This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.
We’re proud to announce our latest Good Coffee Doing Good campaign raised $2820 for the Gitesi Project, an initiative benefitting coffee farmers in Rwanda!
I was asked why I’m such a big fan of the Ethiopia Sidamo Damo and the answer is simple - this coffee exemplifies everything I love about high quality Ethiopian coffees and particularly, natural process cup profiles. It is clean, sweet, incredibly well balanced and bursting with tropical fruit, berry and milk chocolate notes…sprinkled with some rose petals, of course.
You may notice the round unique shape of the beans when you open the bag. This is a peaberry (PB). The PB coffee plant grows a single round curled bean inside the coffee cherry instead of the regular two beans with a flat side. This PB is also a size and grade for this particular coffee from Kirinyaga.
Brewing this was such a treat. It offered such a clean, light, endlessly drinkable cup. For me, I found strawberries and rose petals. Being a naturally processed coffee, there was the characteristic fermented quality, creating a rosé like drink, acceptable to consume just after the sun has risen.
This coffee is so loved, and I’m delighted to share it with you all. Not only is it incredibly sweet, smooth and beautifully balanced in the cup, it is a shining example of the potential and direction of specialty coffee from Peru. And, it’s organic.
"The first sip of this coffee exemplifies everything I love about a washed Colombian. On second sip, the Nestor Lasso begins to reveal its subtle character: a cherry-like tartness balanced with a delicate pomegranate acidity, topped with the soft smokiness of black tea."
Our latest Brazilian coffee comes from the Minas Gerais region, and is produced by Gilmar Rezende. His farm is made up of 10 hectares of land in Matas de Minas and he has been managing this land for 28 years. In the last six years, Rezende has made the move to producing specialty grade coffee.
Marcos Ramos’ beautiful fruit is grown in what is now known as Gaitania, Planadas, Tolima in Colombia. The ancient name for this region was Tala, Bocanegra, meaning something like the ankle/heel/foot, and the black-mouth. Presumably this relates to its situation in the foot-hills, and the black mouth refers to the bottom of the valley.
Padre Coffee is thrilled to announce that we are partnering once again with the Gitesi Project, through Good Coffee Doing Good, raising funds for the coffee growing community in Gitesi, Rwanda.
We’re beyond excited to announce that you helped us raise $7533.54 through our latest Good Coffee Doing Good initiative, for producer Auricel Conde in Colombia! Together with our green coffee partners Cofinet, we’ll use these funds to help Auricel with the construction of a new fermentation tank at his farm La Primavera. In turn, this will help Auricel and other neighbouring farmers to produce higher quality coffees, thereby improving their livelihoods.
Recently, we were lucky enough to meet and collaborate with the incredible team at the Fitzroy Learning Network. Together with KeepCup and Specialist Espresso, we were thrilled to assist them with improving the coffee setup at their headquarters in Fitzroy. Last month, we were honoured to attend their Harmony Day event, and celebrate the cultural diversity of our community.
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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.
