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Ethically Sourced

What does this really mean?

The coffee supply chain has a history of using underpaid or in some cases even forced labour to grow, process and transport green coffee beans from farm to roaster. Thankfully there is a growing awareness from both consumers and producers, who with much effort, have changed the landscape of the coffee trade for the better.

At Full Bloom, all the coffee we source is looked at with a critical eye, our Brazilian beans come from ethical co-ops, which rightfully support farmers for their tremendous work. Our partner roasters are all Rainforest Alliance certified, with responsible efforts being made for a sustainable and mutually beneficial relationship between farmers, traders and the land the coffee grows on.

Supporting Full Bloom means supporting coffee farmers for their work.

High Quality

This aspect goes hand in hand with ethical sourcing. High quality coffee can only come from farms with a passionate and understanding workforce. All coffees that we source are specialty grade, meaning that they all score 80 points and above out of 100 points on a worldwide coffee review scale.

We skilfully roast each bean with the understanding and respect for their unique qualities as well as the work put into their growing and processing.

Fresh Roasted

Our roaster is up and running four times per week. And because we roast in small batches, our coffee is always available at its peak freshness for you to enjoy. Whole roasted coffee does not “go bad,” but it does lose a range of flavours that can only be found when fresh. We do our best to preserve these special flavours by working closely with our partner roasters, who roast to our desired profile and ship to us frequently as well as keeping our own roastery in full swing, blending the freshest beans available with quick turnover.




Naturally processed coffee means that the coffee cherries are picked and then sun dried on a raised bed. This is a traditional process and is not something that is practiced widely. The cherries are dried and then hulled (think skinned) to remove the fruit and leave behind what is usually a dark but flavourful coffee bean. Natural process coffees are usually more fruity when roasted, with deep cherry flavours, but can potentially overpower your cup.



Washed coffee means that straight after picking, ripe coffee cherries are hulled and loaded into large containers of water to ferment. This method of processing is much more widespread, and in most cases brings out a much more clean and balanced cup as a final product. The coffee beans ferment for a few days (farm, farmer and desired flavour depending) and are then washed and dried before roasting. These beans highlight herbal and floral flavours, while still representing fruity notes found in coffee.

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