Coffee, slowly made

Single-origin beans roasted every Tuesday in our own roastery, and brewed by hand from seven in the morning until late.

Find a café

Find a café

Roasted weekly

In our own roastery

12 origins

Bought direct

Open late

Until 11pm

Roasted weekly

In own roastery

12 origins

Bought direct

Open late

Until 11pm

Our method

From farm to cup

We buy from a small group of farms we know by name, roast in small batches and brew every cup to a recipe. Nothing sits on a shelf for months.

Our story

Origin

Guji, Ethiopia

Altitude

2,100 m

Process

Washed

Harvest

December 2025

Step 01

Sourced by hand

We visit every farm we buy from and pay well above market price, so the best lots come to us year after year.

11 min 40 s

A light roast, stopped early to keep the fruit

Step 02

Roasted every Tuesday

Small batches on our own roaster, profiled bean by bean, then rested for a week before they reach the bar.

Coffee

15 g

Water

250 g at 94°C

Brew time

3 min 10 s

Step 03

Brewed to a recipe

Every coffee has its own dose, grind and temperature, weighed and timed so the hundredth cup tastes like the first.

Origin

Guji, Ethiopia

Altitude

2,100 m

Process

Washed

Harvest

December 2025

Step 01

Sourced by hand

We visit every farm we buy from and pay well above market price, so the best lots come to us year after year.

11 min 40 s

A light roast, stopped early to keep the fruit

Step 02

Roasted every Tuesday

Small batches on our own roaster, profiled bean by bean, then rested for a week before they reach the bar.

Coffee

15 g

Water

250 g at 94°C

Brew time

3 min 10 s

Step 03

Brewed to a recipe

Every coffee has its own dose, grind and temperature, weighed and timed so the hundredth cup tastes like the first.

From our regulars

“The best flat white I have had outside Melbourne, and I have had a great many of them.”

Hana Kimura

Regular since 2021

Pour-over bar, Mercer Street

Our standards

Coffee you can trace back to the farm

We publish what we pay, who we buy from and how long our coffee waits before it reaches you.

Finca El Mirador, Huila · Harvest 2025

7 days

From roaster to cup

The longest any of our beans wait between the roaster and your cup.

1 in 40

Tasted, then chosen

Coffees we taste each season make it onto the menu.

100

%

Bought direct

Bought from the farm, at prices we publish every year.

Read our sourcing report

As featured in

The Gazette

Kinfolk Weekly

Monocle Guide

Sprudge Daily

The Standard

Eater City

Shop coffee

Fresh this week

Shop all coffee

Guji, Ethiopia coffee bag

New

Filter

Guji, Ethiopia

$22

Jasmine, bergamot, white peach

House Espresso coffee bag

Espresso

House Espresso

$19

Milk chocolate, hazelnut, orange

Huila, Colombia coffee bag

Low stock

Filter

Huila, Colombia

$24

Red grape, cacao, plum

Geisha, Panama coffee bag

Reserve

Pour-over

Geisha, Panama

$38

Honeysuckle, mango, black tea

Guji, Ethiopia coffee bag

New

Filter

Guji, Ethiopia

$22

Jasmine, bergamot, white peach

House Espresso coffee bag

Espresso

House Espresso

$19

Milk chocolate, hazelnut, orange

Huila, Colombia coffee bag

Low stock

Filter

Huila, Colombia

$24

Red grape, cacao, plum

Geisha, Panama coffee bag

Reserve

Pour-over

Geisha, Panama

$38

Honeysuckle, mango, black tea

Shop all coffee

Shop all coffee

This season

Six origins on the bar

The menu changes with the harvest. These are the coffees we are brewing now, each from a single farm or washing station.

Shop the beans

01

Washed

2,100

Metres

Guji, Ethiopia

Grown by smallholders around the Hambela washing station.

Jasmine

Bergamot

White peach

02

Natural

1,850

Metres

Huila, Colombia

A single lot from Finca El Mirador, dried on raised beds.

Red grape

Cacao

Plum

03

Washed

1,900

Metres

Nyeri, Kenya

SL28 and SL34 varieties from the Gatomboya cooperative.

Blackcurrant

Grapefruit

Brown sugar

04

Washed

1,700

Metres

Huehuetenango, Guatemala

Our house espresso, from three neighbouring family farms.

Milk chocolate

Hazelnut

Orange

05

Honey

1,600

Metres

Boquete, Panama

A small Geisha lot, served only as a pour-over.

Honeysuckle

Mango

Black tea

06

Washed

1,750

Metres

Nyamasheke, Rwanda

Grown on the shores of Lake Kivu by the Kanzu cooperative.

Red apple

Caramel

Rooibos

Our cafés

Two cafés, one roastery

Quiet rooms, long tables and no music louder than conversation. Stay for one cup or the whole afternoon.

Mercer Street

Our flagship, with the roastery behind the glass

Visit

Harbour Row

A terrace on the water, open until 11pm

Visit

At the roastery

Learn coffee with the people who roast it

See all events

Sun

19

Oct

Every Sunday

Public cupping

Time

10am to 11:30am

Where

Mercer Street roastery

Group

Up to 12 people

Price

$25, free for Reserve

Book a place

Sat 25 Oct

Mercer Street

Brewing at home

Pour-over, AeroPress and French press, with a bag to take home.

11am to 1pm

$45

Book

Thu 30 Oct

Harbour Row

Latte art workshop

Milk texture and three classic pours, behind our bar.

6pm to 8pm

$55

Book

Sat 8 Nov

Mercer Street

Espresso masterclass

Dial in like a barista: dose, grind, time and taste.

10am to 1pm

$85

Book

See all events

See all events

Subscriptions

Our coffee, at home

Freshly roasted beans delivered every two or four weeks. Pause, skip or cancel whenever you like.

Roaster’s choice

A different single origin every delivery

$22

per bag, 250 g

Start a subscription

Start a subscription

Every delivery includes:

One 250 g bag, roasted that week

Tasting notes and a brew recipe

Whole bean or ground to order

Free delivery

Pause or cancel at any time

Compare subscriptions

Reserve

Our rarest lots, before anyone else

$38

per delivery

Join Reserve

Join Reserve

Everything in Roaster’s choice, plus:

Two coffees each time, compared side by side

First access to Geisha and competition lots

A free drink in our cafés every week

Invitations to cupping evenings at the roastery

10% off brewing equipment

Compare subscriptions

Journal

Stories from the farm and the bar

Read the journal

Twelve harvests with the Ramírez family in Huila

Origin stories

·

8 min read

Twelve harvests with the Ramírez family in Huila

Why we stop our roasts early

Roasting

·

5 min read

Why we stop our roasts early

A morning with our head barista

People

·

4 min read

A morning with our head barista

Twelve harvests with the Ramírez family in Huila

Origin stories

·

8 min read

Twelve harvests with the Ramírez family in Huila

Why we stop our roasts early

Roasting

·

5 min read

Why we stop our roasts early

A morning with our head barista

People

·

4 min read

A morning with our head barista

Read the journal

Read the journal

Reviews

Loved by our regulars

Daniel Osei

Mercer Street regular

I came in for a quick espresso three years ago and now I plan my mornings around this place. The baristas remember my order and, more importantly, they remember to tell me when a new coffee arrives.

The Kenyan they had last winter is still the best cup of coffee I have ever had.

Clara Jensen

Reserve subscriber

The subscription is the highlight of my month. Two bags, a little card with the farm’s story, and a recipe that actually works.

Marco Ricci

Harbour Row regular

A café that is open until eleven and still takes the coffee seriously. Rare.

Aiko Tanaka

Works from Mercer Street

Quiet, beautiful and never rushed. I have written most of a book at the long table by the window.

Samuel Brooks

Home brewer

I joined a cupping evening at the roastery and left understanding coffee completely differently. My pour-overs at home have never been better.

Leah Morgan

Pastry devotee

Get there before ten for the morning bun. I have learned this the hard way more than once.

Daniel Osei

Mercer Street regular

I came in for a quick espresso three years ago and now I plan my mornings around this place. The baristas remember my order and, more importantly, they remember to tell me when a new coffee arrives.

The Kenyan they had last winter is still the best cup of coffee I have ever had.

Clara Jensen

Reserve subscriber

The subscription is the highlight of my month. Two bags, a little card with the farm’s story, and a recipe that actually works.

Marco Ricci

Harbour Row regular

A café that is open until eleven and still takes the coffee seriously. Rare.

Aiko Tanaka

Works from Mercer Street

Quiet, beautiful and never rushed. I have written most of a book at the long table by the window.

Samuel Brooks

Home brewer

I joined a cupping evening at the roastery and left understanding coffee completely differently. My pour-overs at home have never been better.

Leah Morgan

Pastry devotee

Get there before ten for the morning bun. I have learned this the hard way more than once.

Good to know

Frequently asked questions

Something else on your mind? Get in touch

Do you have plant-based milk?

Yes. Oat, almond and soy at no extra charge. Our oat milk is made by a small dairy-free producer down the road.

Can I work from your cafés?

How fresh are the beans you sell?

Do you supply cafés and offices?

Can I book the roastery for an event?

Come in for a cup

Open every day from seven. First coffee is on us when you sign up for our newsletter.

Find a café

Order beans

Create a free website with Framer, the website builder loved by startups, designers and agencies.