As summer heats up in Australia, we’re thrilled to bring back our Summer Spritz Limited Blend. This year we’ve leaned heavily into pure peach iced tea nostalgia, delivering a cup that’s bright, juicy and effortlessly refreshing. Expect real peach sweetness (none of that fake confectionary vibe), rounded out with tropical notes of nectarine, pineapple and plum. Omni-roasted for full versatility, it’s the perfect brew to cool down, perk up and sip your way from morning to golden hour.
SUITABLE FOR:
Filter
Aeropress
Plunger
Cold Brew
Stovetop
Espresso
Summer Spritz 2026 is built from a vibrant line-up of washed and experimental process lots sourced through long-standing partnerships across Peru, Kenya, Guatemala and Colombia. The base of the blend features a crisp, anaerobically washed Yellow Caturra from Don Ausberto Oblitas’ La Loma farm in Peru’s northern highlands, delivering structure and sweetness.
From Kenya’s Kirinyaga region, Rungeto Cooperative’s top-grade SL28/SL34 lots bring clarity, lift and acidity, thanks to meticulous washed processing and classic high-altitude terroir.
Guatemala’s Los Pinos farm contributes depth and stonefruit warmth, grown at 2,250 MASL by Renardo Ovalle and processed with care on sun-drenched patios.
Layered on top are two small-volume lots from Jairo Arcila’s Santa Monica farm in Colombia — both infused with peach through carefully controlled fermentation. These coffees are subtle, not overwhelming, and help tie the blend back to its inspiration: an iced tea experience, built on real coffee character.
This year’s Summer Spritz has been carefully roasted in small batches to bring out its vibrant, fruit-forward character. The result is a dialled-in blend that performs beautifully across brew methods — especially when served over ice.
PERU – Ausberto Oblitas, La Loma
Washed anaerobic process – Yellow Caturra varietal grown in Cajamarca at 1,700 MASL. (33%)
KENYA – Rungeto Cooperative
Washed process – SL28 & SL34 varietals grown in Kirinyaga at 1,800 MASL. (33%)
GUATEMALA – Los Pinos
Washed process – Caturra & Bourbon varietals grown in Huehuetenango at 2,250 MASL. (24%)
COLOMBIA – Jairo Arcila, Sweet Nectar
Washed process – Castillo varietal grown in Quindío at 1,450 MASL. (5%)
COLOMBIA – Jairo Arcila, Peach Honey
Honey process – Castillo varietal grown in Quindío at 1,450 MASL. (5%)
PEACH, NECTARINE, PINEAPPLE, PLUM
(Sweet and juicy)
We’ve created our filter and espresso recipes as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your brewing gear, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your setup.
Filter
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.
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.
