This beautiful blend of organically grown coffee has a sweet clean profile and perfectly balanced acidity, with notes of apricot, peach, lemon and a sweet floral aroma. These beans are grown at altitudes of up to 2200 meters above sea level in PNG’s Eastern Highlands, an area renowned for its speciality coffee growing. This coffee comes from a small cooperative of certified organic growers that wash and process their beans before sun drying them on raised beds. It is then expertly roasted to perfection by an artisan roaster in Northern NSW.

How to Use:

These organic coffee beans are best enjoyed freshly ground to preserve their full flavour. You can extract this coffee via your preferred method be that AeroPress, plunger, espresso or cold filter. Add your favourite milk and sweetener if desired. Blend with ghee and coconut oil for a great bulletproof brew to get you started in the morning. Described as light and floral this coffee is perfect for cold extraction to maintain the more subtle flavours and undertones. To make a cold filtered brew use a medium to coarse grind. Add 30 grams of coffee for each cup of cold water, stir to combine and then let stand for at least 12 hours before filtering. Coffee can also be used to add fabulous flavour to baked goods, desserts and even savoury dishes. Add a shot to cakes, self-saucing puddings, tiramisu, ice cream, panna cotta or mousse. Try some in spicy beans, slow-cooked beef and pork dishes, or add ground coffee to a spice rub for barbecuing.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.