One of Australia’s largest single origin programs
Our Single Origin program is one of the biggest in Australia, featuring seven rotating coffees each month across espresso and filter. Every release brings something new – carefully sourced by our green bean buying team, who work directly with farmers around the globe. From farm, to roastery, to cup, each coffee is expertly roasted to highlight its unique character and deliver an exceptional taste.
Our Single Origin Pillars
Great coffee driven by evolution - we consider every stage of the process, from sourcing and roasting to training and service. Every decision is purpose-driven, ensuring our coffee stays approachable, trend-aware, and consistently delicious.
We source coffee from 24 countries across Africa, Asia, Central and South America, embracing diversity in Origin, Process and Variety. Farmers add their own touch through different processing methods that shape flavor, and we buy beans processed in a range of ways. Different coffee varieties also impart unique characteristics, so we source a broad mix to give customers more choice and more opportunities to try something new.
We’re flavor hunters. For us, quality means taste that stops you mid-sip - that “wow, what is this?” moment. We look for three things: aroma (how it smells), acidity (the spark or brightness that brings the cup to life) and flavor (clear, exciting notes from fruit to chocolate). Every coffee we choose must sit distinctly within these categories - it has to sing.
Coffee is constantly evolving, and we want to be at the forefront. We’re always exploring new ways of doing things and working with farmers who experiment with wild and wonderful processing methods that push flavor to another level. You’ll see terms like anaerobic, double diamond, thick stack, and extended fermentations - they sound fancy (and they are), but at the heart of it all is curiosity and creativity, finding new ways to coax the most out of each bean.
We don’t just buy coffee; we build relationships. We work directly with farmers who share our values - quality, sustainability, and passion. We make sure the relationships come first. That means, paying fairly and supporting long-term growth, helping farms thrive sustainably & knowing the people behind every bean we roast.
Think of these like a Michelin star restaurant - the best of the best. These are rare, nano-lot coffees from world-renowned farms. They’re the same coffees you’ll find on the competition stage, prepared by baristas chasing perfection - and we’ve got them in our freezer, ready for you.
The Guide to our Grid
Grids are our way of objectively assessing coffee through intensity through 4 key attributes. Once we understand the impact of these attributes, it becomes much faster and easier to calibrate on the coffee in front of us. The grid removes personal bias because it is intensity-based only - with 1 being the lowest intensity and 8 being the highest.
The sparkle and brightness found in a coffee initially
Perceived distinguishable taste characteristics, ranging from chocolate > blueberries > nuts, can be found in the middle of the cup
The perceived intensity at the end of the cup
Used to describe how the coffee coats your mouth in conjunction with perceived weight of the coffee on your tongue
Colombia spotlight – meet Rodrigo
Meet Yaguara’s himself, Rodrigo Sanchez, fourth-gen coffee producer and founder of Aromas Del Sur. Together with his wife Claudia and his daughter Natalia, this family has dedicated themselves to developing a coffee project which is now recognised on the world stage. Aromas Del Sur harvests more than 20 unique coffee profiles between specialty coffees, blends and unique coffee origins. Our Flavor Savour series couldn’t be made possible without these innovations.
