Natural

Flavor : Deep and rich notes of sweet tasting strawberry and plum with chocolate in the finish.

Naturally processed (sun-dried) Sumatran coffees are rare, really rare.

This one is intense and packed full of fruity complexity.

Lighter roast levels result in the natural fruit elements intensifying.

It's important to expertly develop the bean during the roast without introducing roast notes so that all sourness or grassy notes are eliminated.

Filter coffee is the best way to enjoy the clarity and original characteristics developed by brewing the coffee with a clean extraction of the coffee oils.

Our Filter Roast is prepared on a specialized hand-roasted smaller platform - dedicated to precise filter roasting.

It will deliver a beautiful flavor, having a delicate acid balance without excessive citric or malic astringency.

Guide - For espresso this coffee will take some adjustment to dial in as it's a full natural grade 1 that has been light roasted. Start coarse as the coffee blooms and swells far more than others which could lead to the shot choking.

Alternative brewers, this coffee is ideal and highly adaptable.

Orders will ship via AusPost or StarTrack for large, bulky orders.

Sumatra Natural "Filter Roast" – Exclusive Micro-Lot (Light Roast)

We are proud to present a coffee you quite literally cannot find anywhere else in the world. We secured the entire farm's output of this rare, exotic Natural Processed Sumatra . Unlike traditional Sumatran coffees known for earthy, heavy profiles, this unique lot is a fruit-forward masterpiece.

Flavor Profile: Juicy, Sweet, and Complex Roasted specifically on our specialized Filter Roast platform , this coffee is crafted to showcase the bean's inherent sweetness rather than roast depth.

Best Brewing Applications This Sumatra Natural is highly versatile for modern, alternative brewing methods. It shines when brewed black to allow the high-quality acidity to perform.

This is a Light Roast . It is significantly lighter in color and body than our traditional espresso or medium roasts.

For Black Coffee Drinkers: If you drink black filter coffee, this is the pinnacle of flavor clarity.

For Milk Drinkers: We do not recommend this roast for milky coffees (Lattes, Cappuccinos). The high acidity natural to light roasts can "split" or curdle dairy and dairy alternatives, and the light body may get lost in the milk.

A Single Origin coffee comes from one identifiable country, region, producer, farm or lot. This allows the coffee’s individual character to be more clearly expressed than it might be in a blend.

Start with the flavour profile rather than the country name alone. Consider whether you prefer chocolate and caramel, fruit and sweetness, bright acidity, floral aromas or heavier body.

Balanced, full-bodied coffees with rounded sweetness are usually the easiest starting point. Colombian, Brazilian and some Central American coffees are often approachable choices for customers beginning to explore Single Origins.

Not necessarily. Single Origin coffees are valued for their distinctive character, while blends are designed to provide balance, consistency and a particular flavour profile. The better choice depends on what you enjoy and how you brew.

Yes. Many Single Origin coffees perform very well as espresso, although some are brighter, lighter or more delicate than traditional espresso blends. The result depends on the coffee, roast profile and brewing recipe.

Yes. Single Origin coffees are seasonal agricultural products, so availability can change as harvests, lots and supply conditions vary. Even when the country remains the same, the region, producer, variety or flavour profile may change over time. Often twice or three times a year.

Deep and rich notes of sweet tasting strawberry and plum with chocolate in the finish.

Flavour is influenced by origin, altitude, climate, soil, coffee variety, processing method, harvest conditions and roasting. These variables can create noticeable differences in sweetness, acidity, body and aroma.

Dark does not mean stronger. In fact, dark is weaker as acid and caffeine le