Reserve Collection Filter Duo
How would you like your coffee?
Shipping & Delivery
Our coffee is roasted fresh to order! We aim to get your coffee to you as quickly as possible. We will make every effort to process and ship your order on the same day when orders are received by 7am (business days).
Free shipping is facilitated by Australia Post and will generally reach an address within Australian capital cities within the following times:
- Melbourne Metro area: 1-2 working days
- Regional Victoria: 2-3 working days
- Sydney, Adelaide, Brisbane: 2-4 working days.
- Canberra & Hobart: 1-5 working days.
- Darwin, Perth and Interstate Regional areas: 3 - 10 days.
All orders are sent with a tracking number. If your order has not been received within 10 working days please check your tracking number online or reach out to us on Live Chat.
Express Option: If you need your coffee quickly, we offer a Express Post Upgrade option charge which is subsidiesed by us. Once processed, Express Postage is set up to be a next business day delivery service to Australian Metro Cities - depending on how busy the AusPost network is, there may be an extra day or two but it's still your fastest option.
Australia Post have authority to leave your delivery at your address if you are not at home. This ensures you receive your coffee as quickly and as hassle-free as possible. If the delivery driver does not identify a safe place to leave your coffee then it will be available for collection from your local Australia Post outlet, as per the delivery card left by the driver.
Quick Purchase
Rare varietal
María Belén Díaz, Colombia
This is our first time roasting the Papayo varietal which is grown almost exclusively in Colombia’s Huila department. Papayo is a rare and intriguing coffee, with notes of white peach, jasmine and tangerine - resulting in a bright, floral and expressive cup.
Papayo's origins remain something of a mystery. Genetic testing suggests a close relationship with Ethiopian landrace varietals. It grows in elongated, papaya-hued cherries - hence the name - and flourishes at high altitudes, like those found on María’s farm, Finca Resinas, in Acevedo.
Unique processing method
Finca Cascaritas, Honduras
This coffee is produced by Delmy Hernández and her son Moises, and is processed using an innovative Champagne Yeast Natural fermentation - a technique inspired by traditional winemaking in France.
This method starts with selecting ripe cherries, followed by inoculating the mucilage-covered beans with Saccharomyces cerevisiae yeast, then fermenting under precise conditions for up to 72 hours. The result is a coffee that expresses its terroir with clean, refined character.
Brew tips
Starter Recipes
We recommend brewing these coffees as a pourover to bring out their most delicate and complex flavours.
María Belén Díaz, Colombia
Use a longer brew ratio of 1:16 or 1:17 to highlight the coffee’s floral aromas and layered fruit notes.
Finca Cascaritas, Honduras
Start with a 1:16 ratio. For enhanced floral aromatics, try a cold bloom using 60g of 85°C water.