22 Sweet Briar Rd, St Clair | MON-FRI 7am-6pm | SAT-SUN 8am-4pm
ABOUT OUR COFFEE
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.
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.
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.
There's few countries more famous for coffee than Colombia, and there's a good reason for this. Our Dark Roast Colombian Supremo can be seen and tasted in our Double Shot Blend.
Our partner roasters farm, process and roast these coffee beans from the Huila and Cauca Region. A blend of Castillo, Bourbon, Caturra and Geisha coffee cherries give these beans a full bodied cup every time.
Considered the birthplace of coffee, Ethiopian coffees have a reputation of being some of the best in the world. Our Ethiopian coffee is sourced from the Buna Gudina Co Operative, with over 260 member small lot farms in the Arago Gera distinct. Our partner roasters handle these heirloom coffee beans with extreme care, preserving the light notes of vanilla, cherry and peach which are the soul of our Start Up espresso blend.
Featured in our Start Up espresso blend, our Honduras coffee beans are sourced from the Association of Andean Alps Coffee Producers, a small non-profit organization from the La Coipa province. We have worked hard with our partner roasters to create not only a strong dark roast that stands up well on its own, but a beautiful team player in our espresso blend, adding complexity with its rich nutty flavours.
The main region of coffee that we roast, the backbone of all our blends. Sourced from the Mogiana region of Sao Paolo, this popular coffee bean sports flavours of sweet red cherries with delicate nutty notes. We roast this coffee on a nearly daily basis, ensuring maximum freshness and flavour, it can be found on its own in or Thirty Two blend, or in any of our other blends adding its own unique touch to what is already outstanding coffees.