Single Origins and House Blends. Sourced with intention. Served in Burleigh Heads. Delivered Australia-wide.
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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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Ethiopia - Guji Hambela - Wine Process Heirloom Grade 1
Varietal: Heirloom
Process: Wine Process (Anaerobic Natural)
Producer: Tracon · Hambela, Guji
Region: Oromia, Ethiopia
Altitude: 1,900–2,110 MASL
Grade: Grade 1
Roast: Filter
Tasting notes: Cranberry · Raspberry · Elderflower · Honey
Guji produces some of the most recognisable cups in Ethiopian coffee — altitude, heirloom genetics, and red fertile soils that have been growing coffee longer than anyone has been writing about it. This lot from Hambela sits at the top of that range, between 1,900 and 2,110 metres, on a 200-hectare farm in the Oromia region. The variety is heirloom — the broad, genetically diverse population of Coffea arabica that has grown across Ethiopia for centuries, largely unselected and uncategorised, and consistently responsible for the floral, fruit-forward cups the region is known for.
The processing is what distinguishes this particular lot. Wine process — the name refers to the oxygen-free fermentation environment, borrowed from winemaking — means ripe cherries are hand-selected, packed tightly into sealed stainless-steel tanks, and left to ferment as CO₂ builds inside. The pressure pushes the sweetness of the mucilage deep into the seed. Temperature is held below 25°C throughout, keeping fermentation slow and controlled — at warmer temperatures the process accelerates and precision suffers. After four to five days, the cherries have shifted from deep red to yellow, a visible marker that fermentation is complete. They're then dried slowly on raised African beds for 15 to 18 days.
The result is a cup that sits at the intersection of the method and the origin. Cranberry and raspberry up front — juicy, lifted, bright. Delicate elderflower follows. A smooth honey finish. The texture is silky without being heavy. The fruit clarity is what Guji does; the depth and structure underneath it is what the wine process adds.
This lot is produced with the support of Tracon, who work directly with farming families across the Guji region and run education programmes designed to build long-term opportunity for the communities involved. Grade 1, 87.25 cupping score.
Brewed best as a filter. Pourover or Aeropress — give it a few minutes to cool before the first sip. The florals open up as the temperature drops.
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.
