From Raw To
Remarkable
We offer coffee deliveries from the transcendent, world-heritage listed Blue Mountains, west of Sydney. Our roastery upon this little bit of the New South Wales Great Divide is so-located as much for it’s history as it’s ambrosial nature-spoils. In fact, we love it here so much we pay homage to this little patch of earth in every bit of our culture – from our fair-trade sourced beans right through to our blend names.
We're little But Big
Big, like a little naked old man whistling a blissful tune while riding a penny-farthing down the hot-metal highway of modern man.
Big, like the after-burn of a hungry tongue dipped too deeply into the ancient pool of desire.
Big, like an oral orgy of overripe analogies of the word big.
We’re bean merchants, roasters, master toasters, coffee bishops, time-bandits, tasseographers, stimulators, life-givers, taste connoisseurs, hedonists, perfectionists, shot junkies.
We are coffee.
our travels to procure game-changing sustainable espresso
We may be little, but our reach for the highest quality single origin bean that forms our decadent blend is long. So long, that every couple of years we pack our robes, decant disillusion, and make a pilgrimage to meet with small coffee farmers around the world in order to source the single-origin green beans that will later form our special blend. And it indeed becomes special – not just because it gets us out of the country, or because we get excited about the taste we’ll later savour – but because of the relationships we build with the farmers we meet – the people – who grow our beans in places such as Ethiopia, Papua New Guinea, Sumatra and Brazil.
a little magic
The result is a blend that embodies friendships and good times like a favourite tune embraces fond memories and clears the head. It plays a rhythm upon the tongue, before building soulful, rich mid tones that hang around like a good friend at a party refusing to accept that it has ended.
Upon returning to our shores we set about making a little magic. Usually this begins after a session of tasseography (the reading of coffee cup grounds), and if the reading is favourable towards making a little coffee magic we begin roasting our beans. On a occasions we sing a song worthy of the ancient ‘holy bean’ as we work, and a favourite of ours is a rocking 17th century ditty penned by none other than Johann Sebastian Bach (a coffee lover) called Schweigt Stille Plaudert Nicht (Coffee Cantata).
