Jack Murat

Ninety-five hectares of Arabica across five paddocks in Mareeba — the country's largest specialty estate. Grown, processed and roasted on a single farm — proof that Australia grows world-class coffee.

Our farm sits at 600 metres above sea level in Mareeba, Far North Queensland — on red volcanic soil and sandy loam. Volcanic origin, altitude, latitude: the conditions to grow Arabica at world-class standards, here at home.

At 17° south, 145° east, we get a true dry season, a slow cherry ripening, and a clean separation between flowering and harvest. The cup that comes out of it is unmistakably ours — and unmistakably Australian.

Ninety hectares planted across five distinct blocks. Each paddock is its own microclimate — varied by aspect, elevation, planting date, and variety. We harvest and process each one separately. We never blend across paddocks at the green-bean stage.

Six principles that take a coffee farm in Mareeba from possible to producing Australia's finest cup. Not aspirations. The way we operate.

We machine-harvest at scale, then every cherry passes through optical sorters that grade for ripeness, size and defects. Industrial-scale volume with the consistency that batching and processing demand — at a level no hand-pick can match.

Cherry moves from the row to the wet mill within hours, not days. Fermentation is what we do on purpose, never what happens in transit.

Solar generates the bulk of our energy. Our washed processing is engineered to minimise water use. Composted pulp returns to the rows. Trickle-fed irrigation from our own catchment and dam. A closed loop, by design — and by every measure we can take.

Every green bean passes through colour, gravity and size sorting before it meets the drum. Every lot is cupped, scored and graded for its destination — single-origin release, blend, or espresso bar. Every bean meets the standard for its end product, never the other way around.

From the field, through processing, into a temperature- and humidity-controlled room — green bean is climate-stored until the day it meets the roaster. Then roasted, packed, and shipped. The freshest path from harvest to customer Australian specialty coffee can take.

Our roastery sits on the same property as the farm. The shortest supply chain in Australian specialty coffee — and the freshest cup we know how to make.

Most Australian growers run one process. We run three — in parallel, every harvest. Each method draws a different cup from the same fruit. We do all of it on-farm, in our own wet mill and drying yard.