Newstead Blend

Newstead is a rich, fruit-driven blend created in celebration of the launch of our flagship café & roastery in Brisbane.

Newstead brings together two single origins from Brazil and Ethiopia. Each year, we update each component with a fresh crop, sometimes from the same origin and sometimes new, with the goal of maintaining a consistent flavour profile with fresh coffee, all year round. Scroll down for more information on current components.

Combining the velvety body of a Brazilian natural, and the sweet fruitiness of a natural Ethiopian, Newstead is sweet and satisfying with milk and deliciously syrupy on its own.

Perfect for anyone who loves chocolate and fruity notes

Newstead is a medium roast blend bringing together two natural coffees. It has a punchy, distinct fruity flavour and brews beautiful with milk, and on its own. Newstead has a roast strength of 8/10, combining flavour and strength into a satisfying cup.

Juliano Mendonça Araujo and his brothers have been cultivating coffee at Rancho Fundo since the 1980s. This coffee brings the blend classic rich and creamy milk chocolate notes we all know and love, with the addition of delicate fruit notes.

This coffee hails from the well-known Guji region of Ethiopia, cultivated in the volcanic soil of the Hambela district which is rich in nutrients and minerals. With floral and fruit notes and natural sweetness, this coffee contributes to the overall complexity of Newstead Blend.

Each of our blends has been sourced and roasted to deliver a different flavour profile, so we're sure you'll find something that suits you best.

The coffee has been roasted within 1-3 days of it being sent to you. We find our coffee starts tasting it's best around 10 days after roasting, and up to 28 days if stored well. We know you might be enjoying it sooner than that, but good things come to those who wait!