Coffee is our core business and right from day one we've been cultivating relationships with the best coffee bean importers in Australia. We'll be using high quality green beans that come from all over the world.

A good green bean is integral to achieving a perfect cup of coffee. This is achieved by ensuring everyone in the supply chain from farmer to bean importer operates with integrity and has pride in the product.

We will only serve coffee that scores 80 points or above and is considered speciality grade, the highest in the world. 

You can purchase our roasted beans by visiting Extraction Artisan Coffee or click here to purchase online and we will post to you.

Gratitude / 50% Brazilian 50% Colombian

50 %  Caldas Royale

  • Crop: 2015/16
  • Harvesting period: 1st June - 5th August
  • Origin: Micro region of Pocos de Caldas, Brazil
  • Altitude: 1000m to 1350m
  • Harvesting system: manual picking
  • Dry process: Natural
  • Cupping profile: Medium body, medium level of acidity with excellent sweetness. Delicate notes of red fruits, more prominent notes of almonds and Brazil nut with sweet cocoa finish. Clean cup with great presence and long after-taste.

50%  El Jardin

  • Crop: 2015/16
  • Harvesting period: April-July/  Sept-Dec
  • Origin: Finca el Jardin sits high up in the Andes, Colombia. At an altitude of 1700m the region experiences a unique micro climate of equal parts sun and cloud cover resulting in a bean that grows slowly and develops complex flavours.
  • Processing: During the harvest only ripe cherries are handpicked, de-pulped, and undergo fermentation which lasts for approximately 16 hours. Immediately after fermentation the parchment coffee is washed and sun dried using raised beds, protected from external humidity.
  • Cupping profile: Juicy, tropical acidity, honey sweetness, cacoa and almond notes. Clean lingering finish.

Espresso blend / Filter

Yirgacheffe Konga, Ethiopia

  • Farm: Southern part of Ethiopia, Gediyo, Yirgacheffee, Konga

  • Varietal: Ethiopian Heirlooms
  • Altitude: 1950-2300m
  • Harvested system: Full matured red cherry selected hand picked
  • Drying method: natural
  • Cupping score: 88 points
  • Cupping profile: Flavours of apricot, strawberry and hints of floral on the nose. Medium weight with a creamy mouthfeel. 

Supersonic, El Salvador

  • Farm: Finca Himalaya, El Salvador
  • Varietal: Bourbon/Pacas
  • Altitude: 1500m
  • Harvested system: manual hand picking
  • Drying method: natural
  • Cupping score: 87.5 points
  • Cupping profile: Full bodied with a buttery mouth feel. Brown sugar and stonefruit sweetness with lemonade acidity. Flavours of chocolate, cherry, cranberry and a cacao after-taste.

Micro Lot Prado (single varietal), Brazil

  • Farmer: Milton do Prado from Sitio do Prado estate
  • Harvested system: manual hand picking
  • Altitude: 1360m
  • Drying method: natural
  • Origin: Micro region of Pocos de Caldas - South Minas Gerais - Brazil
  • Cupping profile: Floral fragrance. Prominent ripe plum and sweet mulberry.

Toarco Toroja A, Indonesia

  • Farm: Pedamaran Plantation
  • Havest system: manual hand picking
  • Altitude: 1300 - 1900m
  • Drying method: sun and machine
  • Varietal: Cultivar S795
  • Cupping profile: caramel, milk chocolate with a hint of passionfruit.

We regularly change our single origins. If you are looking for something particular please contact us at hello@extractionartisancoffee.com.au