Organic Coffee Beans | Specialty Grade | Rainforest Alliance Certified | Sunshine Coast Roasted

Tired of Mass-Produced Coffee with Flat Flavour and Unclear Origins?

For coffee lovers who refuse to compromise on quality, ethics, or flavour, meet our Organic Specialty Coffee Beans.

This is not generic supermarket coffee sitting on shelves for months.

We’ve curated a specialty-grade, multi-origin organic blend from certified farms in Mexico, Papua New Guinea, and Nicaragua, then small-batch roasted fresh on Queensland’s Sunshine Coast to deliver a cup that’s bold, complex, and unmistakably clean.

Expect rich body, red berry brightness, natural caramel sweetness, and a subtle smokey finish all from coffee grown without synthetic pesticides or chemicals, and sourced with full transparency from farm to cup.

Perfect for: Specialty coffee enthusiasts, conscious consumers, home baristas, health-focused lifestyles, and anyone who values ethical sourcing as much as flavour.

Unlike mass-market coffee with vague sourcing and long shelf lives, our Organic Coffee Beans offer full transparency and genuine specialty quality.

True Origin Transparency

You know exactly where your coffee comes from and what each origin contributes to the cup.

Verified Sustainable Farming

Rainforest Alliance certification supports biodiversity, soil health, water protection, and farming communities.

Dramatically Fresher

Roasted in small batches in Queensland not stored for months in warehouses.

Expertly Balanced Blend

Each origin brings something unique, creating a harmonious, versatile coffee suitable for all brewing styles.

Supporting Ethical Coffee Communities

Your purchase directly supports farmers using climate-smart agriculture, overcoming infrastructure challenges, accessing healthcare, and leading cultural movements toward sustainability through targeted training programs.

What's Inside Every Bag

100% Certified Organic Coffee Beans

Premium specialty-grade Arabica beans from three exceptional single origins, carefully curated for complexity, balance, and exceptional flavour.

Mexico RAC (Rainforest Alliance Certified)

High-altitude beans from Chiapas region, grown in cloud-covered mountains with high humidity. Contributes caramel sweetness and smooth complexity.

Papua New Guinea Okapa

Eastern Highlands beans from 3,700m elevation rainforest valleys. Adds tropical complexity, lush depth, and full body.

Nicaragua RAC (Rainforest Alliance Certified)

High-elevation volcanic soil beans known for versatility and lower acidity. Brings balanced, concentrated flavour and natural sweetness.

Australian Sunshine Coast Roasted

Small-batch roasted to perfection in Queensland, ensuring maximum freshness and flavour development.

What's NOT Inside

✗ No pesticides or herbicides

✗ No synthetic chemicals or fertilisers

✗ No artificial flavours or additives

✗ No mystery origins or unclear sourcing

✗ No old, stale, warehoused beans

✗ No exploitation of farming communities

✓ 100% Certified Organic Coffee Beans

✓ Multi-Origin Blend: Mexico + Papua New Guinea + Nicaragua

✓ Rainforest Alliance Certified Farms

✓ Fresh Roasted on Australia's Sunshine Coast

✓ Zero Pesticides, Herbicides, or Synthetic Chemicals

✓ Climate-Smart Agriculture Practices

✓ Supports Sustainable Farming Communities

✓ Available as Whole Beans or Ground

☕ FRENCH PRESS (PLUNGER)

Grind: Coarse

Ratio: 3 teaspoons per 250ml water (or 60g per litre)

Method:

1. Add coarse-ground coffee to plunger
2. Pour hot water (around 95°C)
3. Stir gently, place lid on (don't press yet)
4. Steep for 4 minutes
5. Press slowly and pour immediately

Result: Full-bodied, rich extraction highlighting bold character and complexity

🌊 COLD BREW

Grind: Coarse

Ratio: 1 cup beans to 4 cups cold water

Method:

1. Combine coarse-ground coffee and cold water in container
2. Stir to ensure all grounds are wet
3. Cover and refrigerate for 12-24 hours
4. Strain through fine mesh or coffee filter
5. Dilute concentrate with water or milk to taste

Result: Smooth, naturally sweet, low-acid coffee perfect for hot days

💨 AEROPRESS

Grind: Medium-fine

Ratio: 15-18g coffee to 200ml water

Method:

1. Place filter in cap, rinse with hot water
2. Add coffee to chamber
3. Pour 80°C water, stir 10 seconds
4. Insert plunger, wait 1-2 minutes total brew time
5. Press slowly over 30 seconds

Result: Clean, bright cup with excellent clarity and flavour definition

📐 POUR OVER (V60, CHEMEX, FILTER)

Grind: Medium

Ratio: Approximately 4 teaspoons per 450ml water (or 60g per litre)

Method:

1. Place filter, rinse with hot water
2. Add medium-ground coffee, create small well in centre
3. Pour just enough 90-95°C water to wet grounds (bloom)
4. Wait 30 seconds for bloom
5. Pour remaining water slowly in circular motion
6. Total brew time: 3-4 minutes

Result: Clean, nuanced cup highlighting subtle flavour notes and complexity

⚡ PERCOLATOR

Grind: Medium-coarse

Ratio: Follow your percolator's specific guidelines

Method:

1. Add coffee to filter basket
2. Fill reservoir with cold water
3. Place on heat source
4. Brew until desired strength (usually 7-10 minutes)
5. Remove from heat immediately

Result: Traditional, strong coffee with robust, bold flavour

☕ ESPRESSO

Grind: Fine

Ratio: Approximately 18-20g for double shot

Method:

1. Dose and distribute grounds evenly in portafilter
2. Tamp with consistent pressure (around 15kg)
3. Lock into machine immediately
4. Extract for 25-30 seconds
5. Aim for 40-50ml output

Result: Concentrated, intense flavour with rich crema and full body

Pro Tip: This blend works beautifully straight as espresso or as base for milk-based drinks like lattes, cappuccinos, and flat whites.