The Narciso Blend is a medium to full-bodied espresso which has the syrup-like consistency and sweetness of maple syrup, with a balanced blend of dark berry fruit acidity and delicate cinnamon spice.

AWARDS:

• The Golden Bean Coffee Roaster Competition 2019 (Espresso) BRONZE
• The Golden Bean Coffee Roaster Competition 2019 (Milk Based) BRONZE
• Sydney Royal Fine Food Show 2019 (Espresso) BRONZE
• Sydney Royal Fine Food Show 2019 (Latte) BRONZE N.B.

Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.

The Elixir Coffee Espresso Blend is a modernised version of the classic Italian espresso style. A dark crema is accompanied by a specific level of acidity, delivering its sharpness in the form of a snap that dissolves into a rich chocolate like finish with lingering flavours of burnt toffee.

AWARDS:

• The Golden Bean Coffee Roaster Competition 2019 (Espresso) BRONZE
• The Golden Bean Coffee Roaster Competition 2019 (Milk Based) BRONZE
• The Golden Bean Coffee Roaster Competition 2019 (Super Automatic) BRONZE
• Sydney Royal Fine Food Show 2019 (Espresso) BRONZE
• Sydney Royal Fine Food Show 2019 (Latte) BRONZE N.B.

Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.

The word ‘Velluto’ in Italian translates to ‘velvet’ and is used to describe a warm velvet-like blanket that covers your tongue when first sipping this coffee. Smooth and thick the Velluto blend is a warming coffee with a pronounced hazelnut and cream flavour combination, featuring subtle white wine acidity and butter-like undertones.

AWARDS:

• The Golden Bean Coffee Roaster Competition 2019 (Espresso) BRONZE
• The Golden Bean Coffee Roaster Competition 2019 (Milk Based) SILVER
• The Golden Bean Coffee Roaster Competition 2019 (Super Automatic) SILVER
• Sydney Royal Fine Food Show 2019 (Espresso) BRONZE
• Sydney Royal Fine Food Show 2019 (Latte) SILVER N.B.

Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.

Fratelli, meaning brothers in Italian, is what this blend is all about. A brotherhood of flavours meeting together to create a unique bond that is second to none. This complex blend provides some unique flavours and textures. With a full-bodied syrupy mouthfeel, it is accompanied by a medium-high acidity level. Starting off at the front of the palate with a molasses mouth feel, meeting halfway gathering the honey malt characteristics and finishing off with a smooth caramelised sugar flavour proving this blend to have bold, complex but delicate flavours.

AWARDS:

• Sydney Royal Fine Food Show 2019 (Espresso) BRONZE
• Sydney Royal Fine Food Show 2019 (Latte) BRONZE

N.B. Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.

Swiss Water Process

Decaffeinated Body: Medium

Acidity: Medium

Process: Swiss Water

This Colombian bean cups with delicate stone fruit notes, upfront moving to a crisp lemon acidity mid palate.

Silky body carrying through to a caramel and malt finish. The Swiss Water decaffeination process uses water to gently remove 99.9% of the caffeine from green beans while maintaining the bean’s distinctive origin and flavour characteristics.

The Swiss Water Process was originally discovered in the 1930s in Switzerland and is now patented and utilised by the Swiss Water Decaffeination Coffee Company in British Colombia, Canada. The process ensures that 99.9% of the caffeine is eliminated, while leaving the best of the bean behind. They call it ‘decaffeinated coffee without compromise’.

Body: Full
Acidity: High
Process Method: Natural

Tasting Notes: Cooked pineapple and tropical fruit note upfront. Toffee sweetness, with a syrupy, buttery mouthfeel. Wine acidity carries dark chocolate, hazelnut liquor finish.

Estate Background: Located in the southern mountainous region of Guatemala the Santa Rosa region is home to 250 smallholder farmers who contribute to this Boquerón coffee. The farmers harvest between December and February, ensuring the crop is at its peak ripeness. They bring their cherry to the wet mill in one delivery ensuring the best results and uniformity of the crop.  After removing any small sticks and leaves, the cherry is sun-dried on patios until the desired moisture content of 12% is reached.  Although this particular batch of coffee is not Rainforest Alliance Certified, the Mill which processes the coffee in this region is. This certification has helped the farmers and mill operators make positive changes for the community including installing a water treatment facility.  The careful selection of cherry during harvest and natural sun drying leaves this coffee with notes of strawberry, cherry, tropical fruit, and caramel.

N.B. Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.

This Colombian bean cups with delicate stone fruit notes upfront moving to a crisp lemon acidity mid-palate. Its silky body carries through to a caramel and malt finish. The Swiss Water decaffeination process uses water to gently remove 99.9% of the caffeine from green beans while maintaining the beans’ distinctive origin and flavour characteristics. The Swiss Water Process was originally discovered in the 1930s in Switzerland and is now patented and utilised by the Swiss Water Decaffeination Coffee Company in British Colombia, Canada. The process ensures that 99.9% of the caffeine is eliminated while leaving the best of the bean behind. They call it ‘decaffeinated coffee without compromise’.

N.B. Blend seasonally adjusted with fresh harvest single origins that deliver to the desired taste profile.