A versatile blend with wide appeal; a well-rounded full flavoured coffee to be enjoyed any style.

Taste description: dried fruits with a bittersweet chocolate finish.

Our original staple; designed as an intense, milk-centric blend.

This dark roast yields full body, low acidity and a distinct flavour profile making it perfect for coffee drinkers who really like to taste their coffee._This blend contains 5% Robusta beans from Sethuraman Estate.

Taste description: dark chocolate, caramelised orange notes with a dry cocoa finish.

A clean, fruity blend. Smooth and mellow with a long finish, Cafe Exotica makes for a delightful espresso or milk based coffee. As a medium roast it's not as intense as our Fiend blend.

Taste description: dried fruit with notes of plum, apricot and blackberry.

A smooth and beautifully balanced blend. Serene Bean is 100% Fairtrade_and it's Australian Certified Organic guarantees no chemicals and pesticides are used. This medium roast works well as an espresso and also great through milk.

Taste description: berries and chocolatey rich raisin notes.

A silky smooth yet complex medium bodied blend somewhere in between Fiend and Exotica. It's a pleasure to drink as either an espresso or milk based coffee due to its medium roast profile.

Taste description: caramel and milk chocolate with honey, hazelnut and almond undertones - often nicknamed Toblerone.

If you really can't decide just try them all.

The Big Tease consists of our top four selling blends: 500gm Daily Blend, 500gm Caff Fiend, 500gm Exotica, 500gm Ultimate Hit

Aprocetu

Country: Costa Rica
Processing: Honey
Altitude: 1200m above sea level
Varietal: Caturra


This coffee comes from the Aprocetu micromill on Turrubares Farm in the Central Valley region of Costa Rica. The basic principle of the Honey processing method lies in picking only perfectly ripe cherries. At the end of each harvest day, freshly picked cherries are collected, weighed and pulped in manual or electrical pulpers.

With their mucilage still fully attached, they are spread on drying beds. Depending on weather conditions, the usual drying cycle takes 10-12 days. At the end of this stage, the water content of the beans should be approximately 11 %. The drying of the parchment with all the mucilage still attached has a direct impact on the sweetness of the cup.

Honey coffees have generally very unique cup profile, characterised by its distinct sweetness, enhanced fruit notes and sweet acidity on the taste and aftertaste.

Cupping Notes:

Notes of plum and grapefruit. Syrupy mouthfeel and clean finish.