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Rubra TM

  • JAZZ

    From $ 11.95

    JAZZ

    Product photo

    Feel the pulse of this lively medium to dark roast espresso blend. Full bodied with plenty of kick. Great for espresso, cappuccino and latte. Rainforest Alliance certified. Multiple award winning coffee blend.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.

  • SOUL

    From $ 11.95

    SOUL

    Product photo

    A passionate medium roast full bodied espresso blend. Featuring balanced chocolate overtones with a slight acidity and a hint of smoke. Sublime for espresso and plunger. 100% Arabica. Multiple award winning coffee blend.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.

  • AMADA

    From $ 12.95

    AMADA

    Product photo

    Meaning ‘beloved’ in Spanish, we are sure you will love this blend. A sweet, smooth blend with lingering caramel notes and balanced acidity. Perfect for plunger, stove top and espresso coffee. 100% Arabica. Rainforest Alliance certified. Recent winner of two medals at the prestigious Sydney Royal show 2011.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.

  • PICACHO

    From $ 35.00

    PICACHO

    Product photo

    This coffee blend is an absolute must for the coffee connoisseur. Full bodied espresso created from the finest coffee estates in the world. A very high end coffee. 100% Arabica and Rainforest Alliance Certified.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.

  • CHANTICO

    From $ 11.95

    CHANTICO

    Product photo

    Be seduced by this smooth and sensuous blend. Absolutely exquisite for all types of coffee from espresso to plunger. 100% Arabica Rainforest Alliance certified. A winner of no less than 7 medals from the Sydney Royal show.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.

  • SANTO

    From $ 40.00

    SANTO

    Product photo

    Here's to a coffee that is as good for the farmer as it is for you. A bright and clean coffeee with hints of spice, citrus and a mellow caramel finish.Suitable for all coffee types. 100% Organic and Fairtrade.

    Roaster's tip

    Always use fresh filtered water when brewing your coffee. When using a plunger it's best to allow the boiling water in your kettle to cool for around 30 - 40 seconds before pouring onto the coffee, and never use water that has been boiled twice. Use one heaped dessert spoon per cup, or vary according to taste.

    Want to learn how to make the perfect cup of coffee? Check out the Coffee Institute.