WHERE DOES COFFEX COFFEE ROASTERS SOURCE THEIR COFFEE BEANS?

WHERE DOES COFFEX COFFEE ROASTERS SOURCE THEIR COFFEE BEANS?

Coffex Coffee Roasters Brisbane source their coffee beans from all of the major coffee growing regions around the world. Each of our classic blends; Superbar, Supremo, Scurro, Mokka and Classico are sourced from the same (or similar) regions depending on seasonal availability. We also source direct from coffee farms to get micro lots of specialty coffee for our seasonal specialty blends and single origin Coffee Machines Melbourne.

So where is coffee grown?

From humble origins in Africa, coffee cultivation migrated around the world, forming a belt roughly bounded by the Tropics of Cancer and Capricorn. Growing regions typically offer moderate sunshine and rain, steady temperatures around 20ºC, and rich, porous soil. Terrior (soil) has a big impact on the flavours from beans around the world. Here is a very brief overview of the typical flavours from some of our favourite regions:

Central America

We can expect cup qualities from this region to contain varying amounts of acidity (more applely and malic in Guatemala; cherry-like from Mexico) and a smooth, sugar-browning sweetness that is sometimes soft like chocolate or buttery like flaky pastry crust.

Brazil

Brazilian beans—especially those that are pulped natural or “Brazil natural”—have a pronounced peanut quality and heavy body that makes them common components in espresso blends. Chocolate and some spice is typical, and the coffees tend to linger a bit in the mouth, with a less clean aftertaste than other South American regions’ stuff.

Ethiopia

Naturally processed Ethiopian coffees often have a syrupy body that accompanies a densely sweet berry flavour, typically blueberry or strawberry. Washed coffees often express jasmine or lemongrass characteristics, and are lighter and drier on the palate.

Kenya

Big, bold, and juicy, Kenyan coffees are a product of their variety. Much of the coffee is grown without shade. These elements (and others) marry to give Kenyan coffees a mouth-puckering savoury-sweet characteristic that sometimes manifests as a tomato-like acidity, other times a blackcurrant tartness.

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