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  • 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.

  • Evolve

    Evolve is Roasting Warehouse’s house blend, available around the clock at our cafés in Airport West, North Melbourne and Fremantle. As Roasting Warehouse’s best seller and a dark roast, Evolve gives a rich flavour with hints of chocolate and honeycomb. The result? A pleasantly heavy mouthfeel with a rich cocoa aftertaste.

    Evolve 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.

  • Zeus Blend

    An 100% arabica blend. Based off Brazil as a foundation with a finely tuned addition of a couple Ethiopians and a carefully chosen Central Americans such as El Salvador and Guatemalan.

  • 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

  • Kainamui, Kenya

    We’re really excited to share with you a shining example of why the best Kenyan coffees are so cherished.

    Located on the fertile volcanic slopes of Mt. Kenya, the Kainamui washing station is owned by the New Ngariama Farmers Co-operative Society. Around 1,800 of the group’s member farmers are siutated in the surrounding area and deliver their coffee cherries here for sale and processing.

    This is the second year we’ve purchased from Kainamui, having chosen it as the feature coffee in last year’s Victorian AeroPress Championship.

    We love this coffee for it’s vibrancy and radiance, and hope that you will, too.

  • La Soledad, Guatemala

    This delicious and approachable coffee comes to them from Antigua in Guatemala, offering up a relaxed milk chocolate sweetness, a toasted hazelnut warmth, and soft, defining hints of key lime pie.

    If them were forced to pigeon-hole it, La Soledad would be filed under ‘Coffees that taste quite a lot like coffee’, with its buckets of brown sugar sweetness and a gentle toasty-ness making it exceedingly easy to get along with.


    La Soledad is a privately-held farm, owned by Lucia Zelaya and her husband, Rony Asensio. The farm is an 11-hectare carve-out of a much larger estate called Finca Santa Clara, which was established by Lucia’s great-grandfather in 1908 and subdivided between family members in the 1990’s.

    Together with the manager of day-to-day operations and a team of twenty-five seasonal pickers, Lucia and Rony pay close attention to all aspects of the coffee’s journey, from shade-tree management through to careful picking of only the ripest cherries.

    The result for them is an incredibly clean, elegant, and satisfying coffee which we’re really excited to share with you.

    This is their second season buying La Soledad here in Melbourne, though (while working at other companies) we’ve bought coffees from the Zelaya family as far back as 2013.

    We’re roasting this coffee on the lighter end of the spectrum — what them call ‘filter coffee’ — to accentuate the sweetness and warmth that drew them to it. This means it’s best for brewing on pour over, plunger, batch brew, AeroPress, (or similar).

  • 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).

  • Simple Lines Espresso

    Simple Lines is their evolving espresso blend—straightforward in approach, clean and balanced. While the coffees that go into it change with the seasons, the result is endlessly satisfying.

    So, what should you expect? Look for a broad flavour profile of cherry, vanilla, and almond torte. A rich, sweet, and balanced cup. A little brightness and subtle fruit character, with lots of dense, jammy sweetness to prop it up. A satisfying weightiness to the body, with sparkling clarity and finish.

    Few things capture the personality of a coffee company as neatly as its approach to a signature espresso blend and with Simple Lines, we’re no different. Beautiful in its simplicity, this espresso is a showcase of two stellar coffees, combining harmoniously, roasted to be delicately balanced and endlessly satisfying.

    Just simple lines, intertwining.

    Good for home espresso machines and those who prefer a darker filter roast.

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