The Beanery coffee beans for the best espresso coffee and creamy cappuccino in Melbourne Australia.
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Beanery Special: An exclusive House Blend of the world's finest coffee, only sold at this establishment. Medium roast with full flavour.
Guatemala: Large coffee beans, sometimes quite difficult to obtain. From Central America origins, it has a wonderful flowery fragrance with a delicate sweet cup. Good quality and low acidity, very handsome when roasted light or dark. Continually regarded as one of the best coffees. Extremely smooth.
Costarican Colombian: Full rich liquor from Central America. Medium acidity, fine quality and refined bourbon character.
Kenya: From High Country, over 4,000 feet. It has a high acidity and a typical sweet nutty flavour. Light roast, low in caffeine.
Continental: Flavoursome coffee with underlying taste of Santos. High roast, very rich taste.
American: A subtle taste as required by traditional American coffee drinkers. The medium roast Maragogype makes it very smooth.
Decaf: True Colombian coffee, double washed according to the natural (chemicals free) Swiss Water Method to remove the caffeine, but still retaining its original Colombian flavour.
Colombian Organic Excelso: Toasty sweet cup with notes of Chocolate and Buttered Popcorn up front. Soft Mandarin Acidity and finishing with a Sweet Toffee and Malt.
Costarican Colombian: Full rich and flavours of liquor from Central America. Medium acidity, fine quality and refined bourbon character.
Low acidity and accompanied by a creamy and smooth mouth-feel. This classic blend (as the name suggests) is great for espressos. High is strength and punch without the bitterness found in other coffees.
A silty-smooth body and little acidity. Perfect when paired with milk to create a mellow and nutty pairing. Low-Medium in strength, these beans are a wonderful gateway into locally roasted, high quality coffee.
For a delicious coffee minus the caffeine. The Swiss Water process uses only pure water without the use of any chemicals. This maintains the flavour of the coffee in an ecological friendly method. Fantastic in all methods of brewing.
Complex and delicious. This blend of Brazilian and Colombian single origins have notes of stone fruit and blood orange. A smooth and buttery body with a hint of spice, accompanied with a toffee finish.
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them and heavier body.
The beans are picked by the farmers and then spread out to dry in the sun. They are then raked around a couple of times a day but this also means that they are not dried evenly and this helps create the funky taste of Ethiopian natural. It's a proud tradition and it certainly packs a punch!
This one is full of flavours and very juicy. Naturals can often look untidy but they're awesome in flavour. In Ethiopia this is the preferred method and has always been the traditional means of processing coffee, due to a lack of water. Many smallholders and families pick their own coffee beans from wild coffee trees and put them out in their yards to dry. Try the Natural Guji it's an awesome find for us to bring to you!
Clean, Honey, Creamy Apricot, Chocolate, Fruity and Complex
1950 – 2000 MASL
Zone: Gedyo | District: Hambela | Village: Buku Abel
Fertile, Red Clay
Length of Fermentation
48 to 72 hours, depending on the weather.
Sun dried in the cherry on raised beds for 4–6 weeks. During this period, the cherries are turned every couple of hours to stop mold or over fermentation.