A quick connection of the related new and delicious things going on around here, starting with, seeing as you’re at your computer, our new online store.
By the wiggle of your mouse over to the top right to ‘Online Shop’, you can peruse our blends, single origins of the month, updated coffee subscriptions, new gift cards and so on, and if you wish to purchase, won’t have to endure the hardships of our last checkout. We’re cracking top notch coffee dispatch speeds and yep, live shipment tracking. To stay informed about new products and special offers, join our newsletter feed here.
Featured on that new online store is our just-landed La Esmeralda Mario Natural San José Geisha, now open for pre-sale. The notes? Rosehip, bergamot & strawberries. Peach nectar. Remarkably clean. Wiggle that mouse top right, geisha lovers! It’s a stellar coffee produced from ideal growing conditions this year, and super stringent sorting.
While on the topic of geisha, we have a special surprise coming, thanks to La Esmeralda’s Rachel, who took on the challenge of producing some geisha cascara for us. Made from the dried skins of the Geisha auction coffee, the sample batch was making a delicious tea that’s super sweet, with flavours of papaya and honey, and a silky heavy mouthfeel.
Stay tuned for its arrival here.
But I want some cascara tea now, you say? We have the gold standard in our cafes! Sourced from Aida Batlle in El Salvador, known for her high quality standards & constant innovation, this Finca Kilimanjaro cascara has bright, herbal, tea-like flavours of hibiscus, citrus, rosehip & tamarind.
We’re serving the El Salvador cascara infused with juniper and lemon, channeling a mulled wine aroma and flavours of citrus and hibiscus. Come on in to Surry Hills or Botany for a Hario of one!
Also now being served in Surry Hills, our latest menu from chef Jan and the crew. A toast to two of our breakfast dishes; the first Avocado, feta, black sesame and beetroot hummus on rye toast. For the hummus, we house pickle the beetroots to add a sweet sour sexy note, and combine with chickpeas & tahini, a little salt, pepper, lemon juice & extra virgin olive oil. And the second ‘Cashed Up Toast’, with house-made cashew spread, served with fermented red cabbage, radish, herbs and seeds on rye toast.
So there you have it, a little chain of things new we’ve got going on. Hope you get to try one or all six, and we’ll be in touch with more soon!