A Refreshed Blend for Rose Street
Rose Street was the second blend we ever roasted, created for anyone who wants a well-rounded, sweet cup that cuts through milk.
It's the house blend at our Lt. Collins cafe in Melbourne's CBD, and it's been the everyday choice for a lot of people for a long time.
This month, we're re-releasing it with two new components.
Why the change to our Rose Street Blend?
Coffee is a seasonal crop, much like fruit or wine grapes. To hold the balance Fitzroy Street is known for, we refresh the blend's components as fresh crops land.
Sometimes that means a new expression from a familiar region. Sometimes it means sourcing from somewhere new entirely.
No matter the source, the aim stays the same: an approachable, smooth and satisfying blend that behaves the way you expect it to, cup after cup.
Meet The New Components
Papua New Guinea
Washed | Arusha, Typica
Grown by remote smallholder farmers in the rugged Eastern Highlands, this coffee reaches market through Lass Malo Coffee, co-founded by Maureen Ken and Ken Dumudi to secure growers a fair, value-added price. It adds abundant sweet caramel notes to the blend, along with a rich body.
Bugisu, Uganda
Washed | Bourbon, SL14, SL28
Grown around Mount Elgon, Bugisu is produced almost entirely by smallholders farming under 2.5 hectares each, who hand-pick and pulp ripe cherry themselves before fermenting and washing it in clean water. Many intercrop their coffee with banana trees, which shade the plants and feed the family. Bugisu adds a delicate floral note as well as a jammy sweetness to the blend.
Remaining in the blend
Rancho Fundo, Brazil
Natural | Arara, Mundo Novo, Yellow Catuai
Juliano Mendonça Araujo and his brothers have been cultivating coffee at Rancho Fundo since the 1980s. This coffee brings the blend's classic rich and creamy milk chocolate notes we all know and love, with additional delicate fruit notes.
What you'll taste now
Red cherry, toffee and cocoa butter
With milk, Rose Street is rich and creamy, with toffee sweetness and a long chocolate finish. As a black coffee you'll find soft acidity and red cherry up front, with a syrupy cocoa butter body.
Where your cup comes from
The updated Rose Street Blend is now crafted from:
- 50% Rancho Fundo, Brazil
- 25% Okalu, Papua New Guinea
- 25% Bugisu, Uganda
Each origin contributes its own character, building the rounded, sweet profile that makes Rose Street such a dependable everyday coffee.
How do I brew it?
Rose Street holds up as espresso, plunger or stovetop and makes a perfect espresso that cuts well through milk.
Espresso Recipe Guide
- Dosage: 18g
- Yield: 40g
- Time: 26 - 30 sec
Extraction Tips
A good extraction of our Rose Street Blend will result in a well-rounded and syrupy espresso. Too acidic or savoury? Use a finer grind setting and increase your shot time. Or dry and bitter or lacking acidity? Coarsen your grind and decrease your shot time.
Try the updated Rose Street Blend
Rose Street is the house blend at our Lt. Collins cafe in Melbourne's CBD and it's available in our cafes and online, shipping Australia-wide and internationally.
