Collins St, St Kilda Rd, Royal Parade and Decaf Blend 4x Pack (free shipping)

COLLINS ST BLEND

A harmonious cup with notes of dark chocolate, red plum and brown sugar, wrapped in a velvety body and a refined, lingering finish.

Colombia brings ripe red fruits and toffee sweetness, Guatemala adds cocoa depth and gentle spice, while Brazil lays down a smooth foundation of roasted almond and caramel.

In milk, chocolate deepens and caramel sweetness blooms, creating a rich, classic café profile with a polished edge.

TASTE: Dark Chocolate · Red Plum · Caramel · Roasted Almond
Medium body · Silky crema · Clean, sweet finish

ORIGIN: Brazil/Colombia/Guatemala

REGION: Serra Doce/Supremo/Santa Rosa

VARIETAL: Caturra/Bourbon/Typica/Pache

PROCESS: Natural/washed/fully washed

BREW GUIDE:

Dose 20g

Yield 42g  

Time 27-32s  

ROAST TYPE: Espresso

Roasted in Melbourne


ROYAL PARADE BLEND

Dark chocolate and toasted hazelnut form the base, layered with caramel sweetness and a gentle stone fruit lift. Papua New Guinea brings structure and spice, Brazil offers depth and crema-rich body, while Guatemala adds refined brightness and clarity.

Silky & balanced.

Designed for espresso — elegant with milk, precise without.

TASTE: Cocoa/brown sugar/hazelnut/caramel/good body/mild acidity

ORIGIN: Papua New Guinea/Guatemala/Brazil

REGION: Goroka/Antigua/Minas Gerais
                                          

VARIETAL: Typica/Bourbon/Caturra/Catuai                

PROCESS: Washed/Natural

BREW GUIDE: 

Dose 20g 

Yield 44g 

Time 27-32s  

ROAST TYPE: Espresso

Roasted in Melbourne.

ST KILDA RD BLEND

A refined, balanced espresso built on the floral clarity of Ethiopia Sidamo (washed), layered with the structured fruit and spice of Papua New Guinea, and grounded by the natural sweetness of Brazil.

The cup opens with lifted aromatics of jasmine and bergamot. On extraction, expect bright citrus — think mandarin and red apple — flowing into soft stone fruit and subtle baking spice. The Brazilian component brings roasted hazelnut, caramel and milk chocolate, creating a smooth, cohesive base.

Medium-bodied with a silky crema, the acidity is clean and lively without overpowering, finishing sweet with lingering cocoa and orange zest.

In milk, the blend transforms beautifully — chocolate deepens, caramel amplifies, and the citrus becomes a gentle sweetness that cuts clean through.

Roast Type: Espresso

Taste: Mandarin, caramel & milk chocolate with a silky body & a clean citrus finish.

Origin: Ethiopia, PNG, Brazil

Region: Sidamo, Simbu, Minas Gerais

Varietal: Heirloom, Typica, Bourbon, Caturra, Catuai

Process: Washed, natural

Dose 20g

Yield 42g  

Time 27-32s  

Roasted in Melbourne

MOUNTAIN WATER DECAF

The mountain water process decaffeination is a natural process where clear water from the glaciers of Pico Orizaba in Mexico is used to extract the caffeine. The beans are immersed in the water where the coffee oils and the caffeine float in a solution. Then the solution is filtered to remove the caffeine and the water which contains the coffee oils and elements of flavour so that, during the extraction of the caffeine the beans maintain their original components. the coffee beans obtained are 99.9% caffeine free.

TASTE: brown sugar, nutty aroma with a sweet smooth lingering finish.

ORIGIN: Mexico

REGION:Chiapas

VARIETAL: Caturra/Bourbon/Mundo Nova             

PROCESS: Mountain Water Decaffeination

BREW GUIDE: Dose 21g  Yield 42g  Time 28-31s  Ratio 1:2

ROAST TYPE: Espresso

Roasted in Melbourne