Autumn 2024
This seasons coffees are next level.
Autumn 2024
The Artwork
This seasons artwork was done by our very own Jem Gleeson.
We are so excited about this season of coffee, and can't wait to share it with you.
Autumn 2024
Panama, Hartmann Estate
This coffee is steeped in history and tradition, cultivated using the revered black winey process at the iconic Hartmann Estate. Through the innovative Black Winey Process, this exceptional coffee undergoes a transformation reminiscent of fine wine, as the cherries are carefully fermented to enhance their natural flavours. Following this unique process, the beans emerge with a complexity and depth that sets them apart, resulting in an unparalleled coffee experience.
Autumn 2024
Costa Rica, Volcan Azul
If you've been around the Glee traps awhile, you'll know this coffee! Alejo Castro is a fifth generation coffee grower (kind of coffee royalty!) Volcan Azul farm located in the Central Valley region of Costa Rica, near the Poas Volcano. The coffee beans from Volcan Azul are known for their exceptional quality, due to the farm's unique microclimate, rich volcanic soil and processing methods. The coffee plants are shade-grown, which helps to preserve the delicate flavours of the beans and protect them from the harsh sun.
Autumn 2024
Mexico, Cherry Madness
This one is super special to us, and pretty hard to come by. So couldn't go past this delicious Mexican coffee this season. The team at the Santuario Project have very stringent quality specifications, and the coffee beans are carefully processed to make sure only the best are kept. This is an anaerobic fermentation process. The initial fermentation takes about 72 hours, then the coffee is de-pulped, before a second fermentation for 48 hours. Cherries are then sun-dried for 3 weeks! There’s a LOT of time and care invested into this coffee!
Autumn 2024
Costa Rica, Double Natural
A true gem sourced from the esteemed Volcan Azul, nestled in the heart of San Isidro, Costa Rica. Produced by the meticulous hands of Carlos Mario Rodriguez. This bad boy has gone under a meticulous 72-hour initial fermentation, followed by de-pulping, and then a second fermentation phase, extending for 48 hours. But the journey doesn't end there. The cherries then bask under the sun for three weeks of sun-drying, enhancing their natural flavours to perfection.