• Impact Blend – Coffee For Good

    Perfectly balanced to combine aromas and flavours which can be enjoyed as an espresso or milk-based coffee.

  • Zephyr Decaf Coffee

    Zephyr’s decaf espresso blend is a great bean for all occasions. With Zephyr’s Air Coffee Roaster, Zephyr are able to do fresh small-batch roast, getting the best flavZephyr’s from the beans, giving Zephyr’s decaf a full flavZephyr’s in every cup. Great for a home espresso machine, plunger coffee and Aeropress.

  • Southern Bliss

    A full-bodied cup, sweet toffee and dark chocolate, clove and red plums. Light acidity molasses and dark chocolate to finish.

  • Red Cherry Choc

    Coffee is like a box of chocolates, you don’t know what taste is inside until you have your first sip! A delicious espresso blend of ripe, red cherries and dark chocolate.

  • Raglan Street

    A light blend, Raglan Street is smooth and buttery. Perfect for those seeking a light and smooth cup, with subtle hints of citrus. 

     Best as a black coffee, and can be enjoyed with dairy milk. 

    Available as whole beans or ground for your desired brewing method.

  • Happy Days

    Roasting Warehouse guarantee that Happy Days will be your best friend on those extra sleepy mornings when getting out of bed is the last thing you want to do. Sharp, full-bodied with hints of syrupy, rich dark chocolate, Happy Days is a crowd pleaser.   

    Happy Days is best with dairy/alternative milks or as a black coffee. 

    Available as whole beans or ground for your desired brewing method.

  • Apollo Blend

    A solid well-rounded coffee with excellent body and crema. The flavours are simple and definitive. Based on two Brazil origins and rounded out with two Ethiopian origins drawn from Sidamo, Limu and Guji seasonally and completed with a sweet Indian Merthi Mountain Honey Process Robusta.

  • Athena Blend

    Blended and roasted to stand out nicely in milk. Powdery cocoa flavours from the start with nice earthy tones and full body and beautiful stone fruit flavour and yet balanced acidity. Based on a Brazil natural process with fruity contributions from an Ethiopian DjImmah and given body from an Indian Merthi Mountain Honey Process Robusta.

  • Nemo’s Nectar

    Nemo’s Nectar is made for your filter, plungers, Areopress, and percolator coffee.

    Tasting Notes: when they say full-bodied, they mean it. It’s chocolate from top to tail with lots of sweet fruit up front.

    Much like their milk blend, Nemo’s Nectar has a base of Ethiopian to give it a huuuge base. It’s also finished with different South American coffees.

    This blend is named based on the Australian charity it backs. Take 3 for the Sea is on a mission to reduce global plastic pollution and waste. Two dollars from every kilo sold going to support their organization and programs. Every 50 kilos of Nemo’s nectar picks up 10,000 pieces of rubbish from their beaches

    It’s coffee that reduces plastic pollution.

    Further tasting notes:

    As an espresso with milk (caps, flat whites): Light floral texture with milk choc body
    As an espresso made black (espresso, long blacks): Upfront, floral with a punchy
    salt zest

  • Fit, Fair & Full Bodied

    Fit, Fair & Full-Bodied is made for espresso machine coffees made white – flat whites, caps, etc. Whether it’s a stovetop, handheld espresso machine, or an at-home espresso masterpiece, this blend is for you.

    Tasting Notes: a full-bodied blend filled with beautiful chocolate and sweet nutty notes

    The base of this blend is Ethiopian and is finished off with several countries from South America.

    This blend is named after Fair Game Australia. Fair Game uses sport to inspire fit & healthy communities for Indigenous and CALD children. Two dollars from every kilo sold going to support their organization and programs. 25 kilos provides health education, a health pack, a sport session, and sports equipment.

    It’s coffee that gives indigenous kids health education and access to sports equipment.

    Further tasting notes:

    As an espresso made black (espresso, long blacks): sweet notes of stone fruit followed by syrup and a touch of salt
    As a filter/plunger coffee: Nice. A light beautiful floral & lingering chocolate

  • Bank’S Brew

    Bank’s Blend is made for your black espresso made coffees; espressos, ristrettos, long blacks, yadda, yadda.

    Tasting Notes: A strong fruit-based syrup with floral notes upfront, body, and lots of chocolate.

    We kept their espresso blend nice and simple. All South American beans with a base of Colombian.

    Bank’s Blend is named after Food Bank, a food relief organisation that fights hunger in Australia. Two dollars from every kilo sold going to support their organization and programs. Every kilo of Bank’s Brew provides four meals to vulnerable Australians.

    It’s coffee that feeds vulnerable Australian’s.

    Further tasting notes:

    As an espresso with milk (caps, flat whites): Sweet. Light floral notes upfront with Choc and a bit of salt.
    As a filter/plunger coffee: Had black it’s a lot of chocolate. With milk, it’s sweet a touch floral with surprising body and very pleasant lingering chocolate notes

  • Werka, Ethiopia

    Well isn’t this a surprising cup of fun? Nicely vibrant and playful without trading off maturity, complexity, and balance in the cup.

    When they think ‘Ethiopia’ they typically don’t stray far from some fairly tired cliches of ‘tea-like’, ‘bergamot’, and ‘jasmine’ — notes which would be extremely welcome if they appeared in the cup as often as they do on the label.

    This coffee brings something else entirely.

    For us, it shares more in common with some of the more elegant, western-Kenyan coffees of Mt. Elgon than many of the ‘lemon black tea’ coffees typical of the Sidamo region. In Werka, you’ll find a strong central theme reminiscent of redcurrant jelly, flanked on one side by a syrupy, pink lemonade-like sweetness and a concentrated red fruit note on the other.

    While this coffee is grown and harvested by around 750 smallholder farmers, the cherries are processed and dried into export-ready green beans by a private company, owned by Mr. Faysel A. Yonis. This set up is similar to how their friend Aime Gahizi produces another favourite coffee of ours in Rwanda. (Yes, the coffee is Gitesi, for those playing at home).

    It’s by no means a perfect model, but where owners are quality-driven and able to incentivise and reward growers for only picking the ripest of cherries, they do tend to see a noticeable uplift in the quality in the cup. Couple this with secondary payments (a kind of profit share) going back to growers, and they feel like we’re on the right track.

    But enough waffle, though I could go on all day. We’re roasting this coffee on the lighter end of the spectrum — what they call ‘filter coffee’ — to preserve the vibrancy and fun, while maintaining the sweetness and depth. This means it’s best for brewing on pour over, plunger, batch brew, AeroPress, (or similar).

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