Barker St

Rich, mandarin, praline, toffee. Origin: 50% Colombia 50% Brazil. Coffee Story: There are many micro-climates in the Huila region due to the interaction of the mountain ranges, the Pacific, the Amazon and major rivers. The micro-climate in Bruselas contributes to the unique, vibrant and complex character of this coffee. There are 16 producers with farms between 1 and 5 hectares contributing to this lot

Cocoa, hazelnut, big, rich. Origin: 50% Colombia 50% brazil. Coffee Story: Mucho Gusto! Much Flavour! With Everydays latest blend they pay homage to the Italian style roasts that the Melbourne coffee culture boomed from, Mucho Gusto is big, rich and bold! Think Dark Cocoa and Hazelnut. Created specifically to cut through milk, this full-flavored blend is ideal for Stovetop, Plunger and Espresso drinkers that want a bit more punch! Much Pleasure

Caramel, dark chocolate, sweet, balanced. Origin: 50% Colombia 50% Peru. Coffee Story: The workhorse blend in all Everyday grinders All Day, Everyday. Currently a 50/50 Colombian/ Peru blend that cuts through milk to give you a big, sweet, dark chocolate and caramel flavour to your flat white or a sweet, malty and balanced black coffee

Rich caramel, floral highlights, velvety body. Origin: Colombia, Ethiopia. Coffee Story: Exploring the sweet and clean profiles of Central and South American coffees, the Hi Fidelity blend is an elegant offering. A fresh cherry and blood orange acidity spring onto the palate, mellowing into a clean, candied finish

Rich flavours, balanced, heavy body. Origin: Brazil, India. Coffee Story: Named after the first home of Five Senses, Crompton Road blend is all about comfort. With a nod towards more traditional flavour profiles, this blend is perfectly suited towards milk coffees. Rich flavours of bakers chocolate and marzipan envelope the entire palate, which seamlessly leads to a velvety body and a lingering creamy finish

Dark Chocolate, Blackcurrant. Origin: Colombia. Coffee Story: Crafted from distinctive origins, our Dark Horse blend offers up a complex and dynamic cup whether in milk or as a black coffee. Delicate herbal aromas lead into dark chocolate flavours, which swiftly open towards juicy blackcurrant notes and an extended syrupy body

Chocolate, walnut, plum. Origin: Brazil, Bolivia, El Salvador, Ethiopia. Coffee Story: The seasonal blend we combine ethically traded single origin coffees to create something rich, jammy and juicy, with notes of chocolate, nuts, toffee and dried fruits. The coffee beans in this blend began as the seeds of coffee cherries – the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and South East Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties – that sip of coffee you’re enjoying began a long way away and is the result of the hard work of many people.

Nuts, caramel, sweet, rich, balanced. Origin: 50% Brazil 50% Sumatra. Coffee Story: Brazilian Coffee (São Paulo | Minas Gerais – Monte Santo de Minas – Pedra Grande) Fazenda Pedra Grande sits on the border of two major states in Brazil; São Paulo and Minas Gerais. This micro-region has beautifully rich volcanic soil, in which coffee trees thrive. Impeccable farm practice and growing conditions are what make this a consistently high quality coffee. The farm sits at 900 meters above sea level, where the hills provide a unique micro-climate. This Estate has been growing coffee for 100 years, The same family has owned and run the estate for the entire time, spanning three generations. Pedra Grande has a large warehouse and mill on-site, which are used to process, sort and grade their coffee. Sumatran Coffee (Aceh Province and Sipangan Bolon) This coffee is sourced from the most amazing locations, at the very end of Lake Tawar in Aceh province and also near the town of Parapat near Lake Toba. This particular lot has been “Triple Picked”, which means that the coffee has made its way through a warehouse containing many hand-sorting tables, each separating defects and low quality green beans from the beautiful/uniform coffee we always look for. This particular coffee has been through the sorting process 3 times (hence triple picked), making it as clean a coffee as you will find from Sumatra. Our friends at CV Yudi Putra All our Sumatran coffees are directly sourced through a small family export company and our good friend “Dody Sayhrum” from CV Yudi Putra. YP have an extensive network of small micro-mills in the Sumatra lake Toba region of Sumatra and Aceh. Dody and his family really are leading the charge for specialty coffee production in Sumatra and we’re proud to be working with them

Dried peach, cocoa, sugarcane. Origin: Colombia, Ethiopia, Guatemala. Coffee Story: The idea behind this blend is to showcase the best of Reuben Hills seasonal coffees. They have a bright, elegant and floral ethiopians as well as a Guatemalan which adds a thick syrupy body with red fruit sweetness to the mix resulting in a sweet, well balanced espresso. enjoyed with milk or black

Chocolate, nougat, almond. Origin: Colombia, Honduras. Coffee Story: The gateway blend is designed for the old school coffee lovers. Consisting of Colombian Huila blend and the Honduras Cerro Azul. The cup is bold and creamy with notes of chocolate, nougat and almond. With a higher solubility and lower acidity this makes the perfect cup for milk coffees

Chocolate, honeycomb, marscapone. Honduras, Ethiopia, Colombia. Coffee Story: The O.G. blend is designed to give you a coffee that is all about solubility. A little lower in acidity but packing a lot more punch. The o.g gives you a bolder cup with complex flavours and a sweetness that carries sensationally through larger milk drinks

Orange, caramel, vanilla. Origin: Colombia, Guatemala. Coffee Story: Rumbles go-to cafe blend. Haymaker is a powerful combination with milk and a knock-out as espresso

Toffee, chocolate, cherry. Origin: Brazil, Papua New Guinea. Coffee Story: An old-school knock-out of a blend, Shadow Boxer is a dark and mysterious mix of Brazil and Papua New Guinea. Rich toffee and sweet cherry flavours lead into a lingering chocolate finish

Fudge, toffee, mandarin. Origin: 50% Ethiopia 50% Colombia.

Juicy, raspberry, pineapple, treacle. Origin: Costa Rica, Nicaragua. Coffee Story: Jesus Ortéz from Finca Buena Vista uses shaded, raised drying beds to provide greater control over the drying process. Through soil analysis, biodiversity and selective harvesting Jesus Ortéz produces coffee that is sustainable, high quality and a key component in this revision of Wallflower

Creamy, stone fruit, honeycomb. Origin: Colombia, Guatemala, Ethiopia, Brazil. Coffee Story: Matambo is a coffee lot from a small group of dedicated, coffee producers in the Gigante, Hulia region of Colombia. There are 15 contributing members to this lot which is has a combination of caturra and colombia varieties that are fully washed and sun dried. Each producer is well-practiced in proper fermentation, washing and drying techniques and process their own coffee on-farm. Their dedication to quality results in clean, high quality coffee. Matambo is one of the key components of Ringleader

Vanilla, blueberry, biscuit. Origin: Ethiopia, El Salvador, Guatemala. Coffee Story: This is a blend with character! With a large proportion of natural process Ethiopian coffee in the mix, Five Senses Tightrope blend will make you sit up and take notice. Stewed fruit and jasmine aromas drift from the cup well before you dive into nuanced layers of vanilla, blueberry and biscuit flavours

Floral aroma, grape acidity, berry sweetness, creamy, rich, smooth. Origin: Ethiopia. Coffee Story: Ethiopia Tade GG (Washed – Oromia – Shakiso) Tade GG is a beautiful estate in Shakiso, Oromia. The owner, Tesfaye Bekele is a trained Agronomist and processes coffee with care and attention. He grows his own coffee trees as well as buying cherries from local farmers. When processing, lots are separated by the altitude at which the coffee trees have grown. Raised drying beds are covered with a black mesh that allows coffee parchment to dry evenly and slowly. The processed coffee parchment is spread very thinly across this mesh and is mixed often to keep the drying process even. Drying coffee is covered with mesh during the peak heat of the day, which prevents the parchment from cracking due to rapid heating. Everything about this estate screams ‘quality‘. Ethiopia Wonberta (Unwashed – Oromia – Guji zone – Sarisaba Kercha) Wonberta farm has consistently produced outstanding coffee. The cherries are bought from local markets as well as grown on their own farm. These cherries are picked ripe and left out to dry on raised drying beds. The coffee is spread out very sparingly to allow sufficient airflow between and around the cherries. The cherries are also covered with a shade cloth during the hottest part of the day, to keep the coffee from overheating. As the entire coffee fruit is left in tact, the coffee can easily taste fermenty if drying isn’t conducted in the correct way. The high altitude of the drying station makes for a more even drying due to the cool conditions, which allow these fruit flavours to shine through without taint

Blueberry, mandarin, cocoa. Origin: Colombia, Ethiopia. Coffee Story: A sweet one-two punch of Colombia and Ethiopia. Street Fighter provides a blitz of flavour whether white of black

Creamy, honeycomb, banana, lime. Origin: Colombia. Coffee Story: The water ea decaffeination process uses spring water and ethyl acetate, a by-product of the sugar cane industry. This process allows for gentle caffeine extraction from the bean avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells. Retaining this structure means the original aroma and favours of the coffee remain. Ethyl acetate is a substance naturally present in coffee, and residual levels evaporate during the roasting process.

Dark chocolate, berry. Origin: Colombia. Coffee Story: A sweet & smooth, easy drinking decaf espresso coffee. It took us a long time to find a Decaf we felt had the qualities we look for in a good coffee. Once we found this meticulously sorted and decaffeinated coffee from Cauca, Colombia they knew they had to get it in the roaster. It’s become the go-to afternoon choice for Everyday customers and staff alike. Enjoy black or with milk aaaannnddd if you’re fond of a heavier brew it goes great as filter coffee too

Soft lime, dried fruit, sweet lingering aftertaste. Origin: Colombia. Coffee Story: This decaffeinated coffee is produced by the same farmers that produce Five Senses washed Popayan Cincuenta. Ethyl acetate is known to be one of the cleanest, safest and most effective forms of decaffeination on the market. It even carries a label as a “natural” decaf since the Ethyl Acetate used is a by-product gained from the huge surplus of sugar cane grown in Colombia. In truth, it adds a pleasant and refreshing complexity to the coffee and will leave you questioning whether this is actually a decaffeinated coffee. Another great fact is that the decaffeination plant is in Colombia. No longer does it have to go to Mexico, Vancouver or even Germany to be decaffeinated, it simply has to take a quick drive to the Colombian city of Manizales. We thus save an enormous amount of time and resources and can send it regularly to Australia with our Popayan Cincuenta shipments. Essentially, this translates into fresher, better tasting decaf.

Chocolate, malt. Origin: Colombia. Coffee Story: This lot is a blend of coffee from small producers in Pitalito, Huila that was decaffeinated in Colombia (the same country as that which the coffee was grown) using ethylacetate – a by product derived from fermented sugar cane – which was also grown in Colombia! Ethylacetate is an ester that occurs naturally in fruits and vegetables such as bananas, apples and – coffee. The result is an incredibly fresh, clean and sweet, naturally decaffeinated coffee

Red fruit, chocolate, mango. Origin: Colombia. Coffee Story: Many small producers in the southern parts of Huila have contributed their coffee cherry to this impressive decaf lot. Ripe cherries are picked and processed at farm level, being depulped then fermented and washed in tile lined tanks. after being washed the coffee is dried on parabolic drying beds. a solvent formed from a byproduct of local sugar cane is then circulated through the green coffee beans and then recaptured in an evaporator while the beans are washed with water. Directly targeting the caffeine and meintaining the coffees distinct flaovour this method removes 96%-97% of the caffeine. the coffee is decafeinated locally in armenia, Huila and then prepared for export

Pear, vanilla, chocolate. Origin: Colombia. Coffee Story: Popayan Sugarcane Decaf comes from a group of farms in the renowned region. The growers sell the coffee as parchment before milling in Popayan. Next it travels to Caldas for decaffeination at DESFAECOL. Unlike most decafs, this is a true specialty lot, one so good the team it surprised the team at the decaffeination plant

Chocolate, peach, banana