When I first sipped Rwanda Umurage, I noticed notes of apricot, lemon curd and dark chocolate at the back end. I absolutely loved the syrupy body. The meticulous care in which this coffee is processed really shines through with a super clean taste!
We are especially happy to be sharing this coffee with you as it is the latest single origin coffee to be a part of our Good Coffee Doing Good campaign. We’re excited to be showcasing a coffee from producer Dawit Dagiso, a partnership made possible by the Lalisaa Project.
For me, tasting a new Honduran coffee always entails a certain intrigue and mystery. Few origins offer such a mind-boggling spectrum of flavour profiles, from the mild and sweet to the juicy and intense. Fredy Perez, our latest addition to the menu, elegantly resides between these polarities, offering something to savour for both rich espresso drinkers and fruit-bomb filter lovers alike.
Each of our blends combines coffee beans from some of the very best coffee regions around the world and each blend is roasted to optimise for a specific flavour profile. In this blog, you will learn about our menu of blends and how they are best enjoyed.
The Costa Rica Gesha Black Diamond exemplifies Oscar and Francisca’s commitment to producing amazing coffees. The deliberate curing procedure is what distinguishes this method from others.
Using my favourite brewing method, the classic V60, I was able to unlock the fruity and floral notes made famous by Burundian coffees. Using my recipe below, you’ll be sipping on a big bodied cup and find tasting notes of raisin, maple syrup and dark chocolate. I hope you enjoy this delightful African coffee as much as I did!
Showing you three ways to enjoy refreshingly chilled coffees during those scorching days. And the best part about these recipes is that you’ll still be able to appreciate the full flavour profile specialty coffee is famous for.
When I opened the bag, I was struck immediately by the quirky smells of spices along with the sweet scent of tropical fruits. As I brewed it, there was a burst of a sweet aroma which reminded me of canned pineapple which made my mouth water!
This lot is from the Kibingo washing station in the Kayanza region of Burundi is a wonderful example of this development in processing with the use of a strain of yeast that offers more control over the fermentation whilst improving the brightness and fruitiness of the lot.
The Costa Rica Las Lajas Alma Negra is our latest single origin coffee. George from Padre Brunswick East shares her recipes for espresso and filter below for this special Costa Rican coffee!
The Kenya Mugaga Kagumoini AA is our latest single origin coffee. In this blog, Ryan from Padre HQ shares his recipes for espresso and filter for this special coffee.
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Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community. We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
