The Northern Rivers Region of NSW is ideally suited for growing the premium arabica coffee variety. As coffee ripens you can see berries of various colours on the coffee bush. When the coffee is ready for harvest it is a beautiful burgundy colour. Coffee is picked between August and November each year.

After picking, the red outer skin is removed from the bean (pulping). The bean is then soaked in an enzyme overnight to remove the mucillagenous coating. Our beans are then dried in the sun for two - three weeks. Once dry they are known as parchment.

After at least four months as parchment, the coffee beans have the outer layer removed. They are then known as *dried green bean* one of the most traded commodities in the world. The dried green bean is roasted to become the familiar basis for the delicious beverage we all enjoy.

Our coffee is sourced from local growers and is occasionally blended with the best Papua New Guinea green bean. It is roasted three times a week in the cafe to ensure freshness. Visit our roasting room to see the full story of beans from paddock to cup.