Single Origins and House Blends. Sourced with intention. Served in Burleigh Heads. Delivered Australia-wide.
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Burundi - Rwiri Red Bourbon Natural
BURUNDI · MATONGO
Yagikawa Cooperative · Kayanza
Filter Roast
This filter-roasted coffee from northern Burundi is a beautifully clean and expressive example of Red Bourbon grown at altitude, offering clarity, brightness and gentle florals in the cup.
Produced in Matongo, Kayanza at 1,800 masl, this lot is grown by smallholder farmers whose plots are typically under one hectare. The coffee is delivered to the Rwiri washing station, located near the Rwandan border, where careful lot separation and processing ensure consistency and quality across each harvest.
The coffee is made from Red Bourbon and processed as a natural. Cherries are collected three times per week, then slowly dried on African raised beds for approximately three weeks, allowing sugars to develop gradually while preserving freshness and structure. This extended drying results in a cup that is expressive yet remarkably clean for a natural process.
Roasted specifically for filter brewing, this coffee delivers a light, tea-like body with vibrant aromatics and crisp acidity. Expect elegant notes of black tea and fresh lemon, supported by sweet blueberry and a juicy, refined finish. The profile is bright and lifted, with excellent balance and clarity from first sip to last.
This lot is produced by members of the Yagikawa Cooperative, founded in 2007 and one of Burundi’s oldest cooperatives. Yagikawa works with around 800 smallholder farmers across 12 neighbouring hills, playing a vital role in aggregating production and providing access to international markets. In Kirundi, the cooperative’s name means “Talk about coffee”—a fitting reflection of their commitment to quality, transparency and community.
A precise and elegant filter coffee, showcasing the vibrancy of Burundian terroir and the care of the producers behind it.
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El Cucho
El Cucho is a Colombian colloquial for an old friend. Someone you know will show up. The name suits this blend well enough that we've kept it, and kept the blend largely unchanged since we built it, because there's no good reason to change something that works.
A medium-roast Colombian profile developed for consistency across brew methods and the kind of everyday drinkability that earns its place on a bench. Milk chocolate and malt at the centre, caramel in the finish. It pulls cleanly as espresso, holds its character under milk without disappearing into it, and works just as well as a straight black. It doesn't announce itself. That's what makes it the most consistently ordered coffee we sell.
Roast: Medium
Origin: Colombia
Tasting notes: Milk chocolate · Malt · Caramel
Brews well as: Espresso
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Sweet Bambino
Four origins across Papua New Guinea, Colombia, Guatemala, and Costa Rica, each contributing something specific to a blend that reads as cohesive rather than assembled. The PNG adds body and a subtle earthiness that keeps the cup grounded. Colombia brings sweetness and brightness. Guatemala contributes stone fruit and mid-palate weight. Costa Rica cleans up the finish.
The result is a light-to-medium roast with dried berry and stone fruit running through it, sweet without being cloying, and smooth enough to drink every day without the sweetness becoming a distraction. It works as a black coffee, interesting enough to engage with but balanced enough to not require attention. Under milk it softens into something almost silky. If you're used to darker blends and want to move toward something lighter without losing the sense that you're drinking real coffee, this is where to start.
Roast: Light–Medium
Origins: Papua New Guinea · Colombia · Guatemala · Costa Rica
Tasting notes: Stone fruit · Dried berry · Sweet finish
Brews well as: Espresso · Filter · Pourover
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Voyager
The brief for Voyager was straightforward: build a blend that holds up under milk at volume. Four origins chosen for what they each contribute to that outcome. Guatemala and Costa Rica bring sweetness and structure. India adds body and a spice character that sits underneath the rest without dominating. Indonesian beans bring weight and a clean, low bitterness that anchors everything together.
What you get on the bar is an espresso that cuts through milk confidently, the kind of blend that doesn't require adjustment between a quiet Tuesday morning and a full Saturday service. As a black espresso it's rich and direct, dark chocolate and roasted hazelnut with a dried fig finish, and enough body to make it linger. It's not a delicate coffee and it's not trying to be. If your program is milk-forward, or you want a blend with enough structure to stand up to however you're drinking it, this is the one.
Roast: Medium–Dark
Origins: Guatemala · Costa Rica · India · Indonesia
Tasting notes: Dark chocolate · Roasted hazelnut · Dried fig
Brews well as: Espresso with milk · Stovetop · Cold brew
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Wholesale
We work with a small group of café partners across the Gold Coast and SEQ. The accounts we supply get our full attention — direct contact, early access to new coffees, and support that goes beyond the delivery. That's what working with us means.
Social HQ
The bar is in Burleigh Heads. We pull from the current range — house blends on espresso, single origins on filter, rotating with the roast. Come in for a quick one or stay a while. Either way, the coffee is the point.
Field Notes.
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