Carlos project begins with selective handpicking and flotation to ensure only ripe, high-quality cherries move forward. A 12-hour aerobic fermentation in cherry is followed by a 36-hour anaerobic fermentation in sealed tanks, enhancing sweetness and structure. After fermentation, the coffee is washed and sun-dried on patios for 12–16 days. Once dried, it rests for 24 hours and undergoes a 30-day stabilization in GrainPro bags, allowing the flavors to fully develop into a clean, vibrant cup with layered notes of Jaffa, Honeydew and vanilla.

The Chiroso varietal is part of the Landrace Bloodline, which some would claims houses the best variatals. It was first discovered in Urrao, so San Carlos aims to honor its origin and highlight the story behind it celebrating the people who were the first producers in the world to grow this variety and pushing the boundaries to unlock its highest potential.