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Our darkest blend designed to cut through milk

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Our darkest blend designed to cut through milk

Tasting Notes: Spiced Biscuit, Brown Sugar, Cacao finish

If you love a coffee hit, then this is the blend for you.
Rich and strong, this is the darkest of our blends designed to cut through milk every time, while still delivering a subtle but a pleasing hazelnut finish.

This blend is for coffee connoisseurs who love darker roasts with low acidity. The spicy, mellow and nutty aroma is reflective of traditional blend styles.

Profile: Strong

If you could describe your perfect coffee in 3 words… what would it be? Smooth and sweet ? Strong and rich? Bold and full bodied? You are talking about “profile”

* Bright - juicy, fruity flavours that are more complex
* Smooth - sweeter tasting, rounded flavour and aftertaste, with a balanced strength.
* Strong - coffee that has an intense, rich flavour from start to finish.

Roast: Dark

Roast level refers to how dark the coffee beans have been roasted, influencing the flavour and characteristics of your coffee. The darker the roast the more of the roasted flavour and strength is in the coffee but the trade off is a reduction in the coffee's origin flavours.

* Dark Roast: The beans are roasted to a deep, rich color. Dark roasts are often favoured for milk-based drinks, providing a robust base that pairs perfectly with creamy textures.
* Medium Roast: With softer caramels and hints of milk chocolate, medium-roasted beans strike a balance between boldness and smoothness. They're a popular choice for those who enjoy both milk and black coffee.
* Light Roast: Preserves the origin character of the coffee but with a trade off of strength and boldness. Bright and often fruity, light-roasted beans retain their natural flavors and acidity, offering a refreshing taste profile. These beans are typically preferred for black coffee, highlighting their vibrant qualities without the addition of milk.

Intensity: 5.5 / 6 (Very High and High)

High intensity coffees, with a rating of +4.5, are known for their robust flavors, making them perfect for milk coffees or bold black brews.

If you prefer a milder experience, with a smoother texture and gentler flavor profile, you might find your match with coffees rated 4 and below. These brews offer a more subtle taste journey, akin to the lightness of tea.

Flavour: Chocolate, Spicy, and Caramel

The flavour profile refers to the distinct characteristics that shape your coffee experience, enhancing its intensity and overall profile. This is what you can actually taste in your coffee - dark chocolate, walnuts, citrus.....

The flavour comes from the beans themselves, no flavouring is added.

This coffee has flavours that include:

  • Chocolate
  • Spicy
  • Caramel

Origin: Ethiopia, Brazil, India, and Uganda

The countries where the beans are sourced from. This coffee includes beans from

  • Ethiopia
  • Brazil
  • India
  • Uganda

Acidity: Low

Acidity in coffee refers to the presence of acidic flavour compounds, which play a crucial role in enhancing and adding complexity to the brew. Acid sounds harsh, but it can be a good thing - oranges are acidic but sweet and refreshing.

Lower acid coffees are great for milk and sweet infusions like syrups. While higher acidic coffeess bring juicyness, sweetness and brightness which is wonderful for those who enjoy it black.

Crema: Thick

Crema is the golden foam that sits atop an espresso, formed when oils and dissolvable solids emulsify with carbon dioxide and water during the brewing process. It's not just a visual treat—it also adds depth and texture to your coffee experience.

Caffeine Level: High

Organic: Not Organic

Best Brew Method: Espresso Machine, Aeropress, and Stovetop

Age Best Used: 3 - 27 days
Dose: 20 - 21 grams
Extraction: 25 - 30 ml
Extraction Time: 25 - 30 seconds

Usage Guide:

1 - 2 cups daily  |  1kg per month
2 - 4 cups daily  |  1kg per fortnight
6 - 8 cups daily  | 
 1kg per week


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