Pillimue Family

Heads up: this coffee is decaffeinated — perfect if you love the taste of coffee without the caffeine buzz. We take extra care when roasting our decafs to keep them sweet, balanced and full of flavour so you won’t miss a thing.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

Another hybrid from Colombia’s Cenicafé institute, Colombia varietal is a cross between Caturra and Timor Hybrid. It was bred for rust resistance and productivity, and while it doesn’t match the top-tier flavour of Bourbon or Geisha, it can produce a sweet and clean cup under good conditions.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Colombia | Pillimue Family | Caturra / Colombia Washed | EA Decaf - When is peak flavour?

The same decaf bean that Market Lane Coffee uses as their first decaf offering ever — but roasted by us, and sourced through Market Lane's wholesale arm, Melbourne Coffee Merchants.

This beautifully structured decaf comes from a collective of 14 smallholder producers farming near the town of San Antonio, in the municipality of Inzá, Cauca. The area sits in Colombia's mountainous south-west and boasts ideal growing conditions — rich volcanic soil, elevations above 1,800m, and cool nights that contribute to dense, sweet and complex coffees.

Once harvested and processed, small parchment lots (100–150kg) are delivered by the producers to a local warehouse and lab run by the Pillimué family — third-generation farmers and respected community leaders. Each lot undergoes a strict physical assessment, and if it passes, the farmer receives a first payment.

Samples are also cupped by a quality control team, and coffees with standout profiles are selected and sorted into exportable regional lots based on flavour profile, score and structure. A second premium payment is then made to each producer, depending on the final sale price. This particular lot was created by blending coffees that showed clear regional identity — floral, sweet and balanced, with a juicy acidity and silky body.